Recipes

Spinach & Provolone-Stuffed Chicken Rolls

Spinach & Provolone-Stuffed Chicken Rolls

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Pound chicken breasts flat and sprinkle with pepper.
  • Place one slice of prosciutto on top of each chicken breast.
  • Spread spinach evenly over prosciutto and sprinkle with Parmesan cheese.
  • Top each chicken breast with a slice of provolone cheese and roll up, starting at the tapered end.
  • Secure each roll with a toothpick.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook the rolls in oil, turning once, until golden on both sides, about 8 minutes.
  • Add chicken broth to the skillet and bring it to a boil.
  • Reduce heat to medium-low, cover, and simmer for 10 minutes, or until the chicken is no longer pink in the center.
  • Transfer the stuffed chicken rolls to a serving plate and keep them warm.
  • Increase heat to high; cook until the liquid in the skillet is thickened.
  • Drizzle the sauce over the stuffed chicken rolls.
  • Serve these delicious spinach and provolone-stuffed chicken rolls.

Nutrition values

Calories: 280 kcal | koolhydraten: 5 g | Eiwitten: 35 g | Vet: 12 g | Suiker: 1 g
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Course; Chicken / Main Course

Savory Onion-Infused Cube Steaks

Savory Onion-Infused Cube Steaks

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

  • 15- ounce can beef broth
  • Optional: 1/2 cup red wine
  • 1.35- ounce package onion soup mix
  • 1 onion thinly sliced
  • 4 beef cube steaks
  • Pepper to taste
  • 10.75- ounce can cream of onion soup

Instructions

  • In a skillet over medium heat, combine beef broth, red wine (if using), and onion soup mix.
  • Mix well.
  • Add thinly sliced onion and beef cube steaks to the skillet.
  • Sprinkle with pepper to taste.
  • Reduce heat to low, cover, and simmer for 30 minutes.
  • Turn the cube steaks over, cover, and simmer for an additional 30 minutes.
  • Remove the cube steaks to a plate.
  • Stir cream of onion soup into the mixture in the skillet.
  • Return the cube steaks to the skillet, ensuring each steak is coated with the savory onion gravy.
  • Cover and simmer over low heat for 15 minutes.
  • Serve the flavorful onion-infused cube steaks.

Nutrition values

Calories: 350 kcal | koolhydraten: 15 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 2 g
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Course; Beef / Main Course

Quick Coq au Vin-Inspired Chicken with Vegetables

Quick Coq au Vin-Inspired Chicken with Vegetables

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine flour, salt, and pepper in a bowl.
  • In a separate bowl, whisk together water and 2 tablespoons of the flour mixture; set aside.
  • Toss the chicken in the remaining flour mixture.
  • Heat one tablespoon of oil in a skillet over medium heat.
  • Cook the chicken until golden on both sides, about 10 minutes.
  • Remove the chicken and keep it warm.
  • Add the remaining oil to the pan.
  • Cook mushrooms, carrots, and rosemary until the vegetables are softened.
  • Add chicken broth, red wine or grape juice, and tomato paste to the skillet; bring to a simmer.
  • Return the chicken to the skillet; cover and simmer until the chicken is cooked through.
  • Transfer the chicken and vegetables to a serving plate.
  • Increase the heat to medium-high.
  • Stir the water mixture into the skillet; cook until the sauce thickens.
  • Top the chicken mixture with the sauce and garnish with chopped parsley.
  • Serve the quick Coq au Vin-inspired chicken with vegetables.

Nutrition values

Calories: 320 kcal | koolhydraten: 18 g | Eiwitten: 25 g | Vet: 15 g | Suiker: 5 g
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Course; Chicken / Main Course

Creamy Pumpkin Soup with Shredded Beef

Creamy Pumpkin Soup with Shredded Beef

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a Dutch oven over medium heat.
  • Brown the beef short ribs in the oil; then drain any excess fat.
  • Stir in water and bring to a boil.
  • Reduce heat and simmer, covered, for one hour.
  • Remove short ribs from the Dutch oven, cut off the meat, and shred it.
  • Set the shredded beef aside.
  • Stir pumpkin, baking potato, carrot, onion, salt, and pepper into the Dutch oven.
  • Simmer, covered, for an additional 45 minutes.
  • Pour half of the soup into a blender and process until smooth.
  • Repeat with the remaining soup.
  • Stir in the reserved shredded beef.
  • Return the soup to the Dutch oven and heat through before serving.

Notes & Wine Advice


Serve the creamy pumpkin soup with shredded beef to enjoy its comforting flavors.

Nutrition values

Calories: 250 kcal | koolhydraten: 20 g | Eiwitten: 15 g | Vet: 12 g | Suiker: 4 g
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Course; Beef / Soup

Grilled Vegetable Fajitas with Marinated Sirloin

Grilled Vegetable Fajitas with Marinated Sirloin

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • grill pan

Ingredients

Optional:

Instructions

  • In a large bowl, combine thinly sliced beef, salsa, olive oil, lime juice, tequila (if using), minced garlic, and sliced vegetables.
  • Stir to coat well.
  • Cover and refrigerate for at least 2 hours.
  • Remove the marinated beef and vegetables from the refrigerator, reserving the marinade.
  • Place the beef and vegetables on a grill pan over medium-high heat.
  • Cook for 8 to 10 minutes, until the beef is no longer pink and the vegetables are tender.
  • Divide the grilled beef and vegetables evenly among the warmed tortillas.
  • Place the reserved marinade in a saucepan over high heat and bring it to a boil.
  • Boil the marinade for 8 minutes, then drizzle it over the fajitas.
  • Top the fajitas with shredded Mexican-blend cheese and roll them up.
  • Serve the delicious grilled vegetable fajitas with marinated sirloin.

Nutrition values

Calories: 450 kcal | koolhydraten: 35 g | Eiwitten: 30 g | Vet: 20 g | Suiker: 5 g
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Course; Beef / Tortilla

Aunt Annie’s Chicken Paprika with Spaetzle

Aunt Annie's Chicken Paprika with Spaetzle op rustieke houten tafel

Aunt Annie’s Chicken Paprika with Spaetzle

Couverts8
Deel op Facebook Print Recipe

Equipment

  • plastic zipping bag
  • Dutch oven

Ingredients

Instructions

  • In a plastic zipping bag, mix flour, salt, and pepper.
  • Add chicken pieces, 2 at a time, and toss to coat.
  • Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
  • Sauté onions and garlic until tender.
  • Remove from the pan and set aside.
  • Add additional oil to about 1/2-inch deep.
  • Add chicken to the hot oil and cook, turning once, until golden on both sides.
  • Drain and remove chicken to a plate.
  • Keep warm.
  • Stir in sliced carrots, Hungarian paprika, water, and chicken bouillon cubes to the Dutch oven.
  • Bring to a boil.
  • Return the cooked chicken to the Dutch oven.
  • Simmer, covered, for one hour over low heat or until chicken juices run clear.
  • Serve the Aunt Annie’s Chicken Paprika over cooked spaetzle or egg noodles.

Nutrition values

Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 35 g | Vet: 18 g | Suiker: 5 g
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Course; Chicken / Main Course

Easy Skillet Bowtie Lasagna

Easy Skillet Bowtie Lasagna

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large skillet over medium heat, brown ground beef with chopped onion and garlic.
  • Drain excess fat.
  • Add diced tomatoes with their juice, water, tomato paste, dried parsley, dried oregano, and salt.
  • Mix well.
  • Stir in the uncooked bowtie pasta, bring the mixture to a boil, then reduce the heat.
  • Cover and simmer for 20 to 25 minutes or until the pasta is tender, stirring once.
  • In a small bowl, combine cottage cheese and grated Parmesan.
  • Drop rounded tablespoonfuls of the cheese mixture onto the pasta.
  • Cover and cook for an additional 5 minutes until the cheeses melt.

Notes & Wine Advice


Serve the skillet bowtie lasagna hot.

Nutrition values

Calories: 450 kcal | koolhydraten: 40 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 8 g
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Course; Beef / Pasta

Chicken and Apple Wild Rice Soup

Chicken and Apple Wild Rice Soup

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat olive oil in a stockpot over medium heat.
  • Sauté carrots, onion, and celery until tender, about 10 minutes.
  • Add chicken broth, shredded chicken, wild rice, dried tarragon, fresh parsley, salt, and pepper.
  • Stir to combine.
  • Reduce heat to medium-low, cover, and simmer for 45 minutes.
  • Add chopped Granny Smith apples and simmer for an additional 40 minutes, or until the apples are tender and the rice is cooked.
  • Adjust seasoning if needed.

Notes & Wine Advice

Serve the comforting chicken and apple wild rice soup hot.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 20 g | Vet: 4 g | Suiker: 8 g
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Course; Chicken / Fruit / Rice / Soup

Beef Chow Fun with Stir-Fried Vegetables

Beef Chow Fun with Stir-Fried Vegetables

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1/2 cup sherry or beef broth
  • 4 teaspoons black bean-garlic sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar packed
  • 2 teaspoons cornstarch
  • 4 teaspoons oil divided
  • 1 teaspoon fresh ginger peeled and minced
  • 12- ounce package frozen stir-fry vegetables
  • 1/2 cup water divided
  • 8- ounce package wide rice noodles cooked
  • 8- ounce sirloin beef steak thinly sliced

Instructions

  • In a bowl, combine sherry or beef broth, black bean-garlic sauce, soy sauce, brown sugar, and cornstarch.
  • Set aside.
  • Heat 2 teaspoons of oil in a skillet over medium heat.
  • Cook minced ginger for 30 seconds.
  • Add frozen stir-fry vegetables and 1/4 cup of water to the skillet.
  • Cover and cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  • Combine the stir-fried vegetables with the cooked noodles in a bowl.
  • Set aside.
  • Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat.
  • Add thinly sliced sirloin beef steak and cook until browned.
  • Stir in the sauce mixture and cook until it thickens.
  • Return the noodle and vegetable mixture to the pan, along with the remaining 1/4 cup of water.
  • Cook and stir until evenly coated and warmed through.

Notes & Wine Advice

Serve the delicious beef chow fun with stir-fried vegetables immediately.

Nutrition values

Calories: 380 kcal | koolhydraten: 45 g | Eiwitten: 20 g | Vet: 12 g | Suiker: 5 g
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Course; Beef

Dijon-Infused Beef and Vegetable Stew

Dijon-Infused Beef and Vegetable Stew

Couverts6
Deel op Facebook Print Recipe

Equipment

  • large plastic zipping bag
  • stockpot

Ingredients

Instructions

  • In a large plastic zipping bag, combine stew beef cubes and flour.
  • Toss to coat the beef evenly.
  • Heat oil in a stockpot over medium-high heat.
  • Brown the coated beef in the hot oil, sprinkling with salt and pepper.
  • Add diced tomatoes with their juice and all remaining ingredients except Dijon mustard.
  • Bring the mixture to a boil, then reduce the heat.
  • Cover and simmer for one hour or until the beef is tender.
  • Stir in Dijon mustard, ensuring it is well incorporated.

Notes & Wine Advice


Serve the flavorful Dijon-infused beef and vegetable stew hot.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 25 g | Vet: 14 g | Suiker: 5 g
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Course; Beef / Stew