Tomato Basil Baked Pasta Recipe

Tomato Basil Baked Pasta Recipe

Tomato Basil Baked Pasta Recipe

Ingredients:

Serves

  • 1 (16 ounce) box fusilli pasta (or any similar pasta)
  • 2 (28 ounce) cans crushed tomatoes
  • ½ cup water
  • ¼ cup olive oil
  • ½ cup basil, torn
  • 2 tablespoons dried oregano
  • 4 cloves garlic, minced
  • 2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon black pepper
  • 3-4 large tomatoes, thinly sliced

Directions:

  1. Pre-heat oven to 450°F/230°C.
  2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
  3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
  4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
  5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
  6. Enjoy!



Delicious Chicken Salad With Thai Dressing Recipe

Delicious Chicken Salad With Thai Dressing Recipe

Delicious Chicken Salad With Thai Dressing Recipe

Ingredients:

  • 3 romaine hearts, chopped
  • 1 yellow bell pepper, thinly sliced
  • ½ cup peanuts, roughly chopped
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste

Directions:

 

  1. Chop the romaine and slice the bell pepper, placing them in a large bowl.
  2. In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
  3. For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
  4. Let the chicken rest for 5 minutes and cut into thin slices.
  5. Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.
  6. Enjoy!



Corn Fritters with Cheddar Recipe

Corn Fritters with Cheddar Recipe

Corn Fritters with Cheddar Recipe

Ingredients:

Serves 12

  • 1 ½ cups flour
  • 2 cups corn (or one 15 ounce can)
  • ½ cup cheddar cheese, shredded
  • ⅓ cup chives, chopped
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • ½ cup oil, for frying

Directions:

 

  1. In a large bowl, mix the ingredients.
  2. In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
  3. Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
  4. Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
  5. Serve with a dollop of sour cream and chives.
  6. Enjoy!



Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Ingredients:

  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads

Directions:

 

  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!



Easy Barbecue Popcorn Chicken

Easy Barbecue Popcorn Chicken

Easy Barbecue Popcorn Chicken

Ingredients:

  • 2 chicken breasts
  • 1 cup barbecue sauce
  • 6 cups barbecue-flavored chips

Directions:

 

  1. Preheat oven to 375°F/190°C and spray a baking sheet with nonstick oil.
  2. Cut chicken breasts into bite-size pieces and place in a bowl.
  3. Add the barbecue sauce to bowl with chicken and stir.
  4. In a large ziplock bag, crush the barbecue chips into desired crumbs (to replace bread crumbs).
  5. Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray.
  6. Bake chicken until golden brown, about 12 minutes.
  7. Enjoy with a side of ranch dressing or any sauce!



Potato Lasagna with Ham And Cheese

Potato Lasagna with Ham And Cheese

Potato Lasagna with Ham And Cheese

Ingredients:

 

  • Serves 4–5
  • 5 potatoes, peeled
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8–10 slices ham
  • 7–8 slices mozzarella cheese
  • 5 slices bacon, cooked and crumbled
  • ¼ cup parsley, chopped
  • 2 cups shredded mozzarella cheese
  • 1 cup heavy cream
  • 2 eggs

Directions:

  1. Preheat oven to 350°F/180°C.
  2. Slice the peeled potatoes into ½-centimeter slices.
  3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
  4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  10. Bake for about 40 minutes, until the cheese is a deep golden brown.
  11. Cool slightly, slice, then serve!



Tasty Fish Tacos

Tasty Fish Tacos

Tasty Fish Tacos

Ingredients:

Serves 8 (makes 16 tacos)

Cabbage Slaw:

  • 3 cups green cabbage, shredded
  • ½ cup red onion, diced
  • 1 cup sour cream
  • 1 lime, juiced
  • ¼ teaspoon salt

For the rest of the tacos:

  • 4 tilapia filets
  • ¼ teaspoon ground cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Corn tortillas
  • Garnish
  • Cilantro
  • Lime

Directions:

  1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  4. Using a fork, break apart the fillets into bite-size pieces.
  5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  6. Garnish with cilantro and lime juice.
  7. Enjoy!