PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 5
These roll-ups are a great meal prep. You can make it the night before and throw it in the oven the next day to bake. Super good and surely will not disappoint!
1 lb cooked shredded chicken
9 lasagna noodles
14.5 ounces jar Garlic Alfredo Sauce
1/2 teaspoon oregano
2 cups shredded mozzarella cheese
1 teaspoon garlic salt
How to make Chicken Alfredo Roll-Ups
Step 1: Using a nonstick spray, grease an 8 x 8-inch pan. On the bottom of the prepared pan, spread half a cup of Alfredo sauce.
Step 2: Following the package directions, cook the lasagna until al dente. Drain when done, then rinse the noodles over cold water.
Step 3: Combine 1 cup of Alfredo with 1 cup of mozzarella cheese, chicken, garlic salt, and oregano.
Step 4: Lay the noodles out. Using a paper towel, blot off the water. On a noodle, spread 1/9 of the chicken mixture. Roll it up, then place it in the pan seam-side down. Do the same with the remaining noodles.
Step 5: Pour the remaining Alfredo sauce over the roll-ups, then top with cheese.
Step 6: Place the pan in a 350 degrees oven and bake the roll-ups for about 30 minutes.
MAKE AHEAD: You can make these roll-ups the night before and just store them in the fridge. The next day, pop them in the oven and bake as directed adding 15 minutes to the cooking time.
FREEZER FRIENDLY: Easily double the recipe and simply store the other pan in the freezer for later. To do this, assemble the dish in a freezer-friendly and oven-safe dish. Do not bake. Cover and store in the freezer for up to 3 months. Thaw the roll-ups in the fridge overnight when ready to serve and bake accordingly, allowing them to bake for an additional 5 to 10 minutes. Or bake the roll-ups frozen. Do this by covering the dish with aluminium foil and baking for 30 minutes. Remove the cover and continue baking for another 20 to 30 minutes until bubbly and golden brown on top.
Serving: 1g, Calories: 814kcal | Carbohydrates: 42g | Protein: 47g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 196mg | Sodium: 1677mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 1.5mg | Calcium: 498mg | Iron: 1.9mg
This is the best way to go, forget the loaf pan!
A casserole can be a complete meal all in one. You can bake everything in one casserole. It takes less than an hour. We love traditional meatloaf but we decided to make it a little more modern. Cheesey mashed potatoes and meatloaf casserole
Serves 6 | 50 minutes
3 cups leftover (garlic) mashed potatoes
1 pound lean ground beef
1/2 cup white onion, finely chopped
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup Italian breadcrumbs
1 large egg
1 1/2 cups sharp cheddar cheese, grated
1/3 cup bacon (cooked and crumbled) or bacon bits
kosher salt and freshly ground pepper, to taste
Preheat the oven to 400º F.
In a large bowl, combine ground beef, onion, garlic, and Worcestershire sauce using two forks or your hands.
Season generously with salt and pepper, then work in breadcrumbs and egg.
Transfer ground beef to an 8-inch square baking dish and press it into an even layer.
Spread mashed potatoes on top of the ground beef mixture, then top with cheddar cheese and bacon bits.
Cover baking dish with aluminum foil, then place in oven. Bake for 30 minutes, then remove aluminum foil and bake for another 10-15, or until cheese is melted and bubbly.
These Slow Cooker Brown Sugar Kielbasa Bites are one of the best appetizers you’ll ever taste! They’re sweet, spicy, and tangy all at once, and they have a nice kick of heat that’s not too overwhelming.
This dish only has three ingredients, but you can add four to give it some heat. You can combine them all to make a delicious combination. It’s not a recipe. Instead, use it as a suggestion for what you should cook at your next dinner party. This is a great suggestion.
It is easy, but the result is delicious. The process involves simmering small pieces of hot dogs in a sweet and salty sauce to contrast their smoky flavors. These are great for appetizers or snacking, and are easy to make.
WHAT IS SLOW COOKER BROWN SUGAR KIELBASA BITES?
If you’re looking for an easy and delicious appetizer, look no further than Slow Cooker Brown Sugar Kielbasa Bites! This dish is made with just a few simple ingredients that come together to create something truly special. Kielbasa is a type of Polish sausage that is smoked and cooked slowly, which gives it a unique flavor. When combined with brown sugar and other spices, it creates a sweet and savory bite that is sure to please any crowd.
10-12 | 5 minutes active | 3+ Hours inactive
2 lb Kielbasa, cut into bite-sized pieces
3/4 cup cola
1 cup brown sugar
Chili powder, 1/2 teaspoon (optional).
Mix all ingredients in a slow cooker of 3 qt. Stir to combine.
Cook on low for 6 to 8 hours, or high for 3 hours. Stir occasionally.
Note: For stovetop preparation, combine all ingredients into a medium saucepan. Heat on medium heat for 15-20 minutes.
8 slices bacon – chopped
8 oz. Baby-Bella mushrooms – sliced
4 cups low-sodium chicken broth
3 cups milk, divided (2 cups and 1 cup)
12 oz. Farfalle pasta (Bowtie pasta)
1 lb. asparagus – trim the tough ends and cut into 1-inch pieces
Salt and pepper to taste
4 oz. cream cheese – softened
2 Tbsp. all-purpose flour
½ cup Parmesan cheese – shredded or freshly grated
Cook the pasta about 3 minutes less than the lowest minutes given on the package – not yet al dente. Drain the pasta, rinse, and set aside.
In a 12-inch nonstick skillet or a cast iron skillet (my favorite), cook the bacon until crispy.
Transfer the bacon to a paper towel-lined plate. Pour the bacon grease into a bowl – do not discard because you will need some later.
Using the same pan from the bacon, heat to medium heat, add the mushrooms, and season lightly with salt and pepper.
Cook the mushrooms until browned and the liquid is mostly evaporated – 4 to 5 minutes. Transfer to the same plate as bacon.
16 oz (450g) Brussels sprouts, trimmed, halved, and rinsed
3 tablespoons olive oil (or melted butter)
1/2 teaspoon kosher salt and freshly cracked black pepper
1 teaspoon Italian seasoning
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, or to taste
To make the roasted parmesan Brussels sprouts: Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet (you can line it with parchment paper if you like).
Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.
Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.
Transfer the roasted parmesan Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like.
This recipe is perfect for any occasion. I am always on the lookout for new desserts that are quick and easy to make.
These RumChata Cheesecake Pudding Shots are so simple, yet elegant enough to impress your guests at a dinner party or holiday gathering. They only take 10 minutes to put together, but they taste like you spent hours in the kitchen!
I hope you enjoy this dessert as much as my family does!
Let’s get cooking!!
These pudding shots are to die for and perfect for your next adult party! Insanely delicious, these will disappear fast!
1 small pkg. Cheesecake pudding (instant, not the cooking kind)
¾ Cup Milk
¾ Cup Rumchata
8oz tub Cool Whip
1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined.
2. Add cool whip a little at a time with whisk.
3. Spoon the pudding mixture into shot glasses, disposable ‘party shot’ cups or 1 or 2 ounce cups with lids. Garnish with graham cracker crumbs if desired. Place in freezer for at least 2 hours.
1 lb. chicken breast boneless, skinless (cut into bite-sized strips)
3 Tbsp. olive oil
12 oz. Chow Mein noodles (uncooked)
2 cups cabbage
1 large carrot julienned
1/2 bunch green onions – sliced
2 garlic cloves
Chow Mein Sauce
6 Tbsp. oyster sauce
3 Tbsp. low sodium soy sauce
3 Tbsp. light sesame oil (not toasted)
1/2 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. granulated sugar
Prepare Chow Mein Sauce
In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
Cook the noodles according to package instructions, drain, rinse with cold water, and set aside.
Heat a large wok or large sauté pan with olive oil over medium heat. When the oil is hot, add chicken and cook until golden brown. Remove chicken and set aside.
Add carrots, cabbage and pressed garlic and sauté for just a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
Garnish with chopped green onions and it is ready to serve.
* There are really no rules when it comes to the types of vegetables you use. The basic vegetables are carrots, cabbage, and green onions. If you want to branch out, tailor the vegetable mixture to your liking. Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn (if you have the acquired taste for baby corn!) are example of great options to try.
* Chicken is the popular protein choice but try changing it up sometime and use beef, shrimp, or pork – you may find you prefer another meat!
* For vegetarians, modification is quite simple – use vegetable broth instead of chicken and bake some tofu to throw in instead of meat. I always bake extra tofu and keep it in the fridge. This has saved me vast amounts of time when cooking!
Put the ingredients on the puff pastry, roll it up and put it in the oven! The perfect recipe when you have spontaneous guests!
Today I have prepared a super delicious recipe for snail pie with cheese and horseradish. Due to the fact that all the ingredients can be easily found in the store (without much effort to cook them at home), this pie is incredibly quick and easy to prepare.
Put the ingredients on the puff pastry, roll it up and put it in the oven! It is simply a dream for any housewife! Now you know what to cook when you have “unscheduled” guests! Good appetite!
– 800 g puff pastry (without yeast)
– 200 g of cheese
3 hot dogs (or ham, or melted cheese – 140 g)
– 1 or
– butter (for greasing)
– 100 g of ayran (or kefir (yogurt) with salt)
Method of preparation
1. Cut the sausages into rounds (or semi-rounds)
2. Grate the cheese.
3. Roll out the dough into a rectangular sheet.
4. Distribute the cheese and sausages over the entire surface of the dough and roll it into a roll, sticking the edges well.
5. Line the tray with baking paper, which you grease with a little butter.
6. Place the roll in it, giving it the shape of a snail.
7. Beat the egg with the ayran in a bowl and brush the pie generously with this mixture.
8. Bake the pie in a hot oven at 180-200 degrees, until it gets a golden crust.
9. The pie is ready!
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These cheesy scalloped potatoes are simple to make and taste amazing. Scroll down for the printable scalloped potatoes recipe.
Preheat the oven to 350°F and butter your pan. Then line half of the potatoes on the bottom of the pan.
In a small saucepan, melt the butter and then add garlic. Cook for 1-2 minutes. Whisk in flour, salt, and pepper, and cook for another minute.
Next, slowly whisk in milk until smooth. Bring to a light simmer (to thicken) and then stir in 3/4 cup cheese until melted. Remove from heat.
Pour half of the sauce over the potatoes and then sprinkle cheese over top (about 1/2 cup). Then line the remaining potatoes on top and add the remaining sauce and cheese.
Bake scalloped potatoes for 50-60 minutes (uncovered) until they are fork-tender and golden on top.
I LOVE adding lots of cheese to my scalloped potatoes but you can certainly cut down on the cheese if you prefer. I wouldn’t cut the cheese from the sauce, but you could cut it by adding as much to the top. But since it’s the holidays, you might as well go all out.
2 pounds of potatoes (thinly sliced)
1/4 cup butter
1 1/2 teaspoons minced garlic
3 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 cups shredded cheddar cheese (divided)
Preheat the oven to 350°F. Butter an 8×8 or 7×10 pan. Then line half of the potatoes on the bottom of the pan.
Melt the butter in a small saucepan over medium heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt, and pepper. Let’s cook another minute.
Turn heat to medium-low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Then stir in 3/4 cup cheese until melted and remove from heat.
Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
Bake uncovered for 50-60 minutes, or until potatoes are fork-tender and the top is golden brown.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 8 to 10 Servings
This recipe has always been a part of my family since I was a little kid. Every time there was a family gathering, my Grandma always made this potato salad. Oh, man, it was so good all the time! Everyone in the family knows how to make this salad but nothing compares to when Grandma makes it! Anyway, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. Have a wonderful day, friends, and I hope you are all well today. Enjoy!
5 pounds Idaho potatoes, peel and cubed
1/2 medium onion, chopped fine
5 hard-boiled eggs, chopped
1/4 cup sweet pickle cubes or relish
1/2 cup dill pickle cubes or relish
1 stalk(s) celery, diced, optional
salt and pepper to taste
1.5-2 cups Hellman’s mayonnaise
1.5-2 Tablespoons mustard
paprika, for garnish, optional
1 hard-boiled egg, sliced, for garnish, optional
Slice the peeled potatoes into thin cuts.
In a 5-quart pot with water, add the potato slices. Make sure to submerge the potatoes.
Place it on the stove and turn the heat to medium. Cook the potatoes for about 8 minutes.
Drain the potatoes and allow them to cool.
Meanwhile, in a mixing bowl, add the eggs and onion. Stir until well combined.
In another mixing bowl, add the celery, pickles, mustard, mayonnaise, salt, and pepper. Stir until well mixed.
Mix the potatoes with the eggs and onion. Toss until well combined.
Add the mayonnaise mixture and stir until well blended.
Add the sliced hard-boiled eggs on top and sprinkle paprika as well.
Serve and enjoy!
The Boston Brown Bread Recipe That Makes You Go Back In Time. This New England classic is a must-eat!?
Boston brown bread is a staple of New England. It is a classic New England staple. Have you ever tried it before? Boston brown bread, a New England staple, is still not well-known in other parts of the country. Everyone should try it. This is a sweetened, moist, brown bread with raisins and a rich, molasses flavor. The difference is in how the bread is baked. This could be made in a loaf pan. You can also bake or steam it in cans. This recipe is best made with canned baked beans, but you can also use any can.
Serves 6-8 | 1 hour
2 1/2 cups wheat flour
2 cups buttermilk
1/2 cup all-purpose flour
1 cup raisins
1/2 cup sugar
1/2 cup molasses
2 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup water, boiling
Pre-heat oven to 350o F. Spray 4-5 (15 oz. ) cans with nonstick spray. Spray cans with nonstick spray. You can also use a 9×5-inch greased loaf pan.
Put raisins in a bowl. Add boiling water to top it. Allow raisins to sit for 10 minutes or until they puff up.
In a large bowl, combine all-purpose flour, wheat flour, sugar, baking powder, and salt. Beat in egg.
Mix buttermilk and baking soda in a separate bowl. Then add molasses.
Mix the wet ingredients with the dry ingredients until well combined. Add in the plumped raisins.
Put the batter in greased cans and fill them to half full. To remove air bubbles, tap cans on the counter.
To prevent the bread from rising too high, place cans on a baking tray.
Bake for 50 minutes on a baking sheet.
Take off the top baking sheet. Continue cooking for 10 minutes or until a toothpick inserted into the center comes out clean.
Take the cans out of the oven and use a knife or a sharp knife to trim them. Let the loaf cool on a wire rack while you take it out of the cans.
Enjoy with butter or cream cheese.
1 onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 c. cooked flank steak or chuck steak – cut into 1” pieces
2 carrots, sliced
1 stalk celery, sliced
6 c. reduced-sodium beef broth
1 can petite diced tomatoes 14-15 oz, undrained
⅔ c. pearl barley
½ green pepper, diced
1 tablespoon Worcestershire sauce
1 package beef gravy mix
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons fresh parsley or 2 teaspoons dried
salt & pepper to taste
2 tablespoons red wine (optional, but makes the broth exceptional)
How to make Best Ever Beef And Barley Soup
Step 1: Heat the olive oil in a stock pot over medium-high heat. To the hot oil, add the steak and cook until all sides are browned. Then, add the onions and garlic. Continue to cook until tender.
Step 2: To the pot, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and let the mixture simmer for approximately 40 to 50 minutes or until the barley is cooked through.
Step 3: Take the bay leaf out and discard it. Serve the soup immediately. Enjoy!
Add broth if the sauce has thickened too much until you reached your preferred consistency.
For this recipe, you can use ground beef in place of ground steak. Just make sure to drain the grease after browning the meat.
Serve the soup with a crusty baguette, buttered biscuits, or dinner roll.
If desired, you can add veggies to the soup such as peas and green beans.
To make the soup in a crockpot, transfer the seared steak with onions to the crockpot and add the rest of the ingredients.
Set to cook on high for 4 hours or low for 8 hours.
For a different twist, you can substitute barley with couscous.
You can freeze the soup for up to 6 months.
For this recipe, I used pearl barley which takes about 25 to 30 minutes to cook. If using hulled barley, cook it for about 40 to 50 minutes