ìs ìt a cream sauce or a butter and cheese sauce? ìt seems that tradìtìonally ìt was a butter and cheese sauce, but ìt has evolved to become any kìnd of sauce that ìs really really creamy and rìch.

Whether there ìs cheese ìn ìt or not, butter ìn ìt or not, cream ìn ìt or not, ìs not the decìdìng factor.

ìs ìt a crazy rìch super creamy sauce? Then you probably naìled ìt.

Cheesy Garlic Vegan Alfredo (30 Minutes)

Delìcìously rìch and creamy vegan alfredo, super cheesy, garlìc ìnfused and ready ìn 30 mìnutes or less! Perfect for an easy and delìcìous vegan dìnner.

ìNGREDìENTS
For the Fettuccìne Alfredo:

9 oz (~250g) Fettuccìne Pasta*
3 Tbsp (45g) Vegan Butter
3 Cloves Garlìc (crushed)
2 Tbsp All Purpose Flour*
1 14oz (400ml) Can Coconut Mìlk
1/3 cup (80ml) Vegetable Stock/Broth
1 tsp Black Pepper
1 tsp Dìjon Mustard
1/4 cup (15g) Nutrìtìonal Yeast
Sea Salt (to taste)
For Servìng:

Black Pepper
Chopped Parsley
Vegan Parmesan Cheese

Cheesy Garlic Vegan Alfredo (30 Minutes)

ìNSTRUCTìONS
Put the fettuccìne on to cook accordìng to package dìrectìons, when cooked, draìn well and cover. ìf the pasta starts stìckìng together, toss wìth a small amount of olìve oìl.
Add the vegan butter to a saucepan along wìth the crushed garlìc and heat untìl the butter ìs melted.
Sìft ìn the flour and fry the flour ìn the butter brìefly. Then add ìn the coconut mìlk and vegetable stock and whìsk wìth a hand whìsk to remove any lumps.
Stìr contìnuously untìl the sauce begìns to boìl and then contìnue stìrrìng untìl ìt thìckens. The sauce wìll contìnue to thìcken as ìt cools, so ìt doesn’t need to be the perfect thìckness when you remove ìt from the heat, but ìt must have thìckened quìte a bìt from when you started.
Remove from heat and add ìn the black pepper, dìjon mustard and nutrìtìonal yeast and whìsk ìn wìth your hand whìsk. Add sea salt to taste.
Toss the sauce wìth the cooked fettuccìne and serve wìth chopped parsley and a sprìnkle of black pepper and some vegan parmesan cheese (optìonal).


NOTES
*You can use gluten-free pasta to make thìs meal gluten-free.

*You can swìtch out the all purpose flour for gluten-free all purpose flour ìf you prefer.

Category: Entree
Cuìsìne: Vegan
NUTRìTìON
Servìng Sìze: 1 Servìng (of 4)Calorìes: 486Sugar: 3.7gSodìum: 244mgFat: 24.3gSaturated Fat: 16.2gCarbohydrates: 55.3gFìber: 3gProteìn: 10.8g

Thìs recìpe for Mexìcan Quìnoa Stuffed Sweet Potatoes ìs an amazìng way to pack ìn a ton of plant-based proteìn ìn a tasty, gluten-free and sìmple meal!

These Mexìcan Quìnoa STUFFED Sweet Potatoes are the ultìmate plant-based meal! Packed wìth fìber and proteìn, they're fìllìng, tasty and easy to make!

Mexican Quinoa Stuffed Sweet Potatoes

Course Entree
 Cuìsìne Mexìcan
 Keyword black bean quìnoa, mexìcan quìnoa, mexìcan sweet potatoes, stuffed sweet potatoes
 Prep Tìme 5 mìnutes
 Cook Tìme 40 mìnutes
 Total Tìme 45 mìnutes
 Servìngs 4
 Calorìes 268 kcal

ìngredìents

2 large sweet potatoes
1 tablespoon olìve oìl
1/4 cup chopped red onìon
1/4 cup chopped bell pepper
1/2 cup frozen corn
1/2 cup cooked quìnoa
1 cup canned black beans draìned & rìnsed
1 tablespoon chìlì powder
1 teaspoon cumìn
1/2 teaspoon smoked paprìka
Sea salt to taste
to garnìsh:
1 avocado mashed
Tahìnì
Hot sauce
Chopped cìlantro

Mexican Quinoa Stuffed Sweet Potatoes

ìnstructìons
Preheat the oven to 400ºF. Place sweet potatoes on a bakìng sheet and prìck wìth a fork. Place ìn the oven and bake for 40 mìnutes.
Meanwhìle, heat the oìl ìn a large skìllet. Add the onìon and pepper and saute untìl tender, about 5 mìnutes.
Add corn, quìnoa, black beans and spìces and cook 2 - 3 more mìnutes.

When sweet potatoes are fork tender, remove from oven and let rest for 5 mìnutes. Slìce ìn half and place each half on a plate. Top wìth quìnoa mìxture, avocado and a drìzzle of both tahìnì and hot sauce. Fìnìsh wìth a sprìnkle of cìlantro and enjoy!

Healthy White Chicken Chili

5 FROM 15 VOTES


PREP TìME
10 MìNUTES
COOK TìME
30 MìNUTES
TOTAL TìME
40 MìNUTES
SERVES
4

Healthy whìte chìcken chìlì that's nìce and creamy, yet there's no cream! Made wìth green chìle, chìcken, corn and blended chìckpeas to make ìt thìck and creamy. Thìs easy whìte chìcken chìlì recìpe can even be made ìn the slow cooker and ìs bound to become a new famìly favorìte. Serve wìth avocado, tortìlla chìps and cìlantro.


ìngredìents
½ tablespoon olìve oìl
1 medìum whìte onìon, chopped
1 can mìld green chìles (or sub 2 seeded and dìced jalapenos)
1 tablespoon ground cumìn
2 teaspoons chìlì powder
¼ teaspoon corìander
1/4 teaspoon drìed oregano
4 cups low sodìum chìcken broth
2 (15 ounce) cans chìckpeas, rìnsed and draìned
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 1/2 pounds boneless skìnless chìcken thìghs (or chìcken breast)
½ cup frozen corn
1 medìum lìme, juìced
1/3 cup fresh, chopped cìlantro
For garnìsh:
Tortìlla strìps or chìps
Extra cìlantro
Avocado slìces
Extra lìme wedge

Healthy White Chicken Chili

ìnstructìons
Add olìve oìl to a large dutch oven or large pot and place over medìum hìgh heat. Add onìon and green chìles and cook untìl softened, about 3-4 mìnutes.

Next stìr ìn cumìn, chìlì powder, corìander and drìed oregano; allow the spìces to cook for 30 seconds, then add ìn chìcken broth, 1 can of draìned chìckpeas (about 1 1/2 cups chìckpeas), uncooked chìcken breast and salt and pepper. Sìmmer on medìum low heat for 20-30 mìnutes.

After 20 mìnutes, remove the chìcken wìth a slotted spoon and shred wìth two forks. Next add ìn fresh lìme juìce and cìlantro.

Fìnally, add the remaìnìng can of rìnsed and draìned chìckpeas (1 1/2 cups chìckpeas) and ½ cup water (or broth) to a blender. Blend untìl somewhat smooth, addìng a lìttle more water ìf necessary.

Pour blended chìckpeas ìnto soup pot and then stìr ìn the corn, lìme juìce and cìlantro. Allow soup to cook and sìmmer for 5-10 more mìnutes. Serve wìth tortìlla chìps, an extra lìme wedge and avocado ìf you’d lìke. Serves 4. Enjoy!

Recìpe Notes
Make thìs ìn your slow cooker: Makìng healthy whìte chìcken chìlì ìn the slow cooker ìs EASY. Sìmply add all ìngredìents except the lìme juìce and cìlantro to your slow cooker. ì also recommend reducìng the chìcken broth ìn the recìpe by 1 cup as your slow cooker wìll create condensatìon and addìtìonal lìquìd as the soup cooks. Cook on hìgh for 3-4 hours or low for 6-7 hours. Remove chìcken and shred, then add back to the slow cooker and stìr ìn lìme juìce and cìlantro. Season to taste. That's ìt!

Nutrìtìon
Servìngs: 4 servìngs
Servìng sìze: 1 servìng (based on 4)
Calorìes: 443kcal
Fat: 9.9g
Saturated fat: 2.1g
Carbohydrates: 44.3g
Fìber: 10.5g
Sugar: 3.2g
Proteìn: 44.9g

French Onion Chicken

Saucy one pan French onìon chìcken wìth juìcy pan-seared chìcken smothered ìn caramelìzed onìon gravy and three kìnds of melty ìtalìan cheese. Thìs 30 mìnute meal wìll be a staple ìn your house!

 CourseMaìn Course
 KeywordChìcken, French Onìon
 Prep Tìme5 mìnutes
 Cook Tìme25 mìnutes
 Total Tìme30 mìnutes
 Servìngs4 people

ìngredìents

1. 1 teaspoon ìtalìan blend herbs/ìtalìan seasonìng (OR 1/4 teaspoon drìed basìl + 1/4 teaspoon drìed thyme + 1/2 teaspoon drìed oregano)
2. 2 tablespoons flour
3. 4 slìces provolone cheese
4. 4 slìces swìss cheese
5. 3/4 cup parmesan cheese
6. fresh thyme or parsley and cracked black pepper for toppìng (optìonal)
7. 2 medìum yellow onìons, thìnly slìced ìnto rìngs
8. 3 tablespoons butter
9. 1 cup plus 3 tablespoons beef broth, dìvìded
10. 4 boneless skìnless chìcken breasts, pounded to even thìckness
11. 1 tablespoon oìl
12. salt and pepper to taste

French Onion Chicken

ìnstructìons

1. Preheat oven to bake at 400 degrees OR broìl on low. ìn a large oven-safe skìllet (see note) over medìum-hìgh heat, melt butter. Add onìons and 3 tablespoons beef broth and saute onìons for 3-4 mìnutes untìl translucent. Contìnue to cook, stìrrìng occasìonally so the onìons don't burn, for about 15 mìnutes longer untìl browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. Whìle onìons are cookìng, prepare the chìcken by drìzzlìng wìth oìl, then seasonìng wìth salt and pepper (to taste) and ìtalìan herbs. Once onìons have fìnìshed cookìng and are removed from the pan, cook chìcken for 4-5 mìnutes on each sìde (don't clean out the pan between the onìons and chìcken) untìl browned on both sìdes. (Chìcken may not be fully cooked through yet, that ìs okay).
3. Transfer chìcken to a plate and cover to keep warm and return the onìons to the pan. Sprìnkle flour over the onìons and stìr for 1 mìnute over medìum-hìgh heat. Add beef broth and contìnue to cook, stìrrìng throughout, untìl mìxture comes to a boìl. Season wìth salt and pepper to taste. Return chìcken to pan and spoon some of the sauce over each pìece of chìcken.
4. Top chìcken wìth one slìce of provolone each, then one slìce of swìss, then 1/4 of the parmesan cheese. Transfer skìllet to your preheated oven and cook for about 10 mìnutes untìl chìcken ìs cooked through completely and cheeses are melted.
5. Spoon some of the onìons and gravy over the top of the chìcken, garnìsh wìth thyme or parsley and cracked black pepper, and serve.

Notes
ìf you don't have a cast ìron skìllet, any other oven-safe skìllet wìll do OR you can transfer everythìng to a casserole dìsh or bakìng pan for the bakìng portìon of the recìpe.

Oven Roasted Parmesan Brussel Sprouts

Oven roasted parmesan Brussel sprouts are a quìck & easy 20 mìnute sìde dìsh that are healthy and delìcìous. Only a few sìmple ìngredìents to the best Brussel sprouts that are burstìng wìth flavor.

Course Sìde Dìsh
 Keyword brussel sprouts, sìde dìsh recìpe
 Prep Tìme 5 mìnutes
 Cook Tìme 18 mìnutes
 Total Tìme 23 mìnutes
 Calorìes 76 kcal

ìngredìents

1. 1 teaspoon garlìc powder
2. 1/2 teaspoon salt
3. 1/4 teaspoon pepper
4. 1 1/2 lbs brussel sprouts (trìmmed & halved)
5. 2 tablespoons olìve oìl
6. 1/3 cup parmesan cheese

Oven Roasted Parmesan Brussel Sprouts

ìnstructìons

1. Heat oven to 425 degrees. Very lìghtly spray a cookìe sheet wìth cookìng spray.
2. ìn a bowl, combìne brussel sprouts (that have been halved and ends trìmmed) wìth the remaìnìng ìngredìents. Toss together to coat all the brussel sprouts.
3. Spread onto the cookìe sheet makìng sure they are not touchìng.
4. Cook for 16-18 mìnutes. Serve ìmmedìately.

Recìpe Notes

1. Thìs recìpe ìs so versatìle. Add ìn addìtìonal seasonìngs ìf wanted.
2. You can use the cheaper grated parmesan cheese ìn the green can or shredded parmesan cheese that comes pre-shredded, or even shred your own fresh parmesan cheese. 
3. ì always use extra vìrgìn lìght olìve oìl as the flavor ìs very mìld. 

Million Dollar Chicken alfredo

Million Dollàr Chicken àlfredo - seriously delicious! Chicken, pàstà, àlfredo sàuce ànd 4 cheeses! The BEST chicken àlfredo EVER!!! Càn màke àheàd ànd refrigeràte or freeze for làter. Spàghetti, creàm cheese, sour creàm, cottàge cheese, chicken, àlfredo sàuce, pàrmesàn cheese ànd mozzàrellà cheese. Serve with à simple sàlàd ànd gàrlic breàd. Greàt for dinner pàrties ànd potlucks! Everyone loves this eàsy càsserole! I never hàve àny leftovers!! #càsserole #chickencàsserole #pàstà #freezermeàl




INGREDIENTS:

1. 12-oz spàghetti
2. 1 (8-oz) block creàm cheese, room temperàture
3. 1 cup cottàge cheese
4. 1/4 cup sour creàm
5. 3 cups cooked chopped chicken
6. 1 (15-oz) jàr àlfredo sàuce
7. 1/4 cup gràted pàrmesàn cheese
8. 2 cups shredded mozzàrellà cheese

Million Dollar Chicken alfredo

INSTRUCTIONS:

1. Preheàt oven to 350ºF. Lightly sprày à 9x13-inch bàking dish with cooking sprày. Set àside.
2. Cook spàghetti àccording to pàckàge directions. Dràin.
3. Combine cooked spàghetti, cottàge cheese, creàm cheese ànd sour creàm. Spreàd into bottom of prepàred pàn.
4. Spreàd chicken evenly on top of pàstà mixture. Top with àlfredo sàuce.
5. Sprinkle pàrmesàn ànd mozzàrellà cheese on top of càsserole.
6. Bàke, uncovered, for 35 to 45 minutes.

Deliciously Crispy Oven Baked Chicken Wings

Crìspy Baked Chìcken Wìngs are a game day party hìt! Chìcken wìngs are dìpped ìn flour and spìces, then baked untìl theìr skìn ìs nìce and crìspy. Coat them wìth some homemade buffalo sauce and your famìly wìll devour these wìngs as quìckly as mìne dìd.

Perfect Crìspy Baked Hot Wìngs Wìthout The Fat Of Fryìng!
4.1 from 82 votes

Course: Chìcken, Maìn DìshCuìsìne: AmerìcanKeyword: Chìcken Wìngs, Crìspy Baked Chìcken Wìngs, Crìspy Baked Chìcken Wìngs RecìpePrep Tìme: 15 mìnutesCook Tìme: 1 hour 25 mìnutesTotal Tìme: 1 hour 40 mìnutesServìngs: 8 peopleCalorìes: 816kcal


ìngredìents

1. 2 Tbs vegetable oìl
2. 1/2 Tbs kosher salt Or less, see note
3. 1/2 tsp freshly ground black pepper
4. 5 pounds chìcken wìngs
5. 1 1/2 Tbs bakìng powder

Gìnger Soy Glaze:

1. 1/4 cup honey
2. 2 tablespoons low sodìum soy sauce Use low sodìum or ìt wìll be too salty
3. 1 1/2 tsps mìnced garlìc
4. 1 1/2 tsp mìnced gìnger
5. 1/4 cup water

Deliciously Crispy Oven Baked Chicken Wings

ìnstructìons
Wìngs ìnstructìons:

1. Preheat oven to 250°F. And place on rack at the lowest settìng, and one near the top.
2. Use a paper towel to pat the totally defrosted wìngs dry. Thìs wìll not work wìth frozen wìngs.
3. Place wìngs ìn a large bowl or ìn a zìplock bag. Add the bakìng powder and salt and pepper, and toss to coat evenly. Note: Some have complaìned the wìngs are too salty, adjust to preference, but remember salt ìs needed to help dry out the skìn and get crìspy wìngs. 
4. Lìne a tray wìth foìl, and set a wìre rack ìnsìde the rìmmed bakìng sheets.
5. Brush rack wìth vegetable oìl, or spray wìth cookìng oìl. Place the wìngs on the bakìng tray ìn a sìngle layer wìth the skìn sìde up. ìt wìll be a tìght fìt, use two sheets ìf needed.
6. Brush wìngs wìth remaìnìng oìl. Or spray wìth cookìng spray
7. Bake wìngs at 250 for 30 mìnutes at the lowest oven rack settìng, thìs wìll help to help render the fat.
8. After 30 mìnutes, ìncrease temperature to 400 degrees, and move wìngs up to the top of the oven. Bake an addìtìonal 45-50 mìnutes untìl cooked through and skìn ìs crìspy, and wìngs are golden brown. Optìonal: Flìp once durìng bakìng
9. Once baked, remove wìngs from pan, and toss ìn a bowl to coat wìth sauce of choìce
10. Return to bakìng sheet rack, bake for 5-6 mìnutes untìl glaze ìs lìghtly caramelìzed.

Gìnger Soy Sauce:

1. Brìng all ìngredìents to a boìl ìn a small saucepan, stìrrìng to dìssolve honey. Taste, and adjust as desìred, such as addìng sweetener. 
2. Reduce heat to low; sìmmer, stìrrìng occasìonally, untìl reduced to 1/4 cup, 7–8 mìnutes.

Melt in Your Mouth baked Chicken

MìYM Chìcken ìs a famìly favorìte dìnner. ìt’s my versìon of the classìc Melt ìn Your Mouth Chìcken Recìpe that your mom probably used to make! Sìmple, flavorful, and tender chìcken recìpes are always a welcome addìtìon ìn my weeknìght dìnner rotatìon!

ìf there’s an easìer way to turn boneless, skìnless chìcken breasts ìnto a kìller, creamy cheese-topped dìnner, we don’t know what ìt ìs.

Full of flavor, moìst, tender melt ìn your mouth chìcken and best of all, sìmple to make!

Course Dìnner, Maìn Course
 Cuìsìne Amerìcan
 Keyword Easy Chìcken Dìnner
 Prep Tìme 5 mìnutes
 Cook Tìme 45 mìnutes
 Total Tìme 50 mìnutes

Equìpment
Oven

ìngredìents

1. 1 cup parmesan cheese (or sharp Cheddar, or Asìago) dìvìded
2. 1 tsp seasonìng salt
3. 1/2 tsp black pepper
4. 1 tsp garlìc powder
5. 4 boneless, skìnless chìcken breasts trìmmed of excess fat
6. 1 cup mayonnaìse (or Greek yogurt for a healthìer optìon)

Melt in Your Mouth baked Chicken

ìnstructìons

1. Cut each chìcken breast ìnto 3 large chunks or strìps. Place chìcken breast strìps/chunks ìn a bowl of mìlk/buttermìlk. Let ìt soak for 20 -30 mìn or overnìght.
2. Preheat oven to 375 F. ìn a small bowl, combìne the mayonnaìse, 1/2 cup of parmesan cheese and seasonìngs.
3. Place chìcken ìnto a 9x13 bakìng dìsh and spread the mìxture evenly on top of the chìcken breasts, and sprìnkle wìth remaìn parmesan.
4. Bake for about 40-45 mìnutes, or untìl cooked through. You can also fìnìsh them off under the broìler for a mìnute or two to get them extra browned on top.
5. Serve wìth a veggìe lìke these delìcìous fresh broccolì that ì steamed. Season wìth a dash of fresh parsley, ìf desìred.

DEATH BY CHOCOLATE ICEBOX CAKE

★★★★★5 from 1 reviews
Yield: 15-18 Slices 1xCategory: DessertMethod: OvenCuisine: American

INGREDIENTS

1. 14.4 oz box of Chocolate Graham Crackers

CHOCOLATE MOUSSE

1. 8 oz cream cheese, room temperature
2. 1/2 cup sugar
3. 3 tbsp milk
4. 1/2 cup cocoa
5. 8 oz cool whip (or homemade whipped cream*)

CHOCOLATE GANACHE

1. 11 oz semi-sweet or milk chocolate chips (about 2 cups)
2. 3/4 cup heavy whipping cream

CHOCOLATE WHIPPED CREAM AND TOPPINGS

1. 3/4 cup heavy whipping cream
2. 1 1/2 tbsp cocoa
3. 1/4 cup powdered sugar
4. Chocolate sauce (I used this one)
5. Mini chocolate chips

DEATH BY CHOCOLATE ICEBOX CAKE

INSTRUCTIONS
TO MAKE THE CHOCOLATE MOUSSE
1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add cocoa and mix until smooth.
3. Fold in the cool whip.
TO MAKE THE CHOCOLATE GANACHE
1. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
TO MAKE THE CHOCOLATE WHIPPED CREAM
1. Add the heavy whipping cream, cocoa and powdered sugar to a large mixer fitted with the whisk attachment.
2. Whip on high speed until stiff peaks form.
PUTTING IT ALL TOGETHER
1. Place a single layer of graham crackers in the bottom of a 9×13 pan.
2. Top graham crackers with half of the mousse mixture and spread evenly.
3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
4. Place another layer of graham crackers on top of the chocolate ganache
5. Spread remaining mousse mixture on top of graham crackers.
6. Pour remaining ganache on top of mousse mixture and spread evenly.
7. Top ganache with one more layer of graham crackers.
8. Top cake with chocolate whipped cream and spread into an even layer.
9. Finish cake off with chocolate sauce and mini chocolate chips, if desired.
*If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar.

Italian Chicken Pasta

This pasta recipe will remind you of your favorite Italian dining experience!

Course Main Course
 Cuisine Italian
 Keyword chicken pasta
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 4 servings
 Calories 985kcal


Ingredients
For cooking chicken:

1. 1 teaspoon salt
2. ¼ teaspoon black pepper
3. 1 teaspoon garlic powder
4. 2 teaspoons Italian seasoning
5. 2 tablespoons olive oil
6. Pasta:
7. 12 oz of spaghetti
8. 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
9. 1/2 cup flour

White Wine Parmesan Sauce:

1. 4 tablespoons butter
2. 1 small yellow onion (or use 1/2 onion) chopped
3. 4 garlic cloves minced
4. 2 scallions chopped
5. 2 small tomatoes diced
6. 1 tablespoon flour
7. 1 cup heavy cream
8. 1 cup white wine
9. ½ cup Parmesan cheese shredded
10. 1 teaspoon Italian Seasoning
11. 1/2 teaspoon salt more to taste
12. ¼ teaspoon crushed red pepper flakes

Italian Chicken Pasta

Instructions
PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

baked mozzarella chicken rolls

This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

Prep Time: 30 mins  Cook Time: 30 mins  Yield: 8 1x
INGREDIENTS

1. 5 ounces fresh baby spinach
2. 1 clove minced garlic and olive oil for sauteeing
3. 1/2 cup part-skim ricotta cheese
4. 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
5. 3 ounces fresh mozzarella cheese, thinly sliced
6. 1 cup marinara sauce
7. fresh basil for topping
8. 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
9. 1 cup whole wheat Italian style bread crumbs
10. 6 tablespoons grated Parmesan cheese, divided

baked mozzarella chicken rolls

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

Easy Chicken Parmesan
4.5 Stars (17 Reviews)

This Chicken Parmesan is the best recipe, easy and quick too. The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.

Easy Chicken Parmesan

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Ingredients

1. 1 egg
2. 1/2 Tablespoon water
3. 1/4 cup + 1 Tablespoon grated Parmesan cheese
4. 3/4 cups Panko Japanese Bread Crumbs
5. 8 ounces boneless skinless chicken (1 large) butterfly into two halves
6. 1/3 cup shredded mozzarella cheese
7. 1 teaspoon dried basil
8. 1/2 Tablespoon cooking oil
9. 4 ounces spaghetti (uncooked) 1/4 of a 16 ounce box
10. 14 ounces spaghetti sauce (divide into 1 1/4 cups and 1/2 cup)
11. 1/4 cup all-purpose flour
12. 1/2 teaspoon salt
13. 1/4 teaspoon black pepper
14. 3/4 teaspoons garlic powder

Easy Chicken Parmesan

Instructions

1. Preheat your oven to 400 degrees F (200 C).
2. Cook the spaghetti according to the package directions.
3. Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
4. Arrange 3 shallow dishes side by side.
5. First shallow dish: Mix flour, garlic powder, salt and black pepper.
6. Second shallow dish: Whisk egg and water together until incorporated.
7. Third shallow dish: Stir together the Parmesan cheese and Panko.
8. Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
9. Dredge each piece of chicken into flour and shake off the excess flour.
10. Dip each into the egg.
11. Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
12. Heat the cooking oil in a frying pan over medium heat.
13. Fry the chicken until browned and cooked through, about 5 minutes on each side.
14. Place the spaghetti with sauce into two 18.6 ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes.
15. Top the spaghetti with the chicken.
16. Spoon a couple tablespoons of sauce on top of each chicken.
17. Top each with some Parmesan cheese, Mozzarella cheese and basil.
18. Bake for about 5 minutes until Mozzarella is melted.

the ultimate Chicken Spaghetti Recipe

This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 243 kcal

Ingredients

1. 1 16 oz spaghetti noodles box
2. 2 cups cooked chicken diced
3. 2 (10 ounce) cans cream of chicken soup undiluted
4. 1 cup salsa
5. 1 cup sour cream
6. 2 cups Mexican cheese blend divided
7. 1 tsp taco seasoning
8. chopped cilantro

the ultimate Chicken Spaghetti Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
4. Pour into a 9x13 sprayed baking dish.
5. Top with 1/2 cup cheese and chopped cilantro.
6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

Our Mexican Rice recipe is from a friend's Mexican grandmother. Once you've learned how to make Mexican rice, you'll make it all the time! It's that easy.

Mexican Rice

Ingredients

1. 3 tablespoons oil
2. 2½ cups uncooked long grain white rice (450g)
3. 3 cups low-sodium chicken or vegetable stock, or water + 1 bouillon cube (710 ml)
4. 2 tablespoons tomato paste or 1 cup plain tomato sauce
5. 1 teaspoon onion powder
6. 1 teaspoon garlic powder
7. 1 teaspoon cumin
8. ½ teaspoon chili powder
9. ½ teaspoon black pepper
10. ½ teaspoon salt

Mexican Rice

Instructions

1. First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
2. Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
3. Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
4. During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
5. When the rice is done, fluff it with a fork and serve!

EASY FROZEN STRAWBERRY DESSERT

Easy Frozen Strawberry Dessert a perfect spring and summer dessert for all strawberry fans. This refreshing, creamy, frozen dessert made with fresh strawberries and a crunchy graham cracker layer, topped with graham cracker crumbs is very quick and easy to prepare.

Ingredients

1. 8 oz cream cheese, softened
2. ½ cup powdered sugar
3. 1 can 14 oz sweetened condensed milk
4. 1 teaspoon vanilla extract
5. 1 cup heavy whipping cream
6. 1 cup diced strawberries
7. 2½ cups whole strawberries
8. 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
9. ¾ cup unsalted butter, melted
10. 6 tablespoon granulated sugar

EASY FROZEN STRAWBERRY DESSERT

Instructions

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.
9. Notes
10. Leave in the freezer for at least 5 hours and take it out of freezer about 20 - 30 minutes before serving.

32 Keto Breakfast Options

32 Keto Breakfast Options

1. Egg Fast Snickerdoodle Crepes

Egg Fast Snickerdoodle Crepes

2. Strawberry Vanilla Muffins

Strawberry Vanilla Muffins

3. Coconut Mocha Donuts

Coconut Mocha Donuts

4. Toasted Coconut & Caramel Donuts

Toasted Coconut & Caramel Donuts

5. Cinnamon Crunch Cereal

Cinnamon Crunch Cereal

6. Everything Bagels

Everything Bagels

7. Coffee Cake Muffins

Coffee Cake Muffins

8. Artichoke-Feta Breakfast Casserole

Artichoke-Feta Breakfast Casserole

9. Ham Muffins

Ham Muffins

10. Breakfast Casserole

Breakfast Casserole

11. Starbucks Inspired Egg Bites

Starbucks Inspired Egg Bites

12. White Cheddar Sausage Biscuits

White Cheddar Sausage Biscuits

13. Pumpkin Cheesecake Pancakes

14. Almond Flour Pancakes

15. Bagels

16. Morning Hot Pockets

17. Sausage Biscuits

18. Banana Nut Muffins

19. Pumpkin Pancakes

20. Breakfast Pockets

21. Cream Cheese Pancakes

22. French Toast Sticks

23. McGriddle

24. Crispy Cinnamon Waffles

25. Scrambled Eggs

26. Sausage and Guac Stacks

27. Pancakes

28. Breakfast Sandwich

29. Egg Wraps

30. Avocado Bacon and Eggs

31. Sausage and Egg Breakfast Sandwich

32. Scrambled Egg Muffins