Dinner

Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 4 Servings

This recipe was made easy with the help of a slow cooker! This Lemon Chicken is kind of a complete meal. You already have chicken, potatoes, and veggies in one serving! For a simple family dinner, I highly suggest giving this recipe a try! I promise you that it is worth all the time and effort! Happy cooking!

Ingredients:

4 cloves of garlic
2 tablespoons honey
6-8 chicken thighs – bone-in, skin on
A bunch of thin green asparagus
1-1.5-pound baby potatoes
1/2 tablespoon fresh thyme leaves
sea salt
1 lemon
1 red onion (peeled)
2 tablespoons olive oil
pepper

Directions:

Peel the onion and slice it into small cuts. Put them into the slow cooker.

Put the chicken thighs over the onions. Arrange them in a single layer.

Remove any dirt from the potatoes by putting them under running water. Slice them into two and put them into the slow cooker as well.

In a mixing bowl, add garlic, thyme, lemon zest, lemon juice, honey, olive oil, salt, and pepper. Stir until well combined and transfer it into the slow cooker.

Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

About 20 minutes before the dish is cooked, add the asparagus. Finish cooking.

Serve and enjoy!

Notes:

Feel free to use celery or carrots instead of asparagus if you like.

Make sure to add the veggies about a few minutes away before the cooking time ends. You don’t want to overcook them.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 679 kcal | Carbohydrates: 35g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 176mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2.8mg

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

The flavors in this Bacon Wrapped Chicken are insanely delicious! From the spice mix to the crispy bacon coating, you will surely have a great time! Try this recipe now. You are so in for a treat!

Ingredients:

Seasoning:

1 ½ tsp onion powder
1 tsp cayenne pepper or use chili flakes or substitute with more smoked paprika
1 tsp pepper, freshly ground
½ tsp salt
1 ½ tsp smoked paprika
1 tsp garlic powder I used garlic granules, can use fresh minced garlic too

Chicken:

8 strips of bacon thick ⅛-inch strips are best, regular ones can be used too
¼ c brown sugar feel free to adjust quantity as per YOUR taste preference
4 chicken breasts or use thin chicken tender cuts or large chicken thighs

Garnish:

Fresh parsley

Directions:

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

Add all the rub ingredients into a mixing bowl. (Garlic powder, salt, pepper, onion powder, smoked paprika, cayenne pepper, and brown sugar) Whisk everything until well incorporated. Sprinkle 1/2 of the seasonings over the chicken breasts, then rub each until fully coated.

Wrap the chicken with about 2 slices of bacon. Seal it with a toothpick. Repeat the process with the rest of the chicken and bacon. Place them into a baking dish and make sure to leave a small space in between. Top with the rest of the seasoning mix.

Place the baking dish in the preheated oven and bake the Bacon-Wrapped Chicken Breasts for about half an hour or until done.

Remove from the oven. Cool for a few minutes at room temperature to incorporate all the flavors.

Sprinkle freshly chopped parsley on top to garnish.

Serve with mashed potatoes. Enjoy!

Notes:

Feel free to use chicken thighs or chicken tenders for this recipe instead of chicken breasts.

You can use maple syrup instead of brown sugar.

Make sure to baste from time to time. You don’t want to put those drippings to waste.

You can broil it for about a minute for crispier bacon.

Nutrition Facts:

Calories: 503kcal | Carbohydrates: 16g | Protein: 54g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 174mg | Sodium: 850mg | Potassium: 978mg | Fiber: 1g | Sugar: 14g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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Cook Time: 37 mins | Yield: 4 Servings

Prepare to fall in love with this Filipino Chicken Adobo! After a few tweaks, I am proud to say that I came up with this perfect recipe! Try and taste it yourself! Ready in less than 40 minutes! Always eat adobo with rice. Thank me later!

Ingredients:

1/3 c chopped garlic
2 tablespoons cooking oil
zest from 1 lime or lemon
4 bay leaves
1/2 c cane vinegar or white vinegar
1 tablespoon fish sauce
4 pounds bone-in, skin-on chicken thighs and/or legs
3/4 c soy sauce
1/2 teaspoon black pepper
3 tablespoons sugar
chopped green onions and cilantro for garnish, optional
1/2 c sake or water

Directions:

Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the chicken, then sear each side for about 10 minutes.

In a mixing bowl, add soy sauce, water/sake, sugar, bay leaves, vinegar, lime zest, chopped garlic, fish sauce, and pepper.

Whisk everything until well blended.

Add the sauce into the pot with the seared chicken thighs, then toss until coated. Scrape the bottom of the pot to deglaze.

Allow the mixture to boil.

Turn the heat down to medium-low, then simmer the adobo for about 25 minutes or until the sauce becomes thick. Remove and discard the bay leaves.

Serve over rice. Enjoy!

Notes:

Always serve this over rice for the best experience!

Feel free to simmer the adobo for a few more minutes to make it dry and oily.

Leftovers can last a few days in the fridge. Reheat them for a few minutes. They taste insanely delicious after reheating!

I highly suggest searing the chicken for better color and flavor!

Nutrition Facts:

Total Fat 35.6g | Trans Fat 0.2g 80% | Sodium 1842.7mg 3% | Total Carbohydrate 9.1g 2% | Dietary Fiber 0.5g | Sugars 5.3g 70% | Protein 35.2g 5% | Vitamin A 45.5µg 2% | Vitamin C 2.1mg

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Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings

I am so excited to share this recipe with you today because I know that you are going to like it! These Pan-Roasted Chicken Thighs are loaded with incredible flavors that you are pretty familiar with! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go. Enjoy!

Ingredients:

3 tbsp of unsalted butter, softened
1 lemon, sliced
4 chicken thighs, with bone and skin
Salt and pepper, to taste
3 tbsp of fresh rosemary and thyme, mixed and minced
Canola Oil
Zest of 1 lemon
Zest of 1 small orange
1 small orange, sliced

Directions:

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

Add the lemon zest, minced herbs, salt, pepper, garlic powder, orange zest, and butter into a mixing bowl. Whisk everything until well incorporated.

Use paper towels to pat dry the chicken thighs. Sprinkle the mixed seasonings over the chicken thighs, then rub each until fully covered including underneath the skin.

Place a cast-iron skillet on the stove and turn the heat to medium-high. Add a bit of canola oil and allow it to become hot.

Add the chicken thighs, skin side down, into the hot skillet, then cook each side for about 10 minutes or until they turn golden brown.

Flip the chicken thighs over, then put the citrus slices over them. Remove from the heat.

Place the skillet in the preheated oven and roast the chicken thighs for 20 to 25 minutes or until done.

Remove from the oven and allow the Pan-Roasted Chicken Thighs to rest for a few minutes at room temperature.

Serve and enjoy!

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 to 6 Servings

The combination of all the ingredients in this chicken dish is superb! Each bite is amazing! Serve this for dinner tonight, and I promise you that everyone is going to be so happy!

Ingredients:

2 tbsp unsalted butter, cut into pieces
¼ c chopped parsley
3 garlic cloves, minced
¼ c dry white wine
¼ c fresh lemon juice
½ tsp crushed red pepper flakes
1 tbsp chopped fresh rosemary
1 chicken, 3½ pounds (1.75 kg), patted dry
2 tbsp olive oil
Salt and freshly ground pepper

Directions:

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

Lay the chicken onto a cutting board, then remove the tips of the wings. Turn it over, then slice through the backbone and remove it carefully. Open it up by slicing through the sides of the breastbone.

Flip it over, then press it to gently flatten it out. Use paper towels to pat it dry. Sprinkle salt and pepper all over the chicken to season.

Place a large cast-iron skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the chicken into the hot skillet, then cover it. Cook the chicken for about 15 minutes or until golden brown.

Move the skillet to the preheated oven and cook the chicken for another 15 minutes or until done. Use an instant-read thermometer to check. It should read 160 degrees F.

Remove it from the oven, then place the chicken onto a clean plate.

Place the same skillet on the stove and turn the heat to medium-low. Add garlic and sauté for about a minute or until aromatic.

Add lemon juice and wine, then scrape the bottom of the skillet to get the browned bits.

Stir in the butter until melted. Simmer for 3 minutes or until the texture of the sauce becomes thick. Stir in the rosemary and parsley.

Put the chicken back into the skillet, then toss until coated with the delicious sauce.

Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 | Yield: 8 Servings

Easy, delicious, and simply the best! This Slow Cooker Taco Pasta is set to be the highlight of your day! Cooked to perfection for about 6 hours, this recipe will be the best decision you will ever make today. Enjoy!

Ingredients:

15 oz. can of crushed tomatoes
1 c shredded cheddar cheese
15 oz. can corn (drained)
salt and pepper
1 c jarred salsa (I used mild)
1 lb. lean ground beef
12 oz. shell pasta shapes (whole grain or white)
3 tbsp taco seasoning
1 bell pepper (chopped)
2 ½ c water or low sodium chicken broth ((I used one 14.5 ounces can of chicken broth plus enough water to total 2 ½ cups)

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown. Season with salt and pepper to taste.

Move it into your slow cooker.

Add crushed tomatoes, taco seasoning, salsa, bell pepper, corn, and broth into the slow cooker with the browned beef. Stir until well incorporated. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.

Add the pasta to the slow cooker, then cook for 10 minutes or until al dente.

Add the cheddar cheese, then stir a few times until melted completely.

Serve right away. Enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving.

Feel free to add chopped carrot, onion, or spinach to this dish if you prefer.

You can use ground turkey for this dish instead of ground beef.

You can also add rinsed beans if you like.

Nutrition Facts:

Serving: 1/8 of recipe | Calories: 396 kcal | Carbohydrates: 48g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 742mg | Fiber: 7g | Sugar: 8g

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

Roasted Potatoes and Carrots for lunch or dinner? Yes, please! This amazing recipe is super easy to prepare and cook! It will only take you less than an hour. With simple ingredients and easy steps, I can’t think of any reason why you shouldn’t try this one. Enjoy!

Ingredients:

1 lb. whole carrots, peeled and cut into 1-inch-thick slices
1 lb. small potatoes, halved
1 tbsp garlic, minced
2 tbsp fresh parsley, chopped
cooking spray
3 tbsp olive oil
1/2 tsp dried thyme
2 tbsp butter, melted
1/4 tsp pepper
1 1/2 tsp salt

Directions:

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

Apply cooking spray to a sheet pan.

In a large mixing bowl, add thyme, salt, pepper, garlic, olive oil, and butter. Whisk everything until well incorporated.

Put the potatoes and carrots into the bowl with the seasonings, then toss everything until fully coated.

Transfer the coated potatoes and carrots onto the prepared sheet pan, then spread them evenly.

Place the sheet pan in the preheated oven and bake the veggies for about 30 to 40 minutes or until fork-tender.

Remove from the oven and sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Feel free to add more veggies to this if you wish. Some veggies you can add are green beans, asparagus, cauliflower, red onions, or broccoli.

You can top the veggies with shredded cheese before serving if you prefer.

Serve this with your preferred type of protein to turn it into a complete meal.

Garnish with your favorite toppings.

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: 187 kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 673mg | Potassium: 568mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12858IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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

In just half an hour, this incredible dish is ready for serving! Enjoy the delicious flavors in this Linguine with Spinach and Sun-Dried Tomato Cream Sauce! Perfect for a simple family dinner!

Ingredients:

1 c Parmesan cheese, shredded
1 c half-and-half
3 cloves garlic, minced
6 ounces spinach
8 ounces linguine
⅓ c sun-dried tomatoes, chopped
5 basil leaves, fresh, finely chopped
¼ tsp paprika
¼ tsp salt

Directions:

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

Add the linguine into the boiling water, 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 tbsp of olive oil and allow it to become hot.

Add the minced garlic and sun-dried tomatoes into the hot skillet, then sauté for about a minute or until aromatic. Add 1/4 tsp of salt, 1 cup half & half, and paprika. Stir everything until well blended. Allow the mixture to boil.

Turn the heat down to low, then add 1/2 cup of shredded Parmesan cheese and stir until well blended. Allow the cheese to melt completely. Add more cheese if the texture of the sauce is too thin and more half & half if the texture is too thick.

Stir in the spinach until wilted completely. This usually takes about a minute.

Add the cooked linguine, then toss until completely coated with the delicious sauce. Add more seasonings if needed.

Remove from the heat.

Sprinkle freshly chopped basil leaves on top to garnish.

Serve and enjoy!

Note:

You can combine 1/2 cup of heavy cream and 1/2 cup of whole milk for the half & half.

Nutrition Facts:

Calories 424 | Fat 14g 22% | Saturated Fat8g50% | Cholesterol39mg13% | Sodium630mg27% | Potassium 788mg23% | Carbohydrates53g18% | Fiber3g13% | Sugar5g6% | Protein 20g40% | Vitamin A 4565IU91% | Vitamin C16.8mg20% | Calcium428mg43% | Iron2.9mg16%

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Yield: 2 Servings

The rich and creamy sauce of this dish is such a delight! You will surely enjoy this Creamy Sun-dried Tomato and Spinach Ravioli! Ready in just a couple of minutes, this recipe is one to try. Enjoy!

Ingredients:

1 8.8 ounces package of Store-Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)

Ingredients for the Sauce:

1 c of fresh Baby Spinach (roughly chopped)
1 c of Half and Half Milk
2–3 tbsp of Grated Parmesan Cheese (depending on how cheesy you like it)
1/4 c of Pasta Water
2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)
2 cloves of Garlic (minced)
Salt and Pepper to taste
2 tbsp of Unsalted Butter
1 tsp of Dried Italian Herbs
1 tsp of Dijon Mustard (optional)

Optional Toppings:

Torn fresh Basil and Parmesan Cheese

Directions:

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

Add the ravioli into boiling water, then cook for a few minutes until al dente. Set aside about 1/4 cup of the pasta water for later use. Drain the pasta.

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

Add garlic, dried Italian herbs, and sun-dried tomatoes. Sauté for about 2 minutes or until aromatic.

Add Dijon mustard, milk, half & half, and 1/4 cup of pasta water. Sir everything until well blended. Simmer the mixture for about 5 minutes.

Stir in the Parmesan cheese until completely melted. Season with salt and pepper to taste.

Add the ravioli and spinach, then toss until well combined. Simmer the dish until the texture of the sauce becomes thick.

Remove from the heat.

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.

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

This Sausage, Green Bean Potato Casserole is perfect on any occasion! With 8 servings, everyone gets to taste how delicious this is! It will only take you about an hour to prepare and cook this casserole. Try it now!

Ingredients:

3 cloves garlic, minced
½ teaspoon red pepper flakes
1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick
1 teaspoon garlic powder
¼ c water
2 pounds of baby creamer potatoes, washed, sliced in half
¼ c butter
2 15-ounce cans of green beans, drained
⅛ c vegetable oil
1 c onions, chopped
1 teaspoon pepper
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 a 9×13-inch baking dish.

Place the creamer potatoes under running water to remove any dirt, then slice each into two. Put them inside a resealable bag together with oil, seasonings, red pepper flakes, and pepper. Seal the bag and shake it until everything is well incorporated.

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 brown. Let the sausage cool, then put it inside the bag as well.

In the same empty pan, add butter and allow it to melt.

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

Remove the pan from the heat and allow the veggies to cool.

Add the veggies inside the bag. Seal and shake it again until everything is well combined.

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

Cover the baking dish with foil, then place it in the preheated oven and bake the casserole for about 40 minutes or until done. Remove from the oven.

Serve right away. 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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