Recipes

Bacon-Infused Pork Chops with Beans

Bacon-Infused Pork Chops with Beans

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a skillet, brown the chopped onion with the bacon pieces until they are fragrant and the bacon is slightly crispy.
  • Remove from heat.
  • Transfer the onion and bacon mixture to a casserole dish.
  • Stir in the pork and beans until well combined.
  • Cover the bean mixture with the ketchup.
  • Season the pork chops with salt to taste.
  • In the same skillet used for the onion and bacon, slightly brown one side of the pork chops.
  • Place the partially browned pork chops on top of the bean mixture in the casserole dish, with the uncooked side facing up.
  • Bake in the preheated oven for 45 minutes or until the pork chops are browned and cooked through.
  • Serve hot, spooning the flavorful bean mixture over the pork chops.

Notes & Wine Advice

Wine Advice:
Pair this comforting dish with a medium-bodied red wine such as Merlot or Zinfandel. Their fruit-forward flavors and moderate tannins will complement the savory bacon and hearty pork chops, enhancing the overall dining experience.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 25 g | Vet: 14 g | Suiker: 9 g
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Course; Bacon / Main Course / Pork

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 16 oz. jar salsa
  • 1 1 oz. package taco seasoning
  • Water if needed

Notes & Wine Advice

Wine Advice:
Pair this flavorful salsa chicken with a light-bodied red wine such as Beaujolais or a crisp white wine such as Sauvignon Blanc. Their acidity and fruitiness will complement the tanginess of the salsa while refreshing your palate with each sip.

Nutrition values

Calories: 220 kcal | koolhydraten: 10 g | Eiwitten: 30 g | Vet: 4 g | Suiker: 4 g
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Course; Chicken / Crockpot / Slowcooker / Main Course

Easy No-Peek Chicken and Rice Bake

Easy No-Peek Chicken and Rice Bake

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 350°F (175°C).
  • Blanch the white rice in boiling water for 3 minutes, then drain it.
  • In a mixing bowl, combine the blanched rice, water, cream of chicken soup, and cream of celery soup.
  • Mix well.
  • Spray a 13x9x2-inch baking dish with non-stick cooking spray, then add the rice mixture to the dish.
  • Arrange the chicken pieces on top of the rice mixture.
  • Sprinkle the dry onion soup mix evenly over the chicken.
  • Cover the baking dish tightly with foil, ensuring it is well sealed.
  • Bake in the preheated oven for 2 hours without peeking.
  • Once cooked, remove from the oven and let it rest for a few minutes before serving.

Notes & Wine Advice

Wine Advice:
Pair this hearty chicken and rice bake with a light and fruity white wine such as Pinot Grigio or a crisp rosé. The wine’s acidity and fruitiness will complement the creamy texture of the dish while refreshing your palate.

Nutrition values

Calories: 650 kcal | koolhydraten: 59 g | Eiwitten: 50 g | Vet: 24 g | Suiker: 4 g
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Course; Chicken / Main Course / Rice

Zesty Ranch Grilled Chicken

Zesty Ranch Grilled Chicken

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Roll the damp chicken breasts in the Ranch salad dressing mix until they are well coated.
  • Sprinkle the chicken breasts with salt and pepper to taste.
  • Place the coated chicken breasts in a shallow dish and marinate them in the refrigerator for at least 1 hour.
  • Preheat the grill to medium-high heat.
  • Remove the chicken breasts from the marinade and discard any excess.
  • Grill the chicken breasts for 10 to 12 minutes, or until they are no longer pink in the center and the juices run clear, turning them halfway through cooking.
  • Once cooked, remove the chicken breasts from the grill and let them rest for a few minutes before serving.
  • Serve hot and enjoy the zesty ranch flavor!

Notes & Wine Advice

Wine Advice:
Pair this zesty ranch grilled chicken with a light and refreshing white wine such as Chardonnay. Its crisp acidity and subtle fruit flavors will complement the tangy ranch seasoning while refreshing your palate with each sip.

Nutrition values

Calories: 200 kcal | koolhydraten: 1 g | Eiwitten: 40 g | Vet: 3 g
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Course; Barbecue / Chicken / Main Course / Poultry

Tangy Barbecue Beef

Tangy Barbecue Beef

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, brown the ground beef over medium heat until fully cooked; drain any excess fat.
  • Add the brown sugar, vinegar, tomato paste, water, and chopped onion to the skillet.
  • Stir well to combine all ingredients.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
  • Once cooked, serve the tangy barbecue beef on buns for sandwiches, or use it as a base for chili by adding red kidney beans.
  • Alternatively, it can be used as a filling for Hot Tamale Pie by layering it in a casserole dish with cornmeal mush on top and baking until heated through.

Notes & Wine Advice

Wine Advice:
Pair this tangy barbecue beef with a medium-bodied red wine such as Zinfandel. Its fruity and spicy notes will complement the sweetness of the barbecue sauce while enhancing the flavors of the beef.

Nutrition values

Calories: 330 kcal | koolhydraten: 21 g | Eiwitten: 23 g | Vet: 15 g | Suiker: 14 g
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Course; Barbecue / Beef / Main Course

Creamy Chicken Stroganoff

Creamy Chicken Stroganoff

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 to 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 1.5 oz. package dry onion soup mix
  • 1 10.5 oz. can low-fat cream of mushroom soup
  • 1 4 oz. jar mushrooms
  • 1/2 cup fat-free sour cream

Instructions

  • Spray the crockpot with non-stick cooking spray.
  • In a bowl, combine the chicken pieces, dry onion soup mix, cream of mushroom soup, and jar of mushrooms.
  • Transfer the mixture into the crockpot.
  • Cook in the crockpot on low for 6 hours.
  • Just before serving, stir in the fat-free sour cream until well combined.
  • Serve the creamy chicken stroganoff over rice or noodles.

Notes & Wine Advice

Wine Advice:
Pair this creamy chicken stroganoff with a light and crisp white wine such as Pinot Grigio. Its acidity and citrus notes will complement the richness of the dish while refreshing your palate with each sip.

Nutrition values

Calories: 260 kcal | koolhydraten: 10 g | Eiwitten: 30 g | Vet: 6 g | Suiker: 3 g
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Course; Chicken / Main Course

Italian-Inspired Chicken with Zucchini and Tomatoes

Italian-Inspired Chicken with Zucchini and Tomatoes

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 small zucchini sliced into 1/4-inch rounds
  • 1 14.5 oz. can stewed tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • In a large skillet, heat olive oil over medium-high heat.
  • Add the chicken thighs to the skillet and cook for about 10 minutes, or until browned on both sides, turning occasionally.
  • Once browned, remove any excess fat from the skillet.
  • Add the sliced zucchini, stewed tomatoes (with their juices), Italian seasoning, salt, and pepper to the skillet.
  • Reduce the heat to medium-low, cover the skillet, and cook for about 10 minutes more, or until the chicken and zucchini are fork-tender.
  • Serve hot, spooning the tomato mixture over the chicken and zucchini.

Notes & Wine Advice

Wine Advice:
Pair this delightful Italian-inspired dish with a light and fruity red wine such as Chianti. Its bright acidity and subtle herbal notes will complement the flavors of the tomatoes and Italian seasoning while balancing the richness of the chicken.

Nutrition values

Calories: 320 kcal | koolhydraten: 10 g | Eiwitten: 35 g | Vet: 15 g | Suiker: 5 g
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Course; Chicken / Main Course
Cuisine; European / Italian

Quick Beef Stroganoff

Quick Beef Stroganoff

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Trim any excess fat from the round steak and reserve.
  • Cut the steak across the grain into thin strips.
  • In a skillet, heat the reserved fat until you have about 3 tablespoons of melted fat.
  • If necessary, add butter to achieve this amount.
  • Remove any excess fat trimmings.
  • Brown the sliced steak in the skillet.
  • Add the sliced mushrooms with their liquid to the skillet.
  • Stir in the dry onion soup mix and 2/3 cup of water.
  • Heat the mixture to boiling.
  • In a small bowl, blend the sour cream and flour until smooth.
  • Add the sour cream mixture to the hot beef and mushroom mixture in the skillet.
  • Cook and stir until the sauce thickens slightly.
  • The sauce will be thin but flavorful.
  • Serve the beef stroganoff over rice or noodles.

Notes & Wine Advice

Wine Advice:
Pair this quick and savory beef stroganoff with a medium-bodied red wine such as Merlot or Pinot Noir. Their smooth tannins and fruity notes will complement the rich flavors of the dish, creating a harmonious dining experience.

Nutrition values

Calories: 340 kcal | koolhydraten: 11 g | Eiwitten: 26 g | Vet: 21 g | Suiker: 3 g
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Course; Beef / Main Course

Mustard-Crusted Chicken Breasts

Mustard-Crusted Chicken Breasts

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a shallow dish, combine the breadcrumbs, dried thyme, and pepper.
  • Mix well and set aside.
  • In a small bowl, mix together the mayonnaise and Dijon mustard until smooth.
  • Brush the mustard blend evenly over both sides of each chicken breast.
  • Dredge the mustard-coated chicken breasts in the breadcrumb mixture, ensuring they are evenly coated.
  • Place a small rack in a shallow roasting pan and coat it with non-stick cooking spray.
  • Arrange the coated chicken breasts on the prepared rack.
  • Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and golden brown.
  • Serve hot and enjoy the flavorful and tender chicken.

Notes & Wine Advice

Wine Advice:
Pair this succulent chicken dish with a crisp and fruity white wine such as Sauvignon Blanc. Its acidity and citrus notes will complement the tanginess of the Dijon mustard while refreshing your palate with each bite.

Nutrition values

Calories: 220 kcal | koolhydraten: 9 g | Eiwitten: 28 g | Vet: 7 g | Suiker: 1 g
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Course; Chicken / Main Course

Spicy Chicken Nacho Casserole

Spicy Chicken Nacho Casserole

Couverts6
Deel op Facebook Print Recipe

Ingredients

Optional for serving:

Instructions

  • Preheat your oven to 350°F (175°C).
  • Crush half of the bag of chili cheese corn chips and set aside.
  • In a large mixing bowl, combine the cream of chicken soup, nacho cheese soup, Ro-Tel tomatoes (with their juice), and shredded chicken.
  • Stir until well combined.
  • Add the crushed corn chips to the mixture and stir to incorporate.
  • Transfer the mixture into a 13x9x2-inch baking dish, spreading it evenly.
  • Sprinkle the remaining whole corn chips over the top of the casserole.
  • Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
  • Let the casserole stand for 5 minutes before serving.
  • Optionally, serve with a dollop of sour cream on top.

Notes & Wine Advice

Wine Advice:
Pair this flavorful and spicy casserole with a crisp and refreshing beer like a Mexican lager or a light-bodied white wine such as Pinot Grigio. The acidity and lightness of the wine will balance the richness of the dish, while the beer’s carbonation will cut through the creaminess of the soups.

Nutrition values

Calories: 480 kcal | koolhydraten: 33 g | Eiwitten: 25 g | Vet: 28 g | Suiker: 2 g
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Course; Casserole / Chicken / Main Course / Nacho’s