#yummysauce

[nursingproblems]

A hearty and comforting dish made easy in a pressure cooker with diced ham cooked in a cheesy sauce with tasty vegetables.

Ingredients: 1 lb diced ham. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced tomatoes. 1 cup chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Place diced ham, shredded cheddar cheese, diced onion, diced bell pepper, diced tomatoes, chicken broth, garlic powder, dried thyme, salt, and pepper in the pressure cooker. Stir to combine. Close the pressure cooker lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure. Carefully open the lid and stir the cheesy ham mixture. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

lasani kabob resturant

[dungeonsdonuts]

grimes teacher librarian

[sentrysticks]

A flavorful, quick, and simple dinner option is this stir-fried chicken and broccoli. A flavorful sauce, crisp veggies, and tender chicken combine to make a filling dinner in a matter of minutes.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1/2 cup sliced carrots. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes optional. Cooked rice, for serving.

Instructions: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and sesame oil. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add sliced chicken and stir-fry until cooked through, about 4-5 minutes. Remove from the skillet and set aside. In the same skillet, add minced garlic, broccoli florets, sliced red bell pepper, and sliced carrots. Stir-fry for 3-4 minutes or until vegetables are tender-crisp. Return cooked chicken to the skillet and pour the sauce over the ingredients. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through. If desired, sprinkle with red pepper flakes for a little heat. Serve hot over cooked rice. Enjoy your delicious Chicken and Broccoli Stir-Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tulsa Moda

[educacion-mexicana]

Marinated tofu and mixed vegetables cooked in a tasty teriyaki sauce make this vegan dish taste great and fill you up.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 cups mixed vegetables such as bell peppers, broccoli, and carrots, chopped. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. Cooked rice or noodles, for serving. Sesame seeds and green onions, for garnish.

Instructions: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger to make the marinade. Add cubed tofu to the marinade and let it marinate for at least 30 minutes, or up to overnight in the refrigerator. Preheat oven to 400F 200C. Place marinated tofu on a baking sheet lined with parchment paper, reserving the marinade. Bake tofu for 25-30 minutes, flipping halfway through, until golden and crispy. In a skillet, heat some oil over medium heat. Add chopped vegetables and stir-fry until tender-crisp, about 5-7 minutes. In a small bowl, mix cornstarch and water to make a slurry. In the skillet with vegetables, pour in the reserved marinade and bring to a simmer. Add the cornstarch slurry to the skillet and stir until the sauce thickens. Add baked tofu to the skillet and toss to coat everything in the sauce. Serve over cooked rice or noodles, garnished with sesame seeds and green onions.

Prep Time: 40 minutes

Cook Time: 30 minutes

Meon Valley Airgun Club

[sim-plystefichop]

In zucchini lasagna, thinly sliced zucchini are used instead of lasagna noodles to make the traditional Italian dish lighter. This meal is filling and healthy because it has tasty turkey, tomato sauce, and cheeses.

Ingredients: 2 large zucchinis, thinly sliced lengthwise. 1 lb ground turkey. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz tomato sauce. 1 can 14.5 oz diced tomatoes, drained. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 2 cups ricotta cheese. 1 egg. 1/4 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. With the heat on medium, cook the onion, garlic, and ground turkey in a skillet until the onion is soft and the turkey is browned. Get rid of extra fat. Basil, oregano, salt, and pepper should all be added now. Let it cook for 10 minutes. Beat the egg and Parmesan cheese together in a bowl. Put zucchini slices, turkey mixture, ricotta mixture, and mozzarella cheese in a 9x13-inch baking dish that has been greased. Repeat the layers, and then put mozzarella cheese on top to finish. Put foil over it and bake for 45 minutes. After that, take the lid off and bake for 15 more minutes, or until the cheese is bubbly and golden brown. Give it 10 minutes to cool down before you serve it.

Prep Time: 30 minutes

Cook Time: 60 minutes

Ang Concept

[thekingrenly]

This dish, orecchiette pasta with creamy tomato sauce, tender chicken, and sweet corn, is perfect for any night of the week. The rich and flavorful tomato sauce is creamy, and the corn gives it a little sweetness. This recipe is great for busy weeknights because it is quick and easy to make.

Ingredients: 8 oz orecchiette pasta. 2 chicken breasts, diced. 2 tablespoons olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 cup corn kernels fresh or frozen. 1 can 14 oz diced tomatoes. 1/2 cup heavy cream. 1/2 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook orecchiette pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the chicken dices and cook until they are browned and fully cooked. Take the chicken out of the pan and set it aside. Put minced garlic and diced onion in the same pan. Cook the onion until it turns clear. Put corn kernels and tomato dice into the pan. Let the flavors mix for 5 minutes while you cook. Add the heavy cream and dried oregano and mix them in. Bring to a low boil. Put the cooked chicken back in the pan and mix it all together. Add pepper and salt to taste. Toss the cooked orecchiette pasta in the pan with the sauce until it is covered evenly. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Volare Santo Stefano Rende

[juvilation]

This Slow Cooker Mushroom Smothered Chicken is a comforting and flavorful dish that's perfect for busy weeknights or lazy weekends. The creamy mushroom sauce adds richness and depth of flavor to the tender chicken breasts, making it a favorite among both kids and adults.

Ingredients: 4 boneless, skinless chicken breasts. 1 can cream of mushroom soup. 1 cup sliced mushrooms. 1/2 cup chicken broth. 1/2 cup sour cream. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Add salt, pepper, and dried thyme to chicken breasts. Cream of mushroom soup, sliced mushrooms, chicken broth, sour cream, chopped onion, and minced garlic should all be put in a slow cooker. On top of the mushrooms in the slow cooker, put chicken breasts that have been seasoned. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put the mushroom sauce all over the chicken and serve. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

northwest high school film festival

[framichielin]

These Spicy Quinoa-Lentil Wraps are a delicious and nutritious vegan meal. Packed with protein and flavor, they are perfect for a quick and satisfying lunch or dinner. The addition of a creamy tahini sauce enhances the overall taste, making this recipe a go-to for plant-based goodness.

Ingredients: 1 cup quinoa, rinsed and cooked. 1/2 cup lentils, cooked. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1 jalapeo, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. 4 whole wheat or spinach tortillas. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a large bowl, combine cooked quinoa, lentils, black beans, cherry tomatoes, red onion, jalapeo, and cilantro. Drizzle olive oil over the mixture and toss until well combined. Season with salt and pepper to taste. Warm the tortillas in a dry skillet or microwave according to package instructions. Spoon the quinoa-lentil mixture onto each tortilla, spreading it evenly. Fold the sides of the tortillas and then roll them up tightly to form wraps. For the tahini sauce, combine 1/2 cup tahini with 2 tablespoons water, 1 tablespoon lemon juice, and a pinch of salt in a small bowl. Stir until smooth. Serve the wraps with a drizzle of tahini sauce on top or on the side. Enjoy your Spicy Quinoa-Lentil Wraps with Tahini Sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

TAXI SYROS