Ingredients 1 pound lean ground beef (90% lean) 1 jar (24 ounces) pasta sauce 2 cups water 1 large sweet red pepper, chopped 1/4 cup Italian salad dressing 1 teaspoon garlic powder 10 uncooked lasagna noodles, broken into 2-in. pieces 1-1/2 cups 2% cottage cheese …
Ingredients 8 thick-cut bacon slices, cut into 1⁄2-inch pieces 1 medium-size yellow onion, chopped (1 1⁄2 cups) 2 celery stalks, finely chopped (1⁄2 cup) 3 large garlic cloves, minced (1 1⁄2 Tbsp.) 1 teaspoon ground cumin 1 large sweet potato, peeled and chopped into 3⁄4-inch cubes (3 cups) 1 1/2 cups dried …
- 1 Pound spaghetti
- 1/3 cup walnuts
- 3 cups chopped kale
- Kosher salt
- 1/2 cup grated parmesan cheese
- 1/2 cup extra-virgin olive oil
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain.
- Meanwhile, toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the kale and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate.
- Toss half of the pesto with the spaghetti in a serving bowl. Refrigerate the remaining pesto for another use.
Yield: 5 Servings
Ingredients: 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 1 teaspoon garlic , minced 1/4 medium onion , finely diced 1/4 cup tomato sauce , or 2 pureed tomatoes 2 teaspoons tomato bouillon granulated, or cubes (chopped) (can be found in the Mexican food aisle at Walmart or your local grocery store) 1/4 teaspoon salt 1 carrot , diced 1/2 cup peas (frozen …
1 pound boneless skinless chicken breasts
1 large egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.
For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
Ingredients 1/2 c. beef broth 1/2 large onion, finely chopped 1 packet ranch seasoning 4 lb. boneless beef chuck roast kosher salt Freshly ground black pepper 1 c. pepperoncini 4 tbsp. butter Thick sliced bread, for serving Directions Combine beef broth, Ranch seasoning, and onion …
Ingredients4 slices thick cut bacon, diced For the Chicken Breasts1 tablespoon olive oil1 pound boneless skinless chicken breasts1/2 teaspoon paprika1/2 teaspoon garlic powderSalt and fresh ground pepper, to taste For the Cream Cheese + Ranch Seasoning Mix8 ounces cream cheese, room temperature1/2 teaspoon garlic powder1/2 …
Ingredients 16 oz. fresh Brussels sprouts 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 white onion chopped 6 slices of bacon chopped 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions Trim ends of washed Brussels sprouts. Cut each in half. Add 1 cup of water to your Instant Pot insert. Place steamer basket inside. Arrange Brussels sprouts in the …