Dinner

Ready in: 30-60 mins | Serves: 4

You have to try this extra crispy Southern Fried Chicken! The crunch and flavour of this extraordinary fried chicken are addictive! Easily make this in a stove-top or a deep-fryer. Either way, this fried chicken comes out super amazing!

My kids love fried chicken! They can eat them all the time. I like serving this fried chicken with a simple side salad, our favourite veggies, and mashed potatoes for an easy and quick meal perfect any day!

Ingredients

2 eggs
3 lbs chicken, cut into pieces
1 c. milk
1 tsp garlic powder
1 c. all-purpose flour
1 tsp seasoned salt (optional)
2 c. canola or peanut oil
salt and pepper, to taste

How to make Extra Crispy Southern Fried Chicken

Step 1: Under cold water, rinse the pieces of chicken, then pat dry with paper towels.

Step 2: Beat the eggs with milk in a shallow bowl. Whisk in the salt, pepper, and garlic powder. In the milk mixture, soak the chicken and marinate for about 5 to 10 minutes.

Step 3: In a large zip-top plastic bag, mix the flour and seasoned salt (if used). Then, add the pieces of chicken, a couple at a time. Seal the bag and shake until the chicken is fully coated. Remove the chicken from the bag, shake the excess off and transfer it on a rack to dry.

Step 4: In a deep skillet or deep fryer, heat the oil to 350 degrees F. Then, add the chicken thighs and legs and cook for a couple of minutes.

Step 5: Add more pieces of chicken to the skillet or fryer, but make sure to not overcrowd the skillet. Cook further until the chicken turned golden brown and is completely cooked. Remove the pieces of chicken from the skillet or deep fryer and drain them on paper towels.

Step 6: Serve the fried chicken warm or at room temperature. Enjoy!

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Prep time: 15 mins | Cook time: 1 hr | Serves: 4

I am fond of chicken breasts. We can find a hundred recipes online on how to cook chicken breasts, and all of them as amazing! Just like this smothered sour cream chicken made with a few simple, readily available ingredients that come together beautifully and in a cinch!

The chicken breasts in this incredible recipe are cooked and smothered in a velvety, creamy sauce. This keeps the meat moist and guarantees to give the chicken breasts loads of impressive flavours! I am very fond of this recipe, not only that this is super divine, but this takes only an hour to throw together. If you want a seriously delicious meal, then this smothered sour cream chicken is a must and for keeps! Enjoy a creamy, cheesy, and slightly herby chicken meal any time with this simple yet great recipe!

INGREDIENTS

4 slices mozzarella cheese
4 chicken breasts
1 c. sour cream
1 tsp dried oregano
1 tbsp cornstarch
1 tsp dried basil
1/2 tsp garlic powder
Parsley, chopped, for garnish
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 c. Parmesan cheese, freshly grated and divided

How to make Smothered Sour Cream Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using a nonstick spray, grease a 9 x 13-inch baking dish.

Step 3: Place the sour cream, half cup of the Parmesan, salt, pepper, oregano, basil, garlic powder, and cornstarch in a small bowl. Mix well until blended.

Step 4: In a baking dish, arrange the chicken breasts and top with a mozzarella slice, then coat with the sour cream mixture.

Step 5: On top, sprinkle the rest of the Parmesan. Place in the preheated oven and bake for about an hour or until the chicken is completely cooked and the sauce is bubbly.

Step 6: Remove from the oven when done and serve right away. Enjoy!

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Prep Time: 5 mins | Cook Time: 7 mins | Total Time: 12 mins | Servings: 4

This is the most delicious salmon recipe you can throw together in a cinch! Perfectly pan-fried salmon fillets glazed in a luscious Homemade Sriracha Honey Sauce. I’m pretty sure you’ll love this honey sriracha salmon as much as I do!

Ingredients

2 tablespoons / 1 ounce / 30 grams Unsalted Butter
4 x 7 ounces/200 grams Skinless Salmon Fillets (brought to room temp)
1 tablespoon Light/All Purpose Soy Sauce
1/4 teaspoon Black Pepper (plus more, if needed)
1/4 c. / 70 grams Honey
1 tablespoon Sriracha
Olive Oil, as needed
1 tablespoon Fresh Lime Juice (save wedges to serve)
1/2 teaspoon each: Garlic Powder, Salt (plus more, if needed)

To serve:

Rice
Lime Wedges
Spring/Green Onion, sliced
Sesame Seeds

HOW TO MAKE HONEY SRIRACHA SALMON

Step 1: Add the 1/4c. (70grams) honey and 1 tablespoon sriracha, lime juice, and soy sauce in a small pot. Whisk until blended, then adjust the taste depending on your preference.

Step 2: Sprinkle all sides of the salmon fillets with half tsp each garlic powder and salt and 1/4 tsp black pepper. Rub the seasonings into the salmon skin.

Step 3: In a non-stick frying pan, drizzle the olive oil and heat over medium-high heat. Once the oil is hot, add the salmon to the pan, up-side-down, and sear for about 3 minutes until golden. Flip the salmon, making space for the butter.

Step 4: To the pan, drop 2 tbsp butter, then baste the salmon to it for about a minute or two until the other side of the salmon begins to turn golden. As soon as the salmon begins to flake and cook to your desired doneness, take it out of the pan.

Step 5: In the same pan, add the honey sriracha sauce. Adjust the heat to medium heat and cook until the sauce has thickened. Spoon the sauce over the salmon fillets and serve over rice garnished with some sesame seeds and spring onion. I prefer to add an extra squeeze of lime juice. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 368, Calories from Fat 124, Fat 13.83g21%, Saturated, Fat 4.187g21%, Trans Fat 0.069g, Polyunsaturated Fat 1.906g, Monounsaturated Fat 4.637g, Cholesterol 99mg33%, Sodium 304mg13%, Potassium 777mg22%, Carbohydrates 18.42g6%, Fiber 0.2g1%, Sugar 17.51g19%, Protein 41.76g84%, Vitamin A 415IU8%, Vitamin C 1.4mg2%, Calcium 22mg2%, Iron 1.06mg6%

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PREP TIME: 25 MINS | COOK TIME: 25 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4

This homemade General Tso’s Chicken is one of the most popular recipes on the web for good reasons. Crispy pan-fried chicken smothered in a sweet, sticky sauce made with ginger, garlic, soy sauce, dried red chillies, and rice wine vinegar. Serve this stick to the bone chicken dish with hot cooked white or brown rice for an easy, quick, and restaurant-quality meal any time at home!

Ingredients

1/2 c. oil (vegetable or canola oil)
1 1/2 lbs boneless skinless chicken breasts cut into small pieces
1/2 c. all-purpose flour
1/2 c. cornstarch
2 large egg whites
salt and freshly ground black pepper

Sauce:

3 cloves garlic, minced
2/3 c. hoisin sauce
1 1/2 tsp cornstarch
1/3 c. low-sodium soy sauce
1/3 c. rice vinegar
1/4 c. light brown sugar, packed
1/2 tsp crushed red pepper flakes or more, to taste
1 tsp ground ginger, or 1 tbsp fresh minced ginger

How to make General Tso’s Chicken

Step 1: To a bowl, whisk the sauce ingredients until well blended and set aside.

Step 2: To a large Ziplock bag, add the cornstarch, flour, salt, and pepper. Seal the bag and shake to combine everything.

Step 3: In a separate bowl, beat the egg whites.

Step 4: To the egg whites, add the pieces of chicken and toss to coat. Into the Ziplock bag, spoon the coated chicken pieces, letting the excess egg drip back into the bowl. Seal the bag and shake to evenly coat the chicken in the cornstarch mixture.

Step 5: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches (about 2 to 3 batches) and cook them for about 2 to 3 minutes per side until the golden brown and the chicken is completely cooked.

Step 6: To a plate, transfer the chicken, then cook the rest of the chicken.

Step 7: To the pan, add the sauce and let it simmer until warm and thickened. Add the chicken and toss them in the sauce.

Step 8: Serve the chicken with hot cooked white or brown rice garnished with some chopped green onions. Enjoy!

Nutrition Facts:

Calories: 556kcal, Carbohydrates: 61g, Protein: 44g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 110mg, Sodium: 2480mg, Potassium: 809mg, Fiber: 2g, Sugar: 24g, Vitamin A: 125IU, Vitamin C: 2.9mg, Calcium: 44mg, Iron: 2.8mg

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PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

This is another easy and quick meal to impress everyone around the table. A chicken spaghetti loaded with fresh ingredients from garlic, tomatoes, and spinach. It is an undeniably great summer pasta meal with fantastic and fresh flavours!

Ingredients

2 tbsp olive oil drained from sun-dried tomatoes
8 ounces spaghetti pasta
¼ c. sun-dried tomatoes chopped, drained of oil
¼ tsp salt
½ pound chicken boneless and skinless (preferably, boneless skinless thighs), chopped
4 Roma tomatoes chopped
¼ c. fresh basil leaves chopped
3 tbsp olive oil (use high-quality olive oil or oil from the sun-dried tomatoes jar)
3 garlic cloves chopped
8 ounces spinach fresh
¼ tsp salt
¼ tsp red pepper flakes

How to make Tomato Spinach Chicken Spaghetti

Step 1: To a large skillet, add the chopped sun-dried tomatoes and 2 tbsp olive oil, drained from sun-dried tomatoes over medium-low heat.

Step 2: To the skillet, add the chopped chicken (I used boneless skinless chicken thighs, but chopped chicken breast works well, too).

Step 3: Sprinkle everything with red pepper flakes and salt. Cook the chicken over medium heat for about minutes or until the meat is no longer pink.

Step 4: To the skillet with the chicken, add the chopped tomatoes along with the chopped fresh basil leaves, fresh spinach, and chopped garlic. Continue to cook for an additional 3 to 5 minutes over medium heat until the spinach is slightly wilted and the tomatoes release some of their juices. Then, take the skillet off the heat.

Step 5: If needed, season with more salt. Put the lid on and keep the skillet off the heat.

Step 6: Following the package directions, cook the pasta until al dente. When done, drain the pasta and add it to the chicken and vegetables in the skillet.

Step 7: Reheat everything over low heat, stir, and add more salt and pepper if needed. When done, take the skillet off the heat. Before serving, drizzle the pasta and veggies with high-quality oil. This is optional but recommended! Alternately, you can add the olive oil from the sun-dried tomatoes.

Nutrition Facts:

Amount per Serving: Calories 532, Fat 27g 42%, Saturated Fat 5g 31%, Cholesterol 42mg 14%, Sodium 401mg 17%, Potassium 941mg 27%, Carbohydrates 51g 17%, Fiber 4g 17%, Sugar 6g 7%, Protein 21g 42%, Vitamin A 6090IU 122%, Vitamin C 29mg 35%, Calcium 95mg 10%, Iron 3.7mg 21%

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PREP TIME: 30 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1 HR 5 MINS | SERVINGS: 8

This easier and less expensive version of the popular Ground Beef Wellington is your perfect-budget-friendly meal that’s excellent for any special occasion. It’s incredibly delicious, decadent, and best serve with mushroom gravy for that easy special dinner at home!

INGREDIENTS

1 ½ lb. ground beef
8 oz. baby Bella mushrooms
2 eggs beaten
3 tbsp butter
2 tbsp dried parsley (or fresh)
1 tbsp cream (or milk)
1 small onion chopped fine
4 cloves garlic minced
½ c. red wine or grape juice
1 tsp fresh basil
1 tsp salt
2 sheets puff pastry (thawed according to the pkg)
salt and pepper, to taste
4 tbsp saltine crackers or bread crumbs, crushed
mozzarella cheese, optional

How to make easy Ground Beef Wellington

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

Step 2: Combine the eggs, ground beef, saltine crackers or bread crumbs, dried parsley, salt, and cream or milk until well blended. Set aside.

Step 3: Melt the butter in a large saucepan. Once the butter has melted, add the onion and mushrooms to the pan and cook over medium-high heat until the mushrooms’ sweat and onions are clear.

Step 4: Adjust the heat to medium, then add the garlic, red wine, and basil.

Step 5: Adjust the heat to high and continue cooking until the liquid has reduced, then take the pan off the heat. Let the mushroom mixture cool.

Step 6: Lightly oil a baking pan or cookie sheet.

Step 7: Lay the pastry sheet on a lightly floured surface, then cut the sheets into 4 squares. Across each square, spread the mushroom mixture and top with a thin layer of mozzarella cheese. Shape half cup of meat mixture into flattened balls and put it on top of the cheese.

Step 8: Over the meat, pull the corners, then pinch the edges to seal.

Step 9: On the prepared cookie sheet, place the bundles, seam-side down. On top of the bundles, cut small slits and brush the tops with beaten egg or cream.

Step 10: Place in the preheated oven and bake for about 30 to 40 minutes or until golden brown and the meat is completely cooked. Remove from the oven and serve the ground beef Wellington with brown gravy. Enjoy!

NOTE:

For extra flavour, I love adding a half cup of red wine to the gravy.

NUTRITION FACTS:

Calories: 670kcal, Carbohydrates: 36g, Protein: 22g, Fat: 47g, Saturated Fat: 16g, Cholesterol: 115mg, Sodium: 634mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 230IU, Vitamin C: 1.7mg, Calcium: 46mg, Iron: 4.1mg

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I deserve a night off and the best comfort food after a long week! And nothing will beat my all-time favourite Chicken Parmigiana. Juicy chicken with loads of melty cheese served with a bottle of wine. My kind of relaxation after a tiring week! Do not be timid to pamper yourself, you deserve it!

Ingredients

1/2 c. vegetable oil
2 eggs, beaten
2 boneless, skinless chicken breasts
2 cloves garlic, minced
3 c. tomato sauce
1 c. onion, chopped
1 sprig basil
1 c. Italian breadcrumbs
4 oz. mozzarella cheese, sliced into coins
1/2 c. Parmesan cheese, freshly grated
4 oz. mozzarella cheese
200 grams (about 1/2 lbs) thin linguine, cooked
1 c. Italian breadcrumbs
Salt and pepper
1/4 g. fresh parsley, chopped

How to make Chicken Parmigiana

Step 1: Into about 1/3-inch thickness, pound the chicken and season with salt and pepper.

Step 2: In the beaten eggs, dip the chicken and roll into the breadcrumbs.

Step 3: In a large oven-safe skillet, heat the oil. Add the chicken to the hot oil and cook until both sides are browned. When done, set the chicken aside.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Discard the excess grease from the pan, leaving only a teaspoon in the pan. Then, add the chopped onion and garlic and saute until slightly clear. Now, whisk in the tomato sauce, add a sprig of basil, then simmer for about 10 minutes. Remove and discard the basil.

Step 6: In the sauce, nestle the chicken and sprinkle over the Parmesan. On top of each chicken, add the mozzarella. Place in the preheated oven and bake for about 15 minutes or until the cheese has melted and browned.

Step 7: Remove from the oven when done and serve the chicken Parmigiana with linguine garnished with some parsley. Enjoy!

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PREP TIME: 5 MINS | COOK TIME: 15 MINS | ADDITIONAL TIME: 15 MINS | TOTAL TIME: 35 MINS | YIELD: 6

This is a lip-smacking French Onion Chicken Bake with perfectly seasoned chicken breasts clothed in French Onion Soup and topped with light mozzarella. It’s a dish you should not miss that surely guarantee the best weeknight dinner you’ll ever make!

Ingredients

2 tablespoons Land lakes light butter made with canola oil
6 (4 ounces) chicken breasts, raw
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 yellow onion, peeled & sliced
1/4 teaspoon seasoned salt
1 (10 ounces) can French onion soup ( I use Campbell’s)
1/2 c. fat-free or light mozzarella (I use Market Pantry reduced-fat mozzarella)
1 c. beef broth

How to make French Onion Chicken Bake

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Melt the butter in a skillet pan or cast-iron grill skillet. Once the butter has melted, add the sliced onions and saute until tender and clear.

Step 3: On a plate, transfer the onions once done and set aside.

Step 4: Using non-stick cooking spray, grease the same skillet.

Step 5: Sprinkle the chicken breasts with paprika, garlic powder, and seasoned salt. Into the prepared skillet, lay the seasoned chicken breasts. Cook both sides over medium-high heat for about 5 to 7 minutes until golden brown.

Step 6: Return the onions to the skillet with the chicken breasts, then pour the French onion soup and beef broth over. Let it simmer for about 2 to 3 minutes until the chicken is caramelized.

Step 7: Top each chicken breast with light mozzarella cheese, if using a cast-iron skillet/pan. If not, shift everything into an oven-safe baking dish before topping with light mozzarella cheese.

Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly.

Notes:

Smartpoints: GREEN: 4 Smartpoints per serving BLUE: 2 Smartpoints per serving PURPLE: 2 Smartpoints per serving

Nutrition Facts:

Amount Per Serving: Calories 208, Total Fat 8g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 0g, Cholesterol 73mg, Sodium 257mg, Carbohydrates 7g, Fiber 1g, Sugar 1g, Protein 40g

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Tacos are my jam! I have always loved them since I first tasted them. Whenever I visit home, my mom makes me my favourite walking taco casserole. It is made with ground beef, green chillies, enchilada sauce, cream cheese, Fritos corn chips, and the usual taco must-haves. I enjoy all my best-loved taco flavours in one with this taco casserole!

It’s Taco Tuesday, and I am going to my mom’s place for our mini get-together tradition. Every Tuesday, my mom wants all her children to meet at her house. She loves having us all around. It’s a fun family gathering with great food and contagious laughter! My mom sent me pictures today with the food she’s making. We are all excited because she’s prepping again all our favorites and that includes this walking taco casserole! It’s crazy amazing, very delicious, and never fails to bring a smile to our faces!

Ingredients

1 1⁄2 lbs Ground Beef
1⁄3 large Onion, chopped
1 can Green Chilies, small can
1 can Enchilada Sauce
2 oz. Cream Cheese
1 bag Fritos Corn Chips
1 bag Shredded Cheese
3⁄4 c. Lettuce, shredded
1⁄2 c. Tomato, fresh, diced
16 oz. Salsa
8 oz. Sour Cream

How to make Walking Taco Casserole

Step 1: Cook the ground beef with onion until the meat is no longer pink.

Step 2: To the meat and onion, add the green chillies along with the enchilada sauce and cream cheese.

Step 3: Place the Fritos chips in a 9 x 13-inch pan. Spread the meat mixture over, then top with the shredded cheese.

Step 4: Place in 350 degrees preheated oven and bake the casserole for about 15 to 20 minutes or until the cheese is bubbly.

Step 5: Remove from the oven when done and slice into individual servings. Top each serving with lettuce, tomatoes, salsa, and sour cream. Enjoy!

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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Serves: 8

If you are looking for an easy and quick dinner, then this one-pot American Goulash is what you need. It has a tasty combo of macaroni noodles, ground beef, tomatoes, cheese, and more! Crazy good, you’ll want this again and again!

INGREDIENTS

1 yellow onion diced

3 cloves garlic minced

1 pound ground beef

14.5 ounces can petite diced tomatoes do not drain

14.5 ounces can low sodium beef broth

1 ½ tablespoon Worcestershire sauce

10.75 ounces can tomato soup

2 bay leaves

2 cups elbow macaroni

½ cup shredded cheddar cheese

1 teaspoon brown sugar

½ teaspoon salt

¼ teaspoon black pepper

How to make American Goulash

Step 1: Cook the ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is no longer pink. When done, drain the excess grease off.

Step 2: Season with salt and pepper, then add the diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, and bay leaves. Put the lid on and let everything simmer for approximately 20 minutes.

Step 3: Take the lid off and add the elbow macaroni. Cover the pot again and simmer for an additional 15 to 20 minutes until the pasta is tender.

Step 4: Take the bay leaves and discard them, then top the goulash with shredded cheese. Put the lid back on and allow the goulash to sit for about 5 minutes to melt the cheese.

TIPS:

You can prep this goulash ahead and simply keep it in the fridge until ready to serve. Pop in 350 degrees preheated oven and bake for about 30 minutes, covered with foil until the goulash is warm and bubbly

Place any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days.

Pop in the microwave and reheat the leftovers for about a minute. Stir and continue to heat in 30-second increments until hot.

Completely cool the goulash and transfer it to an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight when ready to serve and reheat in the oven, stovetop, skillet, or microwave.

I suggest using a large, heavy-duty soup pot to cook this dish for even cooking.

For this recipe, you can use any cheese, but I opt for mild cheddar.

NUTRITION FACTS:

Calories: 450kcal (23%), Carbohydrates: 55g (18%), Protein: 24g (48%), Fat: 15g (23%), Saturated Fat: 7g (44%), Cholesterol: 54mg (18%), Sodium: 622mg (27%), Potassium: 777mg (22%), Fiber: 3g (13%), Sugar: 7g (8%), Vitamin A: 358IU (7%), Vitamin C: 11mg (13%), Calcium: 157mg (16%), Iron: 3mg (17%)

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