What's For Dinner? 30 of the BEST Quick & Easy Recipes! | Tasty Cheap Meal Ideas | Julia Pachec

Hello, welcome to my kitchen, today I will show you 30. Yes, I said 30 of my family's favorite foods. All of these

recipes

in this video have a special place in my heart, so I hope you enjoy them. I'm going to show you instant pot

recipes

, casseroles, slow cooker recipes, one pot

meal

s, you're going to get it all, but anyway, let's get cooking, today we started making this street corn chicken and it's so good. In this medium bowl I am adding two cans of drained sweet corn followed by a fourth cup of mayonnaise and a fourth cup of sour cream for lots of flavor.

I'm adding a teaspoon of chili powder and the juice of half a lime, stir it really well in my greased saucepan. I'm just going to put my three medium sized chicken breasts right there. You're going to want to season the chicken with a little bit of garlic powder, salt and pepper on each side, the next thing you're going to do is pour the corn mixture all over the top of the chicken breasts and then place this on a Preheat oven to bake at 350 degrees for about 30 to 40 minutes. or until the chicken reaches 165 degrees internally while I have it cooking in the oven.

I'll show you how I make one of the side dishes, which is just some white rice. I love making it in the Instant Pot so I'll show you how I do it, I just add a tablespoon of olive oil, two cups of white rice with two cups of water and then I press the rice button and it really comes out perfect every time, like this Now that my chicken is completely cooked, I'm just going to sprinkle some of this fresh cheese on top with cherry tomatoes, jalapenos, cilantro and lime. Those are the toppings I chose to top my chicken with, but you can top yours with

what

ever and then of course I served it on a bed of some of the white rice we cooked in the instant pot, it came out so good I had a so delicious flavor I think you might like this, this zucchini and squash chicken is so good so I added a pound of chicken to my skillet. put a couple of tablespoons of hot olive oil in there.

I'm seasoning it with garlic powder, onion powder, Italian seasoning, and a little salt and pepper. You are going to cook this chicken completely as it cooks. I'm going to jump over to my cutting board and cut two zucchini into smaller pieces along with two yellow squash now that we have our chicken fully cooked, I'm removing it to a separate plate and I'm setting the plate to the side in the same pan on the that we cooked the chicken, I added an additional tablespoon of olive oil with the squash and zucchini that we just cut up and then you're going to want to season it with a lot more garlic powder, onion powder, Italian seasoning and salt and pepper that you're going to cook. these squash and zucchini until they are soft, about five to six minutes, so now that they are soft I added them back to our chicken along with the juice of half a lemon, you will stir this for about a minute and then add a fourth cup of cheese grated parmesan once the cheese has melted and everything is well combined.

This is ready to serve. I served mine with a baked potato with sour cream cheese and crumbled bacon. I also served this with a side dish. Salad, this

meal

is delicious, I thought some of you might be growing zucchini and squash this summer in your gardens so maybe you are looking for a recipe like this, but this is a 10 out of 10. I have not made rigatoni this way. A long time, so now we're making some homemade rigatoni to start. I'm just cutting an onion into smaller pieces along with two zucchini and two cups of cherry tomatoes in my large pot with a little hot olive oil and added our onion. that's diced along with our pound of sausage this is just the sweet Italian sausage you can use spicy sausage or any type of sausage you like you just want a pound now that my sausage is cooked I'm going to add a couple of garlic cloves and I'm going to stir this garlic in until it's fragrant.

I also want to mention that if you have a lot of fat left over from the sausage, you want to drain it. Mine wasn't very gr

easy

, so I don't need to bother with it, so now I'm going to add my three tablespoons of tomato paste and stir this to combine. Now you'll want to add the sliced ​​cherry tomatoes if you don't have cherry. tomatoes by hand, you could use a regular sized can of diced tomatoes and it will still be perfect. Then I added a cup of chicken broth along with some salt and pepper, you will stir all this together and let it simmer.

Cover your stove for about 10 minutes while it simmers. I'm going to boil my 12 ounces of rigatoni noodles. You can use any type of noodles you like, but my family likes to use rigatoni for this recipe now that our tomatoes are no longer boiling. I'm going to add our zucchini that we cut earlier. I'm going to stir well and then this is going to simmer on my stove for five more minutes after those five minutes are up. We're going to add our drained rigatoni to our pot and then I reserved about half a cup of some of the pasta water that the noodles were boiling in to add to this, it'll just make it a little more runny and then I added about three tablespoons of basil.

Both steps are optional, but I prefer it this way. Here is the finished product. It's so good it has an amazing fresh taste. It really is wonderful. My family loves this recipe, especially in the summer. fresh zucchini in your garden now we are making some Italian beef sandwiches and I am not kidding when I say you have to make these sandwiches they are so good so to start in my crock pot you are going to add a plate of three pound roast along with 14 ounces of beef broth, a quarter cup of Worcestershire sauce and then a quarter cup of low sodium soy sauce.

You want to make sure you use low sodium soy sauce or else it might be a bit. a cup of non-diet Coke is too salty, I know it may sound strange, but it will make the meat tender and

tasty

, so for the seasonings you will add about three tablespoons of chopped onion, two teaspoons of oregano and garlic. half a teaspoon of Italian seasoning and thyme and then a little salt and pepper to your taste. The last ingredient I'm adding is just a quarter cup of peppercini juice. This will simmer for approximately eight hours. The roast eight hours later, my house smelled so good that it will be very

easy

to shred because the roast is very tender at this point, so go ahead and shred it into smaller pieces and turning it into a sandwich is very simple.

I have two hoagie rolls right here, of course this recipe makes more than two sandwiches, but that's all my family needed tonight. I just added some of that Italian beef that I snuck on the side of the hoagie rolls, put some sliced ​​pepperocini peppers on top with a couple slices of provolone cheese and this is going to sit under my grill for about three minutes. This is the finished product. I served my sandwich with a salad and some of the juice the meat was cooking in to dip the sandwich. this was so good my family loves this recipe the meat has so much flavor now we are making spaghetti and meatballs this meatball recipe is without a doubt my favorite meatball recipe of all time I definitely suggest you try it so to start in my big bowl I have half a kilo of ground beef.

I added a chopped white onion. I made sure to dice the onion very finely. It will be better this way at the end I also added a tablespoon of some ground beef. minced garlic a quarter a cup of parmesan cheese and ricotta. Ricotta cheese may sound strange when added, but it adds great flavor and texture. I also added half a cup of breadcrumbs and a few tablespoons of fresh parsley and a little. of a little salt and pepper, if you don't have fresh parsley on hand you can definitely skip that step. Lastly, I added about three tablespoons of some milk, just stir all this together.

I'm rolling my meatballs into roughly golf ball sizes. the size my family likes and then I place them on the rack of my cooking pan. If you don't have a rack like this, you can put them directly on the cooking tray. This is going to bake at 425 degrees for about 20 to 25 minutes while I have our meatballs in the oven baking, I'm just going to boil our spaghetti noodles. I'm using a little less than a pound of those and then for the marinara sauce, of course, you can definitely make your own marinara. sauce I have made it many times before, but I felt like using a jar of prego that night here is the finished product.

I just topped my spaghetti and meatballs with some parmesan cheese. These meatballs have the

best

rich flavor, they are simply amazing and I simply cannot describe how delicious these meatballs are every time we have a family gathering. My family always asks me to make them now for the juiciest baked chicken recipe. I think you might like this one. I have a liter of warm water. here I'm adding a quarter of a cup of kosher salt. I'm going to beat this all together. Let's brine the chicken if you don't already know the reason why I'm using brine chicken for this recipe. it will really help tenderize it if you don't have time to brine the chicken you can definitely opt out at this point but I just added my chicken breast to the water and will let it sit for 15 minutes afterwards. my chicken was done with that, I just put it on a cutting board, cut the chicken horizontally in half.

I'm just seasoning this on both sides with salt, pepper, oregano, onion powder, garlic powder, paprika. You could really use any type of seasoning your family likes. At this point, just make sure to season both sides to prepare my baking dish. I'm going to drizzle about half a tablespoon of some olive oil on the bottom and then add my chicken pieces in there and then really drizzle the chicken with a little more olive oil on top and then a tablespoon of melted butter. This will really ensure that the chicken is really nice and juicy. At the end, it is baked in a preheated oven at 450 for 15 to 18 minutes. or until cooked through.

Recently I have been loving making mashed potatoes in the Instant Pot, it's so easy, so in my Instant Pot I have four medium sized russet potatoes. I placed them on my TV with a cup of water. I'm going to put the Instant Pot on the roof and then put it on high pressure for 10 minutes with a three minute natural release. Here they are after cooking them. I'm just going to remove the potatoes to a separate plate and remove all the water from the bottom of the instant pot, after adding the potatoes back into my instant pot without the trivet, I added about two tablespoons of butter and a third cup of milk, I'm just going to season it with a little bit of salt and pepper, I saved my Potatoes are pretty plain tonight because I was in a little bit of a rush, you're just going to mash them up and these potatoes are so creamy and soft in the end, this is my plate of food. after the chicken came out of the oven. let it sit on a cutting board for about three to five minutes.

I served it with a salad and it was a very good and filling meal. I can make these French Onion Topped Pork Chops for four weeks and probably won't get tired of them, so that's

what

we're doing, I'm going to start by cutting my two yellow onions into rings or you can cut them into a half moon shape. , however you prefer, so now to my saucepan I just added two tablespoons of butter and I'm going to add a tablespoon of some olive oil along with the butter and let it melt and heat up once it's melted and hot .

I'm going to add my onions after sautéing them for about five minutes now I'm going to add in a quarter cup of beef broth. I'm going to continue cooking these onions for an additional 12 to 15 minutes or until the onions are extremely tender and golden brown like this, so now I'm just going to remove them to a separate plate and set these onions aside after I add my four medium-rare pork chops. thick. I'm going to season them with a little bit of thyme, garlic powder, salt and pepper on each side and These pork chops will only cook for about three or four minutes on each side.

I flipped them halfway through after removing the pork chops to a separate plate and setting that plate aside. I added the onions back to the pan along with two and a half tablespoons of all-purpose flour. I'm just going to stir in the onions and flour until the flour no longer looks white and then you'll want to add a cup of beef broth. and then mix all of this together and let it simmer until it starts to thicken now that my sauce is the thickness that I like. I'm just adding back our cooked pork chops and I made sure to cover them with the sauce.

I'm going to add five slices of cheese on top of all the pork chops. I'm going to place the lid on top for about a minute or two or until the cheese melts and this is the finished product, all I have to say. about this food, omg this food is so good I could eat these grilled pork chops all the time, like I said before they are so delicious. I just serve these pork chops over mashed potatoes.with steamed peas. This food is so amazing. Lemon chicken orzo brings me back to summer every time I make it in my big pot, I have a tablespoon of hot olive oil, I added my pound of cubed chicken, just season it with a little salt and pepper and cook.

This fully cooked chicken while it cooks, I'm going to move over to my cutting board and cut my pound of asparagus into one inch pieces and go ahead and cut half an onion too, so now that my chicken is cooked, I'll just remove it to a plate aside and I will place this plate on the side of the same large pot that we just cooked the chicken in. I'm going to add an additional tablespoon of some olive oil once it's hot go ahead and add the onion that we just diced and stir for about a minute or two until the onion softens once it's softened , go ahead and add your cup of orzo along with a couple teaspoons of minced garlic, let it sauté. together for another minute or two after adding the tablespoon of Italian seasoning and 2 and 1 4 cups of chicken broth, cover and let simmer for about 5 minutes after it finishes simmering, add the asparagus and give this a real flavor.

Stir well and then cover again and let this simmer for about 5 more minutes. After those five minutes, your orzo should look nice and fluffy like this and the asparagus should be cooked. I just added three cups of fresh spinach, which is optional. you don't have to add that if you don't like spinach and the juice of half a lemon, also add the chicken which is cooked again, stir well and let the spinach wilt and then it's ready to serve here is the finished product I'm sure You might have guessed it but I sprinkled the top with lots of parmesan cheese it came out so good I really love how simple it is to make and as I said before this definitely reminds me of summer every time I make it now we are making lo mein de broccoli, carrot and meat.

This has to be one of my all-time favorite lo mein recipes. It's very simple to make, so after cutting my broccoli into smaller pieces, I just set it aside and now I have about a pound of skirt steak. You want to cut the skirt steak against the grain and you really want to cut it as thin as possible. I always find it when I cut my skirt steak for these types of recipes super fine, in the end it comes out better now let's start with the sauce. This sauce makes this recipe so amazing, so in this bowl I just added a quarter cup of brown sugar. a quarter a cup of reduced sodium soy sauce two tablespoons of hoisin sauce and then about a quarter a teaspoon of fresh ground ginger and a little bit of pepper mix all of this together in this large pot with a little bit of boiling water you'll want to add eight ounces of lo mein noodles or spaghetti noodles.

I use spaghetti noodles because that's what I have on hand when those noodles only had about five minutes of cooking left, I added our chopped broccoli and I'm going to let the broccoli soften in my Dutch oven. I've got about two tablespoons of some hot olive oil in there. I just added my steak. I'm going to cook this steak all the way through. I'm cooking it on a higher heat so it's nice and tender. In the end, now that my steak is cooked, I just added a cup of grated carrots along with a few cloves of minced garlic.

I'm going to cook this all together for a minute or two, a couple minutes later now that my garlic is fragrant and I just added our drained spaghetti and broccoli. I'm also adding the sauce we prepared. I'm going to stir all of this together and let the sauce thicken and let everything combine and then it's ready to serve. Here's my Well, I just served mine with some sesame seeds on top when I say you really have to make this. I'm not kidding, it's so delicious that if you're not a fan of steak, you can replace the steak with shrimp or chicken, whatever you like.

The food is very

tasty

, this large taquito recipe is a great recipe, especially if you're in a hurry, so to start, I added about five ounces of softened cream cheese to my bowl and now I'm adding a quarter. a teaspoon of cumin, garlic powder and a little chili powder. The last two ingredients that you will add for this sauce are three tablespoons of sour cream and a fourth cup of any type of sauce that you like, you are just going to stir this mixture. all together now that the sauce is well combined, you will add your two cups of shredded chicken.

I just boiled my chicken and shredded it that way or you can use a rotisserie chicken however you prefer. I added the chicken to the sauce and stirred it well, I'm going to set this aside to help my tortillas not break down as much at the end when I roll them up for the taquitos. I have a plate lined with a damp paper towel and then I added my corn tortillas to that and then I'll add an additional damp paper towel on top and put this in the microwave for about 40 seconds. I have my baking sheet here lined with aluminum foil and you're just going to spray with a little bit of nonstick spray, I choose to use avocado oil spray now to put these taquitos together, you're going to take one of your warm tortillas, fill it with a little bit of the chicken filling you don't want to overdo or else it will eventually fall apart and you'll want to try not to break them as you roll them of course some of mine cracked although the last thing you're going to do is drizzle on some extra oil on top to make them crispy at the end.

They will bake at 425 degrees for 15 to 20 minutes. Here is the finished product. I just served my taquitos with all the fixings I enjoy. They came out so good and I really love how simple they are to prepare. It was a busy night and they taste delicious. Now we're making this creamy garlic chicken over some rice to start. I have two large chicken breasts right here, you'll want to cut them horizontally down the center to make it pop. like four chicken breasts, this is just going to help the chicken cook and add a little bit more flavor at the end, so now let's season this.

The seasonings I'm using are just a little garlic powder, onion powder, salt and pepper. on each side now to my pan with a tablespoon of melted butter and melted olive oil. I'm just going to add my chicken and cook it on both sides for about three to five minutes or until it's cooked through once it's cooked. Afterwards, you are going to remove the chicken to a separate plate and set it aside to start with the sauce. I'm going to add about two teaspoons of minced garlic to my pan and stir it in once the garlic is fragrant.

We will add a cup of chicken broth to the fourth and we will beat all this together and let the chicken broth reduce by half. Once reduced, we will add a cup of heavy whipping cream and beat everything together quite frequently. While simmering for about three minutes just to help it thicken, once the sauce starts to thicken I sprinkled a little salt and pepper on top and then added a quarter cup of parmesan cheese, just mix this in and let Let the Parmesan cheese be incorporated. Give this a little more pizzazz. I'm adding two cups of fresh baby spinach and half a lemon and will let the spinach wilt once it's nice.

I'm going to add the chicken again. inside and let the chicken heat up and then it will be ready to serve here is my plate of food. I just served this with some steamed green beans and on a bed of white rice. It turned out so amazing that you could also serve it over some egg noodles and that would be just as delicious now that we're making a classic chicken and broccoli casserole to start. I got my pan with a tablespoon of hot olive oil and then added a pound of cubed chicken breast. I'm just seasoning it. with my favorite seasonings salt pepper onion powder garlic powder and paprika I love using those seasonings for this recipe now at this point you are going to cook this chicken completely once it is cooked I just took it off the stove now let's get to work on the Creamy mixture only has a few simple ingredients, so in this medium bowl I added a can of cream of chicken soup, a quarter cup of mayonnaise, a teaspoon of lemon juice and lastly a quarter cup of chicken broth, beat all this. together I want to mention that if you want to double this recipe if you are feeding a little more people, you can certainly use a larger baking dish to cook it after this mixture is well combined.

I set it aside now to start with the breadcrumbs. I have half a cup of breadcrumbs in this bowl. I use Italian style breadcrumbs. I added two tablespoons of melted butter to them and just mixed it all together in my smaller saucepan or you can use an 8x8 baking dish, I added our cooked chicken along with about a 12 ounce bag of frozen thawed broccoli, mixed all of this together after mixing the chicken and broccoli, add the creamy mixture and then mix everything to combine the last two things that What you want to do is add a cup and a half of some grated cheddar cheese on top and lastly, add the breadcrumb mixture that we prepared, sprinkle it all over the top and then bake this in a preheated 350 degree oven for about 25 minutes or until the cheese is delicious and melted here is the finished product this food is very good, it has so much flavor, it is wonderfully creamy inside and then the outside has that nice crunch from the breadcrumbs.

My whole family loves it and my little daughter is here. brinley she's just playing on the floor waiting for me to serve her plate of food these baked quesadillas are definitely a go-to here at my house we really love them so to start I'm just cooking a pound of some ground beef in my skillet or you can use ground turkey, whatever your preference, after my ground beef finished cooking, I drained off the excess fat and now I'm going to season it with about a tablespoon and a half of some taco seasoning and then I added a third of a cup of water.

I'm just going to stir this mixture to combine it in my pan. I lined it with some parchment paper and then sprayed it with some avocado oil spray that you could use. any type of tortilla you like for this recipe, but I just used the little flour tortillas from the street, those are my favorites for this recipe anyway, I just put some refried beans in the bottom of the tortillas, then you'll add a spoonful of the taco mixture and then just a little bit of kobe jack cheese on top, you can add any other ingredients that you like inside these quesadillas, like jalapenos, seriously, anything you want, go ahead and add it.

I placed another tortilla on top and then sprayed it with some avocado oil spray. This will bake in a preheated 450 degree oven for about 8 to 12 minutes or until the cheese is nice and melted and the tops of the tortillas are crispy. Here is a finished product. I just served it with a little sauce. sour cream, jalapenos, lime and iceberg lettuce. I really love making these quesadillas because it improves regular quesadillas and then it's so fun and easy to make. My family enjoys it. Amazing Tuscan chicken and sun dried tomato sauce. It's very simple to prepare, so in my saucepan I added half a tablespoon of butter and olive oil, let it melt and heat up and then I added my cubed chicken breast and seasoned it with salt and pepper and let it cook completely one Once it's cooked through, I just took it out to a separate plate and set this plate aside now in the same pan that we're going to start the sauce in now, so I'm adding an additional tablespoon of a little bit of olive oil with a few cloves of minced garlic and I'm going to let the garlic become fragrant.

Now you'll want to add 1 cup of chicken broth, let it simmer and reduce for a couple of minutes and then add the one cup of heavy whipping cream, stir everything to combine and let it simmer for three or four minutes more. If you know me, you know how much I love cheese, so now I'm going to add half a cup of mozzarella and a quarter cup of parmesan. I wanted the sauce to be a little thicker so I ended up adding a

quick

cornstarch mixture which was just a tablespoon of cornstarch and a tablespoon of water mixed together as you see the sauce.

It is thickening nicely at this point so now for the sun dried tomatoes I am using this brand and added a third per cup next time adding about three cups of fresh spinach just stir everything together and let the spinach wilt after adding the chicken back in, I let it heat up in the sauce. I want to let you know that I have doubled the amount of chicken and even tripled the amount of chicken in this recipe in the past and of course, it still turns out amazing. I only had one chicken breast on hand that particular night, so I only used one, but I served it over some egg noodles and this is definitely one of my all-time favorite Tuscan chickens. recipes, it just tastes amazing, you could never go wrong with a night ofpasta with Italian sausage, so that's what we're making in my Dutch oven.

I have a tablespoon of hot olive oil. I'm adding a pound of mild Italian sausage. I'm removing the casings right now, you can use any type of sausage you want for this recipe, although after I'm done adding the sausage, I'm going to cook it all the way through while the sausage is cooking, I'm going to boil it. Up to our 12 ounces of noodles here in this pot, you can use any type of noodles you want. Once the sausage is cooked, you'll want to skim off any excess fat and then add a couple of cloves of minced garlic, one diced. white onion and you'll cook this for about two minutes.

After those two minutes of cooking, you'll add about 28 ounces of some small Italian-style diced tomatoes and then a cup and a half of some heavy whipping cream, mix this in and let it simmer on the stove for a few minutes. five minutes. This part is optional, but I'm going to add about two cups of chopped fresh spinach. I'm going to let the spinach wilt and then add our noodles that we cooked and drained, give it a good stir one last time and then it's ready to serve. Here is the finished product of course, I just sprinkled it with some fresh basil and parmesan cheese on top.

I served it along with a salad. The pasta dish was super tasty and made for some great leftovers for the next day. One of my favorite pasta dishes. You know how much I love pasta. I have two medium to large sized chicken breasts right here and one smaller one. cutting them in half, of course, with this recipe you could use more chicken or less chicken, depending on what you need. I put them in a large gallon ziploc bag and just tenderized them with my meat mallet, pounding them to soften them. If the size is pretty uniform, I'm going to season my chicken on both sides with a little salt and pepper and then to this bowl I'm going to add half a cup of regular milk and then back to this plate I'm going to add half a cup of Italian style breadcrumbs to coat the chicken, you will first dip it in the milk and then in the breadcrumbs and then place it on a separate plate, it really can't be easier than that cooking our chicken on top, I have a tablespoon of butter in my saucepan and now I'm just adding a tablespoon of a little olive oil, once it melts, you will add the chicken pieces into this chicken, which will cook for about three to six minutes.

Each side I only flipped once halfway through cooking after my chicken was done cooking, I just took it out to a separate plate and then you'll want to keep the chicken warm while you make the sauce so I just placed my chicken in the oven. on the warm setting to start the sauce, I have a half cup of chicken broth that I added to my saucepan and I'm just scraping up all the bits from the bottom of my saucepan, there will be a lot of flavor in those bits once I bring it to a simmer, I added my two teaspoons of minced garlic and then you're going to add your cup of heavy whipping cream and you're going to stir this in and you're going to bring it to a simmer and let it thicken once it starts to thicken you're going to add in your third cup of parmesan cheese and in your fourth a cup of fresh basil.

I simply cut the basil into smaller pieces. I also added a little shake. pepper you are going to stir this in and once it is thick your sauce is ready to serve here is the finished product it came out so good I served it on a bed of fettuccine noodles this would also go great with some white rice if not you want to make noodles, this is such a delicious meal, the sauce has so much flavor and the chicken is delicious, this amazing chicken stir fry full of vegetables to start, I'm just going to chop up my red bell pepper, three medium carrots. and two smaller heads of broccoli.

I'm going to set the vegetables aside now in my big pot. I have a couple tablespoons of hot olive oil in there. I added my chicken breast that I diced and I'm just seasoning it. With salt and pepper, you're going to cook this chicken completely while I have the chicken cooking. I'm going to start with the stir fry sauce, so in the smaller bowl I have two tablespoons of water and one tablespoon of cornstarch. I mixed it all together now, I'm adding in our fourth one cup of chicken broth, three tablespoons of low sodium soy sauce, then you're going to add in the fourth one cup of honey and about half a teaspoon of crushed red pepper flakes. of course add more crushed red pepper if you want it a little spicy whisk this mixture and then set it aside now that my chicken has reached the internal temperature of 165 degrees it's fully cooked so I'm just removing it.

Place it on a separate plate now in my same large pot. I'm adding all the vegetables we cut. You'll also want to add a tablespoon of minced garlic and about half a tablespoon of minced ginger. Stir everything to combine and let these vegetables soften for about four to five minutes. The stir fry recipe really can't get easier than this now that my vegetables have the tenderness that I like. I added it back to our cooked chicken along with the stir fry. Fry Sauce I'm going to stir everything together to combine and let the sauce thicken once it's thicker like this, it's ready to serve.

I served my chicken stir fry on a bed of white rice and sprinkled some sesame seeds on top as I did. I just said that this stir fry recipe is very easy to prepare and has an amazing rich flavor. I've shown this Baked Parmesan Chicken recipe on my channel before, but it's so good that I'm showing it again to start. two chicken breasts here, as usual, use more or less depending on your preference. I'm just cutting them in half horizontally. I added my chicken to this gallon size ziploc bag and now I'm going to pound it with my meat mallet until it's even. in size, this will only help tenderize the chicken.

If you don't have time for this step, you can definitely skip it. I've skipped this step before and it still turns out delicious. Now let's work on the coating. this chicken, so I'm just going to add an egg to this bowl and beat it into this other bowl. I'm going to add 1 cup of Italian style panko breadcrumbs or you could use regular breadcrumbs but we just prefer Italian style it just has more flavor and then I add a quarter cup of grated parmesan cheese and about half a teaspoon of oregano and half a teaspoon onion powder.

I'm going to stir this up. After lining my large baking sheet with aluminum foil, I'm just going to spray liberally with nonstick spray over my chicken. I'm going to season our chicken with a little salt and pepper on each side and now I'm going to take it into the beaten egg, put it into the beaten egg on both sides and then take it into the panko breadcrumb mixture. I want to make sure it's nice and covered. I'm going to press it. into the panko mixture and then transfer to the baking sheet. I made this with all my chicken.

This will go into a preheated 400 degree oven for about 15 minutes while it bakes in the oven. I'm going to boil mine. pound of spaghetti noodles and then heat up my marinara sauce. I just choose to use this prego marinara sauce. I used about half the container, but as usual, only use as much as you think you need after those 15 minutes of baking. I took out my chicken. Out of the oven it wasn't fully cooked yet, so I just flipped it over and put it back in the oven for another five minutes to bake. Now that my chicken is fully cooked and reached 165 degrees internally, I just took a little of that. marinara sauce and I pour it on top of my chicken and then I'll top it with some mozzarella cheese.

This will go back into the oven under the broiler for about two or three minutes or until it's nice and bubbly here's the finished product. My family loves this chicken parm recipe, especially because it doesn't need to be fried, it just bakes in the oven. It is quite simple to prepare. I just served it with a salad and we enjoyed this meal. I'm making this feta pasta dish. It's viral on the internet right now, so I wanted to try it myself. It's like my variation, so in an oven safe baking dish I added 18 ounces of cherry, orange and red tomatoes, half a cup of olive oil for seasonings, you will add half a teaspoon of basil, oregano salt and then a quarter of teaspoon of pepper.

You want to make sure you add all the seasonings because it's just going to add a lot of great flavor after you coat the tomatoes with the oil and the seasonings, you're going to add a block of feta cheese right in the center, this is eight ounces of feta cheese and now I You see covering the feta cheese with the oil. and seasonings too, I'm just throwing it in like this for the garlic, I'm adding between five and six cloves of garlic. I didn't peel them or anything just because after you take them out of the oven they will be easy to peel and bake at 350 for about 35 minutes while it's in the oven baking.

You'll go ahead and boil your eight ounces of pasta noodles. I am using this type of pasta noodles. Also make sure after your noodles are cooked to reserve about 3 4 cups of water for a little later, now that our feta cheese and tomatoes have finished cooking in the oven, you will remove the garlic and peel them, it will be a It's a little spicy, so be careful, but since the garlic is rich and roasted, the skin will come off very easily. This recipe is actually very simple. Now I'm adding my third cup of fresh basil that I just cut into smaller pieces and with a fork, I'm just going to mash up the feta, mash up the cherry tomatoes and combine everything, it will create a nice creamy sauce with the 3 4 cups of water of pasta that we reserved, I just added it at this point and you know, I mixed everything.

To combine the last thing you are going to do is add the drained pasta noodles, stir everything together and then it will be ready to serve. Here is the finished product. This meatless meal was incredibly good. My whole family liked it and if you are a Feta Lover, I really think you would enjoy this recipe, it has so much flavor. I just sprinkled some parmesan cheese on top for this meal. We're making some creamy chicken pesto pasta and this one is so delicious, so to get started. I have about a tablespoon of olive oil in my saucepan right here and then I add my pound of chicken.

I cut this chicken into cubes and am just seasoning it with a little salt, pepper, and Italian seasoning. and you're going to cook this now that my chicken is completely cooked. I put it on a separate plate and set it aside while I start working the sauce in my saucepan. I just added two tablespoons of butter and left. that melts and then I add about two and a half tablespoons of some flour and just whisk all of this together. You have to be careful because the flour burns

quick

ly once it's in the pan, then again once the flour and butter are added. and it starts to brown, I added my two cloves of garlic followed by my chicken broth which was just one cup and then my one cup of milk and I just whisked all of this together and let it simmer and it started to thicken enough once which was a little bit thicker, I added my mozzarella cheese which was just three quarters of a cup and then my half cup of grated parmesan and then my half cup of fresh basil pesto or you can add more if you want more pesto and then I just whisked everything together this along with the chicken and then your sauce will be pretty much complete once everything melts into my cooked penne pasta.

I just added our creamy pesto sauce and mixed this up if you're wondering how much pasta I used. I just used about a half pound of raw pasta, which is about two and a half cups. Here's my bowl, all on plates. I sprinkled it with a little parmesan cheese and a little parsley. It came out so good that it was actually one of my favorite meals of the entire week as well. It had so much flavor and I forgot how much I love pesto. I want to show you this really simple chili recipe, so I added a tablespoon of olive oil to my saucepan and left it alone.

The olive oil was heated up and then I added a chopped onion along with a stick of celery that I cut up and then I stirred all of this together and then I'm going to add a pound of lean ground beef that you can. Also add one or two bell peppers at this point if you like bell peppers, unfortunately I didn't have bell peppers on hand so I opted not to, but like I said go ahead and add the bell pepper and it will add great flavor so I cooked them together until the ground beef was nice and cooked through and now I'm just adding a tablespoon of some chili powder and I'm going to stir this all up so everything gets coated with that moving chili powder.

In my crock pot, I just poured that mixture in right now, it's ready to go and now we're going to add the rest of our ingredients, which is a can of beans. I drained and rinsed these beans and then a can. of mixed chili beans you won't want to drain or rinse these chili beans these are also about 15 ounce cans if you were wondering the chili beans will add a lot of flavor and now I'm adding two 14 and half ounce cans of some cut tomatoes diced, I prefer small diced tomatoes but I didn't have any so I just added the regular diced tomatoes and thenI added an eight ounce can of tomato sauce and then added two tablespoons of chili powder. two tablespoons of cumin one tablespoon of onion powder one tablespoon of brown sugar half a tablespoon of garlic powder and half a tablespoon of a little salt yes, that's a lot of seasonings, but you don't want the mild chili you want it to have had a lot of flavor, so which I just stirred all this together, just opened the lid right on top and simmered mine for about four hours.

Here's my chili in the bowl. It came out very good. I just topped mine with some chips. and a little sour cream and cheese just because those are the toppings I had on hand, but this was a great chili recipe and it's getting me excited for Halloween and all the holidays to come. Now I'm showing you this creamy instant chicken noodle soup, but in my opinion, it's better than chicken noodle soup, so I'm starting by cutting three carrots into smaller pieces. I peeled these carrots first, you just want them in little cubes like this, you can also use two ribs of celery for this recipe, unfortunately my store was out of celery so I opted not to do that and diced an onion, so here I'm cutting a medium size one. yellow onion into smaller pieces here in my instant pot I have a pound of chicken breast.

This is a frozen chicken breast. I just forgot to get it out in time. The

best

thing about the instant pot is that you can put frozen chicken in there and it will come out great, I added our carrots, our onion and a cup of frozen spinach along with my four cups of chicken broth to add a little flavor to the soup. I'm just adding a teaspoon of parsley, a teaspoon of salt, half a teaspoon. of thyme, a quarter, a teaspoon of garlic powder and then an eighth of a teaspoon of black pepper and then I just stirred this up as best I could, just put the lid on it and put it up to the ceiling.

You always want this little lever. I put it on the ceiling button. I put it on high pressure for about 18 minutes because I had a frozen chicken breast. If your chicken is not frozen, put it in for about 15 minutes. I also made a quick release for this if you don't know what. a quick release is just turning the lever on the top as soon as the timer goes off to vent so that's a quick release now I'm just shredding the chicken with my little shredding device here now you're going to want your instant pot on sauté mode at this point and you're going to add back in the shredded chicken followed by a cup of this orzo and you're going to want to just stir all of this together until your orzo is fully cooked the way you want it.

Like to cook your pasta, it took me about eight minutes while our pasta is cooking, we're going to make a cornstarch mixture, so all my cornstarch mixture right now is one cup of milk along with two tablespoons of cornstarch and you're done. I'm going. to whisk this together so it's not lumpy now that we have our orzo fully cooked, I added our cornstarch mixture and just blended all of this together until it was the thickness that I like my soup to be, we really like our soup a little bit. a little thicker in this house, so I let this simmer for a little longer, about 10 more minutes, here's my bowl of soup.

I sprinkled it on top with some sharp cheddar cheese and some parsley flakes. It came out so delicious it's great. recipe for fall fall is upon us this year anyway my daughter brynley loved the carrots and chicken from this now we are making something super simple but it's so delicious still it's just some parmesan crusted chicken, so I have two pounds of boneless skinless chicken breast that I sliced ​​thin like this and then I took it to a gallon bag and I just beat it with my meat mallet so it was the same size and a little thinner now come on To be working on the egg wash, all it is is an egg and a tablespoon of water.

I just whisked it all together and now I'm adding some minced garlic and then some salt and pepper and whisk that one more time, this step could There's nothing easier, it's just two cups of parmesan cheese that I poured into that bowl and now we're going to start judging it so I just dipped it in the beaten egg so it was completely covered and then I brought it in to that parmesan mixture and I made sure to press down to get a lot of parmesan on top of my chicken breast because we want all the flavor we can get and I made it over and over here in my saucepan.

I have it on medium-high heat and I'm just melting two and a half tablespoons of some butter along with one and a half tablespoons of some olive oil. I just carefully put our chicken breast in there and then let it cook on each one. on its side for about three minutes and I only turned it once. Make sure you only try to flip it once so the coating stays on and is nice and crispy. Here is my dish, it came out really super delicious. I was very impressed. with how tasty that chicken was, but it was still very simple to make.

I just made some mashed potatoes and peas on the side and then here's my silly little family. I also sprinkled some parsley flakes on top just to make it prettier and then here's brinley, she loved the mashed potatoes for this meal that I'm showing you, we're just making some super simple meat empanadas so to start I'm just cooking a pound of ground beef to season it, I'm just using a little bit of taco. To season this original recipe you need a bell pepper and a white cooking onion, but my store actually doesn't have onions right now because there is a recall, so let me know if you don't have onions in your stores. but anyway, like I said before, I just seasoned it with a little bit of taco seasoning, once it was browned, now that our ground beef is completely cooked, we're going to start making our empanadas, so here I have the dough great value pie, this is just two nine. one inch round pie dough and I just rolled them out and then you'll shape them into whatever shape you want so you can make huge or super small empanadas.

I only have my cup and a half of measuring cup that I am. just making circles here now I'm going to start filling our empanadas, so I just gave them a little spoonful of that ground beef mixture and then a little bit of cheese. I just used a little bit of sharp cheddar cheese, but Colby Jack would be delicious too and then I'm just pressing the edges with a fork to make sure none of you know that the filling is coming out and then you're going to paint a beaten egg on top, it's just an egg. scrambled and they'll just paint it and then put it in the oven here are my empanadas all plated they came out perfect it's one of our favorite recipes this week but the one thing I would definitely do next time is roll out the pie dough before putting the stuffed. so it's a little bit thinner now we're making one of my all time favorite coconut curry if you've never tried it before it's actually pretty good I think you'll like it so I'm starting by cutting it up. some ginger along with garlic, half an onion and a red pepper in my dutch oven.

I have about a tablespoon of olive oil, I let it heat up and then I added our onion in there and you're going to let this onion soften now. To make it smooth, you'll mince the garlic there and add the ginger. Now that our garlic is nice and fragrant, we're going to add our spices, so I'm going to add two teaspoons of cilantro. I didn't have cilantro on hand, that's something I had to buy at the store, but it was definitely worth it, it really has a great flavor and then I added our two teaspoons of curry powder along with about two tablespoons of this red curry paste in a Over medium heat you're just going to stir all these spices together and you're going to do this for about a minute or so until the red starts to turn a deeper red and now you're going to add your pound of diced chicken, you can use chicken breast or thighs of chicken.

I chose to use brisket and then you'll also add the red pepper at this point and cook the chicken almost all the way through to about 75 percent. cooked, you'll see why I'm doing that in a minute. Now you will add a can of some coconut milk along with half a lime. You'll also want to add a tablespoon of some brown sugar along with two tablespoons of cilantro, cilantro is definitely optional but adds great flavor, so you're going to simmer all of this with the lid off until the sauce starts to thicken. and you want the chicken to be cooked completely.

At this point, while it was cooking, I just started on my nan. I usually make my own homemade naan, but I decided to buy it from the store. I just bought this brand just because it's a little easier than making your own homemade naan. a little olive oil on mine and then I sprinkled it with a little parsley, nothing too crazy, I didn't want to make it too crazy tonight but this was really good, I just popped it in the oven to bake, here's the consistency of your curry when it's all cooked and finished here's my dish of course, I just served it with some naan, a little lime on top and a little more cilantro on top of some sticky white rice.

It was amazing, probably one of my favorite meals of all time. It just tastes great now that we're making creamy sun-dried tomato ravioli. This is a really simple recipe and has great flavor, so to start, I'm simply dicing a quarter per cup of some sun-dried little. Tomatoes, after cutting them into smaller pieces, I added them to a bowl and I will add some tomato paste to this. If you're wondering what I'm doing right now, it's like a sun-dried tomato. pasta, so that's essentially what it is. You can buy sun-dried tomato paste at the store, but making it at home is a little

cheap

er, so I just mixed it up now in my Dutch oven.

I added two tablespoons of butter once it melted. I added my four cloves of garlic, stirred it in, and let it become fragrant in my pot of boiling water. I'm just adding our chicken ravioli in there. You can use any type of ravioli you like or any type of pasta, just let it boil now. Going back to our garlic, I'm just going to add two tablespoons of a little bit of flour and I'm going to whisk this in and add it in once the flour starts to turn a little bit of a golden color. Add the sun dried tomato paste and just mix this for about a minute and then from there you'll add half a cup of chicken broth and then stir everything in.

Together, this recipe really couldn't be easier. I'm just adding my cup of heavy whipping cream, I'm going to whip it all together and then I'm going to add in my third cup of Parmesan cheese. with a fourth cup of mozzarella cheese, beat it again and once it starts to thicken and the cheese melts, your sauce is ready to serve. Here is my ravioli dish, it came out super good, that pasta sauce has such a nice rich flavor. I also served this with a salad. It was a wonderful

dinner

. I just made some Instant Pot White Chicken Chili.

I actually showed this recipe before in one of my what's for

dinner

videos, but it's so good that I wanted to share it again, so with my snapshot. pot, I have my corded trivet in there and then I added a cup of water followed by my two frozen chicken breasts. You can also use unfrozen chicken breasts which will work well. I just seasoned them with a little salt and pepper. and then here's Brinley, she was being super silly while I was filming all these recipes, so you'll see a little bit of her in this video anyway, I just popped the lid on and cooked this on high pressure for about 20 minutes, just remember.

If you don't have frozen chicken breasts just reduce the cooking time to about 12 minutes anyway, once cooked I just shredded them with two forks, now I'm adding my four ounces of cream cheese. I cut them into smaller blocks. just to make them melt a little easier, now I'm adding my can of rinsed and drained navy beans along with pinto beans and then you're going to add your can of creamed corn followed by water, this is just two cups of water and then your cup of sauce and then for the ranch dressing. I know this is a really strange part, but you add a third cup of creamy ranch dressing.

This will make this recipe super delicious and then some. tastier than other recipes anyway, now I'm adding a little bit of cayenne pepper and then a little bit of onion powder and then you're going to mix all of this together with a little bit of chili powder. One last thing I don't want to forget to mention is I also added in a quart cup of some milk, you can add a little heavy cream if that's what you prefer, then I put it on high pressure for 20 minutes with a quick release, Here we are about 20 minutes later, do you want to do it?

Sure you beat everything because your blocks of cream cheese will still be blocks, but trust me, just beat it and it will be perfect and then here is my big bowl of soup. This is such a good recipe, it's honestly one of my favorites. I love it and everyone in my family devours it. Now we are going to prepare a roast. This is actually my favorite roast recipe. My mom made itlike that when I was a kid, but in my crock pot I'm adding. my three and a half pound roast beef in there and then on top of that I'm going to add a cup and a half of water and then we're going to start seasoning it so you're going to want to season it. with a packet of an Italian dressing mix, this is just the powdered mix and then a packet of this brown sauce mix.

I use the reduced sodium one, but you can use the regular one and then I'll add a packet. of a ranch dressing mix or you could add about a tablespoon and a half of that. I just cooked this on low for about four hours and then four hours later you're going to add the vegetables so the vegetables I'm adding are just some peeled and diced potatoes along with some carrots and onions and then you're going to cook this for another two or three hours until all the vegetables are cooked and the meat begins to fall apart.

Here is our roast. super delicious, I served it with some croissant on the side and just sprinkled a little salt and pepper on top for more flavor, it was super delicious and as I said before it's my favorite roast recipe, now we're making some. Crock Pot Ground Chicken, this is one of those types of comfort foods. This is my opinion of course, but I think it's comfort food. Anyway, I sprayed my crock pot with some non-stick spray and then added two medium-sized chicken breasts with half a cup of chicken broth and directly on top I'm just adding a packet of cream. cheese, I cut this cream cheese into cubes so it melts a little better and now I'm just adding a couple tablespoons of this ranch seasoning mix and that's it, you're just going to cover and simmer this for about six hours here we are about six hours later and our chicken reached the internal temperature of 165 degrees.

I'm just shredding the chicken the best I can with my little mature meat right here, you can shred it with two forks or an electric mixer with whatever you want to shred the chicken, then I added a cup of sharp cheddar cheese and cooked about seven pieces of bacon on the stove and then crumbled it, so I added most of that bacon there and now. I'm just stirring this all up and I'm going to simmer it for 20 more minutes. Here's my dinner. I just served mine on a bed of white rice, but I've tried it with egg noodles or on a burger. bun and it's great anyway, I also served it with black pepper and parsley on top.

This is an amazing dinner. Now we are making some easy cheesy chicken tacos. If you're not a big fan of cheese, I still think you might like this recipe. Since I'm not a big fan of cheese and I love this recipe, to start I sprayed my crock pot with some non-stick spray and then added two chicken breasts followed by half a packet of taco seasoning and then added in a can of rotel along with a can of these diced mild green chilies, you can add more or less green chilies. My family loves green chili and now you will add half a container of cheese.

I just added the sauce. cheese because that's what I found in my store. I went ahead and added half a cup of some water or you can add half a cup of chicken broth, whatever your preference is. I stirred very well and then cooked this. on low heat for about six to eight hours or you can cook this on high heat for about four hours after it's done cooking. I just shredded it with my Kitchenaid hand mixer or you can shred the chicken with two forks or a meat masher however you like. If you want to shred your chicken, shred it right now and then it will be ready to serve.

Here are my tacos. I just served mine with some sour cream cheese, cilantro, and tomato. They came out really really good, as I said above, even if you're not a big fan of cheese, I think you'd love this recipe. Still, now we are making cajun chicken pasta and oh my goodness this recipe is really good so in my dutch oven I melted a tablespoon of butter and added a tablespoon. of olive oil, I let it heat up and then I added our chopped white onion along with a pound of chicken breast and now I'm adding my two teaspoons of Cajun seasoning, you can add more or less depending on your taste and Let's cook this together .

I do want to mention that if you are a big bell pepper fan, go ahead and add a bell pepper at this point, now that we have our chicken fully cooked. I'm just adding our four ounces of softened cream cheese, I cut this cream cheese into cubes so it melts better and I'm just going to mix it with a chicken and let it melt now I'm just adding my cup of milk. I'm doing this slowly. so that it incorporates better with the rest of the ingredients, I brought it to a simmer and now I'm just adding about 3 4 cups of some parmesan cheese, you're going to stir all of this together and let it melt.

I want to let you know that you can add more Cajun seasoning at this point and a little salt and pepper if you want it to have more flavor anyway. I just mixed this together and now you're going to add your paste. I'm just adding. about eight ounces of pasta in total here's my pasta dish it really came out so delicious it's like a warm cozy winter meal in my opinion I love creamy pasta I just served it with a salad and some garlic bread. That's all for today. I hope you enjoyed this video and if you did make sure to subscribe below the video so you don't miss the next one and I'll see you there, bye for now.