Category: meal

Categories
lunch maindish meal

Pressure Cooker Meatloaf Recipe

Amazing one pot meal idea using an electric pressure cooker.

Serves: 6 to 8 servings

Ingredients
Pressure Cooker Meatloaf Ingredients:

  • 2 lbs hamburger
  • 1½ cups of bread crumbs (any kind will do – I prefer the Panko)
  • 1 cup Parmesan Cheese
  • 4 large eggs
  • 1 tablespoon minced garlic (fresh)
  • 1 tsp of your favorite seasoning (I used McCormick’s Montreal Steak Seasoning)
  • salt and pepper to taste (I usually put a teaspoon of each)
  • 1 cup beef broth (DO NOT put this in the meatloaf mixture, pour it in the bottom of the pressure cooker because this creates the steam it needs to cook)
Red Meatloaf Sauce Ingredients:

  • 5 tsp brown sugar
  • ⅔ cup of ketchup
  • 1 tbs dry mustard
  • 2 tsp Worcestershire sauce
Instructions

  1. Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
  2. In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.
  3. Add your potatoes and carrots (I used about 10 small potatoes cut into quarters and one small bag of carrots) with a little bit of salt and pepper.
  4. Now add about 1 cup of beef broth (or water).
  5. Use the rack that came with the pressure cooker or use a vegetable steamer rack to place the meatloaf on top of the potatoes and carrots. You can use tin foil if you don’t have a steamer rack. Make sure to leave room on the sides to allow the steam to reach the top of the pot.
  6. Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it’s done.
  7. It was important to shape it in the size of the pressure cooker with a little bit of room on the sides.
  8. Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. If it’s not done, simply put it back in the pressure cooker and add another 5 minutes.
  9. Add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes to caramelize the topping.


For full information kindly visit isavea2z.com.

Categories
chicken dinner maindish meal

SLOW COOKER HONEY GARLIC CHICKEN

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

Servings 6 servings

Ingredients
  • 2 tablespoons lite soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 3 cloves garlic , minced
  • 6 chicken thighs , bone in skin on
Instructions
  1. Combine all the ingredients together in the slow cooker until well mixed.
  2. Lay the chicken skin side up in a single layer and cook on low for 6-7 hours.
  3. If your chicken isn’t browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes.
For full information kindly visit dinnerthendessert.com.
Categories
breakfast meal sidedish zucchini

Garlic Parmesan Zucchini Casserole

This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!

Servings 6 – 8 servings

Ingredients
  • 4 cups grated zucchini I used about 3.5 medium zucchinis
  • ½ teaspoon salt
  • ½ cup finely diced onion I like to use frozen diced onion as a shortcut
  • 1 tablespoon minced garlic
  • 2 eggs
  • ½ cup grated Parmesan cheese plus an additional 2 tablespoons
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ½ cup Panko breadcrumbs
  • 2 tablespoons melted butter

Instructions
  1. Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
  2. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out!
  3. In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.
  4. Bake uncovered for 20 minutes.
  5. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
  6. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

For full information kindly visit theseasonedmom.com.
Categories
Cheese lunch meal zucchini

BAKED CHEESY ZUCCHINI BITES

Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter! 

yield: 1-2 dozen zucchini bites

INGREDIENTS:
  • 1 1/2 cups packed shredded zucchini (no need to peel the zucchini)
  • 1 large egg, lightly beaten
  • 1/4 – 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup panko or regular bread crumbs
  • 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
DIRECTIONS:
  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
  2. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry.
  3. Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
  4. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
  5. Bake for 16-20 minutes until the edges are golden.
For full information kindly visit  melskitchencafe.com.
Categories
cinnamon Gluten Free meal oatmeal Vegan

HEALTHY STICKY CINNAMON ROLL BAKED OATMEAL


A delicious, comforting and healthy baked oatmeal chock full of nutrients and flavor and topped with a healthy, sticky cinnamon glaze! This Healthy Sticky Cinnamon Roll Baked Oatmeal is quick, easy and delicious and is gluten-free, vegan and comes with a high protein option! 

Ingredients
Dry ingredients
  • 2 cups gluten-free rolled oats (or quinoa flakes)
  • 1 cup gluten-free quick oats (or quinoa flakes)
  • 1 scoop protein powder (optional)
  • 1/2 cup-1 cup granulated sweetener of choice (I used coconut palm sugar and a baking truvia blend)
  • 2 tsp baking powder
  • 1 T cinnamon
  • 1 tsp allspice
Wet ingredients
  • 2 eggs (for vegan version, sub for 2 flax eggs)
  • 1 cup Silk Unsweetened almond milk
  • Pinch vanilla extract
  • 1/2 cup + 2 T cashew butter (Can sub for any nut butter, coconut oil or butter)
For the Cinnamon Roll Glaze
  • 2-3 T coconut butter, melted
  • 1 T granulated sweetener of choice
  • Silk almond milk to thin out
  • cinnamon for dusting
For the protein packed Cinnamon Roll Glaze
  • 1-2 scoops of vanilla or cinnamon protein powder
  • Silk almond milk to thin out
  • Cinnamon for dusting
Instructions
For full instructions kindly visit thebigmansworld.com
Categories
chicken dinner lunch meal parmesan

Dump and Bake Chicken Parmesan

Dump and Bake Chicken Parmesan – An easy, cheesy dinner where everything bakes together in one dish.  Just dump and bake and your dinner is ready!

Yield: 6 servings

INGREDIENTS
  • 1 (12 ounce) package whole wheat penne pasta
  • 1 (24 ounce) jar pasta sauce
  • 2–3 cups water
  • 1 pound of chicken (cut into small pieces)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 cup bread crumbs
  • salt and pepper to taste
INSTRUCTIONS
  1. Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.
  2. Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together. Make sure liquid covers pasta and chicken.
  3. Cover dish with aluminum foil and bake for 20 minutes.
  4. Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
  5. Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.

For the notes kindly visit happygoluckyblog.com.
Categories
dinner lunch meal potatoes

Loaded Scalloped Potatoes

These Loaded Scalloped Potatoes are next level comfort food! Layers of potatoes with a rich, creamy sauce, cheese, bacon and caramelized onions make for an unforgettable side dish. This comfort classic just got taken to the next level!

Servings : 10

Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 onions medium, thinly sliced
  • 12 oz bacon cooked and crumbled
  • 4 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 3 cups whole milk
  • 3 lbs potatoes thinly sliced (use Yukon or russet)
  • 8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
  • salt and pepper to taste

Instructions
  1. Preheat oven to 350F. Lightly grease a 9×13 or deep 9×9 baking dish with butter and set aside.
  2. Add olive oil to a medium skillet and heat over medium heat. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside.
  3. Wipe skillet clean and cook bacon until crisp. You can alternatively bake the bacon while the onions are cooking, saving a little time. Remove bacon from skillet, drain grease, and wipe clean again.
  4. Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
  5. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.

For full information kindly visit momontimeout.com.
Categories
meal pizza

Chicago-Style Deep Dish Pizza

Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

Yield: 2 deep dish 9-inch pizzas

Ingredients
Pizza Crust (makes 2)
  • 3 and 1/4 cups all-purpose flour (spoon & leveled)
  • ½ cup yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon granulated sugar
  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 1 and 1/4 cups slightly warm water
  • 1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • olive oil for coating

Tomato Sauce for Both Pizzas
  • 2 Tablespoons unsalted butter
  • 1 small onion, grated (about 1/3 cup)*
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • one 28-ounce can crushed tomatoes*
  • 1/4 teaspoon granulated sugar

Toppings for Both Pizzas
  • 4 cups shredded mozzarella cheese*
  • 1/2 cup grated parmesan cheese
  • optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
  • additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)

Instructions
  1. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind (!!!), please read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
  2. For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
  3. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250°F (121°C). Once at 250°F, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.
  4. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
  5. For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
  6. Preheat oven to 425°F (218°C).
  7. Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups per pizza), then your toppings which I’ve listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup per pizza and have leftover sauce. Sprinkle each with 1/4 cup of grated parmesan cheese.
  8. Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days.  Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

For full information kindly visit sallysbakingaddiction.com.
Categories
italian food meal pasta

Tuscan Sausage Pasta

This creamy Tuscan sausage pasta is a super easy and incredibly comforting and flavorful weeknight dinner recipe!

Servings 4

Ingredients
  • 8 ounces uncooked pasta (I used fettuccine) 
  • 10.6 ounces Italian sausages crumbled
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon flour
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy/whipping cream
  • 1.5 cups baby spinach (loosely packed)
  • Small handful fresh basil chopped finely
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste

Instructions
  1. Boil a salted pot of water and cook pasta al dente according to package directions.
  2. Take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it’s nicely browned on the outside.
  3. Remove the sausage from the pan and set aside. If there’s a lot of fat, discard most of it. 
  4. Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.
  5. Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. 
  6. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit. 
  7. Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. 
  8. Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired.

For full information kindly visit saltandlavender.com.
Categories
Healthy Food meal

20 Minute Lemon, Garlic, and Herb Baked Cod

Baked Cod loaded with lemon, garlic, and herbs! This healthy meal is so moist and flavorful. Ready in just 20 minutes!

yield 4 servings

Ingredients
  • 1 tablespoons olive oil
  • 1 cup whole wheat panko breadcrumbs (regular panko or plain breadcrumbs will work in a pinch)
  • 1/3 cup full-fat Greek yogurt
  • 3 tablespoons Parmesan cheese, grated
  • 1⁄4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 -3 garlic cloves, grated or finely minced
  • 1 large lemon, juice and zest, divided
  • 3⁄4 teaspoon fine sea salt, more if needed (adjust according to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 (8 ounce) Alaskan Cod fillets

Instructions
  1. Preheat the oven to 400 degrees (F). Line a large baking pan with parchment paper; set aside.
  2. In a small bowl combine the olive oil and breadcrumbs, toss well to coat them evenly in the oil; set aside.
  3. In a medium-sized bowl combine the Greek yogurt, Parmesan, parsley, basil, garlic, lemon zest, salt. paprika, and pepper. Spoon the yogurt mixture on the tops of each fillet and spread it around with the back of the spoon, then press the panko crumb mixture on top of each fillet.
  4. Place fillets on prepared baking dish, crust-side up.
  5. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with reserved lemon juice.

For full information kindly visit bakerbynature.com.