Lunch

Prep Time: 10 Mins | Cook Time: 30 Mins | Total Time: 40 Mins | Yield: 4 to 5 Servings

This is the perfect dinner you will ever serve tonight! Rice and sausage in one meal, what’s not to love? In just 40 minutes, you can enjoy quality food in the comfort of your home. Enjoy!

Ingredients:

3/4 teaspoon smoked paprika (sub-normal paprika)
1 1/2 c long grain white rice, uncooked
2 onions (medium), chopped (or 1 large)
2 1/2 c chicken stock/broth, low sodium (or veg stock)
2 cups frozen peas, thawed
5 garlic cloves, finely minced
3 tablespoons extra virgin olive oil
1 yellow capsicum, cut into 1.5cm / 1-inch squares
400 grams / 14 ounces (~3) Kransky or other smoked sausages, sliced 0.5cm thick / 1/4-inch thick
1 red capsicum, cut into 1.5cm / 1-inch squares
2 tablespoons parsley, chopped (optional)
3/4 teaspoon salt
1/2 teaspoon pepper

Directions:

Place a heavy pot on the stove and turn the heat to medium-high. Add 2 tablespoons of oil and allow it to become hot.

Put the sausages into the pot, then cook for a few minutes until brown. Transfer them to a clean plate.

In the same pot, add another tablespoon of oil and allow it to become hot.

Stir in the onion and garlic, then saute for a few minutes until soft and aromatic.

Stir in the capsicum, then cook for about 2 minutes or until soft.

Bring the sausages back into the pot together with chicken stock, salt, pepper, paprika, and rice. Stir everything until well combined and allow it to boil.

Turn the heat down to low, then cover the pot with the lid and cook everything for 20 more minutes.

Remove the pot from the stove, then stir in the peas and cover it with the lid. Let the peas sit for about 10 minutes.

Stir in the freshly chopped parsley until well combined.

Serve and enjoy!

Notes:

Feel free to use your preferred type of sausage for this recipe.

Use long-grain rice for the best result!

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

Nutrition Facts:

Calories: 597cal (30%) Carbohydrates: 64g (21%) Protein: 20g (40%) Fat: 28g (43%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 3g Monounsaturated Fat: 14g Cholesterol: 57mg (19%) Sodium: 1073mg (47%) Potassium: 653mg (19%) Fiber: 5g (21%) Sugar: 6g (7%) Vitamin A: 1521IU (30%) Vitamin C: 104mg (126%) Calcium: 64mg (6%) Iron: 3mg (17%)

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

All you need for the best-fried rice are these simple ingredients and one pan! In less than 30 minutes, you can have the most satisfying fried rice ever! Serve this with your favorite protein or veggies, and you have yourself a meal to remember. Enjoy!

Ingredients:

1 c peas and carrots, frozen
2 large Eggs
2 cloves garlic, minced
1/2 teaspoon sesame oil
3 c jasmine rice cooked
3 tablespoons soy sauce
1/4 large Vidalia onion, chopped
green onions
cilantro optional
1 tablespoon vegetable oil

Directions:

Place a large skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot. Add the garlic and onion, then saute for about 3 minutes or until aromatic and soft.

Stir in the carrots and peas, then cook for about 2 minutes or until soft.

Add the cooked rice, then adjust the heat to about medium-high. Cook for 3 more minutes.

Move the rice mixture to one side of the skillet, then add the cracked eggs in the center. Cook until scrambled. Stir everything until well combined.

In a small bowl, add sesame oil and soy sauce. Stir until well blended. Add the mixture into the skillet, then toss to coat the rice mixture. Remove from the heat.

Sprinkle freshly chopped cilantro and green onions on top to garnish.

Serve right away. Enjoy!

Notes:

Feel free to use newly cooked rice or old-dar rice for this.

I highly recommend basmati or jasmine rice for this recipe.

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

Nutrition Facts:

Calories: 612 kcal | Carbohydrates: 118g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 826mg | Potassium: 321mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3459IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg

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Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 Servings

Easy, delicious, and full of flavors! This Crustless Tomato Pie is ready in just about an hour! This is low-carb so you don’t need to worry about eating a lot. Enjoy!

Ingredients:

2 c mozzarella cheese, shredded, plus extra for sprinkling over top
6-7 leaves basil, chopped
2 Eggs, beaten
1 tbsp butter
½ tsp black pepper
4 tomatoes, sliced
1-2 tsp salt
2 tbsp fresh oregano, chopped
½ c onion, chopped
1 clove garlic, minced

Directions:

Prepare the oven and preheat it to 190 degrees C or 350 degrees F.

Slice the tomatoes and place them onto plates. Sprinkle each slice with salt and let them sit at room temperature for about 10 minutes.

Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add the onion, then sauté for a few minutes until translucent. Move the sauteed veggies onto a clean plate.

Add pepper, cheese, and herbs into the bowl with the sauteed veggies. Stir everything until well incorporated.

After 10 minutes, use paper towels to pat dry the tomato slices. Place 1/4 of the tomatoes into the prepared pan and arrange them in a single layer.

Sprinkle ¼ cup of the cheese mixture over the tomatoes.

Repeat the process with the rest of the tomatoes and cheese mixture until everything is arranged in layers. Top with mozzarella cheese.

Place the pan in the preheated oven and bake the pie for about 30 to 40 minutes or until done.

Remove the pie from the oven and let it rest for at least 5 minutes at room temperature.

Serve warm. Enjoy!

Notes:

Make sure to pat dry the tomatoes well.

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

Nutrition Facts:

Calories: 120kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 488mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 806IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 1mg

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Total Time: 45 mins | Yield: 8 Servings

Whether you are having guests over or just a simple family dinner, this Chili Cheese Hot Dog Bake is perfect for any occasion! With 8 servings, everyone gets to taste how incredibly delicious this is! It will only take you 45 minutes to prepare and cook this dish! Prepare to be amazed by it! You will be so glad that you gave this recipe a try. Enjoy!

Ingredients:

15.5 oz. Chili (1 can or about 2 c)
1 c grated Cheese
2 tbsp Butter, melted
8 Hot Dogs, rinsed and patted dry
chopped tomatoes, for garnish
3 cloves garlic, minced
chopped green onions, for garnish
8 Hot Dog Buns

Directions:

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

Add each hot dog to each of the prepared buns. Lay them into a 9×13-inch baking dish and arrange them in a single layer.

Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted completely.

Remove the butter from the microwave, then add the minced garlic and stir to combine.

Brush each hot sandwich with garlic butter.

Add the chili on top of the sandwiches and spread it evenly. Make sure to cover the entire top. Scatter the grated cheese on top.

Add a sheet of foil on top to cover them.

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

Remove from the oven, then top each with tomatoes and green onions.

Serve and enjoy!

Notes:

Feel free to use your preferred type of hot dog for this recipe.

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

Nutrition Facts:

calories: 332 kcal, carbohydrates: 35g, Protein: 15g, fat: 15g, saturated fat: 7g, Cholesterol: 39mg, Sodium: 742mg, potassium: 317mg, fiber: 2g, sugar: 6g, vitamin a: 718IU, vitamin c: 80mg, calcium: 233mg, iron: 3mg

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

It doesn’t get any better than this! You have got to try this Bang Bang Chicken! This is a 30-minute recipe that the whole family is going to love! This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that! Anyway, I want to keep this short. I’ll let you be the judge of this one. Enjoy!

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
½ c vegetable oil, or more, as needed
1 large Egg
1 tbsp hot sauce
½ c cornstarch
1 c Panko
1 c buttermilk
¾ c all-purpose flour
Kosher salt and freshly ground black pepper, to taste

FOR THE SAUCE

1 tbsp honey
2 tsp Frank’s Hot Sauce
2 tbsp sweet chili sauce
¼ c mayonnaise

Directions:

In a mixing bowl, add Frank’s Hot Sauce, mayonnaise, honey, and sweet chili sauce. Stir everything until well blended.

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

In another mixing bowl, add egg, salt, pepper, hot sauce, buttermilk, cornstarch, and flour. Whisk everything until well incorporated.

Coat each chicken with the buttermilk mixture and Panko bread crumbs. Shake off any excess.

Add the chicken into the hot skillet, then cook for 3 minutes on each side until they turn golden brown.

Remove the chicken from the skillet and place them onto a clean plate lined with paper towels to drain excess oil.

Drizzle the sweet chili sauce over the fried chicken.

Serve right away. 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: 20 mins | Total Time: 40 mins | Yield: 4 Servings

With pasta, chicken, bacon, and a delicious sauce, this dish is scrumptious! Gather all the ingredients and start prepping! In just 40 minutes, dinner will be served. Enjoy!

Ingredients:

1 tsp garlic powder
½ tsp salt
3 garlic cloves (minced)
1.5 c heavy cream
2 c spinach
1 tbsp butter
6 bacon strips
4 small tomatoes (diced)
1 ½ tsp paprika
salt and pepper
2 tbsp olive oil
1 c Parmesan cheese shredded (more for garnish)
1 lb. boneless and skinless chicken (thick in size, such as chicken breasts)
1 tsp Italian seasoning (more, if desired)
¼ tsp crushed red pepper flakes

Pasta:

2 tbsp Parsley (chopped)
10 ounces penne pasta

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the bacon strips, then cook for a few minutes until crispy. Move them to a plate lined with paper towels to drain any accumulated fat. Chop into small cuts.

Use paper towels to pat dry the chicken pieces, then sprinkle garlic powder, salt, and pepper on top and rub each well to coat.

Place a large 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 sear each side for about 4 minutes or until they turn brown. Move them to a cutting board and slice them into small cuts.

In the same skillet, add butter and allow it to melt. Sauté in the garlic just until aromatic.

Add the tomatoes, then stir and cook for about 3 minutes. Add and wilt the spinach.

Turn the heat down to low, then stir in paprika, crushed red pepper flakes, salt, and Italian seasoning.

Add Parmesan cheese and heavy cream, then stir to combine.

Cook the noodles according to the package instructions. Drain and put them into the skillet with the sauce together with the bacon and chicken. Toss everything to coat. Stir in freshly chopped parsley.

Remove from the heat, then garnish with Parmesan cheese and red pepper flakes.

Serve and enjoy!

Nutrition Facts:

Calories 1059 Calories from Fat 603 Fat 67g103% Saturated Fat 33g206% Trans Fat 1g Cholesterol 241mg80% Sodium 1027mg45% Potassium 1164mg33% Carbohydrates 64g21% Fiber 5g21% Sugar 6g7% Protein 50g100% Vitamin A 4656IU93% Vitamin C 26mg32% Calcium 422mg42% Iron 3mg17%

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