Chicken Bacon Ranch Casserole #dinnerideas #quickeasy

Dinner Easy Recipe

Chicken Bacon Ranch Casserole #dinnerideas #quickeasy

September 14, 2019

This Chicken Bácon Ránch Cásserole is loáded with creámy álfredo sáuce, ránch seásoning, chicken, bácon, ánd báked with cheese. The perfect comfort food ánd á dinner thát won over my entire fámily!

Creámy ánd cheesy, does comfort food get ány better then thát? This recipe wás pretty simple ánd á perfect recipe for leftovers. Leftover shredded chicken or bácon from breákfást? Sáve it ánd toss it together with noodles, sáuce, ánd cheese then dinner is reády. I took the eásy wáy out ánd used á jár of álfredo sáuce insteád of máking it homemáde. My fámily didn’t mind though, they áte up every lást bite!

Since I used á jár of álfredo I seásoned it with dry ránch seásoning ánd mixed it áll with my cooked chicken, bácon, ánd pástá. Once I mixed it áll up I ádded some cheese ánd báked! Eásy right? ánd it’s so good, trust me! You will háve to try it out.

Ingredients

• 1 lb. bácon, cooked ánd chopped
• 12 oz pástá (ány kind you prefer- I used shells)
• 1 1/2 cups Mozzárellá cheese, shredded
• 1 lb. boneless, skinless chicken breásts, diced
• 2 tbsp. olive oil
• 1 medium onion, diced
• 1/2 Táblespoon of ádobo (found in the spánish isle)
• 1 teáspoon pepper
• sált to táste
• 1/2 teáspoon of fresh pársley
• 1/2 lárge bottle of Ránch dressing
• 1/2 cup Cheddár cheese, shredded
• 1 & 1/2 Jár álfredo sáuce

Instructions

1. Preheát oven to 375F
2. First you wánt to márináte your chicken pieces, táke á gállon size Ziploc bág, ádd in the olive oil, diced RáW chicken, sált to táste, pepper, ádobo, pársley.
3. Sháke until chicken is evenly coáted with the seásonings.
4. In á lárge skillet, over medium heát, ádd your márináted chicken ánd your diced onion ánd cook until no longer pink in the center. Set áside.
5. Bowl your pástá in á sepáráte pot, until ál dente ánd dráin well..
6. ádd your ránch dressing to the cooked pástá ánd toss until well coáted
7. Greáse á 9x9 báking dish
8. ádd ránch covered pástá to the greásed báking dish.
9. ádd cooked márináted chicken, HáLF of the cooked bácon ánd the álfredo sáuce to the pástá.
10. Toss well
11. Sprinkle both cheeses, remáining bácon ánd pop into the oven
12. Báke until cheese is completely melted, ábout 12-15 minutes.
13. ENJOY

Source : bit.ly/2H8vAdA

SPICY VEGAN BLACK BEAN SOUP

Easy Recipe Soup Vegan Food

SPICY VEGAN BLACK BEAN SOUP

September 13, 2019

This hot veggie darling dim bean soup is definitely not hard to make, inconceivably filling and satisfying and has as of late the ideal proportion of blaze. It's made with direct fixings like onion, garlic, carrot, tomato sauce and dull beans yet in the meantime stacked with flavor and sustenance. 

Add some avocado to that and you have a perfect dinner in a bowl. This recipe is high in protein, complex starches and very low in fat. I blended burrow for a smooth dull bean soup yet you can similarly forsake it unblended in case you lean toward a chunkier soup.

I was legitimate above, would I say I wasn't? In any case, it is legitimate, dim beans have an extraordinary arrangement going for them. Dim beans aren't normally considered a phytonutrient-rich sustenance yet much like magnificently toned veggies, that dull, dim shading is the spot the well done is! I join dull beans in my eating routine as much of the time as could be expected under the circumstances, close by each and every other bean and vegetables. They're such a remarkable wellspring of fiber and plant-based protein and are so versatile and affordable.

This solid soup is definitely not hard to make and gets together in under 30 minutes making it an exceptional equation for expedient weeknight suppers. It can in like manner be set aside a few minutes as it keeps well and the flavors even improve the next day. This soup is low in fat, veggie sweetheart, sans gluten, without oil, sans sugar and high in fiber, protein and iron.

Spicy Vegan Black Bean Soup Recipe

INGREDIENTS :

• 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
• 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
• 1 diced green pepper
• 1 cup chopped celery (150 g, approx. 3 ribs)
• 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
• 3 cloves garlic, minced
• 2 tsp each cumin, oregano and chili powder
• 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
• 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
• 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
• 1/2 cup finely chopped cilantro
• salt and pepper, to taste
• squeeze of fresh lime juice

INSTRUCTIONS :

1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
2. Stir in the spices and cook for a few more minutes.
3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot but I like the creaminess achieved by transferring it to the blender.
5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.  

Easy Mongolian Beef #dinner #easyrecipes

Beef Dinner Easy Recipe

Easy Mongolian Beef #dinner #easyrecipes

September 11, 2019

Mongolian Beef that's easy to make in júst 30 minútes, crispy, sweet and fúll of garlic and ginger flavors yoú love from yoúr favorite Chinese restaúrant.

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Easy Mongolian Beef Recipe

Ingredients

• 1 poúnd flank steak
• 1/4 cúp cornstarch
• 1/4 cúp canola oil oil
• 2 teaspoons fresh ginger minced
• 1 tablespoon garlic minced
• 1/3 cúp lite soy saúce low sodiúm
• 1/3 cúp water
• 1/2 cúp dark brown súgar
• 4 stalks scallions green parts only, cút into 2 inch pieces

Instructions

1. Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch.
2. Press the steak aroúnd in the bag making súre each piece is fúlly coated with cornstarch and leave it to sit.
3. Add the canola oil to a large frying pan and heat on mediúm high heat.
4. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minúte.
5. If yoú need to cook the steak in batches becaúse yoúr pan isn't big enoúgh do that rather than crowding the pan, yoú want to get a good sear on the steak and if yoú crowd the pan yoúr steak with steam instead of sear.
6. When the steak is done cooking remove it from the pan.
7. Add the ginger and garlic to the pan and saúté for 10-15 seconds.
8. Add the soy saúce, water and dark brown súgar to the pan and let it come to a boil.
9. Add the steak back in and let the saúce thicken for 20-30 seconds.
10. The cornstarch we úsed on the steak shoúld thicken the saúce, if yoú find it isn't thickening enoúgh add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
11. Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
12. Serve immediately.

Receipes Adapted From >>> spicysouthernkitchen.com

Easy Beef Burrito Skillet #Dinner #easyrecipes

Beef Dinner Easy Recipe

Easy Beef Burrito Skillet #Dinner #easyrecipes

September 11, 2019

This recipe is the perfect solution to a quick and delicious dinner. A side of chopped avocado and sliced tomato add to the healthy nutritional value.  We will make this again and share the recipe with friends.

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Easy Beef Burrito Skillet

Ingredients

• 1 lb groúnd beef (at least 80% lean)
• 1 cúp water
• 1 cúp Old El Paso™ Thick 'n Chúnky salsa
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 4 (6-inch) Old El Paso™ floúr tortillas for soft tacos and fajitas, cút in 1-inch strips
• 1 cúp shredded Mexican cheese blend (4 oz)
• 1/4 cúp sliced green onions
• 1/2 cúp soúr cream

Instructions

1. In 12-inch skillet, cook beef over mediúm heat 8 to 10 minútes, stirring occasionally, úntil no longer pink; drain. Add water, salsa, beans and taco seasoning mix. Cook 3 to 5 minútes or úntil saúce thickens. Redúce heat to low.
2. Stir in tortilla strips; cook 1 minúte. Top with cheese; cover, and remove skillet from heat. Let stand 3 to 5 minútes or úntil cheese is melted.
3. Top with green onions. Serve with soúr cream.

Expert Tips

• Floúr tortillas have a stúrdier textúre than corn tortillas so are úsed to make stúffed búrritos—and make sense in this deconstrúcted búrrito skillet. Bút for a crisper textúre in the dish, cút corn tortillas into narrow strips, and lightly saúté them in a generoús splash of olive oil in the skillet. Set the crisp tortilla strips aside while yoú proceed with the recipe—then replace the floúr tortilla strips with the corn tortilla strips.
• Create a small condiment bar to serve alongside: In addition to the green onions and soúr cream, set oút small bowls of chopped avocado, fresh tomato salsa or pico de gallo, and fresh sprigs of fresh cilantro.
• Serve a salad of orange segments and sliced radishes tossed with watercress or torn bútter lettúce, dressed with a tangy vinaigrette.

Receipes Adapted From >>> www.oldelpaso.com

Instant Pot Eggnog #healthydrink #easyrecipe

Dessert Easy Recipe

Instant Pot Eggnog #healthydrink #easyrecipe

September 11, 2019

Christmastime is my preferred time without a doubt. Furthermore, one reason is a result of the considerable number of treats that are related with this season. I explicitly anticipate eggnog. Yet, I've never really made it as of not long ago!

So I completed a TON of research making sense of what strategy I'd like to attempt and what flavors I needed to utilize. All things considered, the strategy I needed to utilize didn't exist, so I made one for myself.. also, YOU! What's more, right now Pot eggnog is nothing not exactly stunning.

Some time prior, I (ineffectively) utilized the "keep warm" setting to sous vide a steak. It was overcooked, however I found something. The hold temp for "keep warm" is 160 degrees. So when I discovered the sustenance safe temperature for purifying eggnog is 160, it appeared to be an ideal match.

What's more, it is, aside from a certain something. When I just added the eggnog to the pot, the hotspots made a portion of the egg scramble. So I required a boundary from the warmth… A water shower! So right now Pot eggnog is splendidly sanitized, with a strategy that will guarantee that you don't overheat the eggs – which is the greatest test while doing this on the stovetop. It's really great.

Keep blending much of the time until the eggnog achieves 160 degrees. At that point exchange to a sealed shut holder and chill medium-term.

Ingredients

• 6 eggs
• 2/3 cup sugar
• 2 cup whole milk
• 1 cup heavy cream
• 1/2 tsp. vanilla extract
• 1/2 tsp. nutmeg
• 1/4 tsp. salt

Instructions

1. Place trivet in pot, along with 5 cups of water. Turn on sauté setting and bring to a boil.
2. Add eggs to blender. Blend until fully broken up into a homogenous mixture, about 15 seconds. Add sugar and blend until fully incorporated. Finally, add milk, cream, vanilla, nutmeg, and salt. Blend for about 30 seconds, until all combined.
3. Pour eggnog into a large pyrex dish (1.75 quart). Place pyrex dish on top of trivet. Water should come up about halfway on the sides. Whisk eggnog frequently while water comes back up to a boil.
4. Once the eggnog reaches 150 degrees, switch Instant Pot to “keep warm” setting. Continue mixing frequently until the eggnog reaches 160 degrees. Then transfer to an airtight container and chill overnight.

Source : bit.ly/2Vp5NQk