This Retro American Chop Suey Is a Classic for a Reason
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Easy Classic Goulash
Chicken in a Pot
Chef John's Chicken Cacciatore
Apple-Flavored Pot Roast
Apple Cider Beef Stew
Slow Cooker London Broil
One-Pot Chicken Alfredo
Ingredients
1 tablespoon olive oil
2 (6 ounce) boneless, skinless chicken breasts
2 tablespoons all-purpose flour
1 1/2 cups reduced-fat milk, divided
3 cloves garlic, minced
2 1/2 cups water
6 ounces whole-wheat linguine
3 ounces Parmesan cheese, grated (about 3/4 cup)
1 tablespoon reduced-fat cream cheese
1/2 teaspoon ground pepper
Instructions
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.
Whisk together flour and 1/4 cup milk; set aside.
Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.
Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.
Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.
Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.
Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes. Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.
Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces
1 to 2 teaspoons harissa paste
2 cloves garlic, minced
1 tablespoon olive oil
2 cups cherry tomatoes, halved
12 ounces snow pea pods, trimmed
1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), rinsed and drained
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1 lemon
1/3 cup snipped fresh parsley
1/4 cup pitted Kalamata olives, halved
1/4 cup plain fat-free Greek yogurt
4 1-ounce slices French bread, toasted
Instructions
In a medium bowl combine chicken, harissa paste and garlic; toss to coat. In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until no longer pink. Remove from skillet.
In skillet combine the cherry tomatoes, snow peas, garbanzo beans, chicken broth and salt. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until tomatoes are softened and pea pods are tender. Return chicken to skillet.
Meanwhile, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon. Stir lemon zest and juice, parsley and olives into chicken mixture. Top servings with yogurt and, if desired, serve with bread for dipping.
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
1 1/2 pounds spicy Italian sausage, casings removed
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere
Instructions
Preheat the oven to 375 degrees F.
In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.
4 ounces sharp white cheddar cheese shredded (plus 4 ounces more for topping)
1/4 teaspoon salt + pepper
2-4 tablespoons butter
2 cup leftover turkey (shredded)
1 cup leftover gravy (or 1/2 cup extra enchilada sauce)
1 1/2 cups red enchilada sauce
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt + pepper
1/2 teaspoon cayenne pepper
1 red bell pepper (diced)
1 1/2 cups cooked black beans (rinsed + drained if using canned)
diced avocado
pomegranate salsa * (or any salsa)
4 ounces crumbled queso fresco or cotija cheese
fresh cilantro (chopped)
in crushed tortilla chips (I forgot to add these the photos (but you should do this!))
Instructions
Make the polenta. Pour the chicken broth and milk into a mediumpot and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
Meanwhile, preheat the oven to 375 degrees F.
Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in large bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over he polenta, spreading it in an even layer. Top with cheese. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco. Enjoy!
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14 1/2-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Instructions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4-1/2 teaspoon salt)
a very tiny dusting of nutmeg
a squeeze of lemon juice
1/2 cup Parmesan cheese
4 cups tomato sauce
12 no-boil or oven ready lasagna noodles
3-4 cups shredded Mozzarella cheese
Chopped fresh parsley and grated Parmesan cheese for serving
Instructions
Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
1 pound boneless skinless chicken breast, cut into slices 1/2-inch thick and 2-3 inches long
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups long-grain white rice, rinsed well
3-4 cups chicken stock
1 cup frozen sweet peas
Fresh parsley, garnish
Instructions
Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.
Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.
Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.
After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes. When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!
Garnish finished chicken and rice skillet with parsley. Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.
Set a large pot (5 or 6 quarts) on the stove over medium-high heat. Add the olive oil. Once shimmering, add the chopped onion and bell pepper and cook until just softened, about 2 minutes. Add the ground beef and use a wooden spoon to break it up in the pan. Reduce the heat to medium and cook until most of the pink is gone, 3 to 5 minutes. If desired, spoon off some of the grease. For plant-based meat, this will only take 2 to 3 minutes.
Add the taco seasoning, paprika, cumin, canned tomatoes, and green chilis, both undrained. Mix until combined. Add the dry pasta and stir to coat. Pour in the beef broth and mix everything once more. Increase the heat to medium-high and bring the mixture to a boil (this takes 3 to 5 minutes).
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer until the pasta is cooked, 13 to 15 minutes. Stir a few times while simmering to ensure the pasta cooks evenly.
Turn off the heat and stir in the shredded cheddar cheese until it melts. Mix in chopped cilantro, lime juice, and hot sauce (if using). Taste and add salt as needed. Let it sit for 3 to 5 minutes to thicken before serving topped with scallions, sour cream, and lime, if desired. Love the recipe? Leave us stars and a comment below!
This Retro American Chop Suey Is a Classic for a Reason
Ingredients
2 tablespoons olive oil
1 pound 85% lean ground beef
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon kosher salt
3/4 teaspoon garlic powder
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (10 1/2-ounce) can condensed beef consommé (such as Campbell’s)
1 cup water
1 tablespoon Worcestershire sauce
2 1/2 cups large elbow macaroni (8 1/2 ounces)
Instructions
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, stirring and breaking up the beef into smaller pieces, until browned, about 5 minutes.
Stir in the onion, bell pepper, garlic, tomato paste, Italian seasoning, salt, and garlic powder and cook until fragrant and the tomato paste darkens in color, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, beef consommé, water, and Worcestershire sauce. Cover with a lid and bring to a boil over high heat, about 3 minutes.
Uncover the pot, reduce to a simmer over medium heat, and stir in the macaroni. Cover and cook, undisturbed, until the sauce is thickened and the pasta is tender, 8 to 10 minutes. Serve. Love the recipe? Leave us stars and a comment below!
One (2 1/2 to 3-pound) boneless beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 jumbo (12-ounce) onion, sliced
4 cloves garlic, chopped
2 (4-inch) sprigs fresh rosemary
3/4 cup beef broth or vegetable broth
1/4 cup aged balsamic vinegar
1 1/2 pounds new potatoes (halved if over 1 1/2 inches in diameter, quartered if even larger)
1 pound baby carrots (or regular carrots, peeled and cut into 1/2-inch rounds)
1 tablespoon chopped fresh parsley, for serving (optional)
Instructions
Place the roast on a dish and pat it dry with a paper towel. Season it all over with the 1 1/2 teaspoons of salt and pepper.
Select the Sauté setting on your electric pressure cooker and heat the oil for 3 minutes, until the oil is shimmering. Using a pair of tongs, lower the pot roast into the pot and sear it for 4 minutes on top and bottom (8 minutes total), until browned. Transfer the pot roast back to the dish.
Add onions and 1/2 teaspoon of salt to pot and sauté them for about 3 minutes, until they are a bit softened. Add the garlic and rosemary and sauté 1 minute more, until the garlic is no longer raw. Add the beef broth and balsamic vinegar, then use a wooden spoon to nudge any browned bits from the bottom of the pot.
Use the tongs to lower the pot roast back into the pot, and spoon some of the cooking liquid over the top of the roast. Secure the lid on your pressure cooker in its Sealing position. Cancel the Sauté program, then select the Manual or Pressure Cook program for 55 minutes at high pressure. (It will take about 5 minutes for the pot to come up to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the pressure release valve from to Venting to release any remaining steam. You can also leave the pot roast on the Keep Warm setting for up to 10 hours. You do not need to vent the steam.
Open the pot and use the tongs to transfer the roast to a cutting board. Cover the roast with aluminum foil to keep it warm.
Set a strainer over a fat separator in the sink. Wearing heat-resistant mitts, lift the inner pot out of the pressure cooker housing and pour the cooking liquid through the strainer and into the fat separator. (If you don't have a fat separator, you can pour the liquid into a ziplock bag, tilt it, let the fat rise to the top. Then, cut a hole in the bottom corner of the bag to let the liquid strain out, stopping before you get to the fat.) Discard the rosemary stems, then add the strained onions, garlic, and rosemary leaves back to pot. Pour the liquid from fat separator back into the pot as well. Discard the fat.
Add the potatoes and carrots to the pot and place it back in its housing. Secure the lid in its Sealing position. Cancel the cooking program, then select the Manual or Pressure Cook program for 5 minutes at high pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)
When the cooking program ends, perform a quick pressure release by moving the pressure release valve to Venting to release the steam.
Open the pot, then use a slotted spoon to transfer vegetables to serving dish. Taste the cooking liquid for seasoning, adding salt and/or pepper if needed. Remove any string from the pot roast, then carve it into 1/2-inch thick slices. Arrange the pot roast on the serving plate with the vegetables. Ladle some of the cooking liquid over the meat and vegetables, garnish with parsley (if using), and serve. Did you love the recipe? Give us some stars and leave a comment below!
4 (4 to 5-ounce) boneless, skinless chicken breast cutlets
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 tablespoons olive oil, divided
1/2 cup chopped green onions (white and light green parts)
6 large garlic cloves, thinly sliced (about 1/4 cup)
1/4 cup all-purpose flour
2 3/4 cups chicken broth
1 cup heavy whipping cream
8 ounces dried cavatappi pasta (about 3 cups)
8 ounces fresh asparagus, trimmed and thinly sliced
1 cup frozen green peas and carrots
2 tablespoons fresh lemon juice (from 1 lemon)
Sliced green onion (dark green parts), for garnish
Instructions
Season the chicken cutlets with 1 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large high-sided skillet over medium-high heat until shimmering. Add the cutlets in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes total. Remove from the skillet, place on a plate, loosely cover with foil, and set aside. (Do not wipe skillet clean.)
Reduce the heat to medium and heat the remaining 2 tablespoons oil until shimmering. Add the chopped scallions and garlic and sauté until softened, about 1 minute. Whisk in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the broth and cream until smooth, using the whisk to scrape any browned bits from the bottom of the skillet.
Stir in the pasta and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium heat, stirring occasionally and making sure the pasta is in an even layer each time. Stir in the asparagus, peas, and carrots. Cook, stirring occasionally and again making sure the pasta is in an even layer each time, until the pasta is al dente and vegetables are crisp-tender, 8 to 10 minutes.
Stir in the lemon juice and return the cutlets to the skillet. Cook over medium heat, stirring occasionally, until the chicken is heated through, about 2 minutes. Garnish with scallions and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth, water, or milk before reheating to help loosen the sauce. Love the recipe? Leave us stars and a comment below!
1 cup diced potatoes (like those little Klondike golden baby potatoes)
2 cups kale, chopped finely
4 ounces goat cheese
Instructions
SAUCE: Heat one tablespoon oil in a deep pot over medium heat. Add the onions and saute until very soft. Add the garlic, salt, two teaspoons of the ancho chili powder, vegetable broth, and tomatoes. Simmer for 10-15 minutes. Transfer to a blender and puree until smooth.
POTATOES: In the same pot that the sauce was in, heat the remaining one tablespoon oil over medium heat. Add the potatoes and remaining one teaspoon of ancho chili powder. Saute the potatoes for a few minutes until browned out the outside. Add the sauce back to the pot (be careful – it might splatter if it’s too hot) and simmer for another 10 minutes to cook the potatoes.
EGGS AND KALE: Stir in the kale. Use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep cover on for another 5 minutes. This should give you medium-soft yolks. Leave the cover on as much as possible during this time so that heat does not escape – I found it easiest to just shake the pan lightly to check the doneness of the eggs (if they jiggle a lot, they’re probably not done). Top with goat cheese and serve with crusty bread for sopping up that sauce.
a few stalks of kale, stems removed, chopped into small pieces (about 2 cups)
1/4 cup olive oil (optional, but makes it a bit more luscious)
red pepper flakes
fresh basil
Parmesan
chicken, meatballs, or a fried egg
Instructions
Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes.
Add the kale. Simmer, uncovered, for another 15 minutes.
Stir in the olive oil, and… you’re done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things – I highly recommend the Parmesan and the red pepper flakes. It’s almost too simple and too good to be true.
1 large sweet yellow onion, cut into 1/2-inch strips
2 red bell peppers, cut into 1/2-inch strips
6 cloves garlic, sliced thinly
1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup brine from pickled peppers
1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini)
1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)
Crusty bread or cooked pasta (like linguine), for serving (optional)
Instructions
Preheat the oven to 350°F.
Season the chicken thighs all over with the salt and pepper. Heat the olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat. When the oil is shimmering, add the chicken thighs skin side down. Allow them to sear until the chicken skin releases easily from the pan and has become crispy and golden brown, 6 to 8 minutes. Using tongs, flip the chicken thighs and cook them for 3 more minutes. Transfer them to a plate. Add the sausages to the pot and sear them for about 1 minute, until they are nicely browned. Flip the sausages and sear for 1 more minute, then transfer to the plate with the chicken thighs.
Add the onion, bell peppers, garlic, and rosemary to the pot and cook until the onions are beginning to soften and become translucent, about 5 minutes. Add the chicken broth, white wine, and pepper brine and stir, using a wooden spoon to nudge up any browned bits from the bottom of the pan. Bring the liquid up to a simmer, then cook for about 5 minutes, allowing some of the liquid to evaporate.
Add the chicken thighs skin side-up and sausages back to the pot, nestling them in amongst the vegetables. Nestle the pickled peppers and potatoes around the chicken thighs and sausages and spoon some of the cooking liquid over the potatoes. It’s okay if everything isn’t covered by liquid. Cover the pot, then transfer it to the oven. Let cook for about 45 minutes, until the chicken and potatoes are tender and cooked through. Taste the sauce and season with more salt and black pepper if needed.
Place a chicken thigh, sausage, and some vegetables onto each serving plate. Spoon over some of the cooking liquid. Serve with crusty bread or cooked pasta. Store any leftovers in the refrigerator, covered, for up to 3 days. Love the recipe? Leave us stars and a comment below!
Melt butter in a large, deep skillet over medium-high heat. Cook onion, green bell pepper, red bell pepper, and smoked sausage in butter until hot, 1 to 2 minutes.
Add corn to the skillet and reduce heat to medium; cover and cook until corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can tomato sauce
1/2 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon minced cilantro
1 1/2 cups uncooked white rice
1 cup shredded Cheddar cheese
Instructions
In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
Cover and cook until rice is done, about 25 minutes.
Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.
Lightly coat the bowl of a slow cooker with cooking spray, then add the potatoes and garlic. Top with half of the Italian dressing, half of the Italian seasoning, about 1/3 of the parmesan, and half of the salt.
Place the chicken over the potatoes and top with the remaining dressing and seasoning, then another third of the parmesan and the remaining salt.
Cover and cook on high for 2 to 3 hours, or on low for 3 to 4 hours. The timing will vary depending on your slow cooker. Set the machine to “keep warm” once the internal temperature of the chicken reaches 155°F—it will continue to cook, and this helps to prevent it becoming dry. After 20 to 30 minutes check again; the meat should have reached 165°F.
Add the spinach when the chicken hits 155°F. Move the chicken and potatoes around to submerge the spinach in the sauce. Cover and leave on “keep warm” as directed above—by the time the chicken has finished cooking, the spinach will be completely wilted. Serve with the remaining grated parmesan sprinkled on top. Store leftovers in an airtight container in the fridge for up to 4 days. To avoid overcooking the chicken when reheating, thinly slice it, then reheat with the potatoes and spinach on the stovetop over medium-low heat. Love the recipe? Leave us stars and a comment below!
1/2 cup shredded Monterey Jack cheese, or to taste
salt to taste
Instructions
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
Transfer chicken to a cutting board; cut into 1-inch pieces.
Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Preheat the oven to 325 degrees F (165 degrees C).
Heat a Dutch oven or heavy pot over medium-high heat. Add oil, then sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear for 3 to 4 minutes on each side. Remove meat from the pot.
Arrange onion, garlic, and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper. Return meat to the pan, place remaining bay leaf on top of meat, and cover.
Cook in the preheated oven for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue cooking until tender, about 1 ½ hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
Transfer roast to a platter and let rest for 10 to 15 minutes. Slice and top with gravy.
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Instructions
Combine soup, water, and onion soup mix in a slow cooker. Add pot roast to the slow cooker; spoon soup mixture over top. Add potatoes, carrots, squash, and zucchini. Cover the slow cooker.
Cook on High until the roast is cooked through, 3 to 4 hours (or on Low for 5 to 6 hours). An instant-read thermometer inserted into center should read 160 degrees F (70 degrees C).
Heat a large pot or Dutch oven over medium-high heat. Add beef; cook and stir until browned and crumbly, about 10 minutes. Drain and discard grease. Stir in onions and garlic; cook and stir until onions translucent, about 10 minutes.
Stir in tomato sauce, diced tomatoes, water, sofrito sauce, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves Bring to a boil, then reduce heat to low and cover the pot; simmer, stirring occasionally, until flavors blend, about 20 minutes.
Add macaroni to pot, cover, and continue simmering until macaroni tender and flavors completely blended, about 25 minutes. Discard bay leaves.
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
Cover and cook in the preheated oven for 1 hour 15 minutes.
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
1 dash soy sauce
3 cloves garlic, chopped
1 (1 ounce) envelope dry onion soup mix
3 baking potatoes, peeled and diced
2 carrots, peeled and sliced
Instructions
Preheat the oven to 325 degrees F (165 degrees C).
Place beef in a roasting pan or large casserole dish; add about ½ inch of water. Stir in apple juice concentrate and soy sauce. Cut several small slits in roast; stuff with garlic. Season roast with onion soup mix. Cover the pan with aluminum foil or a lid.
Cook in the preheated oven for 2 hours. Add potatoes and carrots. Cover the pan; continue cooking until roast is fork tender, about 2 hours more.
Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.
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