Baked Pesto Chicken

This Baked Pesto Chicken recipe is fantastic. The appearance and taste of the dish is perfect for special guests, but it’s also easy enough to prepare on busy weeknights.

Baked Pesto Chicken

A fast and easy meal to put together with prepackaged pesto!

If you’re a beginner, or just want something tasty and easy to cook, you should definitely give this a go!

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Baked Pesto Chicken
Ingredients
  • 4 boneless skinless chicken breast halves
  • 1/2 cup refrigerated basil pesto
  • 2 -3 plum tomatoes sliced (optional)
  • 1/2 cup mozzarella cheese shredded
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
  2. Place the chicken and pesto in medium bowl; toss to coat.
  3. Place the chicken on the prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in the center.
  4. Remove from the oven; top with tomatoes and cheese.
  5. Bake for an additional 3-5 minutes or until cheese is melted.

Enjoy!

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Recipe based on one by Tish
Photo by anniesnomsblog

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Tortellini Tomato Spinach Soup

Can I first just say “WOW”!!! Tortellini Tomato Spinach Soup is a really healthy soup, good to use when there’s no time to spend in the kitchen! This soup is delicious.

Very healthy, simple, quick, and easy. Perfect for soup and salad night paired with this Quick and Easy Mixed Greens Salad. (link below)

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Tortellini Tomato Spinach Soup
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Tortellini Tomato Spinach Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This Tortellini soup is perfect for a soup and salad night.

Course: Soup
Cuisine: Italian
Keyword: Tortellini Tomato Spinach Soup
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup minced onion about 1/2 small onion
  • 1 garlic clove minced
  • 4 -6 cups chicken broth or 4 -6 cups vegetable broth
  • 1 14 ounce can whole tomatoes, coarsely chopped
  • 1 9 ounce package fresh tortellini or 1 (9 ounce) package dried tortellini
  • kosher salt
  • cracked black pepper
  • 10 ounces fresh spinach or 10 ounces frozen spinach defrosted and chopped
  • 1/4 cup freshly grated Parmesan cheese optional
Instructions
  1. In a soup pot, heat the olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
  2. Add the broth and tomatoes, turn the heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions.
  3. When the tortellini is almost done, add the spinach and taste, adjusting seasonings with salt and pepper.
  4. Garnish each serving with a sprinkling of Parmesan. Serve immediately.

 

Enjoy!

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For a complete meal perfect for weeknights serve with this Quick and Easy Mixed Greens Salad.

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Recipe based on one by spatchcock
Photo by anniesnomsblog

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Quick and Easy Mixed Greens Salad

This Quick and Easy Mixed Greens Salad is delicious! The lemon juice in the dressing is a nice change, and the pine nuts add a wonderful touch.

Mixed Greens Salad

A nice flavorful salad. I recommend this salad with Tortellini Tomato Spinach Soup, for a nice and easy weeknight meal. (link below)

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Quick and Easy Mixed Greens Salad
Ingredients
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 4 cups mixed salad greens
  • 1 tablespoon pine nuts
Instructions
  1. Combine the lemon juice and olive oil in a large bowl, stir.
  2. Add the mixed salad greens and toss.
  3. Sprinkle with pine nuts and serve. Enjoy!

This salad is great with any dinner menu but I especially like it paired with Tortellini Tomato Spinach Soup!

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Recipe based on one by weekend cooker
Photo by Diana J.

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Easy Marinated Coleslaw

This Easy Marinated Coleslaw is excellent!!! Easy to make and a great make ahead dish. Marinating on the counter is the secret. This can be made “days” in advance as it gets better as it sits.

Easy Marinated Coleslaw

This recipe was given to me by a dear friend. I love the fact that it can be made in advance. Perfect for weekend BBQ’s.

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Easy Marinated Coleslaw
Ingredients
  • 2 1 lb packages coleslaw mix
  • 1 medium onion chopped
  • 3/4 cup sugar
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 cup cider vinegar
  • 2/3 cup Crisco cooking oil I use canola oil
Instructions
  1. Bring to boil, the cider vinegar, oil, sugar, salt & garlic powder, stirring.
  2. Pour the hot dressing over the 2 lbs of cabbage mixture and onions and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
  3. Cover tightly.
  4. Let sit on the counter for 2 hours (stirring occasionally during the 2 hours while it marinates), then refrigerate.

Enjoy!

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Recipe based on one by Merlot
Photo by Delicious as it Looks

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South Carolina Style Pulled Pork Sandwich

I like to call this South Carolina Style Pulled Pork Sandwich “The Worlds Greatest Sandwich”. Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be.

Top it with your favorite coleslaw, and you have one tasty meal.

The meat is just incredible. Fall apart tender. I had a hard time getting it out of the crock pot. It just kept falling apart!

I wasn’t too sure about the sauce when I made it what with all that mustard; but, oh my heavens, is it good. The house smells wonderful.

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South Carolina Style Pulled Pork Sandwich
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South Carolina Style Pulled Pork Sandwich
Prep Time
40 mins
Cook Time
12 hrs 40 mins
Total Time
13 hrs 20 mins
 

When it comes to BBQ it just doesn't get any better than South Carolina Style!

Course: Main Course
Cuisine: American
Keyword: South Carolina Style Pulled Pork Sandwich
Servings: 12
Calories: 395 kcal
Ingredients
  • 2 onions quartered
  • 2 tablespoons light brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 -6 lbs boneless pork butt
  • 3/4 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dry mustard ie -- Colman's
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper Spice it up a bit with 1/2 tspn
Barbecue Sauce
  • 1 cup American style prepared yellow mustard i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke
Extras
  • 20 buns
  • 1 lb Coleslaw
Instructions
The Meat --.
  1. Place the quartered onions in a crock pot.
  2. Combine the brown sugar, paprika, salt and pepper: rub over the roast. Place the roast over the onions in the crock pot.
  3. Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
  4. Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
  5. Cook on low for 8-12 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
  6. While the meat is cooking, prepare the barbecue sauce.
  7. Mix all ingredients except the soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
  8. Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
  9. Remove the onions and chop to a fine consistency.
  10. Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
  11. Mix the chopped onions and shredded pork along with a little bit of juice from the crock pot to taste.
  12. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
  13. To serve, spread barbecue sauce on bottom of a hearty bun. Put layer of pulled pork on bun. Spread barbecue sauce over meat. Add a layer of your favorite Cole slaw on top of the meat. Layer some more barbecue sauce over Cole slaw.
  14. Spread the top of bun with more sauce.

Grab a fist full of napkins, and enjoy this South Carolina Style Pulled Pork Sandwich.

Up Next:

Perfect Pork Tenderloin – Really Moist & Tender

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Recipe based on one by graftonr
Photo by NcMysteryShopper

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Wisconsin Broccoli-Cheddar Cheese Soup

Outstanding! I was searching for a “cozy” soup and this Broccoli-Cheddar Cheese Soup is it. Creamy and easy and yummy! I think this will become my favorite blanket and PJ’s comfort food!

Broccoli-Cheddar Cheese Soup

The soup has just a little background kick/tingle from the cayenne…but wonderfully offset by the sharp cheddar…

Definitely I will make this again.

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Wisconsin Broccoli-Cheddar Cheese Soup
Ingredients
  • 3 teaspoons butter
  • 3 teaspoons all-purpose flour
  • 4 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1 10 ounce package chopped frozen broccoli, thawed, drained
  • 1/2 cup finely chopped red bell pepper
  • 6 ounces sharp cheddar cheese or 6 ounces extra-sharp cheddar cheese shredded
  • 2 teaspoons chopped chives or 2 teaspoons chopped green onion tops
Instructions
  1. Melt the butter in a large saucepan over medium heat. Add the flour; cook and stir 30 seconds or until bubbly.
  2. Add the milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add the broccoli and red pepper; return to a boil.
  3. Reduce the heat to low; simmer uncovered 5 minutes, stirring occasionally.
  4. Add the cheese; stir over low heat just until cheese melts (do not boil).
  5. Ladle into four soup bowls; top with chives or green onions.

Enjoy!

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Recipe based on one by chris brossard
Photo by mommyluvs2cook

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Mexican Squash and Ground Beef Casserole

This Mexican Squash and Ground Beef Casserole is really good and really easy. I love the blend of flavors. Very yummy and simple! Comes together quickly.

A simple combination of yellow squash, ground beef, and Mexican spices.

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Mexican Squash and Ground Beef Casserole
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Mexican Squash and Ground Beef Casserole
Ingredients
  • 1 lb ground beef or 1 lb Italian sausage
  • 1 tablespoon oil
  • 3 medium yellow squash sliced
  • 1 small onion sliced
  • 1 garlic clove minced
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • salt and pepper
  • 1 cup cheddar cheese
Instructions
  1. In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
  2. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
  3. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
  4. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

Enjoy!

Up Next:

Scalloped Potatoes & Ham

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Recipe based on one by KelBel
Photo by *Parsley*

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Crock-Pot Mexican Chicken – Delicious Meal

This Crock-Pot Mexican Chicken turns out so moist and tender it cuts like butter. A great blend of ingredients; a savory, saucy chicken dish.

 

I like to shred the chicken and serve it over white rice, noodles, or a baked potato. This has gotten a two thumbs up from everybody that has tried it!

A great thing about this recipe is that you can use FROZEN chicken. If you like dark meat better use chicken thighs or legs. I love the crock-pot method.

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Crock-Pot Mexican Chicken
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Crock-Pot Mexican Chicken
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 

A super great Crock-Pot meal Mexican style!

Course: Main Course
Cuisine: Mexican
Keyword: Crock-Pot Mexican Chicken
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 cup chicken broth
  • 6 boneless skinless chicken breast halves
  • 1/4 cup taco seasoning
  • 1 28 ounce can diced tomatoes
  • 1 4 ounce can diced green chilies
  • 1 14 1/2 ounce can black beans, rinsed and drained
  • 1 14 1/2 ounce can corn, drained
Instructions

  1. Mix all ingredients together and submerge frozen chicken breasts into the mixture.

  2. Place Crock-Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock-Pot and turn the Crock-Pot off.

Recipe Notes

The flavors will adhere to the chicken and make this moist and tender.

 

Enjoy!

Up Next:

Pasta With Cajun Cream Sauce

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Recipe based on one by The Kissing Cook
Photo by Brenda.

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Ground Beef Casserole – Mrs. Geraldine’s Recipe

I love this Ground Beef Casserole recipe! It tastes a lot unhealthier than it is. It’s from a local church cookbook and is by famous local Mrs. Geraldine.

 

The only downside of this dish is because it’s so tasty, we tend to eat more than a portion at a time.

This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.

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Ground Beef Casserole
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Mrs. Geraldine's Ground Beef Casserole
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

Ground beef is cheap compared to other cuts of beef. This casserole makes a very inexpensive family meal.

Course: Main Course
Cuisine: American
Keyword: Ground Beef Casserole
Servings: 6
Calories: 385 kcal
Ingredients
  • 1 lb ground beef
  • 1 15 ounce can tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 8 ounce can mushrooms
  • 2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
  • 2 tablespoons Worcestershire sauce
  • 1 10 3/4 ounce can cream of mushroom soup
  • 1/4 pound sharp cheddar cheese
  • 1 6 ounce package angel hair pasta, cooked
  • 1 8 ounce can tomato sauce
  • salt and pepper
Instructions

  1. Brown the meat in a large skillet or Dutch oven. Add the onions, pepper, and celery and simmer for 15 minutes.

  2. Add the tomatoes and tomato sauce, mushrooms, brown sugar, and Worcestershire sauce. Add the salt and pepper to taste. Cook in the skillet for 1 hour.

  3. Place the cooked pasta in the bottom of a large casserole dish. Spoon the mushroom soup over the pasta.

  4. Pour the sauce over the soup and top with cheese.

  5. Bake in 350°F oven for 30-45 minutes.

 

Enjoy this Ground Beef Casserole recipe!

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Ye Old Tavern Loosemeat Sandwich

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Recipe based on one by Jellyqueen
Photo by Tulip-Fairy

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Loose Meat Sandwich From Ye Old Tavern

A Loose meat Sandwich is a sloppy joe without the slop – not anything tomato-ey, please! This is a totally new flavor for a change!

 

These are great! I am so over regular sloppy joes.

These are typical Iowa tavern fare. This is supposedly the original recipe for the little dudes created in 1924 at Ye Old Tavern and served in the Midwest.

These little sandwiches are great for football parties, slumber parties, or with a cold beer on a sunny summer day.

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Loose Meat Sandwich
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Loose Meat Sandwich
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is how they make loose meat sandwiches in Iowa restaurants.

Course: Main Course
Cuisine: American
Keyword: Loosemeat Sandwich
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 lb of real good ground chuck
  • 1 tablespoon fat like lard just enough to lightly cover the bottom of your skillet
  • 2 teaspoons salt
  • 1 onion chopped fine
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • water to cover
  • salt and pepper to taste
Instructions

  1. Get out a cast-iron skillet-they are the best for loose meats-or other another kind if you have no iron skillet.

  2. Melt fat over medium heat and lightly salt bottom of the skillet.

  3. Break ground beef up in the skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles. Add the chopped onion while browning meat. Keep working with the back of the spoon to break up meat.

  4. When the meat is browned, drain off any fat and return meat to skillet. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat in the pan.

  5. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.

  6. Adjust salt and pepper to taste.

  7. Heat your hamburger buns-they're traditionally steamed for loose meats-I like mine toasted lightly-do it the way you like it.

  8. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!

Enjoy!

Serve your loose meat sandwich with Creamy Potato Salad With Homemade Bacon Bits and chips.

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Recipe based on one by plantfreek
Photo by HeatherFeather

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