Dinner

Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings

It will only take you less than 2 hours to prepare and cook this spectacular dish! I am so excited to share this French Onion Chicken recipe because I know that you are going to like it! Enjoy this tender chicken in a rich soup!

Ingredients:

1 tsp thyme, chopped
2 lbs. onions, sliced
3 tbsp butter
1 tbsp olive oil
2 cloves garlic, chopped
salt and pepper to taste
2 tbsp Dijon mustard
1 lb. chicken breasts or thighs (optionally boneless and skinless)
2 tbsp flour
1 cup gruyere, grated
1 tbsp balsamic vinegar
2 c beef broth or chicken broth

Directions:

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

Add the onions into the hot pan, then cook until caramelized. Add garlic and saute for a minute or until aromatic.

Add thyme and flour, then cook for one more minute to remove the raw taste.

Add 1/2 of the broth, then scrape the bottom of the pan to get the browned bits. Stir and allow it to boil. Turn the heat down to low, then simmer for 5 minutes.

Add another pan to the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Season the chicken and sear them in the pan for about 4 minutes. Pour in broth.

Add mustard and balsamic vinegar, then stir until well incorporated. Let it simmer for 5 minutes.

Add the onions into a heat-proof pan, then put the chicken over the onions in a single layer. Add broth and cover it with foil.

Bake for 20 minutes in the preheated oven.

Remove the foil cover, then sprinkle the cheese over the chicken and broil for 3 minutes or until the top turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings

These Roasted Garlic Butter, Parmesan Potatoes are the perfect side dish to serve today! Dinner with your family is going to be amazing, I’m telling you! Try this recipe. Enjoy!

Ingredients:

1/2 c unsalted butter
1/4 c (60ml) olive oil
6 large cloves of garlic, finely chopped or minced
1 tbsp Italian seasoning
3 lbs. (1.5 kg) baby red potatoes, washed and quartered
Fresh chopped parsley, for garnish
3/4 c fresh grated Parmesan cheese
Salt and fresh cracked black pepper
1/2 c crispy bacon bits (optional)

Directions:

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

Apply cooking spray to a large baking sheet.

Precook the baby red potatoes for about 5 minutes.

Add Parmesan cheese, 1/4 cup olive oil, salt, pepper, garlic, and herbs into a large mixing bowl. Stir everything until well incorporated. Add the precooked potatoes, then toss until fully coated.

Transfer the coated potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 25 minutes. Make sure to flip them after 15 minutes to cook the other sides.

Place freshly chopped parsley and butter into a heat-proof bowl, then place it in the microwave. Heat until the butter has melted completely. Stir until well blended.

Drizzle the melted butter on top of the potatoes and scatter the crumbled bacon. Toss everything until well incorporated.

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.

Serve this as a side dish for your favorite protein meals!

You can broil these potatoes for about 4 minutes to slightly toast them.

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

Everything you would want in a dish is in this One Pot of Chicken Fajita Pasta! Chicken, pasta, veggies, and a rich sauce! This recipe is worth all your time and effort! You can enjoy this after only 30 minutes of preparation!

Ingredients:

4 cloves garlic, minced
1 red bell pepper, sliced into 1-inch-long strips
1 yellow onion, diced
1 yellow bell pepper, sliced into 1-inch-long strips
2 tbsp fajita seasoning or taco seasoning
2 c chicken stock reduced-sodium
1 green bell pepper, sliced into 1-inch-long strips
10 ounces can of diced tomatoes
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 c heavy cream
8 ounces dried bow tie pasta
Kosher salt and black pepper to taste
4 tbsp olive oil, divided

Garnish:

Sliced green onions
Chopped cilantro
Sour cream
Lime wedges

Directions:

Place a Dutch oven on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Add the chicken into the hot Dutch oven, then season with 1/2 of the fajita seasoning. Cook each side for about 2 minutes until they turn golden brown. Transfer the chicken onto a clean plate.

In the same Dutch oven, add another 2 tbsp of olive oil and allow it to become hot.

Add bell peppers, fajita seasoning, and onion. Sauté for a few minutes until soft.

Add garlic and sauté for about a minute or until aromatic. Transfer the sauteed veggies onto a clean plate.

Add heavy cream, chicken stock, salt, pepper, tomatoes, and pasta into the same Dutch oven. Scrape the bottom to deglaze, then stir everything until well combined. Allow the mixture to boil.

Turn the heat down to low, then cover it with the lid. Cook for 10 more minutes. Make sure to stir from time to time.

Put the sauteed veggies and chicken back into the pot, then stir until well combined.

Top each serving with a dollop of sour cream, cilantro, green onions, and a squeeze of lime.

Serve right away. Enjoy!

Nutrition Facts:

Calories 830 Calories from Fat 333 Fat 37g57% Saturated Fat 12g75% Cholesterol 187mg62% Sodium 403mg18% Potassium 1486mg42% Carbohydrates 59g20% Fiber 4g17% Sugar 8g9% Protein 64g128% Vitamin A 1621IU32% Vitamin C 126mg153% Calcium 86mg9% Iron 3mg17%

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Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings

This Ginger Beef is a must-try! Serve it over rice, and you have yourself a meal to remember! Dinner with your loved ones will surely be a hit. Enjoy!

Ingredients:

1/2 c brown sugar, lightly packed
1 tbsp sesame oil
2 tbsp vinegar (rice vinegar or white vinegar)
2 tbsp vegetable oil, plus more for frying
1/2 c light soy sauce
1 1/2 c carrots, julienned (can use grated or shredded carrots too)
1 tbsp fresh ginger, grated
1 c cornstarch
2 tbsp sesame seeds, toasted
1/2 tsp dried red chili flakes
1 lb. skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
1/2 tsp black pepper
3 cloves garlic, minced
1/4 c green onions, thinly sliced
1 large white onion, finely chopped

Directions:

Add the steak and cornstarch into a large mixing bowl. Toss to coat.

Place a saucepan on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.

Add the onions into the hot pan, then sauté for about 2 minutes or until soft.

Add the carrots, then sauté for another 3 minutes or until soft.

Add the ginger, chili flakes, and garlic. Sauté for about a minute or until aromatic.

Add soy sauce, brown sugar, vinegar, black pepper, sesame oil, and sesame seeds. Stir everything until well incorporated.

Turn the heat down to low, then simmer everything for a few minutes until thick.

Place a frying pan on the stove and turn the heat to medium-high. Add 3 cups of vegetable oil and allow it to become hot.

Remove the beef from the bowl, then remove excess cornstarch by shaking it.

Add the beef into the pan, then fry each side for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels. Toss into the sauce to coat.

Sprinkle green onions on top to garnish.

Serve and enjoy!

Nutrition Facts:

Sodium: 1164mg | Calcium: 72mg | Vitamin C: 5mg | Vitamin A: 5437IU | Sugar: 21g | Fiber: 2g | Potassium: 455mg | Cholesterol: 48mg | Calories: 383 kcal | Saturated Fat: 6g | Fat: 14g | Protein: 20g | Carbohydrates: 46g | Iron: 3mg

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings

This will be the most satisfying casserole you will ever have! From the chicken to the cheese, everything about this is perfect! This recipe only requires six ingredients. Yes, you read it right! These 6 ingredients will make the best casserole! Ready in just 35 minutes, this recipe is such a delight. Enjoy!

Ingredients:

12 ounces egg noodles
1 c crushed French fried onions
2 (10.5 ounces) can cream of chicken soup
4 c cooked, chopped chicken
1 c cheddar cheese
1 (16 ounces) container of refrigerated French Onion Dip, sour cream based

Directions:

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 boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

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

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

In a mixing bowl, add cheese, chicken, dip, and soup. Stir everything until well incorporated.

Add the cooked egg noodles, then toss until coated.

Transfer the mixture to the prepared pan and spread it evenly.

Scatter the crushed French-fried onions on top of the mixture in the pan.

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

Remove the French Onion Chicken Noodle Casserole from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to make this casserole the night before. Let it cool completely at room temperature, then put it in the freezer.

Thaw completely before baking for about 30 minutes.

Leftovers should be kept in the fridge.

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

This healthy dish is ready in 45 minutes! Chicken, cauliflower, cashews, and rich sauce. What’s not to love? Try this recipe now! You will be amazed by how a simple dish could turn your simple day into a perfect one. Enjoy!

Ingredients:

For the Cauliflower:

1/2 c cornstarch
1 large cauliflower, washed, and cut into florets

For the Sauce:

2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp brown sugar
1 c cashews, roasted and unsalted
1/2 c water
1/4 c soy sauce
1/4 tsp ground black pepper
1/4 tsp dried red chili flakes
1/4 c ketchup
1 tsp cornstarch

Directions:

Cauliflower Prep:

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

Brush olive oil on the insides of a shallow baking dish.

In a large mixing bowl, add cauliflower and 1/2 cup of cornstarch. Toss until fully coated.

Shake off the cauliflower florets to remove excess starch, then put them into the prepared baking dish. Spread them evenly.

Place the baking dish in the preheated oven and bake the cauliflower florets for about 10 minutes.

Sauce Prep:

Add cornstarch and water into a mixing bowl. Stir to dissolve the starch.

Put the rest of the ingredients for the sauce, then stir again until well blended.

Pour the sauce on top of the cauliflower florets, then gently toss to coat. Bake for 5 more minutes.

Toss in the cashews and bake for 15 more minutes or until done.

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. I do not recommend reheating this in the microwave or oven. It will be mushy.

Nutrition Facts:

Calories: 345 kcal | Carbohydrates: 47g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Sodium: 1020mg | Potassium: 939mg | Fiber: 6g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 102mg | Calcium: 73mg | Iron: 4mg

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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 to 8 Servings

This Chicken Lazone is one of my favorite dishes to serve for dinner! The luscious sauce that coats the chicken and pasta is amazing! This dish is ready in less than 30 minutes. Try it now!

Ingredients:

3 c heavy cream
1 tsp chili powder
1 tsp paprika
2 tsp garlic powder
10-12 ounces spaghetti, cooked
1 tsp salt
2 lbs. chicken breast tenderloins
1/2 c butter, divided
1/2 tsp white pepper
1 tsp onion powder

Directions:

In a mixing bowl, add white pepper, garlic, chili powder, salt, paprika, and onion powder. Whisk everything until well incorporated. Set aside about 2 tsp of the mixture for later use.

Sprinkle the seasonings over the chicken tenderloins, then toss until fully coated.

Place a large skillet on the stove and turn the heat to medium. Add 3 tbsp of butter and allow it to melt.

Add 1/2 of the chicken tenders, then cook each side for a few minutes until brown. Transfer them onto a clean plate.

Add the rest of the butter into the same skillet and allow it to melt. Add the other half of the chicken tenders, then cook each side for a few minutes as well. Transfer to the clean plate with the other chicken tenders.

In the empty skillet, add the reserved spice mixture and cream. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Reduce the heat to medium-low, then simmer the sauce for about 10 minutes or until the texture becomes thick. Season with a bit more garlic powder and salt.

Place some chicken tenders over cooked pasta, then spoon the delicious sauce over. Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

For this recipe, I used about 3 cups of cream.

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

You can either cook this soup on the stove or in your Instant Pot! The combination of the flavors in this soup is perfectly balanced! A must-try recipe!

Ingredients:

1 tbsp minced ginger
1 c chopped onions about 1/2 of a medium
3/4 c sliced leeks, about 1 medium, white, and light green parts only
4 c chicken stock
1 tbsp minced lemongrass or paste
8 oz. cooked, shredded chicken (FOR STOVE TOP VERSION) (rotisserie chicken is great)
2 cloves minced garlic
3/4 lb. raw chicken breasts (FOR INSTANT POT VERSION)
1 c pearl couscous
1/2 c chopped celery about 2 ribs
1/2 tsp ground turmeric
1/2 c sliced carrots about 1 medium
1/2 tsp Better Than Bouillon chicken seasoning (optional)
chopped fresh parsley for garnish
1/2 of a lemon
salt and pepper

Directions:

Stove Method:

Place a 5-quart Dutch oven on the stove with 1 tbsp of stock. Turn the heat to medium and allow it to become hot.

Add celery, carrots, onions, and leeks. Sauté for a few minutes until soft.

Add garlic, ginger, and lemongrass. Sauté for a few more minutes until aromatic. Season with turmeric.

Add couscous, stock, and chicken. Stir until well combined and allow the mixture to boil.

Turn the heat down to medium-low, then simmer everything for about 15 minutes.

Add salt, pepper, and a squeeze of 1/2 lemon. Stir until well blended. Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Instant Pot Method:

Press the “Sauté” button on the Instant Pot. Add oil and allow it to become hot.

Add carrots, celery, onions, and leeks. Sauté for a few minutes until soft.

Add garlic, lemongrass, and ginger. Sauté for a few more minutes until aromatic. Season with turmeric. Turn off the Instant Pot.

Pour in chicken broth, couscous, and chicken breasts.

Cover and seal the Instant Pot, then cook for 5 minutes on high pressure. Let the steam release naturally for about 7 minutes.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces. Put them back in the

Instant Pot and stir until well combined.

Add salt, pepper, and a squeeze of 1/2 lemon. Stir until well blended.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

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Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings

If you want only the best for your family, then you have got to give this recipe a try! This Asian Beef with Mushrooms & Snow Peas dish is a total family favorite! Ready in less than an hour, you will not be disappointed with this at all. Enjoy!

Ingredients:

Homemade Asian Sauce:

6 garlic cloves, minced
2 tsp rice vinegar
½ tsp ginger
½ c tamari or low-sodium soy sauce
5 tbsp brown sugar

Beef:

1 lb. beef thinly sliced (sirloin steak strips, flank steak, or any other steak)
4 tbsp olive oil
10 ounces mushrooms, sliced thinly
10 ounces snow peas

Directions:

In a mixing bowl, add all the ingredients under the Homemade Asian Sauce. Stir everything until well blended.

Place a medium pan with water on the stove and turn the heat to high. Allow the water to boil.

Add the snow peas to the boiling water, then cook for about 5 minutes. Drain and put them onto a clean plate.

Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.

Add the mushroom slices into the hot skillet, then sauté for a few minutes until brown and soft. Sprinkle salt to season.

Transfer them onto a clean plate.

Add another 2 tbsp of olive oil to the empty skillet and allow it to become hot.

Add 1/2 of the meat slices, then cook each side for a few minutes until brown. Transfer them onto a clean plate. Repeat the process with the rest of the meat.

Put the meat slices back into the skillet together with Asian sauce, snow peas, and mushrooms. Stir everything until well combined. Simmer the dish for a minute.

Remove the skillet from the heat.

Serve and enjoy!

Notes:

This dish is best served with rice or noodles.

You can use sirloin steak strips or flank steak for this recipe.

Nutrition Facts:

Calories538 Fat37g57% SaturatedFat10g63% Cholesterol80mg27% Sodium1707mg74% Potassium 772mg22% Carbohydrates25g8% Fiber2g8% Sugar 19g21% Protein27g54% Vitamin A770IU15% Vitamin C45.5mg55% Calcium77mg8% Iron5mg28%

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Prep Time: 40 mins | Cook Time: 40 mins | Total Time: 1 hr 20 mins | Yield: 5 Servings

Pasta and chicken smothered in a scrumptious sauce; this recipe is one to try! If you have leftover rotisserie chicken, it is perfect for this dish! You can enjoy this dish in about 1 hour and 20 minutes!

Ingredients:

3 c mozzarella cheese, shredded & separated
1 ½ c Italian bread crumbs
32 ounces of marinara sauce
2 Eggs
¾ lb. rigatoni pasta
1/3 c Parmesan cheese, finely grated
¾ c vegetable oil
2 tsp seasoned salt
1/4 tsp pepper
2 small boneless skinless chicken breasts
¾ c flour
Fresh Parsley, to garnish
2 tbsp butter

Directions:

For the Pasta:

Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Add 1/3 of the Parmesan cheese, 32 ounces of marinara sauce, and 1 cup of mozzarella cheese. Stir everything until well incorporated.

For the Chicken and Breading:

Use paper towels to pat dry the chicken, then slice them into 1/2-inch pieces.

In three bowls, add the following:

1st bowl: Mix 2 teaspoons of salt, 3/4 cup of flour, and 1/4 teaspoon of pepper.

2nd bowl: Mix cracked eggs until smooth.

3rd bowl: Add the breadcrumbs.

Coat each chicken slice with the flour mixture, beaten eggs, and breadcrumbs. Remove any excess by shaking it. Repeat the process with the rest of the chicken.

Place a pan on the stove and turn the heat to medium-high. Add butter and 1/4-inch of oil, then allow them to become hot.

Add the coated chicken pieces then cook each side for about 4 minutes or until they become golden brown.

Transfer the chicken pieces onto a clean plate lined with paper towels to drain any excess oil. Slice them into small portions.

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

Apply cooking spray to a 9×13-inch casserole dish. Add 1/2 of the rigatoni mixture and spread it evenly.

Add 1/2 of the chicken strips on top of the rigatoni mixture. Make sure to cover the top entirely.

Add Parmesan cheese and 1 cup of mozzarella cheese on top. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Place the casserole dish in the preheated oven and bake the Chicken Parmesan Casserole for about 25 minutes or until done.

Bake for 5 more minutes at 425 degrees F.

Remove from the oven, then sprinkle freshly chopped parsley on top.

Serve with Garlic-cheese bread. 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.

Feel free to use frozen chicken tenders or Rotisserie chicken for this recipe.

Nutrition Facts:

Calories: 740 kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg

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