Lunch

Prep Time: 2 hrs 10 mins | Total Time: 2 hrs 10 mins | Servings: 8

This Asian Ramen Salad is a favorite at potlucks and parties. It is incredibly easy to whip up and guarantees the best tasting, unconventional salad. The crunchy ramen added a fabulous texture and bite to this amazing salad. To make sure the ramen salad does not get soggy, you want to add it right before serving the salad. If you do not want the extra crunch, you can add it before placing the salad in the fridge to chill. If you want to add sesame oil, you can but keep it to just half a tablespoon so as not to overpower the salad. I also get so many questions about the seasoning packet. You can add it if desired, but I would not suggest it, as it is packed with not-so-good ingredients, and it contains too much sodium.

INGREDIENTS

¾ c. vegetable oil
16 oz. bag coleslaw mix
1 c. sliced almonds
½ c. granulated sugar
5 stalks of scallions, sliced
⅓ c. white vinegar
1 c. sunflower seeds, de-shelled/shelled/no shells
6 oz. dried ramen, (any flavor is okay, you won’t be using the seasoning packets so it doesn’t matter)

How to make Ridiculously Amazing Asian Ramen Salad

Step 1: Place the coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions in a large bowl.

Step 2: Put the vegetable oil in a large measuring cup along with the vinegar, and sugar. Mix well. It is okay if the sugar is not fully dissolved.

Step 3: Over the coleslaw mix, pour the mixture, and toss well using a large spatula until all are coated well.

Step 4: Using plastic wrap, cover the bowl and chill for at least 2 hours in the fridge. Serve the salad either cold or at room temperature. Enjoy!

NOTES:

1. Into a Ziplock bag, place the ramen block and gently crush with a rolling pin into smaller pieces.

2. You can add the seasoning packets if desired.

NUTRITION FACTS:

Serving: 1 SERVING | Calories: 456 KCAL | Carbohydrates: 32 G | Protein: 7 G | Fat: 35 G | Saturated Fat: 5 G | Fiber: 3 G | Sugar: 15 G

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Prep Time: 1 hr | Total Time: 1 hr | Servings: 4

I love salads because they are so easy & quick to throw together and very versatile. I have my list of salad favorites and this Three Pepper Salad is one of them. The ingredient list is not very long. All this require is some red onion, yellow, red, & orange pepper, parsley, rice vinegar, sesame oil, and crumbled feta. Sea salt and pepper are a given to taste. This is a pretty simple salad that you can whip up quickly. It’s a no-fuss BBQ side dish that is a favorite of many. If you love salads as I do, then you have to give this Three Pepper Salad a try very soon! This recipe is just in time for summer!

For presentation, slice the peppers into long, thin strips, as well as the onions. This salad should be made in advance, so there is time to marinate the peppers. This will guarantee the best zesty salad perfect for BBQ. This is also excellent even if you are very picky about your veggies or simply want to use whatever you have on hand. As I said, this salad recipe is very simple. It’s amazing especially if you are craving some zesty action. This three pepper salad is nice, refreshing, and not your typical side salad!

Ingredients

1/2 red onion
1 yellow pepper
1/2 c. parsley
1 orange pepper
2 tbsp rice vinegar
1/3 c. crumbled feta cheese
1 tbsp sesame oil
Sea salt and pepper
1 red pepper

How to make Three Pepper Salad

Step 1: Place the cored, seeded, and sliced peppers into a large bowl.

Step 2: In the same bowl, add the sliced onion and parsley.

Step 3: Next, add the vinegar and season with salt & pepper.

Step 4: Cover the bowl and place it in the fridge for at least 1 hour. Before serving, toss the salad with feta cheese. Enjoy!

Nutrition Facts:

Serving: 1g | Calories: 113kcal | Carbohydrates: 11.7g | Protein: 3.6g | Fat: 6.4g | Saturated Fat: 2.4g | Cholesterol: 11mg | Sodium: 121.9mg | Fiber: 1.8g | Sugar: 1.4g

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Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Refrigeration: 1 hr | Total Time: 2 hrs 45 mins | Servings: 8

Creamy, rich, and full of amazing flavors – this chicken pot pie is comforting food at its finest! The golden-brown buttery-soft, flaky pie crust is filled with a delicious chicken filling. Make a large pie or four small ramekins. Or you can easily double the recipe if you are very hungry!

Ingredients

Filling:

1/2 c. milk
1/4 c. all-purpose flour
6 tablespoons unsalted butter, softened
1 tablespoon cornstarch
A medium carrot, peeled and diced
Small onion, finely chopped
1 celery stalk, diced
1/2 medium-size russet potato, peeled and diced
1 c. condensed chicken broth or 1 c. water plus 2 chicken bouillon cubes
2 medium-size baked chicken breasts diced
1/2 c. frozen peas
Freshly ground black pepper to taste
Salt to taste

Pie pastry:

1 egg yolk plus 2 teaspoons milk mixed well, for brushing
2 c. all-purpose flour
1 c. 227 grams cold unsalted butter, cut into cubes
1 tablespoon white vinegar
1/4 c. ice water
1/2 teaspoon kosher salt

How to make Chicken Pot Pie

Step 1: In a small bowl, whisk 4 tbsp softened butter with flour.

Step 2: Dissolve the cornstarch in milk in another bowl and set aside.

Step 3: Melt 2 tbsp butter in a large saucepan. Once the butter has melted, add the onion, carrot, and celery. Saute for about 3 minutes over medium-high heat. Next, pour in the broth and add the potatoes. Bring everything to a boil, then decrease the heat to simmer. Put the lid on and cook for about 10 minutes or until the veggies are just tender.

Step 4: To the pan, add the butter and flour mix. Bring everything to a gentle boil while stirring constantly.

Step 5: Add in the milk and the cornstarch mixture. Bring to a boil and season with salt & pepper. Add the chicken and peas. Stir and cover. Allow the mixture to cool.

Step 6: For the pie dough, combine the flour and salt in a food processor. Then, add the butter and process it a couple of times until the butter is the size of peas. Pour in the water and vinegar. Pulse a couple more times until the dough forms into a ball.

Step 7: On a large piece of Saran wrap, transfer the dough. Twist to tighten the plastic and shape the dough into a ball. Cut the dough ball into two pieces and flatten each into a disk. Cover the disk with a plastic wrap and keep it in the fridge for an hour. Or you can twist both ends of the plastic wrap like wrapping a candy. Then, cut the dough into 8 discs to make 2 smaller chicken pot pies.

Step 8: Prepare the oven. Preheat it to 400 degrees F.

Step 9: Roll the two dough discs into circles (the first one around 13 inches in diameter and the second one to about 10 inches) on a lightly floured work surface. Make a couple of slits in the second (10 inches) dough circle using a sharp knife. With the larger dough circle, line a 9-inch pie dish, overhanging the dish by about half inches. You can make smaller pot pies in ramekins, and roll out 4 disks into 8 to 9-inch circles and 4 disks into 5 to 6-inches circles.

Step 10: Into the baking dish of or ramekins, spoon the chicken filling. Tent using the second sheet of dough, then crimp the edges and tuck them in. With the egg yolk wash, brush the top.

Step 11: Place in the middle rack of the preheated oven and bake for approximately 50 minutes or until the pastry is golden brown. Remove from the oven when done and allow the chicken pot pie to rest for about 15 minutes before serving.

Nutrition Facts:

Calories: 519 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg

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PREP TIME: 5 mins | COOK TIME: 20 mins | SERVINGS: 6

Super easy and quick to whip up – these deep-dish pizza cups bring your favorite pizza to the table without any fuss! It’s a fun and delicious way to enjoy pizza. Easily customize these deep-dish pizza cups. Feel free to make your favorite pepperoni pizza or cheese pizza, or white cheese pizza in cups. If you love pizza, then this simple recipe is a must! Perfect for a quick lunch or afternoon snack and an excellent way to put a fun twist to your pizza night.

Ingredients

pepperoni
1/2 c. Parmesan cheese, grated
1/2 c. pizza sauce
1 c. mozzarella cheese, grated
1/4 c. ricotta cheese
1 recipe pizza dough, homemade or store-bought

How to make Deep Dish Pizza Cups

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using olive oil or cooking spray, grease a 12-cup muffin pan.

Step 2: Into 12 equal portions, divide the pizza dough. Into individual muffin cups, press each of the portions.

Step 3: Feel free to customize your deep dish pizza cups:

PEPPERONI PIZZA CUPS:

With a tbsp pizza sauce, top each of the pizza cups. Sprinkle around 2 tbsp each mozzarella cheese, followed by 1 tbsp Parmesan cheese. Add the pieces of pepperoni on top of each pizza cup.

CHEESE PIZZA CUPS:

With about 1 tbsp pizza sauce, top each pizza cup. Sprinkle with 2 tbsp each of mozzarella cheese, followed by 1 tbsp Parmesan cheese.

WHITE CHEESE PIZZA CUPS:

With around 1 tbsp each of ricotta cheese, to each pizza cup and sprinkle with 2 tbsp each mozzarella cheese followed with 1 tbsp Parmesan cheese.

Step 4: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted and the pizza cups are completely cooked. When done, remove from the oven and let the pizza cups rest for approximately 3 to 5 minutes.

Step 5: Serve and enjoy!

Nutritional Facts:

Serving: 2cups | Calories: 271 kcal | Carbohydrates: 33g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 837mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 1.4mg | Calcium: 217mg | Iron: 2.2mg

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PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1-HR | YIELD: 6–8 (nutrition is for 8)

Enjoy summer all year round with this impressively delicious crustless sweet corn and zucchini pie. Incredibly easy to throw together and one of the best recipes to use summer produce. Perfect for even your picky eaters, this cheesy vegetarian pie is guaranteed to be a huge hit always!

INGREDIENTS

4 eggs, beaten
4 tbsp butter
2 large zucchini, sliced very thinly (about 4 c.)
2 ears of sweet corn
8 oz. sliced mushrooms
half of a yellow onion, diced
12 oz. shredded cheese (I used both Mozzarella and Swiss)
1 tsp dried oregano
1 tbsp dried basil
1/2 tsp salt

How to make Sweet Corn And Zucchini Pie

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: In a large, deep skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet along with the zucchini and mushrooms. In the meantime, cut the corn kernels off the cob, then add them to the skillet. Saute for about 5 to 10 minutes until the veggies have softened. Once done, take off the heat.

Step 3: Stir in the basil, oregano, salt, cheese, and the beaten eggs once the veggie mixture has cooled for a couple of minutes.

Step 4: Using the parchment paper, line an 8-inch or large pie pan or simply grease the pan using a nonstick spray. Pour the mixture into the prepared pan. On top, arrange the slices of zucchini (lay them flat) and sprinkle with a little more cheese.

Step 5: Tent the pie with a greased foil and place it in the preheated oven. Bake for about 20 minutes. Uncover and continue to bake for 5 minutes more until the top is brown. Remove from the oven when done and allow the pie to cool for about 10 to 15 minutes before slicing. Serve garnished with some fresh herbs such as parsley and cilantro. Enjoy!

Nutrition Facts:
Calories Per Serving: 235, Total Fat 15.6g 20%, Cholesterol 135.5mg 45%, Sodium 456.7mg 20%, Total Carbohydrate 9.3g 3%, Dietary Fiber 1.9g 7%, Sugars 4.6g, Protein 16.2g 32%, Vitamin A 152.8µg 17%, Vitamin C 16.8mg 19%, Iron 1.7mg 9%, Potassium 449.7mg 10%, Phosphorus 323.6mg 26%

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 7 servings

Simple dinners should never be boring. Try this delicious baked crispy cheddar chicken with your favorite side dishes, such as roasted asparagus, French fries, roasted garlic mashed potatoes, and more. And never forget to pour the cream of chicken soup over the chicken. Your entire family will surely love and ask for this lush, crispy cheddar chicken over and over again!

Ingredients

Chicken:

2 sleeves Ritz crackers
4 large chicken breasts
3 cups cheddar cheese, grated
1/2 cup of milk
1 teaspoon dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Sauce:

2 tablespoons butter
2 tablespoons sour cream
1 10-oz. can cream of chicken soup

How to make Crispy Cheddar Chicken

Step 1: Into three large pieces, cut each chicken breast.

Step 2: Place the Ritz crackers in a small food processor and grind them up.

Step 3: Pour the milk into a small pan. Place the cheese in another small pan and the cracker crumbs in a separate small pan. Into the cracker crumbs, stir in 1/4 tsp salt and 1/8 tsp pepper.

Step 4: Into the milk, dip the chicken piece by piece. Coat with cheese, pressing each chicken using your fingers. Then, dredge the chicken into the cracker crumbs, pressing to coat.

Step 5: Using cooking spray, greased 9 x 13-inch pan. Inside the pan, lay the chicken and sprinkle it with dried parsley.

Step 6: Using foil, cover the pan. Place in 400 degrees preheated oven and bake for about 35 minutes. Uncover and continue to bake for another 10 minutes or until the edges of the chicken are crispy and golden brown.

Step 7: In the meantime, place the cream of chicken soup, sour cream, and butter in a medium-sized saucepan. Stir well and heat over medium-high heat until the sauce is hot.

Step 8: Remove the chicken from the oven when done and serve right away. Pour the sauce over the chicken. Enjoy!

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