Spinach stuffed chicken

 

 This simple stuffed chicken breast recipe will quickly become a low-carb family favorite! The cream cheese and Parmesan add a lot of flavor to this spinach-stuffed chicken, and the whole thing comes together quickly.

 

4 chicken breasts

1 tablespoon olive oil or avocado oil

1 teaspoon paprika

1 teaspoon salt, divided

¼ teaspoon garlic powder

¼ teaspoon onion powder

4 ounces cream cheese, softened

¼ cup grated Parmesan

2 tablespoons mayonnaise

1 ½ cups chopped fresh spinach

1 teaspoon garlic, minced

½ teaspoon red pepper flakes

 

Warm up the oven to 375°F.

Drizzle the chicken breasts with oil and place them on a cutting board.

In a small mixing bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder. Sprinkle on both sides of the chicken.

Cut a pocket into the side of each chicken breast with a sharp knife. Set aside the chicken.

In a small mixing bowl, combine the cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper, and the remaining 12 teaspoon of salt.

Spoon the spinach mixture evenly into each chicken breast.

Fill a 9x13 baking dish halfway with chicken breasts. Bake for 25-30 minutes, uncovered, or until chicken is cooked through.

Easy Baked Dessert Nachos

 

Try these Sweet Dessert Nachos to give your nachos a boost! This one-of-a-kind dessert features cinnamon sugar "baked" tortilla chips, homemade chocolate sauce, and fresh fruits.

 

Cinnamon Sugar Tortillas :

2 large soft tortillas

Melted butter for brushing on tortillas

2 tbsp granulated sugar

1 tbsp cinnamon powder

 

Homemade Chocolate Sauce:

½ cup milk

¾ cup white powder sugar

½ cup cocoa powder

1 tsp vanilla extract

 

For serving :

Fresh fruits such as strawberries, bananas, blueberries, mangoes.

Whipped cream

 

Preheat the oven to 350°F.

Melted butter should be brushed on both sides of each tortilla. Make triangles out of the buttered tortillas. Place them on a baking sheet lined with parchment paper, not overlapping.

In a separate bowl, combine the sugar and cinnamon. Generously sprinkle the tortilla chips with the cinnamon sugar. 11-12 minutes in the oven. Allow them to cool after you remove them. As they cool, they will become crispy.

Meanwhile, prepare your fruits and chocolate sauce.

To make chocolate sauce, combine all of the ingredients (except the vanilla) in a saucepan and bring to a boil.Cook for 3-5 minutes, or until thickened. Allow the sauce to cool before adding the vanilla extract. As it cools, it will thicken. When ready to serve, arrange cinnamon sugar chips on a plate, drizzle with chocolate sauce, and top with chopped fruits, additional chocolate sauce, and whipped cream!

Crock Pot Italian Beef Sandwiches

 

Crock Pot Italian Beef Sandwiches are a 5-ingredient version of the popular hot sandwich recipe. This simple dinner recipe is a hit with everyone!

 

3lb chuck roast, trimmed of visible fat and cut into large hunks

1 envelope Italian salad dressing mix

8oz pepperoncini pepper slices + splash of juice, plus extra for serving

8oz Giardiniera drained, plus extra for serving

14.5oz can beef broth

provolone cheese slices

hoagie buns

 

Fill a 5.5 - 6 quart crock pot halfway with chuck roast, then top with salad dressing mix. Lift up chuck roast pieces to get broth underneath, then add pepperoncini peppers with a splash of juice, Giardiniera, and beef broth. Cover and cook on low for 9 hours, or until the meat shreds easily with a fork. Return the meat to the crock pot and cook on low for another hour.

Split the buns in half, then top with the shredded meat mixture and provolone cheese slices. If desired, top with additional pepperoncini peppers and Giardiniera before serving.

Easy BBQ Chicken Pizza

BBQ time is upon us, why not start with Pizza night on the grill?

 

INGREDIENTS

2 Fresh Boneless Skinless Chicken

2 tbsp. olive oil

1/4 tsp. salt

1/8 tsp. black pepper

1 cup sweet barbecue sauce

1-pound refrigerated pizza dough

1 small red onion thinly sliced.

1 cup mozzarella cheese, finely shredded.

2 tbsp. chopped green onions.

 

Preheat a lightly oiled grill or grill pan over medium high heat. Season the chicken breasts with salt and pepper after brushing them with 1 tablespoon olive oil. Grill for 7–8 minutes per side. When the chicken feels firm to the touch and a meat thermometer inserted into the center registers 170°F, it is done. Remove the chicken from the grill and set it aside for 3 to 5 minutes to rest.

Chicken Souvlaki

 

 The lemon and herb combination that flavors this Chicken Souvlaki is a Greek cooking staple.   Souvlaki, which means "meat on a skewer," is a type of Greek street food that is typically served on pita bread with tzatziki sauce.

 

6-8 boneless skinless chicken thighs

6-8 wood skewers soaked for 30 minutes in water

1/4 cup olive oil

juice of one lemon 3-4 tablespoons

2 garlic cloves minced

1 teaspoon Dijon mustard

1 teaspoon Greek oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Cut the chicken into a 1 ½-inch cube after removing the excess fat. With thigh meat, you may end up with uneven pieces (no worries). Whisk together all marinade ingredients in a bowl until combined to a salad dressing consistency.

Fill a large resealable plastic bag halfway with cut chicken.

Pour the marinade over the chicken.

Seal the bag and squash marinade around to coat evenly.

Put in the refrigerator for at least two hours and up to a day.

Make a point of turning the bag halfway through.

Take out the marinade. Skewer the chicken onto skewers made of wood. Avoid leaving any dangling pieces because they may catch fire.

To taste, season with salt and pepper.

Grill until thoroughly cooked.

Take away the chicken from the skewers and serve with tzatziki sauce on pita bread. Tomatoes and lettuce complement them well as well.

Best Cheese Biscuits

 

 These cheesy biscuits are perfect for mopping up egg yolks for breakfast, serving as a sandwich bun for lunch, or spreading with butter for dinner.

 

2 cups all-purpose flour

4 teaspoons baking powder

2 tablespoons granulated sugar

3/4 teaspoon salt

1 cup grated sharp Cheddar cheese

1/3 cup cooking oil

3/4 cup milk

 

In a mixing bowl, combine the first four dry ingredients. Grate some cheese on top. Stir in the milk and cooking oil. Form a soft dough ball with your hands. If necessary, add more milk to make the dough smooth.

Turn out onto a lightly floured surface and gently knead 8-10 times. Roll or pat to a thickness of 3/4 to 1 inch. Use a biscuit cutter to make the shapes. Place close together on an ungreased cookie sheet for moist sides or one inch apart for crisp sides. For better browning, dab tops with milk.

Bake for 15 minutes at 425°F, or until nicely browned. Serve either plain or with butter.

Grilled Swordfish with Chimichurri Sauce

  

Grilled Swordfish with Chimichurri Sauce is a quick and easy grilling recipe that is bursting with the bold flavors of Chimichurri sauce! Chimichurri is one of the most flavorful and adaptable sauces available. This is typically served with grilled steak and is an integral part of the Argentine parilla, but it also goes well with chicken and fish. Chimichurri is delicious on vegetables and works well as a marinade.

 

Ingredients

1.5 lbs fresh swordfish steaks cut 1 inch thick. (You can substitute any meaty fish such as tuna, shark or salmon)

1/2 cup red wine vinegar

4 cloves garlic

1 shallot or half a red onion

2 tsp sea salt

1 tsp cumin

3/4 cup olive oil

2 cups cilantro leaves

 

Set aside the rinsed fish.

In a food processor, combine all ingredients except the oil to make Chimichurri sauce. 1 minute in the processor. While the processor is running, slowly drizzle in the oil. Continue to process until the oil is emulsified.

2/3 cup Chimichurri sauce, set aside Refrigerate the remaining sauce until ready to serve. In a shallow bowl or gallon plastic bag, combine the swordfish and 2/3 cup sauce. Refrigerate for about an hour after marinating. If you over marinate the fish, it will begin to degrade.

Preheat the grill to high and remove the fish from the marinade. 4 – 5 minutes per side on high. Allow the fish to rest for five minutes. Serve with the reserved Chimichurri sauce.

Chicken Parmesan Lasagna

 To make this, you'll need a very deep baking dish! Such an extra-deep lasagna does have 5 layers of noodles and two layers of breaded chicken cutlets in between every layer of juicy, cheesy deliciousness! The addition of chicken breast adds a delicious flavor.

 

Ingredients

For the chicken:

4 boneless, skinless chicken breasts, sliced in half lengthwise to make 8

3/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

2 large eggs, beaten

olive oil spray

 

For the lasagna:

15 ounce container part-skim ricotta cheese

1/2 cup grated Pecorino Romano or Parmesan cheese

1/4 cup fresh chopped basil, plus more for garnish

4 3/4 cups homemade or jarred marinara sauce

9 ounce box no-boil lasagna noodles

3 cups baby spinach

3 cups part-skim shredded mozzarella cheese

 

Set the oven temperature to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray.

In a mixing bowl, combine breadcrumbs and parmesan cheese. In a separate bowl, beat the egg.

Slide the chicken in the eggs, followed by the breadcrumb mixture. Remove any remaining crumbs. Place the chicken on the already-prepared baking sheet, lightly coat with oil, and cook for 25 minutes, without turning. Take the oven out and lower the temperature to 400F.

In the meantime, in a medium mixing bowl, integrate the ricotta, parmesan cheese, and basil.

Pour 3/4 cup marinara into the bottom of a 9 x 13 x 3-inch Heatproof Deep baking dish. Assemble 3 lasagna noodles across the dish then top with 3/4 cup sauce, 4 chicken pieces, 1/4 ricotta cheese mixture, 1/2 cup mozzarella cheese, and 3/4 cup spinach.

Rep the second layer, omitting the chicken.

Replicate the third and fourth layers with the chicken and without the chicken.

 

Scatter the remaining 1 1/2 cups marinara sauce on top of the last three sheets of pasta noodles for the fifth layer. Wrap in foil and cook for 50 minutes on the center rack of a 400°F preheated oven.

Uncover, add the remaining cup of mozzarella, and bake for 5 minutes, or until melted.

Take the oven out and allow to rest for 15 minutes prior to serving.

Quick 'n Easy Brunch Eggs

 

Opt for these Simple Brunch Eggs with Cheese and Tomatoes! They are mouthwatering Quick 'n Easy Brunch Eggs will take center stage at your next meal. Serve it with your preferred side of fruit and other favored brunch items.

3 cans (14 oz. each) of stewed tomatoes drained

 1 Tbsp. chopped fresh basil

 8 eggs

 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

 4 whole grain English muffins, split, toasted.

 1 Tbsp. chopped fresh parsley.

 

Preheat the oven to 350oF.

Combine tomatoes and basil in a 13x9-inch baking dish sprayed with cooking spray. Make 8 wells in the tomato mixture with the back of a spoon. Fill each well with a cracked egg.

Cook for 25 minutes until the egg whites are set and the yolks are cooked to your liking. Top with cheese and bake for 5 minutes, or until melted. Sprinkle with parsley and serve over muffin halves.

 

Stuffed Avocado

 

Avocados doesn’t get any better than this. This recipe will blow your taste buds into paradise.

Ingredients

1 can Yellowfin Tuna in Olive Oil, drained

2 tsp Mayo

1 Tbsp diced Onion

1 Tbsp diced Celery

1 Tbsp diced Red Bell Pepper

1 tsp minced Parsley

1/4 teaspoon Sea Salt, or to taste

1/4 teaspoon Ground Black Pepper, or to taste

1 TJ's Avocado, sliced in half and pit removed

 

 

Combine tuna, mayo, onion, celery, bell pepper, parsley, salt, and pepper in a medium mixing bowl. Scrape a spoonful of avocado from each side and add to the bowl for a creamier texture. With a fork, mash the tuna salad until well combined. Return the tuna salad to each avocado half. Serve and have fun!

Shrimp Tacos with Best Shrimp Taco Sauce

 Shrimp Tacos are loaded with plump juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and an easy shrimp taco sauce that will win you over. They are served over toasted corn tortillas.

 

For the Shrimp:

1 lb shrimp any size you prefer

1 garlic clove, pressed or minced

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1 Tbsp olive oil

 

Shrimp Taco Toppings:

8 white corn tortillas, Hard Taco Shells

1/2 small purple cabbage, 2 cups shredded

1 large avocado, pitted, peeled, and diced

1/2 red onion, diced

4 oz Cotija cheese, (1 cup grated on a box grater)

1/4 bunch of cilantro, coarsely chopped

1 lime, cut into 8 wedges

 

Shrimp Taco Sauce Ingredients:

1/3 cup sour cream

1/3 cup mayonnaise

1 1/2 Tbsp lime juice, squeezed from 1 medium lime

3/4 tsp garlic powder

3/4 tsp Sriracha sauce, or to taste

 

Place the shrimp in a medium bowl and pat dry with paper towels. Stir in the seasonings and garlic until well combined.

 

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and arrange the shrimp in a single layer. Cook for 1-2 minutes per side, or until cooked through. When they are done (white inside with pink and red accents on the outside), place them on a serving platter and allow them to cool completely. Toast 8 tortillas across an open gas stovetop fire on medium/low heat until gently charred on the edges and until golden brown in some spots.

 

Cut the cabbage into thin slices, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Place these on a serving platter with the lime wedges. Arrange toppings and shrimp on top of each toasted tortilla to make tacos. Whisk together all sauce ingredients in a small bowl and serve with shrimp tacos.

Crockpot Italian Potatoes- Easy Dinner

 

 Crockpot Italian Potatoes are a quick and easy way to make a tasty and healthy dinner! For a balanced and kid-friendly dinner, serve these potatoes with simple chicken and a green vegetable.

 

Ingredients

 

6 Potato medium Potato, flesh, and skin, raw cubed

1 medium onion

1 medium bell pepper, red

2 tablespoon butter, unsalted

1 teaspoon salt

3 teaspoon oregano, dried

4 oz Parmesan cheese

 

Directions

Rinse and cut the potatoes into quarters.

Mince the onion and red bell pepper finely. Melt the butter in a saucepan.

In a slow cooker, combine all of the ingredients. Cook for 4 hours on high. 

Wild Rice with Snow Peas

  Wild Rice with Snow Peas and Mushrooms is an excellent rice side dish recipe with a wonderful flavor combination.

 

Ingredients needed:

wild rice

green onions

butter

chicken broth

snow peas

water chestnuts

fresh mushrooms

vegetable or canola oil

salt and pepper

 

Rinse the wild rice!

Chop your green onions. Chop the white part of the green onion finely. And then chop the green part into 1-inch lengths.

Melt butter in a saucepan. Add the white onion and sauté. Add the rice, salt, and chicken broth. Cover the saucepan, and simmer to cook the rice. It should take about 35 minutes to become tender. Add additional broth as it cooks, if needed.

 

Green onion stems should be cut into 1-inch lengths. The white part of the green onions should be finely chopped.

Melt the butter in a large saucepan. Sauté the white onion in the oil. Combine the rice, salt, and chicken broth in a mixing bowl. Bring to a boil, stir, and then turn off the heat. Cook, covered, over low heat until the rice is tender and the liquid has been absorbed (about 35 minutes). As the rice cooks, add more broth as needed.

Heat the oil in a separate skillet. Sauté the mushrooms for a few minutes. Sauté the green onion stems, snow peas, and water chestnuts briefly.

Combine the cooked rice with the sautéed vegetables. Add salt and pepper, as desired to taste.

Cubano International Sandwich

 This delicious Latin twist on grilled ham and cheese is to die for. Discover how to make it at home.

 

Make the ultimate Cuban sandwich with this recipe.

1 loaf of Cuban bread with Yellow mustard, prepared

1/2 pound thinly sliced deli baked ham

1/2 pound thinly sliced roasted pork

8 thinly sliced dill pickles

1/2 pound thinly sliced Swiss cheese

 

To open the bread, cut it horizontally. Spread a thin layer of mustard on the top and bottom halves of the bread. Arrange the ham, pork, pickle slices, and Swiss cheese on top of the bread in an even layer. Sandwich the top halves of the bread on top of the sandwiches. Cut into 4 sandwiches and cook using one of the following methods:

Panini press, grill pan, cast iron pan, or any device to flatten the sandwich.

My Fav Video

 

What to eat in March

What to Eat Right Now: March

The first official day of spring is March 20th! Look for the first sharp flavors of the season in the form of artichokes, radishes, early peas, green garlic, and horseradish in March.

 

Chicken Piccata with Artichokes

 

Chicken piccata, a traditional Italian dish consisting of thin chicken cutlets pan-fried and topped with a pan sauce made with lemon juice and capers, is updated with the addition of meaty artichoke hearts in this recipe. Add a few handfuls of fresh spinach along with the capers for extra vegetables. Represent this dish with an orzo or another small pasta shape to soak up the delectable sauce.

 

3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total

 

1/2 cup (2 1/2 oz./75 g) all-purpose flour

 

Kosher salt and freshly ground pepper

 

3 Tbs. olive oil

2 Tbs. unsalted butter, at room temperature

2 garlic cloves, chopped

1 jar  of artichoke hearts, rinsed, drained, and quartered

1 cup dry white wine

1/2 cup low-sodium chicken broth

Juice of 1 lemon

2 Tbs. capers, rinsed and drained

1 Tbs. chopped fresh flat-leaf parsley

 

Butterfly and split the chicken breasts in half. Continuing to work with one chicken breast half at a time, place the chicken between two pieces of plastic wrap and slowly pound to an even thickness of about 1/4 inch with a meat pounder or other hard, flat object. Season the flour generously with salt and pepper on a large plate. Shake off any excess seasoned flour from the chicken. Warm 2 tablespoons olive oil in a large fry pan over medium-high heat until very hot but not smoking. Cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side, continuing to work in batches as needed to avoid crowding. Place on a plate and set it aside. Come back the pan to medium-high heat; do not clean it. Melt 1 tablespoon of the butter with the remaining 1 tablespoon of olive oil. Sauté the garlic and artichoke hearts for about 1 minute, or until the garlic is soft. Stir in the wine, scraping up any browned bits on the pan's bottom. Bring to a simmer and cook for 3 minutes, or until the liquid is reduced by half. Combine the broth, lemon juice, and capers in a mixing bowl. Turn the heat down to medium, bring to a simmer, and whisk in the remaining 1 tablespoon of butter. Cook, stirring occasionally, for another 5 minutes, or until the mixture thickens slightly. Add the parsley and mix well. Adjust the seasoning to taste. Bring it back the chicken to the pan and turn to coat with the sauce on all sides. Saute for about 2 minutes, or until the chicken is thoroughly warmed. Serve right away.

 

 

 

 

Honey Baked Cinnamon Apples

  

Honey Baked Cinnamon Apples is a quick and easy recipe for baked apples with cinnamon. With a scoop of vanilla ice cream.









4 whole Honeycrisp Apples (washed and cored)

3 TB brown sugar

2 ts cinnamon

1 TB honey

2 TB Cinnamon Coffee Creamer

1 TB butter



Preheat the oven to 350 degrees Fahrenheit.

Combine the brown sugar, cinnamon, honey, and coffee creamer in a small mixing bowl.

Coat a pie pan with cooking spray and organize the apples in it.

In the center of each apple, where you've cored it. Fill each apple cavity with the brown sugar mixture.

Upon filling the cavity, spread a quarter of the butter over the top for every apple in the core section.

Wrap the dish with foil and bake for an hour.

Remove the apples from the oven, remove the foil, and serve. ENJOY!

 

 

 

No Peek Chicken Rice Casserole

 No Peek Chicken Rice Casserole is a quick and easy flavor bomb. People get a savory and completely mouthwatering dish with just a bit of soup, some rice, and delicate chicken! A chicken and rice casserole created with only a few condiments, simple to make, and delicious! A crowd-pleaser that's ideal for a busy weekday night!

 

2 cups rice long grain, uncooked.

10.5-ounce cream of chicken soup 1 can

10.5-ounce cream of mushroom soup 1 can

1 cup chicken broth low sodium

1 teaspoon Italian seasoning

4 chicken breasts boneless and skinless

1/2 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

1-ounce onion soup mix 1 package

1 tablespoon parsley fresh, chopped

The oven should be heated to 350 degrees Fahrenheit. Coat a 913-inch casserole dish with nonstick cooking spray.

Combine the rice, soups, chicken broth, and Italian seasoning in a large mixing bowl, then pour into the prepared baking pan. Season both sides of the chicken breasts with salt and pepper. Position the chicken breasts on top of the rice combination, then scatter with the onion soup mix. Wrap in aluminum foil.

1 hour and 15 minutes in the oven, or until the chicken is cooked through and the rice is tender.

Serve garnished with parsley.

grapefruit cake with grapefruit curd

 

 This citrusy cake is rich and refreshing, with a buttery bite and a zesty bite.

Cake with Grapefruit: 2 medium egg whites 7 tablespoons softened unsalted butter 3/4 cup sugar 2 tsp. vanilla extract 1 cup regular flour loading up to get together with. 1 teaspoon of salt 1/2 cup fresh grapefruit juice (seeded) 1 grapefruit zest, finely grated For serving, powdered sugar

Curd of Grapefruit: a third of a cup of sugar 1/4 cup freshly squeezed grapefruit juice two large eggs 2 large yolks of eggs two grapefruit zests, finely grated a pinch of salt 1/3 cup softened unsalted butter

To make the cake,  Preheat the oven to 350 degrees Fahrenheit. Grease the inside of an 8-inch cake pan and line the bottom with parchment paper. Using an electric mixer on high speed, whip the egg whites until they are just foamy. Add 1/4 cup sugar and continue to beat till the whites are transparent with medium-to-stiff spikes.

In a separate large mixing bowl, cream the butter, vanilla, and remaining 1/2 cup sugar until creamy and even. Sift the flour, baking powder, and salt into the mixing bowl with the butter. As you stir in the dry ingredients, scrape down the sides and bottom of the bowl frequently. Spoon in the grapefruit juice gradually, mixing well after each addition. Mix in the zest until it is evenly distributed.

 

Gently press one-third of the egg whites into the cake batter. Fold them gently into the batter until just combined. Fold in the remaining egg whites in two batches until no traces of the whites remain. Avoid overmixing. Transfer the batter to the prepared pan and spread it into an even layer with a spatula. 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the edges and top of the cake are golden browns.

 

Allow the cake to cool completely in its pan. Remove the parchment from the cake and place it on a serving platter. Maintain the cooled cake covered and at room temp until it's time to eat.

 

 

 

Easy Slow-Cooker Chicken Tacos

 

This is one of those meals that you will make again and again. This simple meal is sweet, salty, crunchy, and creamy, and it is sure to please a gathering.

 

Ingredients

2 boneless, skinless chicken breasts

1/2 cup BBQ sauce

1 cup chicken stock

1 tsp. cumin

1 avocado

1/2 cup feta

2 cups red cabbage

8 corn tortillas

Cilantro

Fill the slow cooker bowl halfway with bbq sauce, chicken stock, and cumin. To combine the ingredients, stir them together.

Cook the chicken breast in the BBQ sauce mixture for 4 hours on high, or until it falls apart.

Shred the cabbage and slice the avocado thinly. As needed, crumble the feta.

In a nonstick pan, heat the tortillas in batches over low heat until soft.

On top of the tortillas, layer cabbage, avocado, feta, and chicken. Garnish with cilantro and serve.

 

Cuban Sandwich

 

Baked Pork Chop with Fried Rice

 

This dish is unique and special due to the combination of Chinese ingredients and cooking style.

1 ½ cups uncooked rice

3 eggs beaten

4 thin-cut pork chops removed bones if needed

3 tablespoons all-purpose flour

½ large onion cut into wedges

1 ½ medium tomatoes cut into wedges

¾ – 1 cup shredded mozzarella cheese

2 tablespoons grated Parmesan

vegetable oil

salt

ground white pepper

 

Sauce

½ cup plus 3 tablespoons ketchup

½ cup plus 1 tablespoon of low-sodium beef broth

2 ½ tablespoons sugar

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon tomato paste

 

In a rice cooker, cook the rice. Allow the rice to cool at room temperature for at least 12 hours after it has been cooked.

Preheat the oven to 425 degrees Fahrenheit.

In a medium mixing bowl, combine all of the sauce ingredients. Set aside after thoroughly mixing.

Heat 1 tablespoon vegetable oil in a wok or large pan over medium heat. 12 of the beaten egg should be added. Scramble the eggs until almost done. Stir in the rice using a spatula. Add 2 tablespoons more beaten egg to the rice. Season with salt and pepper. Stir-fry until everything is thoroughly combined. Put the fried rice in a baking dish. Divide the flour and the remaining beaten egg between two plates.

Using paper towels, pat dries the pork chops. Season with salt and white pepper to taste. The pork chops should be floured first, then dipped in the egg.

Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook until the pork chops are light brown and cooked through, about 2 minutes per side. Dry with paper towels. Cut the pork chops into strips once they are warm. Place them on top of the fried rice in the baking dish. 1 tablespoon vegetable oil, heated in a separate large pan over medium-high heat. Cook until the onions are light brown, about 3 minutes. Cook until the tomatoes are slightly softened, about 3 minutes. Incorporate the sauce. Reduce the heat to medium-low. Cook for another 2 minutes. Pour the sauce and mixture over the fried rice and pork chop. Top with mozzarella and Parmesan cheese. Bake for 15 to 20 minutes, or until the cheese is golden brown. Serve right away.

Taco Pasta Instant Pot Recipe

  

With the addition of black beans, this instant pot taco pasta recipe packs a protein punch. It's a dish of toasty comfort food that's quick and easy to make and reminds me of my childhood.

 

Ingredients

1 tablespoon olive oil

1 pound ground beef or turkey

1 teaspoon onion powder

1 teaspoon garlic powder

1 package taco seasoning

½ teaspoon crushed red pepper

2 cups low sodium chic stock

1 cup salsa

2 cups dried pasta

1 15-ounce can of black beans, rinsed and drained

2 cups shredded cheese.

 

Set the Instant Pot to the saute setting. Combine the olive oil and ground beef in a mixing bowl.

Break up the meat as it browns with a wooden spoon or meat chopper. Turn off the Instant Pot when it is no longer pink (about 2-3 minutes).

Combine the onion powder, garlic powder, and taco seasoning in a mixing bowl. Season with salt and pepper to taste.

To deglaze the bottom of the pot, add 1 cup of chicken broth.

Stir in the crushed red pepper to the meat.

Combine the dried pasta, salsa, and the remaining chicken broth in a mixing bowl. Stir to combine. Top with black beans. Close the Instant Pot lid, lock, and seal. Designated the Instant Pot to the Pressure Cook setting for 5 minutes.

Whenever the timer goes off, immediately release the pressure with an oven mitt or a kitchen towel. When the pressure valve drops, open the lid carefully away from your face.

Stir in the shredded cheese to warm and melt it.