The flavor combination is just perfect, and you can make it right at home in 30 minutes or less. That way you can have date night with the same restaurant-quality at home, in sweats, binge-watching Netflix. Done.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

Source : damndelicious

It only takes 25 minutes to throw this recipe together. There are a few tips and tricks when it comes to handling the chicken, so let me guide you through the steps!

INGREDIENTS

• 1 Cup Ricotta
• 1/2 Cup Parmesan
• 1 Egg
• 1 Tablespoon Italian Seasoning
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Cups Marinara * I use my low carb pizza sauce
• 1 Cup Mozzarella
• 5 Chicken Breasts medium
• Fresh Basil to serve
• US Customary - Metric

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”.
3. Generously salt and pepper each side of the chicken breast and gently pat to adhere.
4. Slice chicken breast in half to form a “pocket”.
5. Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.
6. Spoon an even amount of lasagna stuffing in each of the chicken breasts.
7. Cover with the remaining marinara.
8. Sprinkle mozzarella on top.
9. Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink** — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.
10. Serve with fresh basil and enjoy!

Source : thelittlepine

Ingredients

• RICE + VEGETABLES
• 
  
• 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
• 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
• 4 cloves garlic (minced)
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots (finely diced)
• 
  
• SAUCE
• 
  
• 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
• 1 Tbsp peanut butter
• 2 -3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
• 1 clove garlic (minced)
• 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
• 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Source : minimalistbaker

INGREDIENTS:

•  3clovesgarlic(minced)
•  3tablespoonschili powder
•  2teaspoonsground cumin
•  2teaspoonsground coriander
•  1teaspoongranulated sugar
•  1teaspoonsalt
•  1¼poundsboneless chuck steaks(trimmed of fat)
•  1tablespoonvegetable oil
•  2yellow onions(finely chopped)
•  15ouncecan tomato sauce
•  ½cupwater
•  4ouncesMonterey Jack cheese(shredded, divided)
•  4ouncessharp cheddar cheese(shredded, divided)
•  ?cupchopped fresh cilantro
•  ¼cupchopped canned pickled jalapeños
•  126-inch corn tortillas

DIRECTIONS:

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
4. Preheat oven to 350 degrees F.
5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ? cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator

Source : browneyedbaker

Ingredients

• 2 pounds beef stew meat
• 8 ounces mushrooms, sliced (optional)
• 2 packets (1 ounce, each) Lipton onion soup mix
• 1 cup low sodium beef broth
• ¼ cup Worcestershire sauce
• 1 (16 ounce) container sour cream
• 5 ounces chive and onion cream cheese
• ? cup heavy whipping cream
• pepper, to taste
• 12 ounces egg noodles, cooked

Instructions

1. Spray the inside of a medium slow cooker with cooking spray. ( I use a 7 quart size slow cooker).
2. Place the stew meat, mushrooms (if using), onion soup mix, beef broth and Worcestershire sauce in slow cooker. Cover with lid and cook on low heat for 5 to 6 hours.
3. In a medium bowl combine sour cream, cream cheese and heavy whipping cream. Whisk to combine then stir in to meat mixture. Season with a little pepper.
4. Cover with lid and let it warm up for another 20 minutes.
5. Serve over cooked egg noodles and enjoy!

Source : life-in-the-lofthouse

Ingredients

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 tbsp Water
• 1 tsp minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 cup Shredded Parmesan Cheese
• 4 tbsp Butter
• 2 tbsp Olive Oil

Instructions

1. Cut each breast in half and pound to about 1/2" thick.
2. Beat egg and water in a shallow bowl until blended.
3. Add garlic, salt and pepper and whisk to blend.
4. Place parmesan in another shallow bowl.
5. Dip each piece of chicken in egg mixture making sure to coat.
6. Allow excess egg to drip off.
7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
8. Place butter and oil in a large skillet over high heat.
9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
10. Lightly press with spatula then turn over and again do not move until browned.
11. Lightly press with spatula and remove to serving plate.

Source : cincyshopper

INGREDIENTS:

• 4 cups cooked chopped chicken
• 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix
• 1-1/2 cups shredded cheddar cheese
• 1 cup chopped cooked bacon
• 1-1/2 cups sour cream
• 1 (10.75-oz) can cream of chicken soup
• 1-1/2 cups crushed Ritz crackers
• 1/4 cup butter, melted

INSTRUCTIONS:

1. Preheat oven to 350ºF. Lightly spray a 9x9-inch baking dish with cooking spray.
2. Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup. Spread into prepared pan.
3. Combine crushed crackers and butter, sprinkle over chicken mixture.
4. Bake uncovered 30 to 40 minutes

Source : plainchicken