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Skillet Chicken Parmesan

Skillet Chicken Parmesan

Skillet Chicken Parmesan
 
This easy skillet dish with chicken breasts, Italian pasta sauce and cheese puts a deliciously different spin on dinner.
Ingredients
  • ¾ cup Original Bisquick® mix
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 4 boneless skinless chicken breasts (4 oz each)
  • 3 tablespoons olive or vegetable oil
  • 2 cups tomato pasta sauce (from 26-oz jar)
  • 1 cup shredded Italian cheese blend (4 oz)
Instructions
  1. In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese.
  2. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
  3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
  4. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

 

Recipe Source: BettyCrocker.com

Photo Credit: mallydally / CC

Week Night Hamburger Casserole

Week Night Hamburger Casserole

Week Night Hamburger Casserole
 
This casserole is so easy to make and delicious to eat, you'll never by the boxed stuff again!
Ingredients
  • 1 lb lean ground beef
  • 8 ounce box elbow macaroni 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • ¼ cup chopped celery
  • ¼ cup chopped bell pepper
  • ¼ cup chopped onion
  • 2 minced garlic cloves
  • 1 tablespoon oregano
  • 1 teaspoon coriander
  • 1 teaspoon basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
Instructions
  1. Prepare elbow macaroni according to box instructions. Drain.
  2. Heat oven to 425 degrees.
  3. Heat oil in nonstick skillet on medium heat. Cook celery, onions, garlic, and peppers until translucent.
  4. Add ground beef, and cook until brown. Drain excess fat.
  5. Add tomato sauce, tomato paste, and spices. Reduce heat and simmer for 20 minutes.
  6. Add macaroni and stir in one cup of cheddar cheese.
  7. Pour mixture into lightly greased 9 by 11 inch pan. Top with remaining cheese.
  8. Bake for 15 minutes.

Recipe Source: Food.com

Photo Credit: muhammad.ezza / CC

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry
 
This stir-fry recipe makes a healthy meal any day of the week - it's quick and easy to make.
Ingredients
  • 3 tablespoons cornstarch, divided
  • ½ cup water, plus
  • 2 tablespoons water, divided
  • ½ teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • ⅓ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
Instructions
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

 

Recipe Source:  Food.com

Photo Credit:  dprevite / CC

Beef Stroganoff

Beef Stroganoff

Beef Stroganoff
 
This classic dish of sauteed beef and onion in a creamy mushroom sauce is delicious over hot cooked noodles or rice.
Ingredients
  • 1 tbsp. vegetable oil
  • 1 boneless beef sirloin steak or beef top round steak, ¾-inch thick (about 1 pound), cut into thin strips
  • 1 medium onion, chopped (about ½ cup)
  • 1 can (10¾ ounces) Campbell's® Condensed Cream of Mushroom Soup
  • ½ tsp. paprika
  • ⅓ cup sour cream or plain yogurt
  • 4 cups whole wheat or regular egg noodles, cooked and drained
Instructions
  1. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
  2. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
  3. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

 

Recipe Source: Recipe.com

Photo Credit: Ron Dollete / CC

Chicken Broccoli Cheddar Pocket

Chicken Broccoli Cheddar Pocket

Chicken Broccoli Cheddar Pocket
 
This is essentially a homemade hot pocket freshly baked from your own oven, and filled with chicken, broccoli, cheddar cheese, alfredo sauce and cream cheese.
Ingredients
  • Approx. 4 cups bread dough (homemade or store bought)
  • 2 large chicken breasts
  • 2 c. steamed broccoli
  • 1 - 2 oz. cream cheese
  • ¼ - ½ c. alfredo sauce
  • 1 - 2 c. cheddar cheese
  • various seasonings
  • ½ c. olive oil
Instructions
  1. Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
  2. Roll out a handful of bread dough into a ¼ inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 Tbsp of alfredo sauce over the cream cheese. Top with ½ cup diced chicken, ¼ cup steamed chopped broccoli, and ¼ - ⅓ cup cheddar cheese.
  3. Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
  4. Using a pastry brush, lightly brush the tops of the pockets with a mixture of olive oil, garlic powder, parsley, and salt.
  5. Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
  6. Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.
Notes
I like to bake my chicken on wire racks on a cookie sheet. I find they cook more evenly, and keeping them out of their own liquid makes the breast more appealing overall. It won’t hurt to cook them directly on a baking sheet though.

 

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup
 
There's nothing better than homemade chicken noodle soup on a cold day and this recipe will warm you right up.
Ingredients
  • 2 teaspoons butter
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • ½ cup chopped onion
  • 1 small potato, diced
  • 1 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 4 (14 ounce) cans chicken broth
  • 2 teaspoons chicken bouillon
  • 4 ounces egg noodles
  • 2 cups cooked chicken
Instructions
  1. Melt butter in large pot.
  2. Sauté the celery, carrot and onion for 2 minutes.
  3. Add potato, thyme, poultry seasoning, chicken broth and bouilion.
  4. Bring to a boil.
  5. Add noodles and chicken and cook on low for 20 minutes.

Recipe Source: Food.com

Photo Credit:  owlpacino / CC

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