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dinner recipes

Dinner Recipes/ Healthy Recipes

Grilled Lime Salmon with Avocado Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top. This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. It’s packed with fresh, irresistible flavors that will leave you craving more! The BEST weeknight dinner.

Grilled Lime Salmon with Avocado-Mango Salsa

If you’re looking for an easy healthy recipe to whip up for the family in minutes then this Chili Lime Grilled Salmon is it, and they are going to love the Mango Avocado Salsa on top! This recipe is gluten free, paleo, high protein with 30 grams per serving and low calorie. You will the love the combination of the slightly charred lime salmon with the sweet, fruity mango avocado salsa and the rich and creamy coconut rice. It is all a match made in Heaven.

The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor. And this colorful salsa has the best blend of flavors and textures! It complements the salmon so incredibly well.

Then the bed of coconut rice is the perfect base for the salmon and salsa. If you haven’t had coconut rice yet, you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare.

Grilled Lime Salmon with Avocado-Mango Salsa

Grilled Salmon Ingredients

Salmon fillets – the main ingredient. Rich in protein and nutrients!
Olive oil – keeps the exterior for drying and sticking.
Lime – adds so much bright flavor.
Garlic – adds another layer of flavor.

Mango Avocado Salsa Ingredients

Mango – adds fresh natural sweetness.
Red bell pepper – adds more texture and color.
Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
Avocado – adds a delicious creaminess.
Cilantro and lime – adds classic Mexican flavors to the salsa
Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.

Coconut Rice Ingredients

Coconut Water – it adds flavor to the rice.
Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.

How to Grill Salmon

  • Whisk together lime juice and zest, garlic, olive oil, salt and pepper in large baking dish.
  • Place salmon in baking dish and let marinate 30 – 60 minutes.
  • Grill salmon until heated through.
  • While the salmon grills, make the coconut rice (you make it like you do regular rice, just with coconut milk) and mango avocado salsa.
  • This recipe calls for 6 oz salmon fillets. At that weight, you’ll need to grill the salmon for 3 minutes on each side over medium-high heat.

Grilled Lime Salmon with Avocado-Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4

Ingredients
  

Lime Salmon

  • 4 6 oz skinless salmon fillets
  • 3 Tbsp olive oil plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1 ½ cups Zico Coconut Water
  • cups canned coconut milk
  • cups jasmine rice rinsed well and drained well
  • ½ tsp salt

Avocado-Mango Salsa

  • ¾ cup chopped red bell pepper 1/2 large
  • ¼ cup chopped fresh cilantro
  • cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper to taste

Instructions
 

For the salmon:

  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
  • Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the mango avocado salsa:

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.
Dinner Recipes

Red Lobster Shrimp Scampi

Make everyone’s favorite dish right at home – it’s budget-friendly and it looks so fancy without any of the hard work!

Red Lobster Shrimp Scampi

This Famous Red Lobster Shrimp Scampi seasoned to perfection with lemon juice, garlic, Italian seasoning and parmesan cheese

Ingredients

  • 1 pound medium shrimp
  • olive oil
  • garlic
  • white wine (I use chardonnay)
  • fresh lemon juice
  • Italian seasoning
  • butter
  • parsley
  • parmesan cheese

Red Lobster Shrimp Scampi

How To Make Red Lobster Shrimp Scampi

Get your shrimp peeled and deveined and seasoned it with salt and pepper
Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
Stir in butter, 2 tablespoons at a time, until melted and smooth.
Sir in shrimp and parsley; season with salt and pepper
Serve immediately, garnished with Parmesan

Red Lobster Shrimp Scampi

This Famous Red Lobster Shrimp Scampi seasoned to perfection with lemon juice, garlic, Italian seasoning and parmesan cheese
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 1 pound medium shrimp peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic finely chopped
  • 1 ½ cups white wine I use chardonnay
  • 1/2 fresh lemon juice only
  • 1 teaspoon Italian seasoning
  • ½ cup softened butter
  • 1 tablespoon parsley
  • ½ cup grated parmesan cheese

Instructions
 

  • Heat cast iron skillet and add olive oil.
  • Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  • Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  • Add white wine, and lemon juice.
  • Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  • Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  • Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  • Sprinkle with grated Parmesan Cheese.
Chicken Recipes/ Dinner Recipes

Orange Chicken Meatballs

These Orange Chicken Meatballs are a quick and easy weeknight meal that can be served with brown rice and sautéed snow peas. They’re super easy to make, crazy flavorful and everyone loves them!

Orange Chicken Meatballs
You’re going to love these tender and flavorful orange chicken meatballs! They’re everything you love about orange chicken but quicker, easier and a whole lot healthier! These orange chicken meatballs have quickly become a family favorite.

They’re healthier than the classic dish, without all the frying, but still pack all of the flavor we know and love. Serve with brown rice and sautéed snow peas for a quick and easy weeknight meal that you don’t have to feel guilty about!

How To Make Orange Chicken Meatballs

 

  • Let’s start with the meatballs. These meatballs are amazing in this dish but can also be great all by themselves without the orange sauce and can be served with veggies for a healthy meal. But let’s get back to this recipe. In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated.
  • Form the mixture into 1 1/2 -inch balls and arrange on a baking sheet lined with foil and greased with cooking spray.
  • Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking.
  • Remove from the oven and set aside.
  • To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar.
  • Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant.
  • Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes
  • Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so longer to warm the meatballs through.
  • Serve the meatballs with cooked brown rice and sautéed snow peas or green beans. Garnish with fresh sliced scallions right before serving.
  • I don’t have a recipe for the snow peas because it’s so simple. Just heat sauté with a bit of oil and season with a pinch of salt, black pepper and fresh lemon juice. Cook until bright green and tender. It shouldn’t take more than 3 to 5 minutes.

Orange Chicken Meatballs

These Orange Chicken Meatballs are a quick and easy weeknight meal that can be served with brown rice and sautéed snow peas. They’re super easy to make, crazy flavorful and everyone loves them!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Dinner
Cuisine American, Asian
Servings 4

Ingredients
  

Meatballs:

  • 2 lbs. ground chicken
  • 1 large egg
  • cup thinly sliced scallions plus more for garnish
  • 1 cup Panko bread crumbs
  • 3 garlic cloves grated
  • 3 tablespoons fresh grated ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • 1 tablespoon Sriracha

Sauce:

  • ¾ cup fresh-squeezed orange juice from about 4 medium oranges
  • 4 to 6 1-inch orange peels (from the oranges before juicing)
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable or canola oil
  • ½ cup light brown sugar
  • 4 garlic cloves grated
  • 2 tablespoons fresh grated ginger
  • ½ cup sliced green onion
  • 3 to 4 red Thai chiles or dried arbol chiles
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cornstarch
  • ½ cup water
  • cooked rice and sautéed snow peas for serving

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with foil and grease lightly with cooking spray; set aside.
  • In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated. Form the mixture into 1½ -inch balls and arrange on the prepared baking sheet. Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking. Remove from the oven and set aside.
  • To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar. Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant. Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes.
  • Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so to warm the meatballs through. Serve over brown rice and sautéed snow peas and garnish with sliced scallions.
Dinner Recipes/ Pasta Recipes

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It’s totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!

Creamy Cajun Chicken Pasta

You can make variation for this recipe, adjust the heat and make it creamy or not creamy.

Adjust the Heat

This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together.

 

Make it Creamy (or not)

If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. You can use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before added with the cream cheese, but the creaminess does balance the heat and acidity very well.

 

Make it “Extra”

If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.

Creamy Cajun Chicken Pasta

How To Make Creamy Cajun Chicken Pasta

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into bite size and place it in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
On a large skillet, add the olive oil and butter. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
Next add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
After that, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Finally, Top the pasta with sliced green onions

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It's totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Italian
Servings 4

Ingredients
  

Cajun Seasoning

  • 1 tsp oregano
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp thyme
  • ¼ tsp cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Chicken Pasta

  • ½ lb. penne pasta
  • 2 cups chicken broth
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 lb. boneless skinless chicken breast
  • 15 oz. fire roasted diced tomatoes
  • 2 oz. cream cheese
  • 3 green onions sliced

Instructions
 

  • Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  • Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  • Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Dinner Recipes

Easy Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it’s on the table in less than 30 minutes!

Beef and Broccoli Ramen Stir Fry

How to Prep Beef for Stir Fry

To prepare the beef for cooking, I recommend trimming off any large pieces of fat from the steak and then slicing it into about 1/4-inch thick strips. Some steaks will have a grain to them, and if yours does, you should slice against the grain, which will lead to a more tender finished steak. Don’t use roast cuts such as chuck roast or round roast, or something like skirt steak, which can be tough if not cooked correctly.

Which Ramen Noodles to Use for Stir Fry

I use cheap soba noodles for this stir fry. Nothing fancy,but you can use a wide range of noodles for this dish. Just discarded the seasoning packet. Don’t worry, the homemade sauce is way much better!

How to Make the Stir Fry Sauce

This sauce has a fair number of ingredients in it, but they are all doing something. The soy sauce and sesame oil give a savory umami taste; the honey and hoisin sauce bring some sweetness to it, and the garlic and ginger add a bright aromatic flavor.

Beef and Broccoli Ramen Stir Fry

The recipe makes a lot of sauce. I like this recipe to be pretty saucy, like you would get from a Chinese takeout box. But if you are worried it’s too much sauce, start by adding half of it to the stir fry and then taste. Add more if you think it needs more. If you do have leftover sauce, it keeps fine in the fridge for a week.

Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it's on the table in less than 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 pound flank steak thinly sliced across the grain
  • 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 head broccoli cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon sesame seeds

For the sauce

  • ¾ cup beef broth
  • ¾ cup reduced sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • ¼ cup honey
  • 3 tablespoons brown sugar packed
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions
 

  • In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
  • Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
  • Serve immediately with sesame seeds and sriracha, if desired.
Dinner Recipes/ Soup Recipes

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

 

One-Pot Cajun Shrimp Chowder

How do you make Cajun Shrimp Chowder?

This chowder is incredibly easy to put together. First melt the butter in a large Dutch oven or pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Those combination will develop into each of their unique flavors.

One-Pot Cajun Shrimp Chowder

Stir in the vodka and after that add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. After the chowder comes to a boil, add the shrimp. The addition of blackened shrimp really put this dish over the top. It gives the chowder that rich seafood flavor that you expect when eating a Cajun dish.

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

Ingredients
  

  • 1 ½ Pounds Shrimp Peeled & Deveined
  • 2 ½ Pounds Red Potatoes Peeled & Diced
  • 1 Tablespoon Butter
  • 2 14.5-oz. Cans Low-Sodium Chicken Broth
  • 1 Medium Sweet Yellow Onion Finely Diced
  • 1 Teaspoon Finely Ground Black Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • ¼ to 1 Teaspoon Cayenne Adapt to Your Spice Level
  • ½ Teaspoon Celery Seed
  • ½ Teaspoon Red Pepper Flakes
  • 2 Cups Milk
  • Cup Sweet Tea Vodka
  • 2 Tablespoons Light Brown Sugar
  • 1 Cup Heavy Whipping Cream
  • 2 Bay Leaves

Instructions
 

  • Over medium heat, melt the butter in a large Dutch oven or pot.
  • When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
  • Stir in the vodka and allow to simmer for two minutes.
  • Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
  • When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
  • Add the shrimp and cook 3 to 5 minutes, or until they are just cooked through.
  • Remove the bay leaves before serving.
Chicken Recipes/ Dinner Recipes

Chicken with Garlic Parmesan Rice

Chicken with Garlic Parmesan Rice is juicy, flavorful chicken coated in parmesan cheese, flavorful spices and of course, lots of garlic. It is the perfect dish for easy weeknight dinners. This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand!

Chicken with Garlic Parmesan Rice

Chicken and rice is great way to take easy on your meal budget. For a family of four or five, you can get by with just a pound, or a pound and a half of chicken and several cups of rice. You can also use this as a meal prep by dividing the entire meal into four equal portions and storing them in ziplock bags frozen or refrigerated.

How to Make Chicken with Garlic Parmesan Rice

Garlic parmesan rice with chicken is very easy. First is cooking the chicken: Season the chicken with salt and pepper and cook over medium-high heat (about 5 minutes per side until nicely browned). Use a lean chicken tenderloins or chicken tenders, or you can also use skinless and boneless chicken thighs here. Remove and set aside
Then making the Saucy Rice: Add garlic, wine, chicken broth and RICE to the pan. Wine and garlic will flavor and coat every morsel of rice as they slowly cook together. Once the rice is ready then add the chicken back to the pan. After that add the Parmesan.
Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Salad.

What Kind Of Wine To Use

Always use a dry white wine, such as chardonnay, pinot grigio and sauvignon blanc for recipes and cooking. Don’t use sweet wines such as mostcato or white zinfandel.

Don’t use a “cooking wine”. The saying that you shouldn’t cook with wine that’s not good enough to drink is great advice, but you don’t need to break the bank either. I usually spend about 10 bucks a bottle for the wine I keep around.

If you don’t drink wine, consider buying a 4-pack of mini bottles. Use one for your recipe then save the remaining bottles for future recipes or give them away to friends.

Chicken with Garlic Parmesan Rice

Best Non-Alcoholic Substitutes For Wine In Cooking

White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock.
Never use Rice Vinegar! the result was simply miserable

Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar.
For extra flavor, try mixing a tablespoon of lemon juice per cup of stock

Chicken with Garlic Parmesan Rice

Chicken with Garlic Parmesan Rice is juicy, flavorful chicken coated in parmesan cheese, flavorful spices and of course, lots of garlic. It is the perfect dish for easy weeknight dinners. This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 pound chicken tenders
  • 3 cups chicken broth
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ½ cup butter 1 stick
  • ¼ teaspoon red pepper flakes
  • ½ cup dry white wine such as Pinot Grigio
  • 1 teaspoons salt divided
  • 1 ½ cups white rice uncooked
  • ½ cup Parmesan cheese grated or shredded
  • Salt and pepper

Instructions
 

  • Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
  • Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
  • Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
  • Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it's completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking
  • Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
  • Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.
Chicken Recipes/ Dinner Recipes

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!

Kung Pao Chicken Noodle Stir-Fry

Asian cuisine flavors, specifically Oriental cuisine like Chinese, Japanese, Korean and Thai, are simply out of this world amazing. It is astounding the kind of flavor profile you can create with just a few choice ingredients and in one bowl of piping hot, spicy noodle bowl.

Stir fries are so easy. You can make them with almost anything you have lying around in the fridge or freezer. I resort to stir-fried chicken or meat recipes most often on Friday nights, when I seem to have missed yet another grocery run. So a quick 30-minute one-bowl meal that is delicious and gets everyone excited is what I go for.

Seriously, this quick and easy recipe is pretty much everything I love in a good stir-fry. It’s the perfect clean-out-the-fridge kind of meal, easy to customize whatever veggies or proteins (shrimp, beef, pork, or tofu would be other delicious options) you might have on hand. It can be made with whatever kind of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, sweet potato, etc.) you prefer. It’s tossed with the most delicious zesty kung pao peanut sauce, that you can make as spicy or as mild as you’d like.

As with any good stir-fry, the star of this recipe that ties everything together — and will undoubtedly have you going back for seconds — is this delicious sauce.

Kung Pao Chicken Noodle Stir-Fry

I went with a traditional kung pao-ish base for this one, made with an extra heaping spoonful of peanut butter to give it that irresistible balance of sweet and savory with a bit of a kick. And good grief, it was delicious. That said, feel free to tinker around with the ingredients and customize them to taste. If you’d like more heat, you can always stir in some extra chili garlic sauce (or go the traditional route and add in some dried red chiles). If you like yours more mild, you can omit the spicy ingredients entirely. And of course, always season to taste with salt and pepper.

Just whisk together your sauce. Then sauté the chicken, followed by the veggies, while your noodles are busy cooking. And then once everything is ready to go, give it a good toss together in the skillet until everything is coated evenly and the sauce thickens.

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 8 ounces noodles of your choice I used linguine
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons peanut oil or olive oil divided
  • 8 ounces baby bella or white button mushrooms thinly sliced
  • 1 small white onion thinly sliced
  • 3 cloves garlic peeled and minced
  • 1 large zucchini spiralized (or chopped into bite-sized pieces)
  • toppings: chopped peanuts thinly sliced green onions, toasted sesame seeds

Kung-Pao Sauce Ingredients:

  • ¼ cup natural peanut butter
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • ½ cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chili garlic sauce or sriracha
  • ½ teaspoon ground ginger

Instructions
 

To Make The Stir-Fry:

  • Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
  • While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
  • Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.
  • Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
  • Remove from heat and serve immediately, garnished with your desired toppings.

To Make The Kung Pao Sauce:

  • Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.
Beef Recipes/ Casserole Recipes/ Dinner Recipes

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie is super easy, family-friendly and delicious dinner! Amazing dish with full of cheesy beefy flavor that has become favorite for decades. Perfect dish that everyone loves.

Impossible Cheeseburger Pie

This casserole pie has been loved by many since it was first baked back in the mid-century and these recipes are often passed down through generations. There are lots of variations of this family favourite recipe, but one of the favorite definitely the one with Bisquick variety!

Bisquick is a super handy pre-mixed baking mix that’s made with flour, baking powder, shortening, and salt. It really speeds up the baking process and it’s something I couldn’t do without at this stage! It’s a great way of cutting corners and reducing time in the kitchen without having a terrible effect on the overall quality of your meal (it really doesn’t!).

Impossible Cheeseburger Pie

How to Make Impossible Cheeseburger Pie

You will need one pound of lean ground beef for this recipe. For the veggie you only need an onion. I like sweet onions especially when they are cooked. Other ingredients are cheddar cheese, milk, onion soup mix, Bisquick and eggs.

The first step is to cook the ground beef and onions. Add both ingredients to a large skillet and cook until the beef is browned and the onion is softened. Drain the grease and then spread the mixture in a 9-inch greased pie pan.

Sprinkle the shredded cheddar cheese on top of the meat.

In a bowl, whisk together milk, onion soup mix, Bisquick and eggs. Pour this mixture into the pie pan.

Bake for 25 minutes at 400F. Let cool for a few minutes before cutting into slices to serve.

Impossible Cheeseburger Pie

Refrigerate any leftovers. You can freeze Impossible Cheeseburger Pie. Simply bake the recipe first as in the directions and let cool. Wrap it up and freeze for up to 3 months.

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie is super easy, family-friendly and delicious dinner! Amazing dish with full of cheesy beefy flavor that has become favorite for decades. Perfect dish that everyone loves.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6

Ingredients
  

  • 1 pound lean ground beef
  • 2 eggs
  • ½ cup Bisquick
  • 1 cup cheddar cheese shredded
  • 1 cup onion chopped
  • 2 tbsp onion soup mix
  • 1 cup milk

Instructions
 

  • Preheat oven to 400F.
  • Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan.
  • Sprinkle cheese over meat.
  • Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate.
  • Bake for 25 minutes. Let cool a few minutes before serving.
Beef Recipes/ Dinner Recipes

Homemade Sweet and Sour Meatballs

These incredible sweet and sour meatballs are homemade meatballs that are cooked ìn the crock pot wìth a two ìngredìent sauce. The perfect maìn course or party appetìzer that everyone will love!

Homemade Sweet and Sour Meatballs

When you need to make appetizer for any parties, you can never go wrong with meatballs. These slow cooker sweet and sour meatballs couldn’t be any easier, perfect for snacks and also great served as a main course over rice or mashed potatoes with a vegetable side.

Homemade Sweet and Sour Meatballs

How Do You Make Sweet And Sour Meatballs

This recipe starts with homemade meatballs, which are a combination of lean ground beef, egg, seasonings, onion and breadcrumbs. You can make the size of your meatballs as you like. I preferebly about 1 inch in diameter.
I usually make these meatballs with 90% lean ground beef, but you could use ground turkey or ground pork if you prefer. The meat mixture shaped into balls, then broiled until browned. The meatballs go into a crock pot along with a two ingredient sauce of grape jelly and chili sauce. Let everything simmer together for a while, and then you’ll be ready to eat!

For this recipe, the sweet and sour sauce is made with grape jelly and chili sauce, which are whisked together then poured over the meatballs. Chili sauce is a thick red condiment similar to ketchup but with a bit of a spicy kick. These meatballs clock in on the mild side of the heat scale, because the sweetness of the jelly tempers the bit of heat from the chili sauce. If you’re adverse to any type of spice, you can substitute ketchup instead.

Homemade Sweet and Sour Meatballs

This recipe is a great candidate for the freezer! You can freeze your meatballs with or without the sauce, them warm them through either in the slow cooker or on the stove top. Your sauce may have a thinner consistency upon thawing, so if you’d like a thicker sauce, you can add a tablespoon of cornstarch mixed with 2 tablespoons of cold water to your pot, then simmer until thickened.

Once you try these easy meatballs, you’ll find yourself making them on a regular basis! No one will know how simple they are to make, but you’ll get plenty of compliments from family and friends.

Homemade Sweet and Sour Meatballs

These incredible sweet and sour meatballs are homemade meatballs that are cooked ìn the crock pot wìth a two ìngredìent sauce. The perfect maìn course or party appetìzer that everyone will love!
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Total Time 3 hrs 20 mins
Servings 8

Ingredients
  

  • 2 eggs
  • 2 lbs. ground beef
  • ¼ cup onìon fìnely dìced
  • ½ cup breadcrumbs
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 12 ounce bottle chìlì sauce
  • ½ teaspoon garlìc powder
  • 2 tablespoons parsley
  • 1 ½ cups grape jelly
  • cookìng spray

Instructions
 

  • Preheat the broìler. Lìne a sheet pan wìth foìl and coat the foìl wìth cookìng spray.
  • Place the ground beef, eggs, breadcrumbs, onìon, salt, pepper and garlìc powder ìn a large bowl. Stìr untìl thoroughly combìned.
  • Shape the meat mìxture ìnto 1 ìnch meatballs and place the meatballs on the prepared pan.
  • Broìl for 8-10 mìnutes or untìl golden brown.
  • Whìle the meatballs are cookìng, prepare the sauce.
  • Melt the grape jelly by mìcrowavìng ìt for 30 second ìncrements or meltìng ìt ìn a saucepan over medìum heat.
  • After the jelly has melted, whìsk ìn the chìlì sauce.
  • Coat a slow cooker wìth cookìng spray. Add the meatballs, then pour the sauce over the top. Toss to coat.
  • Cook for 3 hours on low. Sprìnkle wìth parsley, then serve.