[ad_1]
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
[ad_2]
Holly Nilsson
Source link
[ad_1]
This chicken broccoli rice casserole is a comfort food classic.
Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.
Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.
Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.
Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.
Did your family love this Chicken Broccoli Rice Casserole? Leave a rating and a comment below.
Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!
Prevent your screen from going dark
Preheat oven to 375°F.
In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.
Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.
Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
Top casserole with cheddar and breadcrumbs (if using).
Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
[ad_1]
Bright and bold chimichurri sauce adds dramatic deliciousness to so many dishes!
This one-and-done tangy sauce is made with fresh parsley, oregano, garlic, oil, and vinegar, and will be a hit on any table!
Chimichurri sauce is a sauce from Argentina dating back to the 19th century. The combination of fresh herbs, oil, and vinegar tenderized and seasoned any variety of meats while the gauchos (AKA cowboys) were on the range for days at a time.
Today, it’s a popular condiment as its bright and tangy flavor complements salads, vegetables, pork, beef, poultry, fish, and seafood.
Herbs and Spices: For the best flavor, choose fresh flat-leaf parsley or cilantro (or half and half) and fresh oregano leaves. Use as much red pepper as you wish, or omit it altogether. A pinch of cayenne pepper can provide a milder heat.
Oil and Vinegar: Olive oil and red wine vinegar help bring the sauce together and add flavor to this chimichurri sauce. Other neutral oils, such as avocado or sunflower, can be substituted. Lemon juice is a good substitute for red wine vinegar.
Variations: Substitute the finely chopped onion for red onion or shallot for extra sweetness or some mint for an even brighter, more fragrant sauce. For a longer-lasting sauce, switch the fresh garlic cloves to garlic powder.
You’ll rarely find a sauce recipe that has so many applications!
Keep leftover chimichurri sauce in a mason jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake before using as it will separate.
Freeze chimichurri in zippered bags or ice cube trays to pop out and add to sautéed veggies, brush over grilled chicken, or add new flavor to sour cream dip served with fresh veggies.
Did you love this Chimichurri Sauce? Be sure to leave a rating and a comment below!
Chimichurri Sauce made with fresh herbs is a zesty marinade or condiment for steaks, chicken, salads, and more.
Prevent your screen from going dark
Place all ingredients except red pepper flakes in a food processor and pulse 2-3 times or just until slightly chopped.
Stir in red pepper flakes.
Chill at least 1 hour before serving. Serve over grilled meats
Calories: 117 | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce Cuisine American, Argentine© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
[ad_1]
This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!
Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.
Rich and creamy, this Marry Me Chicken recipe is a keeper!
Stir in parmesan cheese, garnish with basil, and enjoy!
Round the meal out with a side salad and some crusty bread.
Did you make this Marry Me Chicken? Leave us a rating and a comment below!
Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.
Prevent your screen from going dark
If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.
In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.
Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.
Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.
Garnish with fresh basil.
Calories: 461 | Carbohydrates: 16g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 23mg | Calcium: 168mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
[ad_1]
This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!
Beans, fresh veggies, and pasta are simmered in a savory broth and topped with parmesan cheese.
It’s the ultimate homemade soup, perfect to warm you up on a chilly day!
This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!
Vegetables – Homemade Minestrone is all about the veggies! I use onions, carrots, celery, tomatoes, and spinach. You can add in green beans, zucchini, or kale. If time is short, simply toss in a bag of frozen mixed vegetables!
Beans – Fiber-filled beans like red kidneys, garbanzo beans, cannellini beans, or any combination can be used. This recipe uses canned beans, be sure to drain and rinse them before using.
Broth – For a purely vegetarian soup, switch out the chicken broth for vegetable broth. Rotel tomatoes (tomatoes with green chiles and seasonings) can be used instead of canned tomatoes for a little spicy kick.
Pasta – Smaller pasta shapes fit perfectly with the beans and veggies. Try ditalini, shells, small elbow macaroni, or orzo.
Variations – Make it meaty and add cooked chicken, ground turkey, Italian sausage, or meatballs. For a thicker soup, blend one cup of the soup in Step 3 and return it to the pot.
Did your family love this Minestrone Soup? Leave us a comment and a rating below!
This Minestrone Soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!
In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
Calories: 219 | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Sodium: 1283mg | Potassium: 852mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6250IU | Vitamin C: 18.9mg | Calcium: 113mg | Iron: 3.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup Cuisine American, Italian
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Ashley Fehr
Source link
[ad_1]
Air Fryer chicken breasts are a light and delicious dinner that’s ready in 20 minutes.
Cooking chicken breasts in the air fryer makes is so easy and they come out tender and juicy every time.
Chicken Breasts can range in size from 5oz to 10oz. This recipe is for boneless skinless chicken breasts sized 6-7oz. Four 6oz chicken breasts will weigh about 1 1/2 lbs.
Seasonings are simple. Olive oil, garlic powder, paprika, kosher salt, and pepper are all that’s needed.
Add other seasonings to the blend in the recipe, or swap the seasonings and your favorite spice mixture. Try taco seasoning, lemon pepper, or Greek seasoning for something new. A few swipes of BBQ sauce will add a great flavor and sticky exterior.
NOTE: this is for 6-7 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz. Adjust cook time as needed.
Serve air fryer chicken breasts on their own or slice them for salads, pasta, or meal prep.
There are so many great ways to cook chicken breast – it’s perfect for almost any meal! Here are some of our favorite each chicken recipes.
Did you make these Air Fryer Chicken Breasts? Be sure to leave a rating and a comment below!
Air Fryer Chicken Breasts are perfectly seasoned, tender & juicy!
Preheat the air fryer to 370°F.
In a small bowl, combine the seasoning mix.
Pat the chicken dry with paper towels and then rub it with olive oil. Season with the seasoning mix or your own preferred blend.
Place the chicken breasts in the air fryer, ensuring that they don’t overlap.
Cook the chicken for 10 minutes. Flip the chicken over and cook for an additional 6-9 minutes or until the internal temperature of the chicken reaches 165°F. Be sure not to overcook.
Once the chicken is fully cooked, remove it from the air fryer and let it rest for 5 minutes before slicing.
Calories: 174 | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course air fryer, Chicken, Dinner, Entree, Main Course Cuisine American Diet Gluten Free, Low Calorie, Low Fat© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
[ad_1]
Deliciously Simple!
This Italian Seasoning is a mixture of herbs and spices that will add delicious, savory flavor to your meals.
Use it in pasta sauce, marinades, or roasted veggies!
Making your own Italian Seasoning is easy and allows you to adjust the flavors to your tastes. Many store-bought seasonings can be high in salt – this homemade version is salt-free and gluten-free (just double-check your dried herbs!). Additionally, making spice blends at home is often more cost-effective than purchasing pre-made versions.
Simply mix the spices in the recipe below and store it in a jar or an airtight container for up to 6 months. You can keep it longer since the spices are dried, but it will begin to lose flavor.
This Italian seasoning recipe is so versatile, sprinkle it into spaghetti sauce or pizza sauce, use it to make Italian salad dressing or place it in spice grinder and garnish your favorite pastqa dishes!
Did you make this homemade Italian Seasoning? Be sure to leave a rating and a comment below!
This is the perfect blend of spices to add to soups, stews, and marinades.
This recipe can be made in larger batches, to adjust the recipe, adjust the servings on the “print” page.
Calories: 13 | Carbohydrates: 2g | Sodium: 20mg | Potassium: 79mg | Fiber: 1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry, Seasonings, Spices Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
[ad_1]
I love homemade seasoning mixes so I can adjust the salt and spice levels.
This easy Taco Seasoning recipe is the perfect way to spice up your chicken or beef with ingredients you likely have in your pantry.
I keep a large batch of this taco seasoning at all times to quickly cook up tasty tacos.
It’s a blend of spices, most of which you likely have in your pantry. It’s the perfect way to season meat for tacos and beyond.
Once you try it homemade, you’ll never want to go back to store-bought packets of taco seasoning.
Of course, it’s great for ground beef tacos, but this DIY taco seasoning recipe can also be used for other types of tacos or as a seasoning for meat and vegetables.
I love using this recipe to make Dorito taco salad and slow cooker chicken tacos.
Store this taco seasoning recipe in a spice jar in a cool dry place. It will last at least 6 months. I usually prepare a triple batch so it’s ready to go whenever I need a little taco mix!
Did you enjoy this Homemade Taco Seasoning? Be sure to leave a rating and a comment below!
This Taco Seasoning recipe is easy to make and it’s just for tacos! Use it as a seasoning for meats and veggies or to add a little zip to soups and casseroles.
In a small bowl, add all ingredients and mix well to combine.
Store in an airtight container in a cool dry place for 6 months.
To prepare ground beef tacos, add 2 tablespoons (or more to taste) of seasoning mix to 1 pound of cooked ground meat (optional, add diced onions) in a large pan or skillet.
Add ½ cup water, mix, and simmer until most of the water has evaporated.
Tuck the taco meat into taco shells or tortillas and top with your favorite toppings like lettuce, tomatoes and cheese.
Serving: 2.25tablespoons | Calories: 24 | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 655mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1293IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry, Seasonings Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Holly Nilsson
Source link
