Easy and Quick Recipes

One-Pot Chicken Burrito Bowls Ingredients 1 pound boneless, skinless chicken breasts, diced into bite sized pieces 3 tablespoon of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of diced tomatoes, drained 1 15oz can of black beans, drained and rinsed 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2 1/2 cups of low-sodium chicken broth 2 cups of colby jack, monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole See full recipe on  number-2-pencil.com

15 Minute Creamy Avocado Pasta Ingredients 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove) 1/2 tsp kosher salt, or to taste ~1/4 cup Fresh Basil, (probably optional) 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti) Freshly ground black pepper, to taste See full instructions on : ohsheglows.com

Ingredients : 1 pound 97% lean ground turkey ½ cup chopped onion ¼ cup chopped green peppers 1 package taco seasoning mix 4 ounces reduced fat Mexican blend cheese, shredded 2 tablespoons water 2 tubes (16 rolls total) reduced fat crescent rolls 1 egg white, lightly beaten, for wash Instructions See full instructions on : www.thetasteplace.com

mylifewellloved Ingredients: 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Click Here for Full Directions

Cheesy Chicken Enchiladas Recipe Ingredients 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce 2 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese (8 oz) 10 corn tortillas (6 inches) 2 medium green onions, thinly sliced Directions Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around...

Pasta e Fagioli Recipe Ingredients 2 Tbsp olive oil  1 med. yellow onion  4 cloves garlic  4 medium carrots  3 stalks celery  ½ Tbsp dried parsley  1 tsp dried basil  1 tsp dried oregano  ½ tsp crushed red pepper  1 can (15 oz) kidney beans  1 can (15 oz) white beans  1 can (15 oz) diced tomatoes  1 can (8 oz) tomato sauce  1 cup frozen green beans  2 tsp chicken base  3 cups water  6 oz. dry pasta  to taste salt and pepper  5 oz. shredded Italian cheese  Directions Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes). Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bri...

Grilled Glazed Drummies Recipe Ingredients 1 cup ketchup 1/3 cup reduced-sodium soy sauce 4 teaspoons honey 3/4 teaspoon ground ginger 1/2 teaspoon garlic powder 3 pounds fresh or frozen chicken drumettes, thawed Directions In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade.  Yield: about 2 dozen.

Ingredients : 2 lbs boneless skinless chicken breasts 2 (10 1/2 ounce) cans condensed cream of chicken soup 1 (10 1/2 ounce) can condensed cheddar cheese soup 1/4 teaspoon garlic powder salt and pepper  (optional) Directions : Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles. Serves: 8

Ingredients : 1 (8 ounce) package macaroni 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup cream 1/2 teaspoon salt fresh ground black pepper, to taste 2 cups cheddar cheese, shredded good quality 1/2 cup breadcrumbs, buttered Directions : Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. Note:  You can also freeze this r...

Ingredients : 12 ounces dried linguine or thin spaghetti 5 pieces thick-sliced bacon, chopped 1/4 cup dry white wine 3 cloves garlic, minced 1/4 teaspoon crushed red pepper 1 cup finely chopped red sweet pepper 4 eggs, lightly beaten 3/4 cup half-and-half or light cream 1 cup fresh baby spinach 1/2 cup Asiago cheese, shredded (2 oz.) 1/4 cup chopped fresh Italian (flat-leaf) parsley or basil 1 hard-cooked egg, peeled and chopped Shredded Asiago cheese (optional) Freshly ground black pepper Directions : Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the li...

Ingredients : 16 ounces dried ziti or penne pasta 1 26 ounce jar tomato pasta sauce 1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed 1 15 ounce can Italian-style tomato sauce 1 15 ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces) Directions : Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings. Servings: 8 to 10 Prep Time: 30 mins

Ingredients 1 whole chicken (3 1/2 to 4 pounds) 3 tablespoons unsalted butter, softened 1 1/2 teaspoons chunky sea salt 6 slices rustic bread (from about 1/2 loaf), 3/4 inch thick 1 cup fresh Thai or regular basil leaves 1 cup fresh mint leaves 1 lemon, halved Directions Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt. Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes. Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour ...

Ingredients 1 tablespoon fennel seeds 1/4 cup minced fresh parsley 1 tablespoon light-brown sugar Salt and pepper 1 one-pound salmon fillet with skin (about 1 inch thick) 1 pound corkscrew or other short pasta 10 ounces spinach, stems trimmed and leaves washed well 1/2 cup sour cream 2 to 3 tablespoons fresh lemon juice Directions Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix. Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss. In a bowl, mix together sour cream, l...

Ingredients 1 pound pork tenderloin, pounded thin Coarse salt Extra-virgin olive oil Unsalted butter 4 plums, cut into wedges 1 red onion, thinly sliced 1/4 cup red-wine vinegar Directions Slice pork tenderloin, and season with salt. Brown pork in olive oil and butter over medium-high heat, and remove. Saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss. Serves: 4

Ingredients 6 tablespoons unsalted butter 2 ounces diced bacon 1 large onion, finely chopped 3 garlic cloves, minced 1 tablespoon thyme leaves 1/2 cup dry white wine 1 1/2 cups canned diced tomatoes (from one 14.5-ounce can) 1 1/4 cups chicken stock 2 cans (14.5 ounces each) cannellini beans, drained and rinsed 2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick 5 cups homemade breadcrumbs, cut into 1/2-inch pieces 1/4 cup coarsely chopped fresh flat-leaf parsley Directions Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes. Toast breadcrumbs in remaining butter in a skillet over medium-high heat, s...

Ingredients Cooking spray 1 ounce chopped prosciutto 1 1/2 teaspoons minced fresh rosemary 2 garlic cloves, minced 1/4 cup (1 ounce) shredded fontina cheese 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon freshly ground black pepper 42 saltine crackers (about 1 sleeve) 1/2 cup all-purpose flour 2 large egg whites 1 tablespoon Dijon mustard 2 tablespoons canola oil Directions 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside. 2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper. 3. Place crackers in a food processor; process 2 minutes or until fin...

Ingredients 1 tablespoon olive oil 1/3 cup Italian-seasoned breadcrumbs 1/4 teaspoon black pepper 4 (6-ounce) skinless, boneless chicken breast cutlets 1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth 3 tablespoons fresh lemon juice 1 teaspoon butter 1 pound broccoli rabe (rapini), cut into 3-inch pieces 2 tablespoons chopped fresh parsley 2 tablespoons capers, rinsed and drained 4 lemon slices (optional) Directions 1. Heat oil in a large nonstick skillet over medium-high heat. 2. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. 3. Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Ingredients 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1/4 teaspoon salt 1/4 teaspoon black pepper 2 (3 1/2-ounce) packages shiitake mushrooms, sliced 1/2 cup Marsala wine 2 green onions, finely chopped (about 1/3 cup) and divided 2 tablespoons butter Directions 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm. 3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butt...

Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 garlic clove, minced 2 teaspoons minced fresh tarragon 1/8 teaspoon salt Directions 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt. 2. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings ove...

Ingredients 8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper Directions Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate. Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes. Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crus...