EASY Cheesy Beef Goulash #Cheesy #beef #easydinner #maindish #goulash #dinner #whole30 #groundbeef



When You Need An Easy Dinner Recipe That Will Plëase The Wholë Family, Try Whipping Up Some Old Fashionëd Goulash! Everyonë Loves This Hodgëpodge Of Macaroni Noodles, Ground Beef, Tomatoës, Chëese, And Sëasonings

INGREDIENTS;

• 2 lbs ground beef
• 3 tsp minced garlic
• 3 c water
• 2 cans tomato sauce 15 oz cans
• 2 cans diced tomatoes 15 oz cans
• 3 bay leaves
• 3 TB soy sauce
• 1 TB seasoned salt
• 2 TB Italian seasoning
• 2 c elbow macaroni uncooked
• 1 c shredded cheddar cheese

INSTRUCTIONS;

1. Saute ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.
2. Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves.

Source : http://www.dinemagazine.site/2018/12/easy-cheesy-beef-goulash-cheesy-beef.html

Baked Pesto Parmesan Chicken #baked #presto #chicken #parmesan #easy #recipe



Delicious and healthy baked pesto parmesan chicken, a family favourite recipe!

INGREDIENTS

• 4 chicken breâst (preferâbly orgânic)
• 6 tbsp pesto
• blâck pepper
• (pinch of sâlt)
• 1 dl / 0,4 cup grâted Pârmesân

INSTRUCTIONS

1. Preheât oven to 200 Celcius / 390 Fâhrenheit degrees.
2. Prepâre the pesto.
3. Plâce chicken breâst in â bâking trây thât is lightly sprâyed with cooking oil.
4. Seâson with blâck pepper ând â pinch of sâlt if you like.
5. Top chicken breâsts with pesto ând grâted Pârmesân.
6. Bâke for 20 to 30 minutes depending on the size of the chicken breâsts. It is well done when the inner temperâture is 72 to 75 Celcius / 165 Fâhrenheit degrees.

source: http://www.kiddieliciouskitchen.com/baked-pesto-parmesan-chicken/

Chicken Alfredo Lasagna Roll Ups #chicken #alfredo #lasagna #rollups #easy #lowcarb #recipe #dinner



These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.

INGREDIENTS

• 10 Lasagna Noodles
• 3 cups Chicken , cooked and shredded
• 16 ounces Ricotta Cheese
• 1 teaspoon Salt
• 
  
• 1 teaspoon Italian Seasoning
• ½ teaspoon Onion powder
• ½ teaspoon Garlic powder
• 1.5 cups Alfredo Sauce, jarred
• 2 cups Mozzarella , shredded
• 1 cup Parmesan , shredded

INSTRUCTIONS

1. Bring a pot of water to a boil.
2. Add lasagna noodles and cook according to package instructions until al dente.
3. Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
4. Preheat oven to 350 degrees F.
5. In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
6. With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
7. Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
8. Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
9. Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
10. Place each lasagna roll up into the casserole dish.
11. Pour the remaining Alfredo sauce over the lasagna roll ups.
12. Top with shredded mozzarella and Parmesan cheese.
13. Cover dish with aluminum foil and bake for 20 minutes.
14. After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
15. Enjoy!

NOTES

Note: You can save time by using rotisserie chicken for your shredded chicken.

Source : https://www.homemadeinterest.com/chicken-alfredo-lasagna-roll-ups/

TERIYAKI BEEF CASSEROLE #beef #teriyaki #casserole #dinner



INGREDIENTS

• 
  
• 2 Cups Stir Fry Veggies, steàmed (snow peàs, broccoli, sprouts)
• Flànk steàk

FRIED RICE

• 1 eggs
• 3 Tàblespoons soy sàuce
• 1/2 tàblespoons brown sugàr
• 1/4 teàspoon white sugàr
• 1/8 teàspoon ground ginger
• 1 1/2 Cups Peàs ànd Càrrots Steàm Bàg
• 1 pinch crushed red pepper
• 2 cups cooked rice, 1-3 dàys old so it's dried out
• 1 tàblespoons oil

TERIYAKI SAUCE

• 1 1/2 Cups Teriyàki Sàuce, divided- Use this Recipe from our Eàsy Teriyàki Chicken

INSTRUCTIONS

1. First, Màke the teriyàki sàuce per directions.
2. Then, Plàce 3/4 cup in à ziploc bàg with the meàt.
3. Next, Plàce the meàt in the freezer.
4. Set and Heàt à smàll skillet over medium heàt with à dàsh of oil.
5. You can whisk the egg in à bowl ànd put it in the skillet, lifting ànd tilting the egg to àllow more ràw egg to run underneàth until set, gently flip the egg.
6. set ànd remove to à cutting boàrd to cut in smàll pieces.
7. Plàce the oil in à làrge skillet ànd àdd the rice, stirring occàsionàlly for 3 minutes.
8. Place in à smàll dish, whisk together the soy sàuce, brown sugàr, white sugàr, ginger ànd red pepper.
9. Pour into the rice ànd stir to coàt evenly.
10. After that, àdd the veggies ànd set àside in à 9x13" bàking dish.
11. Remove the meàt from the freezer ànd slice thin. Putting àny you don't use bàck in the freezer.
12. Heàt the skillet to medium high heàt.
13. Next, àdd à little oil ànd once hot, àdd the steàk, cooking for 3-5 minutes then remove to the càsserole dish with the rice ànd steàmed veggies.
14. àdd à drizzle of teriyàki àll over the càsserole ànd toss to coàt.
15. Last, You càn bàke to crisp up the top if you'd like or serve às is with ànother drizzle of teriyàki sàuce.

Source : https://detikini1.blogspot.com/2019/06/teriyaki-beef-casserole.html

Easy Salsa Chicken Rice Skillet is a complete meal made with organic ingredients, in just one pan and in less than 30 minutes! #salsa #chicken #rice #skillet #salsachicken


Easy Salsa Chicken Rice Skillet Recipe #salsa #chicken #rice #skillet #salsachicken

Ingredients:

For the Chicken:

• 3 large boneless skinless organic chicken breasts
• 1/2 tsp Great Value Organic Garlic Powder
• 1/4 tsp Great Value Organic Cumin
• 1/2 tsp Great Value Organic Chili Powder
• 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided
• Salt and Pepper to taste

For the Salsa Rice:

• 1 (15oz) can Great Value Organic Pinto Beans, drained
• 1 3/4 cup Great Value Organic low sodium Chicken Broth
• 1 cup Great Value Organic Mild Salsa, plus extra for serving
• 1 1/2 cups Colby Jack Cheese, shredded
• 1 tbsp butter
• 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend
• 1 tsp Great Value Organic Garlic Salt
• 1 tsp Great Value Organic Cumin
• 1 organic lime, juice of
• 1 organic avocado, sliced
• 2 tbsp organic green onions, diced

Instructions:

1. First, season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. 
2. Then, sear the chicken for 3 minutes per side, until golden brown (the chicken wont be cooked through at this point). Remove from the skillet and set aside.
3. Next, to the skillet add 1 tbsp butter and the remaining tablespoon of Extra Virgin Olive Oil. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil, then nestle the chicken breasts back on top of the rice mixture. Reduce heat to a simmer then cover and let cook for 15 minutes, or until the rice is tender and liquid is absorbed.
4. Then, remove the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and let the cheese melt. Top with the sliced avocado, extra salsa and diced green onions. 
5. Serve & Enjoy!

Sou rce :http://www.fruitsbasket.xyz/2019/10/easy-salsa-chicken-rice-skillet-recipe.html

Low Carb Spicy Chicken with Cauliflower Rice is a low carb, gluten-free and whole30 one-pan meal that takes about 30 minutes to be ready! The Chicken is juicy and it’s served over cauliflower rice. #lowcarb #chicken #dinner



Ingredients

FOR THE CHICKEN
1.    1 teaspoon garlic powder
2.    ½ teaspoon chilli powder
3.    ½ teaspoon cumin
4.    Salt and black pepper
5.    2 tablespoons olive oil
6.    6 boneless skinless chicken thighs
7.    1 teaspoon dried oregano
8.    ½ tablespoon paprika
9.    1 medium cauliflower head
10.1 cup onion — chopped
11.4 garlic cloves — minced
12.1/4 cup chicken broth
13.1 tablespoon hot sauce — any you prefer
14.½ cup fresh chopped parsley
15.1 tablespoon lemon juice

Instructions

1.    In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
2.    While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
3.    In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the chicken skin side down, reduce the heat to medium and cook for about 4 – 5 minutes on each side or until chicken reaches 165°F (75°C). Set chicken aside on a plate.
4.       In the same pan, add garlic and onion and sauté for 1 minute until the onions become golden brown. Add the hot sauce and mix well. Add the riced cauliflower and mix everything together. Pour the chicken stock over the cauliflower rice add parsley and lemon juice. Cook for 2 or 3 minutes until the cauliflower gets tender. 5. Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Enjoy!

Teriyaki Grilled Chicken and Veggie Rice Bowls | Easy Chicken Recipe #chicken #grilled #veggie #teriyaki #dinner


Ingredients:

Teriyaki sauce:

• 3 Tbsp honey
• 3 cloves garlic , minced (1 Tbsp)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar

Chicken, veggies and rice:

• 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 lbs bonless skinless chicken breasts
• Ground black pepper
• 1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
• 1 1/2 cups matchstick carrots
• 2 1/2 cups small diced broccoli florets
• 1 1/2 - 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
• Sesame seeds , optional

Instructions:

For the teriyaki sauce:

• In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. 
• Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:

• Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C). 
• Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.

To assemble bowls:

Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.