Advertisements

Tag Archives: Family Friendly

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

Advertisements

Chicken Cheddar Fajitas from HelloFresh

Chicken Cheddar Fajitas

Ingredients

2 Red onions, thinly sliced

2 bell peppers, thinly sliced

1 jalapeño, thinly sliced into rounds (remove ribs and seeds for less heat)

Zest and quarter 3 limes

2 Tbsp. Fajita seasoning

4 Tbsp. sour cream

1 lb chicken breast

2 Tbsp olive oil, divided

Flour or wheat tortillas

Shredded Cheddar cheese

Directions

1. In a small bowl, combine jalapeno and juice from two lime wedges. Set aside to pickle. Heat a tablespoon oil in a large skillet over medium-high heat. Add the onion, bell peppers and half of the fajita seasoning (you’ll use the rest later.) Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

2. Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Pat chicken dry with paper towels. Thinly slice into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, two-three minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, two-three minutes more.

4. Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with cheddar. (For 4 servings, divide tortillas between 2 baking sheets.) Bake until cheese has melted, one to two minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

6. Divide the chicken mixture between tortillas. Drizzle with the sour cream and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.

Source HelloFresh.com

Melt In Your Mouth Chicken

The Pioneer Woman’s Best Chicken Dinner Recipe

INGREDIENTS:

1 C. sour cream 

2 tsp. garlic powder 

1 tsp. seasoned salt 

1/2 tsp. fresh ground black pepper 

1 1/2 C. freshly grated Parmesan cheese, divided 

3 lbs boneless chicken breasts, trimmed of excess fat 

Directions:

1. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside. In a medium bowl, combine the sour cream, garlic powder, seasoned salt, pepper, and one cup of Parmesan cheese. 

2. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for twenty five-thirty minutes, or until the chicken is cooked through. 

Source My #Recipes

No oven required Rotisserie Chicken

This Slow Cooker Rotisserie Chicken recipe is an easy and healthy way to make homemade rotisserie-style chicken! Savory homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 tsp. chili powder

3 tsps. smoked paprika

1 tsp. garlic powder

2 tsp. dried parsley

1 tsp. dried thyme

½ tsp. freshly ground black pepper

1 tsp. salt (more or less-to taste)

Directions

1. Grease your slow cooker with cooking spray. Roll four balls of aluminum foil and place on the bottom of greased slow cooker (to use as a rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

2. Remove neck and goblet from the chicken, rinse the chicken with cold water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

3. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for seven -seven and half hours, or on high for four-four and a half hours or until the chicken is cooked through and reaches an internal temperature of 165 F.

4. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).Serve the chicken as desired. If you want crispier skin, place the chicken on a baking sheet and broil for three-five minutes.

Source OMG chocolate desserts

Low-carb Supreme Pizza Chicken bake

All the flavor of the pizza you enjoy, but in a low carb, no added sugar version. Chicken topped with an easy homemade sauce, and stacked high with cheese and vegetables, you will be getting rid of the take out and making this Supreme Pizza Chicken Bake Recipe on a regular basis!

Supreme Pizza Chicken bake

Ingredients

4 chicken breast cutlets*

1 6oz can tomato paste

1 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. oregano

1/2 tsp. parsley

1 C. shredded mozzarella cheese

1/2 large green bell pepper, sliced

1/4 C. sliced onion

1/4 C. sliced black olives

16 slices pepperoni

Directions

1. Preheat the oven to 400º F. Grease a 9X13 baking dish with cooking spray. Set aside.

2. To make the sauce, in a small bowl add tomato paste, olive oil, salt, pepper, garlic powder, oregano, and parsley. Stir to combine. Place chicken breasts in a single layer inside a 9×13 cooking dish. Divide the sauce between the four pieces of chicken and spread sauce to cover each chicken breast.

3. Sprinkle 1/4 cup of cheese on top of each chicken breast. Evenly distribute the remaining toppings over the chicken. Bake in the oven for thirty minutes or until the chicken is fully cooked. Let rest three – five minutes and then serve!

Source The Schmidty Wife

Rich, Creamy and Cheesy Cowboy Soup

Cheesy Cowboy Soup

INGREDIENTS

1 lb lean ground beef

1 (16 oz.) package velveeta, cubed

1 cup sharp cheddar cheese, grated

1 yellow onion, finely chopped

4 small potatoes, chopped

1 red bell pepper, seeds removed, diced

1 (13.25 oz.) can whole corn kernels, rinsed and drained

1 (13.25 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chiles

3 C. low-sodium chicken or beef broth

2 1/2 C. whole milk

1/4 C. all-purpose flour

1/4 C. (1/2 stick) unsalted butter

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. cayenne, optional

bacon bits, optional

kosher salt and freshly ground pepper, to tast

Directions

1. In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for two-three minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

2. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but two tablespoons of fat.

3. Add onion, potatoes and bell pepper to Dutch oven and cook for ten-twelve minutes, or until veggies are softened and fork tender. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.

4. Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for fifteen minutes. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another fifteen minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!!

Source 12 Tomatoes

Melt in your mouth Crockpot pork loin

There are only three ingredients required for this simple crock pot pork loin. Prepare it shredded in the slow cooker with BBQ sauce. Low carb and keto friendly!

Crockpot pork loin

Ingredients

3-5 pound Pork loin

BBQ Rub

Stubb’s Barbecue sauce

Directions

Place the meat onto a sheet of parchment paper or a cutting board. Next, cover with BBQ rub and rub into the pork.  Flip to the other side and repeat. Then put the meat into your crockpot. Place the crockpot lid and cook on high for four hours or low for eight hours. When finished cooking, shred the pork directly in the crock pot.  Top with BBQ sauce and serve.

Source Low Carb with Jennifer

Keto Oven Roasted Broccoli

Oven Roasted Broccoli

INGREDIENTS

1 1/2 lbs broccoli florets

4 Tbsp. water

1/2 tsp. salt

1/2 tsp. garlic powder

1 C. shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Line a 9×13 baking sheet with either parchment paper or foil. Set aside.

2. Steam broccoli lightly by placing it in a large bowl with a couple of tablespoons of water.  Microwave for about four minutes. The broccoli does not need to have cooked all of the way through. 

3. Place broccoli on a baking sheet that has been lined with either parchment paper or foil.  Bunch up the broccoli close together. This way the cheese will stay on the broccoli and not the pan. Season broccoli with salt and garlic powder. Bake for about fifteen minutes or until the cheese melts.  

Source Copy Kat

Juicy Homemade Rotisserie Chicken

Smoked Paprika Roast Chicken

Ingredients

2 Tbsp. smoked paprika

2 Tbsp. melted unsalted butter

1 tsp. garlic powder

1 1/2 tsps. salt

1/2 tsps. pepper

1 whole 4-5 lb roasting chicken

4 Tbsp. honey

2 Tbsp. lemon juice

Directions

1. Preheat oven to 325°F. Rinse and pat dry the chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

3. Spread paprika butter mix over chicken: Combine together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a 9×13 shallow baking dish.

4. Heat the honey and lemon juice in a small pot and set aside. Bake: Bake at 325°F for approximately one hour and fifteen minutes. Baste with the lemon-honey mixture after thirty five minutes, and then every fifteen minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

5. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.

Source Simply Recipes

The Best Baked Chicken to Die For!

This Baked Brown Sugar Garlic Chicken is the best and the juiciest chicken ever. It is baked to crisp-tender perfection and ready in less than thirty minutes. This dish is super flavor, and the sweet and savory sauce makes it so much better!

Baked Brown Sugar Garlic Chicken

Ingredients:

4 Tbsp. brown sugar

3 tsp. olive oil

1 lb Boneless and skinless chicken breasts

Salt and pepper, optional

4 Garlic cloves, minced

Directions:

1. Preheat the oven to 400°. Grease a 9×13 baking dish with cooking spray. Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat. Pour the garlic mixture into a small bowl and add the brown sugar. Stir well.

2. Put the chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.

3. Place in the oven and bake for thirty- forty five minutes or until the chicken is cooked completely through.

Source KetoEat

1 2 13