With less than 5 ingredients, you can make this delicious salmon meal. All you will need are two, six-ounce boneless salmon fillets, 1 tablespoon of dried basil, 1 thinly sliced tomato, 1 tablespoon of olive oil and 2 tablespoons of grated Parmesan cheese. First, preheat the oven to 375 degrees. Then line a baking sheet with a piece of tin foil and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle the Parmesan cheese on top.
Bake in the preheated oven for about 20 minutes or until the salmon is nice and cooked in the center and the parmesan cheese is lightly browned on top. Take out of the oven and bon appetit!
These mushroom pork chops are super easy to make. All you will need are four pork chops, salt and pepper, garlic salt, one chopped onion and a can of cream of mushroom soup. Start by seasoning the pork chops with the salt, pepper and garlic to taste. In a large skillet over medium-high heat, brown the pork chops.
Once they are brown, add the onion and mushrooms and saute them for one minute. Then pour the cream of mushroom soup over the chops, cover the skillet and reduce temperature to medium-low. Simmer for 20 to 30 minutes or until chops are cooked through. Cool down and enjoy!
This amazing chicken and dumplings recipe requires 2 1/4 cups of biscuit baking mix, 2/3 cup of milk, 2 (14 ounce) cans chicken broth, and two (10 ounce) cans of chunk chicken, drained. In a medium bowl stir the biscuit mix and mix until it pulls together and then put the bowl aside. Pour the two cans of chicken broth into a saucepan with the chicken and bring to a boil. When the broth is at a steady boil, take a handful of biscuit dough and flatten in your hand. Tear off 1 to 2-inch pieces of the dough and drop them into the broth. Tear off pieces until all of the dough is in the pot and fully immersed.
Cover the pot and simmer over medium heat for 10 minutes, stirring occasionally. After 10 minutes, turn off the heat, wait for the dumplings to cool down a bit and go to town!
If it has the word "butter" in the title, you know it is going to be good. This chicken in butter recipe requires two chicken breast fillets, salt and pepper, flour and 3.5 ounces of unsalted butter, chilled.
Heat the oven to 320º and rub salt and pepper into both sides of the chicken breast and then dust lightly in the flour until the chicken is coated all over. Melt ⅔ of the butter in a cast iron or heat-proof skillet over medium-high heat. When the butter begins to bubble, add the chicken breast. Cook the chicken for about 2-3 minutes or until it begins to brown on that side. Let it sit for another minute and you should see that the butter should also brown and when it's becomes a caramelized and hazelnut color, turn the chicken. Then add the rest of the cold butter and cover with a heat-proof lid or aluminum foil and place the pan in the oven for 15 minutes.
When the 15 minutes is up, remove from the oven and let it cool for 10 more minutes under some aluminum foil to help keep it warm. Taste the butter sauce for seasoning and then serve immediately.
Everyone loves a nice, hot bowl of chili and this chili is so easy to make. All you’ll need is 1 pound of ground beef or turkey, one small white onion, diced, three (15 oz.) cans diced tomatoes with green chiles. 2 Tbsp. chili powder and two (15 oz.) cans of beans, drained. Feel free to use black beans, kidney beans or whatever bean you prefer.
In a large pot, cook the ground beef or turkey meat over medium-high heat until browned. Use a slotted spoon to transfer the cooked beef or turkey to a separate plate and then set aside. Keep 1 tablespoon of grease in the pot and you can get rid of the rest. Add the diced onion to the pot and saute for four to five minutes, or until soft.
Add the remaining ingredients and then add the cooked beef or turkey to the pot, and stir everything together. Bring to a boil and then reduce heat to medium-low, cover and simmer for 10 minutes. Once the 10 minutes is up, serve immediately. Feel free to add any additional toppings like shredded cheese, chopped green onions, sour cream and cilantro.
6. 5-Ingredient Cranberry And Brie Cinnamon Sugar Puff Pastry Rolls
This dessert has only 5 ingredients and while the directions are lengthy, they do not take long to make. As far as ingredients, you’ll need one sheet of frozen puff pastry thawed, 4 tablespoons butter melted and divided, 8 ounces of soft brie cheese softened to room temperature, 1 cup dried cranberries and 1/4 cup cinnamon sugar.
First you’ll preheat the oven to 350 degrees. Then line a baking sheet with parchment paper and unroll the sheet of puff pastry on a lightly floured work surface. Brush the pastry with 1 tablespoon of melted butter and then sprinkle with a dusting of cinnamon sugar. You can go as heavy or at light as you would like and feel free to use up to 2 tablespoons. Spread the softened brie over the pastry and if the brie is not spreading, just dice it into small pieces and place it evenly over the dough. Sprinkle the dried cranberries over the brie.
Then, starting at one of the long ends, roll the pastry up as tightly as possible. Brush the roll with the remaining melted butter and then sprinkle the roll with cinnamon sugar to coat. Cut the roll into 1/2 inch pieces. Place the swirls on the prepared baking sheet and then bake for 12-15 minutes or until the cheese is bubbly and the pastry golden.
Take the pan out of the oven and then allow the pastry to sit on the pan about two minutes and then transfer to a serving plate. Enjoy this sweet treat!
This recipe requires 1 1/2 to 2 pounds scrod fillets or any other firm-fleshed and non-oily white fish. You’ll need salt and pepper and 3 tablespoons of unsalted butter, herb butter, or extra-virgin olive oil. The last few ingredients are 3 tablespoons dry sherry and 1 tablespoon finely chopped parsley.
Heat the oven to 400° and pull any bones out of the fish and then sprinkle the fillets with salt and pepper. You’ll need a square casserole dish just big enough to hold the fillets. Rub the bottom of the casserole dish with a tablespoon of butter or olive oil and then arrange the fillets in an even layer on top. Dot the tops of the fillets with a little butter or sprinkle them with olive oil. Then sprinkle the tops with the sherry and parsley.
You’ll bake for about 12 minutes and you can check for doneness by cutting into a fillet at the thickest part to see if it's opaque inside and if it pulls apart. Place the fillets on a plate and then spoon the melted butter and juices that are in the bottom of the pan over the fillets and serve immediately.
This recipe is for all you vegetarians out there. You’ll need one 1 1/2-pound head of cauliflower, 1 1/2 cups water, 1 cup whole milk, 2 tablespoons vegetable oil plus more for brushing and salt and freshly ground pepper.
First heat the oven to 350°. Using a sharp and heavy knife, cut two 1-inch-thick slices of cauliflower starting at top center of cauliflower head and cutting through stem end and then set cauliflower steaks aside. Cut 3 cups of the florets from remaining cauliflower and combine the florets, water, and milk in medium saucepan and then sprinkle with salt and pepper. Bring to a boil and cook for about 10 minutes until the cauliflower florets are very tender and then strain.
Reserve 1 cup of the cooking liquid. Transfer florets into a blender and add half of the reserved cooking liquid and puree until it’s smooth. You can add more of the liquid if desired, and puree again, then return puree to same saucepan. Then heat 2 tablespoons of vegetable oil in heavy large ovenproof skillet over medium-high heat.
Brush the cauliflower steaks with additional oil and sprinkle with salt and pepper. Add the cauliflower steaks to skillet and cook for about two minutes per side or until golden brown. Transfer the skillet to the oven and bake the cauliflower steaks about 10 minutes or until tender. You can rewarm the cauliflower puree over medium heat and then divide the puree up between two plates and top each plate with a cauliflower steak.
You can make this delicious meat sauce with 1 tablespoon of olive oil, 1 pound of ground beef, a pinch of salt, a garlic clove peeled and smashed and a 28 ounce can of peeled tomatoes.
Just heat a deep, heavy saucepan over a medium-high flame. When the pan gets hot, add the olive oil and then add the meat and the salt. Brown the meat and break it up with a wooden spoon. Once the meat is browned, lower the heat to medium-low and add garlic. Cook for a minute or two and stir frequently until the garlic starts to brown.
Add the tomatoes and their juice and crush them gently with a potato masher or the back of the spoon. When the sauce begins to boil, turn the heat down to low to simmer and then cover the pan. Simmer while stirring occasionally for about two hours until the meat is very tender, the tomatoes have broken down, and the sauce has thickened. Let it cool and serve with pasta or couscous. Mmmmm Mmmmm delicious!
All you’ll need is 1 tablespoon olive oil, 1 (30-oz.) package frozen seasoned shredded potato rounds, 1 (28-oz.) can diced tomatoes, drained, 1 (1-oz.) package fresh basil, torn and 2 cups (8 oz.) shredded pizza cheese blend.
Preheat your oven to 450° and brush a 15 1/2- x 10 1/2-inch jelly-roll pan with oil and arrange the potatoes in a single layer in the pan. Bake for 10 minutes and then flatten the potatoes using the back of a wooden spoon until the potato rounds touch and cover the entire pan. Bake for 20 more minutes or until crisp and top with the remaining ingredients. Then bake again for five to 10 more minutes or until cheese melts. Carbs for everyone!
Yum yum yum! This Turkey Scaloppine recipe requires 1/2 cup all-purpose flour, 1 1/4 teaspoons Cajun seasoning, divided, 1 1/2 pounds turkey cutlets, 2 tablespoons olive oil and 1 cup dry white wine.
Combine the flour and 1 tsp. of the Cajun seasoning in a shallow dish. Then dredge the turkey cutlets in the flour mixture and shake off any excess. Cook the turkey in hot oil in a large skillet over medium-high heat for 1 to 2 minutes on each side or until done.
Transfer the turkey to a serving platter and keep warm. Then add the wine and the remaining 1/4 tsp. cajun seasoning to the skillet and cook one to two minutes or until the liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle the sauce over the turkey and then gobble gobble.
All you’ll need is 1/2 cup of orange marmalade, 2 tablespoons of stone-ground mustard, one (3- to 3 1/2-lb.) corned beef brisket, fully cooked and cooked cabbage.
Stir together the 1/2 cup of orange marmalade and the 2 tbsp. of stone-ground mustard. Then brush one (3- to 3 1/2-lb.) corned beef brisket, fully cooked with half of marmalade mixture and place in a lightly greased, jelly-roll pan. Bake the brisket at 425° for 30 to 35 minutes or until golden brown, basting with the remaining half of marmalade mixture every 10 minutes.
Serve the corned beef with cooked cabbage if you want to get fancy.
Bacon makes everything better, and this recipe will prove it.
This bacon-wrapped pork tenderloin requires one (1-lb.) pork tenderloin, 1 teaspoon of steak seasoning and three bacon slices, cut in half crosswise.
Preheat the oven to 425° and remove any silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle the steak seasoning over the pork and then wrap it with bacon slices and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan and bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase the oven temperature to broil and broil for three to 5 minutes or until bacon is crisp. Remove from the oven and cover the pork with foil and let it stand 10 minutes or until thermometer registers 160°.
And for this last recipe, you’ll need one package of chicken pieces including breasts, thighs and legs. You will also need 1 cup of sun-dried tomato vinaigrette, 1/2 teaspoon coarsely ground pepper, chopped sun-dried tomatoes and sliced fresh basil.
Arrange the chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper. Bake the chicken uncovered at 400° for one hour or until done and baste it every 15 minutes. Sprinkle the baked chicken with desired toppings and enjoy.
For the vinaigrette, try Good Seasons Sun Dried Tomato Vinaigrette. You can also make this recipe by using just chicken breasts and substitute six skinned and boned chicken breasts instead of the chicken pieces. Prepare the recipe as directed before and just decrease the baking time to 30 minutes.
You'll be surprised as to how easy it is to make all of these meals!