Tag Archives: recipe

Margherita Pizza

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Margherita Pizza

Hand taking slice of Margherita Pizza Recipe

Margherita Pizza starts with a delicious homemade pizza dough then is topped with every day ingredients like pizza sauce, mozzarella cheese, tomatoes, lightly dried basil, fresh ground pepper and more.

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 4
Calories: 451
Author: Julie Evink

INGREDIENTS
½ recipe homemade pizza dough (Or any store bought pizza dough)
1 Tbsp olive oil
2 tsp Gourmet Garden Stir-In Garlic Paste
1/ c. pizza sauce
8 oz fresh mozzarella cheese cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
2 plum tomatoes sliced
2 Tbsp Gourmet Garden Lightly Dried Basil
Fresh ground pepper to taste

INSTRUCTIONS

  • Prepare pizza dough according to directions. Roll out into a round pizza. Score with fork to prevent bubbles while baking. We love this pizza dough. It will make two pizzas!
  • Mix the olive oil and garlic together in small dish. Brush the top of the dough lightly with mixture. Top with pizza sauce, then the mozzarella cubes and then tomato slices. Sprinkle with Gourmet Garden Lightly Dried Basil and fresh black pepper.
  • Bake for 22-24 minutes. Place back in oven and continue to bake until crust is lightly browned and cheese is bubbling.
  • Remove from the oven and slice pizza. Serve immediately.


NUTRITION
Calories: 451kcal | Carbohydrates: 50g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 1064mg | Potassium: 144mg | Fiber: 2g | Sugar: 7g | Vitamin A: 640IU | Vitamin C: 4.7mg | Calcium: 315mg | Iron: 3.9mg


One Pot Chicken Parmesan Pasta

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

One Pot Chicken Parmesan Pasta

One Pot Chicken Parmesan Pasta | Great chicken parmesan flavors combine with pasta in this one pot meal that's ready in 30 minutes! | https://thechunkychef.com | #dinner #chicken #easyrecipe #weeknight

All the great chicken parmesan flavors, combined in one easy one pot pasta dish that’s ready in 30 minutes! Less dishes, but a meal with maximum flavor!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 450
Author: Amanda

INGREDIENTS
2-3 boneless skinless chicken breasts, – diced into bite sized pieces
1 tsp Italian seasoning
1/2 tsp garlic powder
1 medium yellow onion, – minced
3 cloves garlic, – minced
16 oz dried short-cut pasta – (I used rigatoni)
24 oz jar of your favorite marinara sauce – (I used Newman’s Own)
water to fill empty marinara sauce jar
1 cup mozzarella cheese
1/2 cup parmesan cheese
salt and pepper, to taste
additional dried Italian seasoning, optional
fresh parsley and/or basil, minced – for garnish

INSTRUCTIONS

  • To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
  • Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
  • Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
  • Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
  • Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.





Chicken Pot Pie Casserole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Chicken Pot Pie Casserole

A close up of food, with Chicken and Casserole

This easy, creamy chicken pot pie casserole is a filling and hearty dinner idea that is quick and simple to make. Loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits, your whole family will love this meal!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 197
Author: Layne Kangas

INGREDIENTS
1 can Grands biscuits (8 biscuits)
1 tablespoon butter
2 cups frozen vegetable variety (corn, peas, carrots, green beans)
2 cups shredded rotisserie chicken (or any cooked chicken)
1 cup milk
1 can 10.5-ounce Cream of Chicken soup
Salt and pepper to taste
2 tablespoons butter (melted)
1/2 teaspoon garlic powder

INSTRUCTIONS

  • Spray a 9×13 pan with nonstick spray.
  • Preheat the oven to 375 degrees.
  • Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
  • While biscuits are pre-baking, in a large skillet over medium-high heat melt the 1 tablespoon of butter.
  • Add the frozen vegetables and cook for 10-15 minutes.
  • Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
  • Pour into prepared 9×13 dish and spread evenly.
  • Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
  • Place the butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
  • Pour the melted butter over the top of the biscuits.
  • Place the casserole in the oven and bake for 10-12 minutes or until the biscuits are golden brown.


NUTRITION
Calories: 197kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 289mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4982IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg


Chicken and Broccoli Alfredo Stuffed Shells

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Chicken and Broccoli Alfredo Stuffed Shells

9x13 pan with jumbo shell noodles filled with chicken and broccoli alfredo mixture

Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings 6
Calories: 769
Author: Lauren Allen

INGREDIENTS
12 ounce box Jumbo pasta shells
2 1/2 cups cooked chicken , shredded (I use rotisserie)
1 1/2 cups fresh broccoli , steamed and chopped
Alfredo sauce:
3 Tablespoons unsalted butter
3 cloves garlic , minced
1 cup heavy whipping cream
1 1/4 cups whole milk
2/3 cup freshly grated parmesan cheese
3/4 cup shredded mozzarella cheese , divided
2 large egg yolks , beaten
salt and freshly ground black pepper , to taste

INSTRUCTIONS

  • Cook pasta according to package instructions, just until al dente.
  • Drain from water and lay out on a large dish to cool, so that they don’t stick together.

Make alfredo sauce:

  • Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
  • Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
  • Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
  • Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
  • In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
  • Add a spoonful of alfredo sauce to the bottom of a 9×13” pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
  • Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
  • Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.

Next time try lasagna stuffed shells or pizza stuffed shells!


NUTRITION
Calories: 769kcal | Carbohydrates: 58g | Protein: 33g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 228mg | Sodium: 409mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 26.1mg | Calcium: 427mg | Iron: 1.9mg

 

Honey Garlic Chicken Stir Fry

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Honey Garlic Chicken Stir Fry

A pan of honey garlic chicken stir fry with a spatula in it.

This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 263
Author: Sara Welch

INGREDIENTS
1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

INSTRUCTIONS

  • Heat 1 teaspoon of oil in a large pan over medium heat.
  • Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
  • Remove the vegetables from the pan; place them on a plate and cover.
  • Wipe the pan clean with a paper towel and turn the heat to high.
  • Add the remaining tablespoon of oil.
  • Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  • Add the garlic to the pan and cook for 30 seconds.
  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  • In a bowl whisk together the chicken broth, honey and soy sauce.
  • In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
  • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice if desired.


NUTRITION
Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g