Dinner

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5 Servings

All the good things in one pot! Rice, chicken, and broccoli, it is a complete meal that the whole family is going to enjoy!

Ingredients:

2 c (500 ml) chicken broth
1 1/4 c (225 grams) long-grain white rice, uncooked
500 grams (1-pound) chicken thigh, cut into bite-size pieces
2 garlic cloves, minced
1 teaspoon dried thyme (or another herb of choice)
2 tablespoons (30 grams) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
1 large head of broccoli, broken / cut into small florets (~400-500 grams / 14 ounces – 1 pound
2 c (500 ml) milk (any, I use low fat)
2 c (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
2.5 tablespoons flour (or 1 ½ tablespoons corn flour/cornstarch)
Finely chopped parsley, optional garnish
Salt and pepper

Directions:

Place a pot on the stove and turn the heat to high. Add butter and allow it to melt. Add the garlic and onion, then sauté for about 2 minutes or until aromatic and soft.

Reduce the heat to medium, then sprinkle the flour. Stir and cook for about a minute to remove the raw taste.

Gradually add 1/2 of the milk and stir every addition until well blended.

Stir in the rice, thyme, broth, salt, and pepper until well blended. Cover the pot with the lid and simmer.

Reduce the heat to medium-low, then cook the rice for about 12 minutes.

Remove the cover, then add the broccoli and press it. Cover and cook for 3 more minutes.

Prepare the broiler and preheat it.

Add 1/2 of the cheese into the pot, then stir to combine. Sprinkle the rest on top. Broil until the cheese has melted completely.

Sprinkle freshly chopped parsley on top to garnish.

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.

I highly suggest using chicken breasts for this recipe.

Nutrition Facts:

Serving: 524g Calories: 576cal (29%) Carbohydrates: 47g (16%) Protein: 32g (64%) Fat: 28g (43%) Saturated Fat: 11g (69%) Cholesterol: 120mg (40%) Sodium: 392mg (17%) Potassium: 785mg (22%) Fiber: 3g (13%) Sugar: 7g (8%) Vitamin A: 1205IU (24%) Vitamin C: 92.1mg (112%) Calcium: 362mg (36%) Iron: 2.1mg (12%)

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Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 Servings

This Chicken Casserole was cooked to perfection for about 8 hours in a slow cooker! Just imagine how delicious it is with all those hours of cooking! With these simple ingredients and easy steps, prepare to fall in love with this casserole! Surprise everyone with an amazing dinner dish! This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that! Okay, enough with the long introduction. It is time to start prepping! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 can (15 oz.) corn kernels, drained
1 medium onion, chopped
1 can 10.5 oz. cream of chicken soup
1 c cooked rice
1 1/2 c chicken stock
2 c cheddar cheese, shredded
freshly chopped parsley, to garnish
4 boneless, skinless chicken breasts

Directions:

Put the chicken breasts in the bottom of the slow cooker, followed by the onion slices.

In a mixing bowl, add the stock and soup. Stir them until well incorporated. Add the mixture on top of the chicken to the slow cooker.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small cuts. Put them back in the slow cooker. Give it a good stir until well combined.

Stir in the cheese, corn, and rice to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. 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: 467

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Prep Time: 20 mins | Cook Time: 24 mins | Total Time: 44 mins | Yield: 6 Servings

This is a cheeseburger to the next level! Packed with meat, cheese, onions, and a lot more, this Bacon Cheeseburger Grilled Cheese Casserole is super delicious! Serve this for dinner, and I promise you that everyone is going to love it! Don’t forget to share this recipe with

Ingredients:

1/2 c margarine
4 c shredded mozzarella and cheddar blend
1/4 c ketchup
1/2 c real bacon bits
1/4 c mayo
1-pound lean ground beef
2 teaspoons onion powder
1 c yellow onion, diced
1 tablespoon mustard
12 slices bread
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

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

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.

Add the onion, then sauté for a few minutes until translucent.

Remove the skillet from the stove, then add ketchup, salt, pepper, mayonnaise, onion powder, bacon, and mustard. Stir everything until well incorporated.

Spread margarine over the bread slices. Slice each bread slice into two.

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

Lay the bread slices with the margarine facing down into the prepared baking dish. Top them with cheese.

Add the meat mixture over the bread and cheese. Spread it evenly and top with more cheese.

Top each piece of bread with the rest of the bread slices. Bake for 20 to 24 minutes or until done.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins | Yield: 10 Servings

This Pizza Casserole is loaded with spectacular flavors that everyone in the family is going to love! Ready in just about an hour, you will be glad that you tried this recipe!

Ingredients:

1 tbsp Olive Oil
1 Green Pepper, cut into bite-size pieces
1 tsp Italian Seasoning
8 oz. Mushrooms, sliced
14 oz. Cauliflower florets, cut into bite-size pieces
2.5 oz. Pepperoni
1/4 c Parmesan cheese, powdered
1.5 c Low-Carb Pasta Sauce, we use Rao’s Homemade Marinara
12 oz. Mozzarella cheese, shredded
2 lbs. Italian Sausage, if in casings remove from the casing before cooking

Directions:

In a heat-proof bowl, add 1 cup of water and the cauliflower slices. Cover it with a towel, then heat it in the microwave for about 3 minutes.

Drain and use paper towels to pat dry the cauliflower slices.

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

Place a large skillet on the stove and turn the heat to medium-high. Add the Italian sausage, then cook for about 15 minutes or until done. Transfer it onto a clean plate.

Add olive oil and mushrooms into the same skillet, then sauté for about 10 minutes or until soft and dry. Transfer the mushrooms onto a clean plate as well.

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

Add the green peppers, Italian sausage, cauliflower, and mushrooms into a large mixing bowl. Toss everything to combine.

Transfer half of the mixture into the prepared casserole dish and spread it evenly. Add half a cup of the pasta sauce on top, followed by half of the pepperoni and mozzarella cheese.

Add the rest of the toppings over the cheese layer. Repeat the process until everything is arranged in layers.

Combine Italian seasoning and Parmesan cheese, then sprinkle it over the casserole. Bake for half an hour until done.

Serve and enjoy!

Nutrition Facts:

calories: 519 kcal, carbohydrates: 7g, Protein: 27g, fat: 43g, saturated fat: 17g, polyunsaturated fat: 4g, monounsaturated fat: 15g, Cholesterol: 100mg, Sodium: 1195mg, potassium: 494mg, fiber: 3g, sugar: 3g, vitamin a: 14iu, vitamin c: 56mg, calcium: 54mg, iron: 9mg

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

You will not be disappointed with this casserole at all! It is loaded with pork chops, potatoes, and cheese! Just the good things in one dish. Enjoy!

Ingredients:

2/3 c All-Purpose Flour
3 c Chicken Stock
4 tbsp Butter
2 tbsp Butter, Softened
1 whole Onion, Medium-Sized Cut In Half and Sliced Thin
1 tsp Granulated Garlic
8-9 whole Potatoes, Medium-Sized Cut under 1/4-inch Thick
2 c Milk
2 1/2 c Cheddar Cheese, Grated
6 whole Pork Chops
4 tbsp Extra Virgin Olive Oil
1/4 c Chives, Chopped
1 tsp Salt
3 tbsp Extra Virgin Olive Oil
1 tsp Pepper
Additional Chives For Garnishing (Optional)
Salt and Pepper To Taste
1 c All-Purpose Flour

Directions:

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

In a large bowl with cold water, soak the potatoes before cooking them.
Place a large pan on the stove and turn the heat to medium-high. Add 4 tbsp of olive oil and butter. Allow them to become hot.

Add the onion to the hot pan, then sauté for a few minutes until brown.

Add about 2/3 cup of flour, then whisk and cook for about a minute. Add the chicken stock gradually and stir every addition until well blended. Stir in the milk as well. Simmer for a few minutes until thick.

Add chives and cheese, then stir until well blended. Remove the pan from the stove.

Drain the potatoes, then lay 1/2 of them into a 10×15-inch casserole dish.

Add 1/2 of the cheese sauce over the potatoes. Repeat the process until everything is arranged in layers. Bake for about 20 minutes.

In a mixing bowl, add granulated garlic, 1 cup flour, pepper, and salt. Whisk until well incorporated. Coat the pork chops with the flour mixture.

Place a heavy skillet on the stove and turn the heat to medium-high. Add 3 tbsp olive oil and 2 tbsp butter.

Add the pork chops in batches, then sear each side for a few minutes until golden brown. Transfer them on top of the potatoes.

Bake for 40 more minutes or until done.

Serve and enjoy!

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

Potatoes, sausage, beans, and a lot more in this spectacular casserole! I can’t think of any reason why you shouldn’t give this recipe a try! This is a total family comfort food. Enjoy!

Ingredients:

3 cloves garlic, minced
1 teaspoon pepper
½ teaspoon red pepper flakes
1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick
1 teaspoon garlic powder
¼ c butter
¼ c water
⅛ c vegetable oil
2 pounds of baby creamer potatoes, washed, sliced in half
1 c onions, chopped
2 15-ounce cans of green beans, drained
1 teaspoon Slap Ya Mama® seasoning

Directions:

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.

Rinse the creamer potatoes with water and remove any dirt. Slice each into two and put them inside a large resealable bag.

Add the red pepper flakes, seasonings, pepper, and oil inside the bag with the potato slices. Seal and shake the bag to coat the potatoes with the ingredients.

Place a large frying pan on the stove and turn the heat to medium-high. Add water and sausage, then cook for a few minutes until the water has evaporated and the sausage turns brown.

Move the sausage slices to a clean plate and let them cool. Add them inside the bag.

In the empty pan, add butter and allow it to melt. Add the garlic and onions, then sauté for a few minutes until aromatic and soft. Let the veggies cool and place them inside the bag as well. Seal the bag and shake it to incorporate all the ingredients.

Transfer the mixture to the prepared baking dish and spread them evenly.

Cover the baking dish with foil and bake for 45 minutes.

Serve and enjoy!

Nutrition Facts:

Serving: 1 serving Sodium: 783mg | Calcium: 31mg | Vitamin C: 24mg | Vitamin A: 343IU | Sugar: 2g | Fiber: 3g | Potassium: 690mg | Cholesterol: 76mg | Calories: 437 kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 5g | Saturated Fat: 12g | Fat: 32g | Protein: 13g | Carbohydrates: 24g | Iron: 2mg

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Cook Time: 30 mins | Total Time: 30 mins | Yield: 6 Servings

If you are looking for a quick and easy recipe to try for tonight’s dinner, then this is one to try! This casserole is keto-friendly so you won’t feel guilty even if you eat a lot of it! Ready in just 30 minutes, this recipe is simply the best!

Ingredients:

3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
2 teaspoons Sea salt
1 teaspoon smoked paprika
4 ounces of Cream cheese
6 slices Provolone cheese (4 ounces)
1/4 c chicken bone broth
1 large onion (cut in half, and sliced into thin slices)
1/2 tablespoon Italian seasoning
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
2 pounds of Ground beef

Directions:

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

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 10 minutes or until crumbly and brown. Sprinkle salt and pepper on top to season.

Add the onions and bell peppers, then sauté for a few more minutes until soft.

Add the chicken broth and cream cheese, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Transfer the mixture from the skillet into an 8×11-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the dish.

Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese melts completely. Remove from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 689.7 | Fat 48.9g | Protein 52.5g | Total Carbs 9.7g | Net Carbs 7.2g | Fiber 2.5g | Sugar 5.4g

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

This casserole is packed with delicious flavors that you will surely love! Pasta, chicken, bacon, and cheese in one serving, it’s just perfect! Try this recipe now. Enjoy!

Ingredients:

1 c shredded mozzarella cheese
½ c shredded cheddar cheese
1 tbsp Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 oz. Rotini
2 tbsp chopped fresh parsley leaves
1 tbsp olive oil
4 slices bacon, diced
2 boneless, skinless chicken thighs, cut into 1-inch chunks

FOR THE ALFREDO SAUCE

¼ c freshly grated Parmesan
3 tbsp unsalted butter
Kosher salt and freshly ground black pepper, to taste
1 c heavy cream, or more, to taste

Directions:

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

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

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic, then sauté for about a minute or until aromatic.

Slowly add the heavy cream, then whisk continuously until well blended. Cook for another minute.

Add the Parmesan cheese and stir for 2 minutes or until completely melted. Add more heavy cream if the texture of the sauce becomes too thick. Sprinkle salt and pepper to season. Remove from the heat.

Place a large skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for 6 minutes or until crispy.

Transfer the bacon to a clean plate lined with paper towels to drain any accumulated grease.

Add the chicken, ranch seasoning, and 1 tbsp olive oil inside a resealable bag. Seal and shake it to coat.

Transfer the chicken to the same skillet with 1 tbsp of bacon grease, then sear each side for about 3 minutes or until brown.

Transfer onto a clean plate.

Refer to the directions provided on the package of pasta on how to cook it. Drain.

Put the cooked pasta noodles into the baking dish and spread them evenly.

Place the chicken and Alfredo sauce over the pasta. Top with bacon and cheese. Bake for 15 to 20 minutes or until done.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

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Prep Time: 15 mins | Cook Time: 45 mins | Rest Time: 5 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings

This Taco Stuffed Pepper Casserole is a total crowd-pleaser! This is a must-try recipe that you will surely love! Ready in just about an hour. Enjoy!

Ingredients:

3 bell peppers of any color, diced
14 oz. diced tomato with juice
2 c instant rice (Minute Rice)
1 package taco seasoning
1 onion, diced
⅓ c water
8 oz. tomato sauce
1 c cheddar cheese
1 ⅔ c beef broth
1 lb. ground beef
2 cloves garlic, minced

Directions:

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

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. Remove any accumulated grease that surfaces.

Add the peppers, taco seasoning, and water. Stir everything until well incorporated. Simmer for 5 minutes or until the water is mostly gone.

In a 13×9-inch baking pan, add the rest of the ingredients aside from the cheese. Stir everything until well blended.

Cover the pan with foil, then place it in the preheated oven and bake for about 35 minutes or until the rice is cooked through.

Remove the cover, then scatter the cheese on top. Broil it for 2 more minutes or until melted.

Remove the casserole from the oven and let it sit at room temperature for at least 5 minutes.

Serve warm and enjoy!

Notes:

Top each serving with tomatoes, cilantro, sour cream, or green onions.

Feel free to add finely chopped jalapeno if you prefer.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 351 | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 89mg | Calcium: 185mg | Iron: 5mg

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Yield: 6 Servings

Made with very simple ingredients, this French Onion Beef Casserole will be the best thing you will ever have today! The combination of noodles, beef, and onion dip is simply the best! You have got to give this recipe a try! I’m telling you; it is worth all the time and effort. Enjoy!

Ingredients:

2 cans (10.75 oz. each) of condensed cream of mushroom soup
10 oz. dried egg noodles
1 (15 oz) jar Lay’s French Onion Dip
1 lb. lean ground beef
1 c French fried onions

Directions:

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

Apply non-stick spray to the inside of a 9×13-inch baking pan.

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

Add the egg noodles into the pot with boiling water, then cook for a few minutes until al dente. Drain and set aside.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat that surfaces.

Add the French onion dip and soups, then stir until well blended.

Add the cooked egg noodles into the skillet with the sauce, then toss to coat.

Transfer the mixture to the prepared baking pan and spread it evenly. Scatter the fried onions on top.

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

Remove the casserole from the oven and let it cool for a few minutes before serving.

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.

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