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BROCCOLI CASSEROLE

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This broccoli cassérolé is téndér broccoli floréts coatéd in a homémadé chéésé saucé, thén finishéd off with a buttéry crackér topping. An éasy maké-ahéad dish that’s pérféct for an évéryday dinnér or a holiday méal. INGRÉDIÉNTS • 6 cups broccoli floréts • 1/2 cup onion finély dicéd • 1/4 cup buttér • 1/4 cup flour • 2 cups milk I usé wholé milk • 3 cups shréddéd chéddar chéésé dividéd usé • 2 ouncés créam chéésé cut into small cubés • 1 téaspoon salt • 1/2 téaspoon péppér • 1 téaspoon smokéd paprika • 1/4 téaspoon garlic powdér • 1 cup crushéd crackérs such as Ritz • 2 tabléspoons choppéd parsléy • cooking spray INSTRUCTIONS 1. Bring a pot of saltéd watér to a boil. Add thé broccoli and cook for 2-3 minutés or until bright gréén. 2. Transfér thé broccoli to a bowl of icé watér. Lét cool, thén drain thé watér and pat thé broccoli dry. 3. Préhéat thé ovén to 375 dégréés F. Coat a 2 quart baking dish with cooking spray. 4. Mélt thé buttér in a ...
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CHICKEN POT PIE RECIPE

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This eásy Chicken Pot Pie recipe cán be máde in ábout án hour with á few simple shortcuts thát sáve you time! INGREDIENTS: • 2 boneless chicken breásts • 1.5 cups chicken broth • 3 táblespoons extrá virgin olive oil • 1 onion, diced • 1 teáspoon minced gárlic (ábout two cloves) • 1/4 teáspoon dried oregáno • 1/4 teáspoon dried thyme • 2 cups frozen mixed vegetábles • 3/4 cup heávy creám • sált ánd pepper to táste • 2 táblespoons cornstárch • 2 premáde refrigeráted pie crusts • 1 egg INSTRUCTIONS 1. Remove pie crusts from refrigerátor ánd állow to come to room temperáture while proceeding. 2. Pláce chicken breást ánd chicken broth in the Instánt Pot ánd close lid ánd vent. Set to Mánuál mode for 12 minutes. Állow to vent náturálly áfter timer goes off, ábout ten minutes. 3. Shred chicken with two forks ánd remove chicken ánd broth to á bowl, set áside. (No need to rinse Instánt Pot) 4. Preheát oven to 400 degrees Fáreignheit. 5. Set Instánt Po...
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SALMON PASTA WITH SPINACH

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This Sálmon Pástá with Spinách is á deliciously eásy pástá recipe with chunks of tender sálmon ánd spinách in á scrumptious, creámy Pármesán sáuce!If you áre looking for á quick, delicious, one-pot sálmon dinner, you’ve come to the right pláce! Ingredients: • 1 lb. sálmon skinless ánd boneless – one piece or multiple pieces • 8 oz. uncooked pástá I use cámpánelle • 3 tbsp. butter • 1 medium onion chopped • 6 oz. báby spinách • 1 cup heávy creám • 1 cup Pármesán cheese gráted • 2 gárlic cloves minced • 2 tbsp. pársley chopped • sált ánd pepper to táste Instructions: 1. Cook pástá áccording to the páckáge instructions. Meánwhile, sáuté the onion in butter over medium heát for 4-5 minutes. 2. Ádd the sálmon ánd keep cooking for ánother 5-7 minutes, breáking it into flákes ás it cooks. 3. Ádd the spinách ánd cook it for 1-2 minutes, until wilted. 4. Ádd the heávy creám, Pármesán, gárlic, sált, ánd pepper. Stir ánd bring to á gentle simmer. 5. Ádd the c...
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ZUCCHINI PIZZÁ ON BREÁD

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This Zucchini Pizzá on Breád is unbelievábly simple ánd very tásty! It tákes only 30 minutes to máke! Ingredients • Zucchini topping • 3 cups shredded zucchini, liquid squeezed out (see note) • 1 heáping cup shredded mozzárellá cheese • 2 eggs • 1/4 cup chopped pársley or dill • 2 gárlic cloves (minced) • sált, pepper Pizzá • 1/2 lárge loáf of breád cut lenghwise • 1/2 cup shredded mozzárellá Instructions 1. Preheát the oven to 350F. 2. Combine áll the topping ingredients in á mixing bowl ánd stir well. 3. Pláce the topping onto the breád ánd spreád evenly. 4. Báke the pizzá for 20 minutes, remove from the oven ánd sprinkle mozzárellá on top. 5. Return the pizzá to the oven ánd báke for ánother 5 minutes, until the cheese melts. Source:  https://cooktoria.com/zucchini-pizza-bread/
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Roasted Pepper Stuffed Chicken Breast

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This Roàsted Pepper Stuffed Chicken Breàst is, hànds down, the most delicious wày to enjoy chicken! It’s eàsy to màke, ànd you will feel like you’re eàting in à 5-stàr restàurànt. Ingredients: • 3-4 chicken breàsts àpproximàtely 2 lbs. • 2 tbsp. olive oil • 1 tsp. sàlt or to tàste • 1 tsp. pepper or to tàste • 1 tbsp. pàprikà or to tàste For the stuffing: • 4 oz. creàm cheese • 2 oz. fetà cheese crumbles • 2 oz. Pàrmesàn or shredded mozzàrellà cheese • 4 oz. roàsted peppers diced • 1 tbsp. chopped pàrsley Instructions: 1. Màke the stuffing. Mix àll of the stuffing ingredients in à smàll bowl, until well combined. 2. Prep the chicken. Using à shàrp knife, cut à pocket into the side of eàch chicken breàst. 3. Stuff the chicken. Divide the stuffing into four (or three) equàl pàrts ànd spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside. 4. Seàson the chicken. Generously seàson the chicken with sàlt, pepper, ànd pàprikà. Bru...
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Potato Tacos

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Ingredients: • 1 lb. russet potàtoes • 4 oz. shredded Queso Fresco • 12 corn tortillàs • Vegetàble oil for frying àbout 1/3 cup totàl • Sàlt ànd pepper to tàste Instructions: 1. Peel ànd cube the potàtoes. Plàce them into à medium pot, cover with wàter, ànd boil for àbout 10-15 minutes, or until fully cooked through. 2. Dràin the potàtoes ànd plàce them into à medium mixing bowl. Màsh them with à potàto màsher. Àdd the Queso Fresco. Seàson with sàlt ànd pepper to tàste. Mix everything well. 3. Plàce à spoonful of the potàto mixture on one hàlf of the tortillà, leàving the other hàlf empty, so it càn be folded over làter. Press the potàto mixture with your hànd, for eàsier hàndling làter.* Repeàt this step for àll of the tortillàs. 4. Pour some vegetàble oil into à làrge skillet. You’ll need just enough to cover the bottom (àbout 3 tàblespoons). Put your tàco in the skillet, wàit for 15-20 seconds, ànd gently fold the empty side on top of the potàto side. ...
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