Dinner

Prep Time: 20 Mins | Cook Time: 30 Mins | Additional Time: 5 Mins | Total Time: 55 Mins | Yield: 6 Servings

Meatballs smothered in a delicious and creamy sauce! This recipe never gets old! This is a family favorite! I like to serve this over egg noodles or mashed potatoes! You have to try this recipe. It is so worth the effort!

Ingredients:

Salsbury Steak Meatballs:

1 tbsp olive oil (plus more)
1 large Egg
2 tsp EACH: Worcestershire sauce, low sodium soy sauce, AND ground mustard powder
1 ¼ lbs. ground beef
1 tsp EACH: garlic powder AND onion powder
¼ c grated onions
2 tbsp ketchup
⅔ c panko bread crumbs

Mushroom Gravy:

4-6 cloves garlic, minced
3 tbsp all-purpose flour
2 tsp EACH: Worcestershire sauce, dijon mustard, AND low sodium soy sauce
2 c low sodium beef stock
3 tbsp butter
½ c onion, sliced in 1/4-inch thickness
6-8 medium baby Bella mushrooms, chopped

Directions:

Add all the ingredients for the meatballs into a large mixing bowl aside from the oil and ground beef. Stir everything until well incorporated. Let it rest for at least 5 minutes.

Add the ground beef into the bowl, then stir until well blended. 18 to 22 meatballs out of the mixture. Use your clean hands for this step.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Put the meatballs into the hot skillet and arrange them in a single layer. Cook all sides for about 9 minutes or until they turn brown. Transfer onto a clean plate. You might cook the meatballs in batches.

In the same skillet, add 1 tbsp of butter and allow it to melt. Stir in the mushrooms and saute for 3 minutes or until brown.

Add the garlic and onions, then saute for a few minutes until aromatic and soft.

Melt the rest butter in the skillet. Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Slowly add the beef broth, then scrape the bottom of the skillet to get the browned bits.

Add the soy sauce, Worcestershire sauce, and mustard. Stir everything until well blended and simmer for 3 minutes or until the texture becomes thick.

Bring the meatballs back into the skillet, then toss to coat with the delicious sauce. Cook for another 4 minutes. Dish out!

Serve over egg noodles or mashed potatoes. Enjoy!

Notes:

Don’t forget to spoon the delicious sauce over each serving.

Add a bit of water if the texture of the sauce becomes too thick.

Taste first before adding more seasonings.

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Prep Time: 15 Mins | Cook Time: 35 Mins | Total Time: 50 Mins | Yield: 5 Servings

Talk about a complete meal! You can enjoy rice and chicken in one pot! Cooked to perfection in less than an hour, you can expect only good things about this dish! Try this recipe now!

Ingredients:

2 tbsp olive oil
1 c white rice uncooked
1 tsp garlic powder
1 c salsa
1 tsp dried oregano
5 chicken thighs, bone-in, and skin on
1 yellow onion, diced
1/2 red bell pepper, minced
1 tbsp garlic, minced
1 tsp ground cumin
1 tbsp chili powder
2 c chicken stock
Parsley, minced for garnish (optional)
1/4 tsp paprika
1 tsp kosher salt
1/4 tsp cayenne pepper

Directions:

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

Place cast-iron skillet on the stove and turn the heat to high.

Sprinkle salt, chili powder, cayenne pepper, garlic powder, cumin, paprika, and oregano over the chicken thighs. Rub each to coat.

Lay the chicken thighs into the hot skillet with the skin part first. Sear for about 5 minutes.

Turn the chicken over and sear the other side for 3 more minutes. Transfer them onto a clean plate.

In the same skillet, add olive oil and allow it to become hot. Stir in the onions, then saute for about 3 minutes or until soft.

Add the garlic and saute for about a minute or just until aromatic.

Stir in the red bell pepper, uncooked rice, salsa, and rice until well incorporated. Cook for one minute.

Bring the chicken thighs back into the skillet together with the chicken stock.

Cover the skillet and transfer it to the preheated oven. Bake for 35 to 40 minutes or until done.

Serve and enjoy!

Nutrition Facts:

Serving: 1g | Calories: 434 kcal | Carbohydrates: 50g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1101mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg

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Prep Time: 15 Mins | Cook Time: 10 Mins | Total Time: 25 Mins | Yield: 4 Servings

This will be love at first bite, for sure! This Garlic Butter Shrimp Scampi is going to be your new favorite! The combination of butter, lemon juice, herbs, and a lot more made the shrimp very delicious! Serve it over cooked linguine and you have yourself a meal to remember!

Ingredients:

1 1/2 pounds large shrimp, peeled and deveined, tails on or off
2 tablespoons freshly squeezed lemon juice
4 cloves garlic, minced
Salt and pepper, to taste
8 ounces linguine, optional
3 tablespoons fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes
3/4 c unsalted Challenge Butter, cubed, divided

Directions:

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

Add pasta and a bit of salt, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium. Add 1/2 of the butter and allow it to melt.

Stir in the garlic and red pepper flakes into the skillet, then saute for about a minute or just until aromatic.

Add the shrimp, then turn the heat to medium-high. Sprinkle salt and pepper to season the shrimp. Cook for 3 minutes or until all sides turn pink.

Add lemon juice, parsley, and the rest of the butter. Stir to combine.

Top each serving of pasta with the shrimp.

Sprinkle freshly chopped herbs on top to garnish.

Serve and enjoy!

Notes:

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 in the oven at over 275 degrees F before serving again.

Leftovers can last up to 3 months in the freezer.

Nutrition Facts:

Calories: 668 Sugar: 1.8 g Sodium: 212.6 mg Fat: 36.3 g Carbohydrates: 44.1 g Protein: 42.2 g Cholesterol: 365.2 mg

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Prep Time: 20 Mins | Cook Time: 20 Mins | Total Time: 40 Mins | Yield: 8 Servings

This is a very colorful salad that will both satisfy your eyes and your tongue! This Quinoa Salad is simply the best! It is ready in just 40 minutes! Serve chilled or at room temperature, either way, this will taste amazing!

Ingredients:

¼ c olive oil
¼ c lemon juice (from 2 to 3 lemons)
1 c uncooked quinoa, rinsed in a fine-mesh colander
2 c water
1 can (15 oz.) chickpeas, rinsed and drained, or 1 ½ c cooked chickpeas
1 tbsp red wine vinegar
2 cloves garlic, pressed or minced
Freshly ground black pepper, to taste
¾ c chopped red onion (from 1 small red onion)
1 medium cucumber, seeded and chopped
1 c finely chopped flat-leaf parsley (from 1 large bunch)
½ tsp fine sea salt
1 medium red bell pepper, chopped

Directions:

In a saucepan, add water and the rinsed quinoa. Place it on the stove and turn the heat to medium-high and allow the mixture to boil.

Reduce the heat to medium, then simmer for 15 minutes.

Remove the pan from the stove, then cover it with the lid and let the quinoa sit for 5 more minutes.

Add bell pepper, parsley, onion, chickpeas, and cucumber into a large bowl. Stir everything until well incorporated.

Add garlic, vinegar, salt, olive oil, and lemon juice into another mixing bowl. Stir everything until well blended.

Put the quinoa into a clean serving bowl, then top with a bit of the dressing. Toss to coat, then sprinkle salt and pepper to season. Let it sit for a few minutes before servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.

Nutrition Facts:

Calories 205 Total Fat 9.4g 12% Saturated Fat 1.3g Trans Fat 0g Polyunsaturated Fat 1.8g Monounsaturated Fat 5.5g 0% Cholesterol 0mg 0% Sodium 217.9mg 9% Total Carbohydrate 25.9g 9% Dietary Fiber 4.6g 17% Sugars 3.4g Protein 6.1g 12%

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Prep Time: 8 Mins | Cook Time: 22 Mins | Total Time: 30 Mins | Yield: 24 Servings

These Cheeseburger Sliders are ready in just 30 minutes! Loaded with ground, butter, and a generous amount of cheese, these heavenly treats will surely make your day extra special! Try this recipe now!

Ingredients:

1/2 large yellow onion, finely diced
1/4 c mayonnaise
2 tablespoons unsalted butter, melted, plus more to grease the baking sheet
1 teaspoon garlic powder
24 dinner rolls, (or use 2 packs of 12)
1 tablespoon sesame seeds
1 teaspoon black pepper
8 slices medium cheddar cheese
6 ounces medium cheddar, shredded (or used more sliced cheese)
2 pounds lean ground beef, (90/10 or 93/7 fat content)
1/2 tablespoon olive oil
1 teaspoon salt

Directions:

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

Brush the inside of a rimmed baking sheet with butter.

Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat.

Stir in the onion slices and saute for a few minutes until soft.

Add the ground beef, then cook for a few minutes until crumbly and brown. Sprinkle garlic powder, salt, and pepper to taste.

Remove any accumulated fat.

Add 1/4 cup of mayonnaise, then stir until well blended.

Slice the bun into two pieces, then lay half of them on the prepared baking sheet. Top each with a slice of cheese and ground beef mixture. Spread them evenly. Sprinkle shredded cheddar cheese on top.

Add other buns over each bottom bun, then brush each with melted butter and sprinkle sesame seeds.

Place the baking sheet in the preheated oven and bake the Cheeseburger Sliders for about 12 to 15 minutes or until the cheese has melted completely.

Remove from the oven.

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:

Calories 266 Calories from Fat 117 Fat 13g20% Saturated Fat 6g38% Cholesterol 44mg15% Sodium 473mg21% Potassium 204mg6% Carbohydrates 21g7% Fiber 2g8% Sugar 1g1% Protein 16g32% Vitamin A 194IU4% Vitamin C 1mg1% Calcium 201mg20% Iron 3mg17%

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Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 6 Servings

This Creamy Chicken Mushroom is loaded with amazing flavors that you and your loved ones are going to like! I like serving this with mashed potatoes or cooked rice. The combination of all the flavors in this dish is so good that you would crave it pretty much all the time!

Ingredients:

1 1/4 c chicken broth
1/2 teaspoon cornstarch
4 oz. Light cream cheese, softened
8 oz. button mushrooms, halved
3 garlic cloves, crushed
1/2 teaspoon salt
1.5 lbs. chicken breasts, boneless, skinless
1 tablespoon fresh chopped curly parsley
1/4 teaspoon pepper
2 tbsp olive oil, divided

Directions:

Place a large pan on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook each side for about 5 minutes or until they turn golden brown. Move them to a clean plate.

In the same pan, add 1 tbsp of oil and allow it to become hot. Stir in the mushrooms and saute for a few minutes until soft.

Stir in the garlic and saute for about a minute or just until aromatic.

Add the broth and slurry (cornstarch and water mixture), then stir until well blended. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Sprinkle salt and pepper to taste.

Add the cream cheese and stir until well blended. Simmer for a few minutes until the texture becomes thick.

Put the chicken breasts back into the pan, then toss to coat with the delicious sauce.

Remove from the heat, then sprinkle freshly chopped parsley on top to garnish. Dish out!

Serve and enjoy!

Notes:

Feel free to use boneless chicken thighs for this recipe.

You can just use water if you do not have broth.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 224 kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg

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Prep Time: 5 Mins | Cook Time: 25 Mins | Total Time: 30 Mins | Yield: 3 Servings

Creamy sauce, fork-tender potatoes, and juicy chicken, this is something you will crave all the time! In just 30 minutes, dinner will be served! Try this recipe now!

Ingredients:

2 tbsp olive oil
2 tbsp butter
½ lb. baby potatoes – halved or quartered as needed (they should be no large than 1-inch pieces)
3 medium boneless, skinless chicken breasts
2 tsp Italian blend seasoning – OR Herbs de Provence
salt and pepper to taste

For the Dijon Cream Sauce

2 tbsp Dijon mustard
1 c heavy cream
½ tsp salt – or to taste
1 tbsp butter
¼ tsp cracked black pepper – or to taste
1 c chicken broth – I used low sodium
1 tsp minced garlic

Directions:

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

In a large mixing bowl, add the potatoes, chicken breasts, 1 tbsp of olive oil, salt, Italian seasoning blend, and pepper. Toss to coat.

Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of olive oil and butter.

When the skillet is hot, add the chicken and potatoes to individual sides. Cook each side for about 4 minutes. Move them to a clean plate.

Add butter to the same skillet and allow it to melt. Add garlic and saute for about a minute or just until aromatic.

Add the Dijon mustard and chicken broth, then stir until well blended. Add the heavy cream and whisk until well combined.

Season with salt and pepper to taste.

Put the potatoes and chicken back into the skillet, then toss to coat with the sauce.

Place skillet in the preheated oven and bake the Chicken and Potatoes with Dijon Cream Sauce for about 15 to 20 minutes or until done.

Remove from the oven, then sprinkle freshly chopped herbs and black pepper on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories: 696 kcal, Carbohydrates: 18 g, Protein: 53 g, Fat: 46 g, Saturated Fat: 21 g, Trans Fat: 1 g, Cholesterol: 255 mg, Sodium: 1101 mg, Potassium: 1323 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1295 IU, Vitamin C: 24 mg, Calcium: 115 mg, Iron: 3 mg

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Prep Time: 15 Mins | Cook Time: 50 Mins | Total Time: 1 Hr 5 Mins | Yield: 4 Servings

Everything about this dish is insanely delicious! From the chicken to the creamy sauce, you will surely have a good time! Serve it with mashed potatoes or rice. Enjoy!

Ingredients:

5 strips thick-cut bacon
2 large boneless, skinless chicken breasts
1/2 cup Vegetable oil, for frying

Chicken Dredge

1 tsp seasoned salt
1/2 c all-purpose flour
¾ tsp black pepper
¼ c bread crumbs, plain or Italian

Gravy

1/3 c half and half, (half milk, half cream)
1 tsp onion powder
4 tbsp Flour
1 tsp garlic powder
1 tsp low sodium soy sauce, can sub Worcestershire sauce
¼ tsp dried rosemary
¼ tsp dried thyme
2.5 c chicken broth, consider low sodium
¼ tsp ground sage
1 beef bouillon cube, or 1 teaspoon of beef better than a bouillon
2-3 drops of Kitchen Bouquet, optional
4 tbsp Butter

Directions:

On a large plate, add all the ingredients for the chicken dredge. Toss everything until well incorporated.

Place a pan on the stove and turn the heat to medium-low. Add the bacon and cook for a few minutes until crispy. Move it to a clean plate. Set aside the bacon grease for later use.

Thinly slice lengthwise, each chicken breast. Wrap each with saran, then gently pound to about 3/4-inch thick.

Use paper towels to pat dry each chicken breast, then sprinkle the flour mixture on top and rub to coat well.

In the same pan, add the bacon grease and vegetable oil. Turn the heat to medium-high and allow it to become hot.

Add the chicken breasts in batches to the hot pan, then cook each side for 5 minutes or until they turn golden brown. Move them to a clean plate. Repeat the process with the rest of the chicken breasts.

In the same pan, add butter and allow it to melt. Scrape the bottom to get the browned bits. Whisk in flour and cook until it forms a Roux.

Gradually add half & half and broth, then stir continuously until well blended. Let the mixture become thick.

Stir in the seasonings, beef bouillon, and soy sauce until well blended. Turn the heat to low, then simmer the mixture for a few minutes.

Put the chicken breasts back into the pan, then toss to coat. Crumble the bacon and scatter them on top of the chicken.

Cover the pan with the lid, then cook everything for about 10 to 15 minutes.

Serve and enjoy!

Notes:

Feel free to use pork chops or chicken thighs for this recipe.

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories: 666 kcal, Carbohydrates: 26g, Protein: 20g, Fat: 54g, Saturated Fat: 35g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1687mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 456IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 2mg

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Yield: 4 to 6 Servings

This Teriyaki Chicken is one of my favorite casseroles to cook! It is just truly amazing! With simple ingredients and easy steps, this might just be the perfect recipe for you! This is total comfort food for the whole family. Enjoy!

Ingredients:

1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 c brown sugar
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)
3/4 c low-sodium soy sauce
1/2 c water
3 c cooked brown or white rice
1 lb. boneless, skinless chicken breasts
2 tbsp cornstarch + 2 tbsp water

Directions:

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

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

Place a saucepan on the stove and turn the heat to medium. Add 1/2 cup of water, garlic, soy sauce, ginger, and brown sugar.

Stir until well blended. Cover with the lid and allow the mixture to boil.

Remove the lid, then add the slurry (cornstarch and water mixture) until well blended. Simmer for a few minutes until the texture becomes thick. Remove the pan from the stove.

Lay the chicken breasts on top of the mixture in the pan. Arrange the vegetables around the chicken.

Add 1 cup of sauce on top of the veggies and chicken in the pan, then cover it with foil.

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

Remove the pan from the oven, then use two forks to shred the chicken breasts into small pieces. Set aside a bit of the sauce for later use.

Add the cooked rice, then toss everything until well combined. Bake for 10 more minutes.

Remove the Teriyaki Chicken Casserole from the oven and let it rest for at least 5 minutes. Dish out!

Drizzle the reserved sauce over each serving.

Serve and enjoy!

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Perfectly seasoned chicken breast, this recipe is surely a must-try! It is topped with BBQ sauce, crispy bacon, and shredded cheese! You probably have an idea of how this will taste! This is going to be your new favorite, for sure! All you need for this recipe are 6 simple ingredients. In just about an hour, lunch or dinner will be served! Eat this with mashed potatoes, and you have yourself a meal to remember. Enjoy!

Ingredients:

Green Onions
1 c (or more!) of your favorite barbecue sauce (I used Sweet Baby Rays Brown Sugar Hickory flavor)
Shredded Colby Jack Cheese
8 slices bacon, chopped
1 teaspoon Lawry’s Seasoning Salt
4 chicken breasts, pounded to an even thickness

Directions:

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

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

Transfer the crispy bacon onto a clean plate lined with paper towels to drain any oil.

In the same skillet, leave 2 tablespoons of the bacon grease.

Season the chicken breasts with Lawry’s salt. Rub all sides to coat.

Add the chicken into the same skillet, then cook each side for about 5 minutes or until they turn golden brown. Move them to a large baking dish.

Add BBQ sauce over the chicken breasts and spread it evenly followed by the crispy bacon and shredded cheese.

Cover the entire dish with foil, then place it in the preheated oven and bake for about 15 minutes.

Remove the foil cover, then bake the chicken breasts for additional 10 minutes.

Remove Chicken Monterey from the oven, then garnish it with freshly chopped green onions.

Serve and enjoy!

Note:

You can use boneless chicken thighs for this recipe if you prefer.

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