Mini Buffalo Chicken Egg Rolls Recipe

Ingredients

This recipe yields 14 servings.

• ½ pound cooked chicken breast
• â…" cup diced celery
• 2 ounces blue cheese
• 2 ounces cream cheese
• 1 tablespoon Louisiana-style hot sauce
• Salt to taste
• Freshly ground black pepper to taste
• Cayenne pepper to taste
• 14 wonton wrappers (or more, as needed)
• 1 egg
• 1 tablespoon water
• Oil for frying

Directions

Follow these steps for a perfect batch of crispy, spicy Buffalo Chicken Egg Rolls:

Step 1: Dice the cooked chicken into small cubes and transfer to a mixing bowl.

Step 2: Add the diced celery, blue cheese, cream cheese, and Louisiana-style hot sauce to the bowl. Season the mixture with salt, black pepper, and cayenne pepper to taste.

Step 3: Mix everything together with a spoon until the filling is evenly combined.

Step 4: In a separate small bowl, beat the egg with water to create an egg wash.

Step 5: Brush the egg wash along the edges of one wonton wrapper.

Step 6: Place a heaping tablespoon of the filling near one edge of the wrapper. Spread it out with your fingers, leaving a ½-inch border along the sides.

Step 7: Roll the wrapper up over the filling. Crimp both edges of the wrapper to seal it, then roll it over one more time to secure the filling inside. Fold in about ¼-inch of dough on both sides to seal the ends, then apply more egg wash on top to help seal the roll further.

Step 8: Place the finished egg roll on a plastic-lined baking pan and repeat with the remaining wonton wrappers and filling.

Step 9: Fill a skillet with enough oil to reach halfway up the egg rolls. Heat the oil to 350°F (175°C) over medium heat.

Step 10: Fry the egg rolls in batches, turning them occasionally until they are golden brown and crispy on all sides, about 2 minutes per side.

Step 11: Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining egg rolls.

Nutrition Facts (per serving)

• Calories: 121
• Total Fat: 8g (11% DV)
• Saturated Fat: 3g (14% DV)
• Cholesterol: 34mg (11% DV)
• Sodium: 170mg (7% DV)
• Total Carbohydrate: 5g (2% DV)
• Dietary Fiber: 0g (1% DV)
• Total Sugars: 0g
• Protein: 6g (13% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 34mg (3% DV)
• Iron: 1mg (3% DV)
• Potassium: 64mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Italian Chicken Recipe

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 (16 ounce) bottle Italian-style salad dressing

Directions

Step 1: Gather all ingredients.

Step 2: Using a fork, pierce the chicken breasts on both sides to allow the marinade to penetrate.

Step 3: Pour the Italian-style salad dressing into a large resealable plastic bag. Add the chicken breasts to the bag, seal it, and shake to coat the chicken evenly with the dressing.

Step 4: Marinate the chicken in the refrigerator for at least 1 hour, or overnight for more flavor.

Step 5: Preheat the oven to 350°F (175°C).

Step 6: Remove the chicken breasts from the marinade and place them in a lightly greased 9x13-inch baking dish. Discard the remaining marinade.

Step 7: Bake the chicken in the preheated oven, turning occasionally, until it is cooked through and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165°F (74°C).

Step 8: Serve and enjoy your perfectly marinated baked chicken breasts!

Nutrition Facts (per serving)

• Calories: 344
• Total Fat: 22g (29% Daily Value)
• Saturated Fat: 4g (19% Daily Value)
• Cholesterol: 68mg (23% Daily Value)
• Sodium: 1296mg (56% Daily Value)
• Total Carbohydrates: 8g (3% Daily Value)
• Total Sugars: 6g
• Protein: 28g (55% Daily Value)
• Vitamin C: 1mg (2% Daily Value)
• Calcium: 18mg (1% Daily Value)
• Iron: 1mg (7% Daily Value)
• Potassium: 336mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookguide.org/recipes-dinner/recipe-5648/easy-italian-chicken-recipe

Chicken Pesto Paninis Recipe

Ingredients

• 1 focaccia bread, quartered
• ½ cup prepared basil pesto
• 1 cup diced cooked chicken
• ½ cup diced green bell pepper
• ¼ cup diced red onion
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat a panini grill.
2. Slice each quarter of focaccia bread in half horizontally.
3. Spread each half with a generous layer of basil pesto.
4. Layer the bottom halves with equal portions of chicken, bell pepper, onion, and shredded cheese.
5. Top each with the remaining focaccia halves to form 4 sandwiches.
6. Grill the paninis in the preheated grill for about 5 minutes, or until the focaccia is golden brown and the cheese is melted.

Nutrition Facts (per serving)

Calories	641
Total Fat	29g (38% Daily Value)
Saturated Fat	11g (55% Daily Value)
Cholesterol	61mg (20% Daily Value)
Sodium	1076mg (47% Daily Value)
Total Carbohydrate	61g (22% Daily Value)
Dietary Fiber	4g (16% Daily Value)
Total Sugars	2g
Protein	32g (65% Daily Value)
Vitamin C	18mg (20% Daily Value)
Calcium	529mg (41% Daily Value)
Iron	5mg (28% Daily Value)
Potassium	349mg (7% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data, and some ingredients may not have full nutrient information.

https://cookguide.org/recipes-dinner/recipe-7930/chicken-pesto-paninis-recipe

German Schwenkbraten Recipe

Ingredients

• 10 onions, cut into wedges
• 1 cup vegetable oil
• 4 cloves garlic, crushed
• 7 dried juniper berries, crushed
• 1 tablespoon German stone ground mustard
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon curry powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground black pepper
• 8 (8 ounce) boneless pork loin chops

Directions

Step 1: Place the onion wedges in a large bowl. Using a spoon, gently press the onions to release some of their juices.

Step 2: In the same bowl, combine the vegetable oil, crushed garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper. Stir until all ingredients are well mixed.

Step 3: Arrange the pork loin chops in a large baking pan. Pour the marinade mixture evenly over the pork chops. Ensure the pork is fully coated.

Step 4: Cover the pan with a lid or plastic wrap, and refrigerate for at least 24 hours to allow the flavors to meld.

Step 5: Preheat your outdoor grill to medium heat. While waiting for the grill to heat up, remove the pork chops from the marinade and let them come to room temperature.

Step 6: Wrap the onions separately in a foil pouch, discarding the remaining marinade. This will ensure the onions cook properly without burning.

Step 7: Once the grill is ready, place the pork chops and the foil-wrapped onions on the grill. Cook the pork chops for about 10 minutes per side, or until the meat is no longer pink in the center and reaches an internal temperature of 145°F (63°C).

Step 8: Remove the pork chops and onions from the grill. Let the pork chops rest for a few minutes before serving. Enjoy your flavorful, tender pork loin chops with the aromatic grilled onions!

Nutrition Facts (per serving)

• Calories: 649
• Total Fat: 48g (61% Daily Value)
• Saturated Fat: 12g (58% Daily Value)
• Cholesterol: 110mg (37% Daily Value)
• Sodium: 109mg (5% Daily Value)
• Total Carbohydrate: 16g (6% Daily Value)
• Dietary Fiber: 4g (15% Daily Value)
• Total Sugars: 6g
• Protein: 39g (77% Daily Value)
• Vitamin C: 13mg (15% Daily Value)
• Calcium: 89mg (7% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 825mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Orange Honey Garlic Chicken Recipe

This delicious and easy-to-make oven-baked honey soy chicken is the perfect combination of savory and sweet, with a rich marinade that gives the chicken a mouthwatering flavor. Follow the steps below for a simple and flavorful dinner!

Ingredients

• 1 (2 to 3 pound) whole chicken, cut into pieces
• 3 tablespoons soy sauce
• 2 tablespoons honey
• ¼ cup orange juice
• 2 cloves crushed garlic
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ½ teaspoon paprika

Directions

Step 1: To prepare the marinade, mix together the soy sauce, honey, orange juice, garlic, oregano, black pepper, and paprika in a bowl.

Step 2: Pour the marinade over the chicken pieces and toss to coat them evenly.

Step 3: Cover the bowl and refrigerate the chicken for 2 to 4 hours to allow the flavors to meld.

Step 4: Preheat the oven to 350°F (175°C). Remove the marinated chicken from the fridge.

Step 5: Place the chicken and marinade into a 9x13-inch baking dish. Bake, uncovered, for 1 ½ hours, basting the chicken once during the cooking process to keep it moist and flavorful.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	324
Total Fat	17g
Saturated Fat	5g
Cholesterol	97mg
Sodium	635mg
Total Carbohydrate	10g
Dietary Fiber	0g
Total Sugars	8g
Protein	32g
Vitamin C	7mg
Calcium	24mg
Iron	2mg
Potassium	333mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookguide.org/recipes-dinner/recipe-4249/orange-honey-garlic-chicken-recipe

U.S. Navy Minced Beef On Toast Recipe

Beef and Tomato Skillet

Ingredients

• 1 ½ pounds lean ground beef
• 2 onions, chopped
• Salt and pepper to taste
• 5 tablespoons all-purpose flour
• 2 (8 ounce) cans peeled and diced tomatoes with juice
• 1 (5.5 ounce) can tomato juice
• 2 cups hot water
• ½ teaspoon ground nutmeg
• ½ teaspoon granulated sugar

Directions

Step 1: In a large skillet over medium heat, cook the ground beef and chopped onions. Stir occasionally until the beef is evenly browned. Do not drain the fat.

Step 2: Season with salt and pepper to taste. Stir the mixture well to ensure the seasoning is evenly distributed.

Step 3: Gradually stir in the flour, adding one tablespoon at a time. Continue stirring until the beef juices have been absorbed by the flour and the mixture has thickened slightly.

Step 4: Add the diced tomatoes (with their juice), tomato juice, and hot water to the skillet. Stir everything together, then reduce the heat to low.

Step 5: Allow the mixture to simmer gently, stirring occasionally, until the sauce thickens and flavors have blended well.

Step 6: Stir in the ground nutmeg and granulated sugar, and let the dish simmer for a few more minutes to allow the flavors to meld together.

Nutrition Facts (per serving)

Nutrition Information	Amount
Calories	217
Total Fat	14g
Saturated Fat	6g
Cholesterol	51mg
Sodium	161mg
Total Carbohydrate	8g
Dietary Fiber	1g
Total Sugars	3g
Protein	13g
Vitamin C	7mg
Calcium	28mg
Iron	3mg
Potassium	311mg

Servings Per Recipe: 10

https://cookguide.org/recipes-dinner/recipe-8009/u.s.-navy-minced-beef-on-toast-recipe

It's Chili by George!! Recipe

Ingredients

• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 ½ cups chopped onion
• ¼ cup chopped green bell pepper
• ¼ cup chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon white sugar
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• â…› teaspoon ground cayenne pepper

Directions

Step 1: Gather all your ingredients and have them ready.

Step 2: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, for 5-7 minutes or until browned and crumbled.

Step 3: Drain any excess fat from the beef and transfer the browned meat into a large pot set over medium heat.

Step 4: To the pot, add the tomato juice, tomato sauce, kidney beans, pinto beans, chopped onions, green bell pepper, chili powder, cumin, salt, sugar, oregano, black pepper, and cayenne pepper. Stir well to combine all ingredients.

Step 5: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 1 ½ hours, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.

Nutrition Facts

Nutrition Information	Per Serving
Calories	305
Total Fat	14g (18%)
Saturated Fat	5g (26%)
Cholesterol	55mg (18%)
Sodium	1267mg (55%)
Total Carbohydrate	26g (9%)
Dietary Fiber	7g (26%)
Total Sugars	9g
Protein	22g (45%)
Vitamin C	36mg (40%)
Calcium	75mg (6%)
Iron	5mg (26%)
Potassium	943mg (20%)

Servings: 10 servings

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mediterranean Chicken and Pepper Casserole Recipe

This flavorful pasta dish brings together tender chicken, colorful vegetables, and a blend of Italian cheeses, all baked to perfection. Perfect for a cozy dinner for two!

Ingredients

• 3 cups uncooked mafalda pasta
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast, cut into strips
• 1 small yellow onion, diced
• 1 small yellow bell pepper, diced
• 1 small red bell pepper, diced
• 8 cherry tomatoes
• ¼ cup Italian green olives
• 1 tablespoon fresh thyme leaves
• 1 teaspoon grated lemon zest
• ½ teaspoon red pepper flakes
• ¼ cup grated Pecorino Romano cheese
• ¼ cup grated Grana Padano cheese

Directions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Bring a pot of salted water to a boil. Cook the mafalda pasta until it̢۪s flexible but not fully cooked, about 5 minutes. Drain and set aside.

Step 3: Heat the olive oil in a cast iron casserole dish over medium-high heat. Add the chicken strips and sauté until browned, about 3 to 5 minutes.

Step 4: Add the diced onion, yellow and red bell peppers, cherry tomatoes, green olives, thyme leaves, grated lemon zest, and red pepper flakes to the pan. Cook and stir for about 5 minutes, until the onions are soft and translucent.

Step 5: Remove the pan from the heat. Stir in the partially cooked pasta, then sprinkle the Pecorino Romano and Grana Padano cheeses over the top.

Step 6: Place the casserole dish in the preheated oven and bake for about 15 minutes, or until the casserole is bubbling and the cheeses are melted and slightly browned.

Step 7: Let the dish rest for 5 minutes before serving. Enjoy your meal!

Nutrition Facts (per serving)

Calories	479
Total Fat	18g
Saturated Fat	5g
Cholesterol	53mg
Sodium	698mg
Total Carbohydrate	53g
Dietary Fiber	5g
Total Sugars	6g
Protein	28g
Vitamin C	135mg
Calcium	290mg
Iron	3mg
Potassium	607mg

https://cookguide.org/recipes-dinner/recipe-6233/mediterranean-chicken-and-pepper-casserole-recipe

One-Pan Stuffed Pepper Casserole Recipe

Ingredients

This recipe was developed for 8 servings. Ingredient amounts scale automatically, but cooking times and steps should remain the same. Not all recipes scale perfectly.

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 pinch cayenne
• 2 green bell peppers, seeded and cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 orange bell pepper, seeded and cut into 1-inch pieces
• 1 cup raw basmati or other long-grain white rice
• 2 teaspoons Worcestershire sauce
• 2 cups tomato sauce or tomato puree
• 1 1/2 cups beef broth
• 6 ounces Cheddar cheese, shredded (divided)

Directions

1. Preheat your oven to 375°F (190°C).
2. Place an ovenproof pan over high heat. Add olive oil, then the ground beef, along with a pinch of salt. Cook for about 1 minute, breaking the beef into small pieces.
3. Add diced onion and continue cooking, crumbling the meat, until the beef browns and the onions become translucent, roughly 5 minutes. Aim for a deep brown for full flavor.
4. Reduce the heat to medium-high (or medium if the pan is very hot). Add butter and minced garlic, stirring until the butter melts, about 1 minute.
5. Sprinkle in black pepper, smoked paprika, garlic powder, and cayenne. Stir for another minute to release the spices̢۪ aroma.
6. Add the chopped bell peppers and cook for 2â€"3 minutes, just until they are warmed through.
7. Stir in the rice, coating it evenly with the fat in the pan for about 1 minute.
8. Add the remaining salt, Worcestershire sauce, tomato sauce, and beef broth. Raise the heat to high and bring the mixture to a gentle simmer.
9. Turn off the heat and sprinkle in half of the shredded cheese, stirring it evenly through the mixture. Cover the pan tightly.
10. Bake in the preheated oven for 45 minutes. After baking, uncover and test the rice in a few spots. If not tender, cover and bake a bit longer until fully cooked.
11. Once the rice is tender, remove the casserole from the oven, uncover, and sprinkle the remaining cheese on top. Switch the oven to broil and broil until the cheese melts and starts to brown, about 1â€"2 minutes.
12. Let the casserole rest for at least 10 minutes before serving to allow flavors to meld.

Chef's Note

You can finish the casserole in a 450°F (235°C) oven instead of broiling if you prefer a golden-brown top, about 10 minutes.

Nutrition Facts (per serving)

• Calories: 351
• Fat: 22g (28% DV)
• Saturated Fat: 10g (49% DV)
• Cholesterol: 79mg (26% DV)
• Sodium: 1007mg (44% DV)
• Carbohydrates: 16g (6% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 5g
• Protein: 23g (46% DV)
• Vitamin C: 61mg (68% DV)
• Calcium: 201mg (15% DV)
• Iron: 3mg (17% DV)
• Potassium: 601mg (13% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient data may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.

https://cookguide.org/recipes-dinner/recipe-1038/one-pan-stuffed-pepper-casserole-recipe

Easy Shrimp Fried Rice Recipe

This shrimp fried rice recipe brings the taste of a restaurant-quality meal right to your kitchen. Follow these easy steps to create a flavorful and satisfying dish that̢۪s perfect for dinner.

Ingredients:

• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• 2 cloves garlic, finely minced (or more to taste)
• 3 large eggs, lightly beaten
• 4 cups cooked rice (preferably cold or day-old rice)
• 3 tablespoons thinly sliced green onions
• 3 tablespoons low-sodium soy sauce (or more to taste)
• ½ teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)

Directions:

Step 1: Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat.

Step 2: Add shrimp to the skillet and cook until they turn bright pink on the outside and the meat becomes opaque. This should take about 3 minutes, flipping halfway through. Once done, remove the shrimp from the skillet using a slotted spoon, and set them aside.

Step 3: In the same skillet, add the frozen peas, carrots, and corn. Cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.

Step 4: Add the minced garlic to the skillet and cook for 1 minute, stirring frequently until fragrant.

Step 5: Push the cooked vegetables and garlic to one side of the skillet. Pour the beaten eggs into the other side of the skillet and cook, stirring occasionally to scramble them. This should take about 3 to 4 minutes.

Step 6: Once the eggs are cooked, stir the shrimp, rice, and green onions into the skillet. Mix everything thoroughly.

Step 7: Drizzle the soy sauce over the mixture, then season with salt and pepper to taste. Stir again to combine everything evenly. Continue cooking for another 2 minutes, or until the shrimp is reheated through and the rice is well-coated in the soy sauce.

Your shrimp fried rice is now ready to serve. Enjoy a delightful, flavorful dish that will surely impress!

Recipe Tips:

• Cooking time may vary based on the size of the shrimp.
• Prepare all ingredients before starting, as this recipe cooks quickly!

Nutrition Facts (per serving):

• Calories: 552
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 312mg
• Sodium: 971mg
• Total Carbohydrate: 64g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 30g
• Vitamin C: 9mg
• Calcium: 80mg
• Iron: 7mg
• Potassium: 425mg

Note: Nutritional information is based on a 2,000-calorie diet. Individual needs may vary.

Spinach-Stuffed Flounder with Mushrooms and Feta Recipe

Fish Rolls with Spinach and Feta

Ingredients

• Nonstick cooking spray
• 8 large fresh mushrooms, sliced
• 8 ounces spinach, rinsed and chopped
• 1 tablespoon crumbled feta cheese
• 4 (4 ounce) fillets flounder
• 2 tablespoons water

Directions

Step 1: Preheat the oven to 350°F (175°C). Spray an 8-inch baking dish with nonstick spray.

Step 2: In a medium skillet, spray with nonstick spray and heat over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until the juices evaporate (about 5 minutes).

Step 3: Add the chopped spinach to the skillet and cook, stirring until wilted (about 2 minutes). Remove from heat and drain any excess liquid.

Step 4: Sprinkle the crumbled feta cheese over the vegetables, then stir to combine.

Step 5: To assemble the fish rolls, place a quarter of the spinach mixture on the wide end of each fillet. Carefully roll the fillet around the mixture and secure it with wooden toothpicks. Place the rolls into the baking dish with the seam side facing down.

Step 6: Add the water to the baking dish and loosely cover with aluminum foil.

Step 7: Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts (per serving)

• Calories: 131
• Fat: 2g (3% Daily Value)
• Saturated Fat: 1g (4% Daily Value)
• Cholesterol: 56mg (19% Daily Value)
• Sodium: 164mg (7% Daily Value)
• Total Carbohydrates: 4g (1% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 1g
• Protein: 25g (49% Daily Value)
• Vitamin C: 19mg (21% Daily Value)
• Calcium: 89mg (7% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 865mg (18% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

So Simple Beef Stroganoff Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup water, or more as needed
• 1 (1 ounce) package dry onion soup mix
• 1 pound cubed beef stew meat
• 4 ounces cream cheese

Directions

1. In a slow cooker, whisk together the cream of mushroom soup, water, and dry onion soup mix.
2. Add the cubed beef stew meat to the soup mixture and stir to combine.
3. Cover the slow cooker and cook on Low for 6 to 8 hours, or on High for 4 hours, until the beef is tender. Check for doneness after 2 hours.
4. Once the beef is tender, stir in the cream cheese until the mixture is smooth and creamy.

Nutrition Facts (per serving)

Nutrition Facts	Amount Per Serving
Calories	329
Total Fat	21g
Saturated Fat	10g
Cholesterol	91mg
Sodium	1241mg
Total Carbohydrate	10g
Dietary Fiber	0g
Total Sugars	2g
Protein	25g
Vitamin C	1mg
Calcium	53mg
Iron	3mg
Potassium	328mg

Servings Per Recipe: 4

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. The amount is based on available nutrient data.

Disclaimer: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

https://cookguide.org/recipes-dinner/recipe-5880/so-simple-beef-stroganoff-recipe

Sheet Pan Shrimp and Sausage Bake Recipe

Ingredients:

• 1 pound baby Yukon Gold potatoes, quartered
• 4 ears corn, husked
• 4 tablespoons olive oil, divided
• 3 tablespoons Creole seasoning
• 1 lemon, juiced
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika, divided
• ½ teaspoon red pepper flakes
• 1 pinch salt and ground black pepper
• 1 red bell pepper, cut into 2-inch pieces
• 1 yellow bell pepper, cut into 2-inch pieces
• 1 orange bell pepper, cut into 2-inch pieces
• 1 ½ cups cherry tomatoes, halved
• 1 onion, cut into 2-inch pieces
• 4 andouille sausages, sliced
• 1 lemon, cut into wedges
• 1 pound uncooked medium shrimp, peeled and deveined
• ½ teaspoon Creole seasoning
• 2 tablespoons chopped fresh parsley, or to taste
• Finely chopped green onion, or to taste

Directions:

1. Preheat the oven to 425°F (220°C). Lightly spray a large sheet pan with cooking spray.
2. Place the quartered potatoes into a large pot and cover them with salted water. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender.
3. While the potatoes are cooking, add the corn to the pot and boil for an additional 5 minutes. Drain both the potatoes and corn. Cut the corn into thirds and set aside.
4. In a small bowl, combine 3 tablespoons of olive oil, 3 tablespoons of Creole seasoning, the juice from 1 lemon, minced garlic, Italian seasoning, ½ teaspoon paprika, red pepper flakes, salt, and black pepper. Mix well to create the seasoning mixture. Set it aside.
5. In a large bowl, combine the boiled potatoes, corn, all the bell peppers, cherry tomatoes, onion, and sausage slices. Add the seasoning mixture and toss everything together until evenly coated.
6. Spread the seasoned potato mixture onto the prepared sheet pan in a single layer. Place the lemon wedges around the edges of the sheet pan.
7. Bake the sheet pan in the preheated oven for 8 minutes.
8. While the potato mixture bakes, prepare the shrimp. In a small bowl, toss the shrimp with 1 tablespoon of olive oil, ½ teaspoon paprika, and ½ teaspoon Creole seasoning. Let the shrimp marinate for a few minutes.
9. After the potatoes have baked for 8 minutes, add the marinated shrimp to the sheet pan with the potato mixture. Gently mix everything together.
10. Return the sheet pan to the oven and bake for another 6-8 minutes, or until the shrimp are opaque and fully cooked.
11. Remove the lemon wedges from the sheet pan. Garnish the dish with chopped parsley and green onions before serving.

Nutrition Facts (per serving):

• Calories: 333
• Fat: 14g (18% Daily Value)
• Saturated Fat: 3g (13% Daily Value)
• Cholesterol: 120mg (40% Daily Value)
• Sodium: 1010mg (44% Daily Value)
• Carbohydrates: 39g (14% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Total Sugars: 5g
• Protein: 19g (38% Daily Value)
• Vitamin C: 74mg (82% Daily Value)
• Calcium: 75mg (6% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 623mg (13% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mongolian Beef and Spring Onions Recipe

Beef with Garlic and Ginger Sauce

Ingredients

• 2 teaspoons vegetable oil
• 1 tablespoon finely chopped garlic
• ½ teaspoon grated fresh ginger root
• â…" cup dark brown sugar
• ½ cup soy sauce
• ½ cup water
• 1 pound beef flank steak, sliced ¼ inch thick on the diagonal
• ¼ cup cornstarch
• 1 cup vegetable oil for frying
• 2 bunches green onions, cut in 2-inch lengths

Directions

Step 1: Gather all ingredients and have them ready for use.

Step 2: In a saucepan, heat 2 teaspoons of vegetable oil over medium heat. Add the chopped garlic and grated ginger. Stir constantly and cook until fragrant, about 30 seconds.

Step 3: Add dark brown sugar, soy sauce, and water to the saucepan. Stir to combine. Increase the heat to medium-high and bring the sauce to a boil. Let it simmer for about 4 minutes until it slightly thickens. Remove from heat and set aside.

Step 4: Place the sliced beef in a large bowl. Add cornstarch and toss to coat the beef evenly. Let the mixture sit for about 10 minutes, allowing the cornstarch to absorb into the beef.

Step 5: Heat 1 cup of vegetable oil in a deep skillet to 375°F (190°C). Shake off any excess cornstarch from the beef slices and drop them into the hot oil in batches. Stir gently and fry until the edges are crispy, approximately 2 minutes per batch.

Step 6: Using a large slotted spoon, remove the fried beef slices and drain on paper towels to remove excess oil.

Step 7: Remove most of the oil from the skillet, leaving just a small amount. Heat the skillet over medium heat and add the fried beef slices. Pour in the prepared sauce and stir to coat the beef.

Step 8: Add the chopped green onions to the skillet and bring the mixture to a boil. Cook for about 1-2 minutes, just until the onions have softened and turned bright green.

Step 9: Serve the dish hot and enjoy!

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein
391	12g	55g	18g

Percent Daily Value

• Total Fat: 16% (12g)
• Saturated Fat: 14% (3g)
• Cholesterol: 9% (27mg)
• Sodium: 81% (1862mg)
• Total Carbohydrate: 20% (55g)
• Dietary Fiber: 12% (3g)
• Protein: 36% (18g)
• Vitamin C: 24% (22mg)
• Calcium: 10% (130mg)
• Iron: 19% (4mg)
• Potassium: 13% (606mg)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

Ingredients

This recipe yields 4 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain the same. Please note that scaling the recipe may not always work perfectly.

• 4 bone-in pork chops, 3/4-inch thick
• Salt and ground black pepper to taste
• ¼ cup butter, divided
• 1 onion, chopped
• 1 cup baby carrots (optional, or more to taste)
• 1 cup vegetable broth
• 3 tablespoons Worcestershire sauce
• 4 whole russet potatoes (or more to taste)

Directions

Follow these simple steps to prepare the dish:

1. Prepare the ingredients: Gather all your ingredients and have them ready for cooking.
2. Season the pork chops: Sprinkle the pork chops with salt and black pepper to taste.
3. Brown the pork chops: Melt 2 tablespoons of butter in a pressure cooker over medium-high heat. Working in batches, cook the pork chops in the hot butter for about 3 to 5 minutes per side until browned. Once browned, transfer the pork chops to a plate and set aside.
4. Sauté onions and carrots: Add the remaining 2 tablespoons of butter to the pressure cooker. Sauté the chopped onion and carrots in the butter for about 2 minutes, or until fragrant.
5. Add liquids: Pour in the vegetable broth and Worcestershire sauce. Stir to combine the ingredients.
6. Return pork chops: Place the browned pork chops back into the pressure cooker pot, ensuring they are submerged in the broth mixture.
7. Steam the potatoes: Set a steamer basket on top of the pork chops and place the whole russet potatoes in the basket.
8. Pressure cook: Close and lock the lid of the pressure cooker. Set the cooker to high pressure according to the manufacturer̢۪s instructions and set the timer for 13 minutes. Allow 10 to 15 minutes for the pressure to build up.
9. Release pressure: Once cooking time is complete, release the pressure using the natural-release method, which may take 10 to 40 minutes.
10. Finish the dish: Unlock the lid and remove it carefully. Slice the potatoes along their tops, then serve them alongside the pork chops and carrots.

Recipe Tip

If you don̢۪t have Worcestershire sauce, you can substitute it with steak sauce. You can also use chicken broth in place of vegetable broth for a different flavor profile.

Nutrition Facts (per serving)

• Calories: 574
• Total Fat: 22g (28% Daily Value)
• Saturated Fat: 11g (57% Daily Value)
• Cholesterol: 101mg (34% Daily Value)
• Sodium: 404mg (18% Daily Value)
• Total Carbohydrate: 60g (22% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Total Sugars: 7g
• Protein: 35g (69% Daily Value)
• Vitamin C: 21mg (23% Daily Value)
• Calcium: 81mg (6% Daily Value)
• Iron: 5mg (25% Daily Value)
• Potassium: 1807mg (38% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookguide.org/recipes-dinner/recipe-4639/pressure-cooker-bone-in-pork-chops,-baked-potatoes,-and-carrots-recipe

Sloppy Joe Casserole Recipe

Satisfy your comfort food cravings with this test kitchen-approved sloppy joe casserole recipe. Here's a step-by-step guide on how to make it.

You'll need to follow these instructions for a delicious homemade sloppy joe casserole:

Ingredients

• 1 (16 ounce) package penne pasta
• 1 tablespoon olive oil
• 1½ pounds ground beef
• 1 medium yellow onion, chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 2 (15-ounce) cans tomato sauce
• ½ cup ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons light brown sugar
• 2 cups frozen yellow corn kernels
• 1 ½ cups shredded Colby-Jack cheese, divided
• Cooking spray

Directions

Step 1: Gather all your ingredients and preheat the oven to 350°F (175°C).

Step 2: Bring a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions until al dente. Once done, drain the pasta.

Step 3: While the pasta is cooking, heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook it, stirring often to crumble, until it's no longer pink (about 5 minutes).

Step 4: Stir in the chopped onion, bell peppers, paprika, garlic powder, and salt. Cook, stirring occasionally, until the vegetables are softened (about 4 minutes).

Step 5: Add the tomato sauce, ketchup, mustard, Worcestershire sauce, and brown sugar to the beef mixture. Bring everything to a boil over medium-high heat. Once it boils, reduce the heat to medium and let it simmer for about 5 minutes, stirring occasionally until the sauce thickens slightly.

Step 6: Remove the pot from the heat. Stir in the cooked pasta, corn, and ¾ cup of shredded Colby-Jack cheese.

Step 7: Coat a 9x13-inch baking dish with cooking spray. Transfer the beef and pasta mixture into the prepared dish. Top it evenly with the remaining ¾ cup of cheese.

Step 8: Bake the casserole in the preheated oven for about 20 minutes, or until it is heated through and the cheese is melted.

Step 9: Remove the casserole from the oven and serve warm. Enjoy your sloppy joe casserole!

How to Store Sloppy Joe Casserole

Store any leftover sloppy joe casserole in an airtight container in the refrigerator for up to four days. Alternatively, you can freeze the leftovers for up to three months.

Test Kitchen Tips

• Bake the casserole on a rimmed baking sheet to prevent any overflow during cooking.
• You can cook the pasta in advance and refrigerate it with a splash of oil for up to three days.
• The casserole filling can also be made ahead. Store it in an airtight container in the fridge for up to four days. Let it come to room temperature for about 30 minutes before transferring it to a greased baking dish and continuing with the recipe.
• For variations, you can use a red bell pepper instead of green or substitute ground turkey or sirloin for the ground beef.

Nutrition Facts (per serving)

• Calories: 711
• Total Fat: 33g (43% DV)
• Saturated Fat: 14g (68% DV)
• Cholesterol: 127mg (42% DV)
• Sodium: 1768mg (77% DV)
• Total Carbohydrates: 59g (22% DV)
• Dietary Fiber: 7g (24% DV)
• Total Sugars: 19g
• Protein: 47g (94% DV)
• Vitamin C: 63mg (70% DV)
• Calcium: 293mg (23% DV)
• Iron: 7mg (40% DV)
• Potassium: 1341mg (29% DV)

Fresh Rosemary Chicken Thighs

Herb-Rubbed Baked Chicken Thighs

Original recipe (1X) yields 4 servings

Ingredients

• 1 ½ tablespoons chopped fresh rosemary leaves
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 chicken thighs
• Olive oil cooking spray

Directions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a bowl, combine the rosemary, lemon zest, salt, and pepper.

Step 3: Rub the mixture evenly over the chicken thighs.

Step 4: Place the chicken thighs in a baking dish and spray with olive oil cooking spray.

Step 5: Bake in the preheated oven for 35 to 40 minutes, or until the chicken is no longer pink in the center and the juices run clear. The internal temperature should reach at least 165°F (74°C) when measured with an instant-read thermometer.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	191	-
Total Fat	12g	15%
Saturated Fat	3g	17%
Cholesterol	71mg	24%
Sodium	544mg	24%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	1%
Protein	19g	38%
Vitamin C	1mg	1%
Calcium	13mg	1%
Iron	1mg	6%
Potassium	178mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Note: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

https://cookguide.org/recipes-dinner/recipe-6421/fresh-rosemary-chicken-thighs

Loaded Tater Tot Casserole Recipe

Ingredients

• 4 slices thick-cut bacon
• 1 cup chopped yellow onion
• 2 tablespoons all-purpose flour
• 1/8 teaspoon cayenne pepper (optional)
• 2 cups milk
• 8 ounces shredded sharp Cheddar cheese, divided
• 1 (32-ounce) package frozen bite-sized potato nuggets (Tater Tots®), thawed
• 1/2 cup sour cream
• 1 bunch green onions, white and pale green parts chopped, divided

Dill Cream

• 1/4 cup sour cream
• 1 tablespoon milk
• 1 tablespoon fresh dill

Directions

1. Preheat the oven to 350°F (230°C) and grease a 2-quart square baking dish.

2. In a large skillet, cook the bacon until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Once cooled, crumble the bacon.

3. Remove all but 2 tablespoons of the bacon drippings from the skillet. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.

4. Stir in the flour and cayenne pepper, and cook for 1 minute to form a roux.

5. Gradually add the milk to the skillet, stirring constantly, and cook for about 3 minutes until the mixture thickens and becomes bubbly.

6. Slowly add 1 cup of shredded Cheddar cheese, stirring until melted and smooth. Then, stir in half of the green onions.

7. In a separate small bowl, place the sour cream and gradually whisk in about 1/2 cup of the hot sauce mixture from the skillet. Return this mixture to the skillet and bring it back to a simmer.

8. Add half of the thawed Tater Tots to the prepared baking dish. Top with half of the sauce mixture and half of the crumbled bacon. Repeat the layers with the remaining Tater Tots, sauce, bacon, and cheese.

9. Bake for 35 minutes, or until the dish is bubbly and the top is lightly browned.

10. For the dill cream, whisk together the sour cream, milk, and fresh dill in a small bowl. Drizzle the dill cream over the baked casserole and garnish with the remaining green onions.

Nutrition Facts (per serving)

• Calories: 611
• Total Fat: 37g (47% DV)
• Saturated Fat: 15g (74% DV)
• Cholesterol: 69mg (23% DV)
• Sodium: 1130mg (49% DV)
• Total Carbohydrate: 54g (20% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 8g
• Protein: 20g (39% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 438mg (34% DV)
• Iron: 1mg (8% DV)
• Potassium: 756mg (16% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookguide.org/recipes-dinner/recipe-1744/loaded-tater-tot-casserole-recipe

Vegetarian Fried Feta Rice by Andie Recipe

Ingredients

This recipe was developed with its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings:

• 2 cups water
• 1 cup brown rice
• 3 cups frozen green beans
• 3 tablespoons olive oil, or more as needed
• 2 tablespoons crumbled feta cheese, or to taste
• 1 pinch ground black pepper, to taste

Directions

Step 1: Bring water and brown rice to a boil in a saucepan. Cook the rice until it has softened, which should take about 15 to 20 minutes. Drain the rice once it's done.

Step 2: Place a steamer insert into a separate saucepan, ensuring that the water level is just below the bottom of the steamer. Bring the water to a boil. Once boiling, add the green beans, cover the saucepan, and steam until the beans are tender. This should take between 2 to 6 minutes.

Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, sauté the steamed green beans and the cooked brown rice in the oil until lightly crisped, about 5 to 10 minutes.

Step 4: Stir in crumbled feta cheese, drizzle a little more olive oil over the mixture, and season with black pepper to taste. Serve and enjoy!

Nutrition Facts (per serving)

Calories: 203

• Total Fat: 8g (11% DV)
• Saturated Fat: 2g (8% DV)
• Cholesterol: 3mg (1% DV)
• Sodium: 39mg (2% DV)
• Total Carbohydrate: 28g (10% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 2g
• Protein: 4g (7% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 45mg (3% DV)
• Iron: 1mg (7% DV)
• Potassium: 90mg (2% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.