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Cheesy Salmon with Tomato Basil

Salmon is a favorite for recipes that come with very few ingredients. The final one here is something extraordinary for lovers of this fish. A thick cheesy and tomato flavor takes up a notch or two with the dried basil and the creamy taste of the olive oil. It looks simply, yet the flavors tell your guests a very different story. Servings: 2 Preparation Time: 10 minutes Cooking Time: 20 minutes Ingredients 2 x 6 oz. boneless salmon fillets 2 tbsp. Parmesan cheese, grated 1 tbsp. of dried basil 1 tbsp. Extra virgin olive oil 1 large tomato, thinly sliced

Instructions 1. Preheat oven to 375 degrees F. 2. Line a 9x13 baking sheet with aluminum foil. Spray with non-stick cooking spray. 3. Lay salmon fillets on the foil, and top with basil, tomato slices, then drizzle with olive oil and sprinkle with shredded cheese. 4. Bake for about 20 minutes until salmon is opaque. Parmesan cheese should be lightly browned. 5. Serve immediately.

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Grilled Cajun Spicy Lime Shrimp

Summertime will never be the same with a plateful of these Cajun spicy lime shrimp to tuck into. The recipe says it serves a party of eight, but you can scale this up as far as you wish to go. With hardly any prep or cooking time, all the hard work takes place inside the refrigerator and the marinade. Any lover of prawns will be begging you for the recipe that only uses three major ingredients. Servings: 8 Preparation Time: 5 minutes Cooking Time: 5 minutes Ingredients 1 lb. medium shrimp, peeled and deveined 3 tbsp. of Cajun seasoning 1 lime, juiced 1 tbsp. vegetable oil

Instructions 1. Add to a Ziploc bag the Cajun seasoning, vegetable oil, and lime juice. Squish together to mix and then add the shrimp. 2. Remove the excess air once the shrimp sit in the mix and seal the Ziploc. Place in the refrigerator to marinate for 20 minutes. 3. Heat an outdoor grill to medium heat. Lightly oil to avoid sticking. 4. Remove shrimp from the marinade and shake off any excess. Discard the Ziploc bag with the marinade. 5. Cook for 2 minutes per side until shrimp are pink, and the center is no longer transparent. 6. Serve immediately when cooked.

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Ground Beef Bake with Cheesy Tater tots

Here you have a meal in one, and this is sure to be your new family favorite. The beef and soup make a great pair, and the sharp cheddar cheese adds that something extra. However, the thing that makes this a meal in one is the tater tots covering the soup and beef mixture. Kids will love these bite-sized chunks topping the thick and creamy beef mixture underneath. Servings: 8 Preparation Time: 10 minutes Cooking Time: 30 minutes Ingredients 1 lb. lean ground beef 1 x 10.75 oz. can of cream of mushroom soup

2 cups of Cheddar cheese, shredded 1 x 16 oz. pack of frozen tater tots Sea salt and ground black pepper to taste

Instructions 1. Preheat oven to 350 degrees F. 2. Place a large skillet on medium to high heat. Cook the ground beef while stirring for about 7 to 10 minutes until browned and crumbly. Once cooked, drain off the excess grease, oil, and season with salt and pepper. 3. Add the mushroom soup to the ground beef. Mix to combine and then pour a 9x13-inch baking dish. 4. Layer the tater tots across the soup and beef mixture, then sprinkle with shredded cheese. 5. Bake for 30 to 45 minutes until tater tots and cheese are golden brown.

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Bacon Rosemary with Grilled Chicken

When you want to impress on a weekend or a special event, then break out the rosemary and bacon and add it to your chicken breasts. There isn't much more you need to do, and the recipe is so easy to adjust for any number of people. You can even give your kids a treat without wasting time in the kitchen. Servings: 4 Preparation Time: 10 minutes Cooking Time: 16 minutes Ingredients 4 chicken breast halves, boneless and skinless

4 slices bacon 4 fresh rosemary sprigs 4 tsp. garlic powder Sea salt and ground black pepper to taste

Instructions 1. Preheat your outdoor grill to medium to high heat. Lightly oil to avoid sticking. 2. Sprinkle garlic powder across the chicken breasts and season with salt and pepper. 3. Place one sprig of rosemary on each chicken breast. 4. Wrap the slices of bacon around the chicken. Secure bacon using a wooden toothpick. 5. Cook for around 8 minutes on either side until chicken breast juices run clear and they are no longer pink in the center. 6. An instant-read thermometer should read 165 degrees F or above when inserted. 7. Remove toothpicks once cooked and serve.

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Quick Ramen Noodles and Spicy Ground Beef

If you want to mix things up and prepare an Asian inspired dish, why gather a bag full of ingredients. You don't have to tell anyone how easy this dish is to make, or what seasoning you use. You can use any pack of ramen noodles you desire. Spice it up or go for a unique flavor to add to your tomatoes and corn. Mix it all to your ground beef, and you can fool anyone that you were in the kitchen all afternoon. Servings: 4 Preparation Time: 10 minutes Cooking Time: 10 minutes Ingredients 1 lb. lean ground beef 1 x 14.5 oz. can of diced tomatoes 1 x 10 oz. can of whole kernel corn 3 oz. pack of Oriental flavored ramen noodles

Instructions 1. Place a large skillet on medium to high heat. Cook the ground beef while stirring until browned and crumbly. Once cooked, drain off the excess greaseand oil. 2. Add the flavor pack from the ramen noodles, and then add the can of tomatoes and the corn, including juice. 3. Lightly break-up the dried ramen noodles and add the mix in the skillet. 4. Bring to a rolling boil. Reduce heat to low and cover. Simmer while occasionally stirring until noodles are tender, about 10 minutes. 5. Serve immediately once cooked.

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Beef and Tomato Chop Suey

When you are after fast dishes for the family, you can't find anything quick to prepare as macaroni or pasta. Here, you have something that will please every kid in the family, no matter what their age. Servings: 5 Preparation Time: 5 minutes Cooking Time: 25 minutes Ingredients 1 x 16 oz. pack of uncooked elbow macaroni 1 lb. lean ground beef 2 x 10.75 oz. cans of tomato soup 1 x large onion, chopped Sea salt and ground black pepper according to taste

Instructions

1. Cook macaroni to the instructions on the package. 2. Place a large skillet over medium to high heat. Sauté the ground beef and onions until the meat is crumbly and browned through about 5 to 10 minutes. 3. Drain oil and fat, then add the cans of soup to the beef and stir well to combine. 4. Once macaroni is cooked, drain and add back to the pot. 5. Add the soup and ground beef mix pot. 6. Mix well then season with sea salt and ground black pepper to taste.

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Chicken with Artichokes Sun-Dried Tomato

Keeping things simple is the way you can cook these, yet the flavors you can taste in every bite won't belittle these succulent chicken breasts. The secrets are in the other ingredients, diced tomatoes with peppers and onions will have flavors dancing on the tip of your tongue. Mix in the sun-dried pesto, and you have a fan fair of flavors that will please anyone. The artichokes add another twist to what is already a remarkable dish. Servings: 4 Preparation Time: 10 minutes Cooking Time: 25 minutes Ingredients 4 chicken breast halves, boneless and skinless 1 x 14.5 oz. can of diced tomatoes with green peppers and onions 1 x 14 oz. can of artichoke hearts, drain water and quarter 1/4 cup of sun-dried tomato pesto 2 tsp. Extra virgin olive oil

Sea salt and ground black pepper according to taste

Instructions 1. Season with salt and pepper on both sides of the breasts. 2. Place a large skillet on medium to high heat. 3. Add the chicken. Cook to brown both sides. Turn once. 4. Remove the chicken and set aside. 5. Add the tomatoes and cook while stirring for another 1 minute. 6. Add the pesto and the artichokes. Return the chicken and cover. 7. Reduce heat to medium and simmer for between 5 to 10 minutes until you cook the chicken all the way through.

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Speedy Rescue Chicken

If you are in a rush and don't have much time, or you are almost out of ingredients. You have this chicken dish to help you out because it appears as if by magic. Succulent chicken strips cooked in your favorite barbecue sauce and unsalted butter and a hint of savory from the Worcestershire sauce. Add in some garlic powder, and you have a dish that you can serve faster than it takes to cook your rice. Servings: 2 Preparation Time: 5 minutes Cooking Time: 10 minutes Ingredients 1 1/2 lbs. Chicken breasts, boneless, and skinless. Cut into by 1/2 inch strips

2/3 of a cup of barbeque sauce, favorite brand 1 tbsp. Unsalted butter 1 tbsp. of Worcestershire sauce 2/3 tsp. of garlic powder

Instructions 1. Add a saucepan to medium heat. Add the barbeque sauce, melted butter, Worcestershire sauce, and garlic powder. Mix to combine and add chicken strips and coat. 2. Cover the saucepan, simmer for around 3 to 5 minutes until chicken is no longer pink and cooked through. 3. Remove cover then spoon sauce mixture over chicken pieces. 4. Cook for a further 4 minutes until sauce thickens.

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Mediterranean Pork Chops

Here you have another dish full of pork chops, but this time they take you to another part of the world with the Italian style salad dressing to deliver the key flavors. All the family will be trying to guess what makes them so different, and it will be an instant hit because they will never imagine you have soy sauce and spicy ground black pepper mixed in with the dressing. Servings: 4 Preparation Time: 5 minutes Cooking Time: 30 minutes Ingredients 4 pork chops, boneless 2 cups of salad dressing, Italian Style or favorite kind 1/4 cup of soy sauce 1/2 tsp. of freshly ground black pepper

Instructions 1. In a small mixing bowl, add the soy sauce, salad dressing, and the ground black pepper. 2. Place a skillet on medium high heat and add the pork chops. 3. Cover the chops with the dressing mix and cover the skillet. 4. Cook for 25 minutes while turning occasionally. 5. Reduce the heat down low and remove the cover. Carry on cooking until the chops are the desired doneness.

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Garlic Pork Chops with Honey

You won't find many who don't like pork chops. Now, you have a fast dish that will make everyone fall in love with pork chops. The ketchup and honey add a sticky sweet taste, yet the low-sodium soy adds a little hint of saltiness that adds a spark of magic to these quick-cook chops. Servings: 6 Preparation Time: 10 minutes Cooking Time: 15-20 minutes Ingredients 6 x 4 oz. pork chops, around 1-inch thick 2 tbsp. of low-sodium soy sauce 1/2 a cup of ketchup 3 tbsp. of honey

2 garlic cloves crushed

Instructions 1. Preheat the outdoor grill to medium heat and lightly oil. 2. In a small bowl, add the ketchup, soy sauce, honey, and garlic. Whisk to make a glaze. 3. Add the chops to the grill and sear on both sides. 4. Lightly cover each side of the chops with the glaze while cooking. 5. Grill for around 7 to 9 minutes on either side until no longer pink. 6. An instant-read thermometer should read 145 F when inserted in the center.

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Tilapia Fillets with Parmesan Crusts

For an everyday fish dish, tilapia is a great choice. However, cooking them the same way all the time can become a bit dull after a while. Now, you can spice things up and serve the same fish, which is seasoned to perfection. It also comes covered in a crispy paprika and cheese coating. Even kids or, individuals who are not keen on fish won't be able to leave these alone after the first bite. Servings: 4 Preparation Time: 10 minutes Cooking Time: 10 minutes Ingredients Sea salt and ground black pepper to taste 4 medium tilapia fillets 3/4 cup Parmesan cheese, shredded 2 tsp. ground paprika

1 tbsp. of Fresh parsley, roughly chopped Dash of olive oil

Instructions 1. Preheat oven to 400 degrees F. Cover a baking sheet with your aluminum foil. 2. In a small bowl, whisk together the cheese, salt and pepper, paprika, and parsley. 3. Coat the fish fillets with olive oil push into the cheese mixture. 4. Lay the coated fillets onto your prepared baking sheet. 5. Bake for around 10 or 12 minutes or until you can flake the fish with a fork.

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Freezer Burger Patties

When you’re simply in the mood for a juicy burger, try defrosting thesedelicious burger patties! You can prep them in advance and freeze as manyas you like. All you need to do next is cook them and enjoy your burger.Makes: 8 portionsPreparation Time: 30 minutesIngredient List:35 oz. ground beef1 garlic clove 2 tablespoons chopped parsley ½ teaspoons dry oregano ½ cup breadcrumbs a pinch of salt and pepper

Preparation:1. Chop the garlic and then mix it with the ground meat, parsley, oregano,salt and pepper to taste.2. Using your hands, shape about 8 burger patties and then coat them withbreadcrumbs on all sides.3. Wrap each burger patty in kitchen foil and then freeze them.4. When ready to serve, defrost them a few hours earlier (or overnight) andthen fry the patties in vegetable oil, until brown on both sides.

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Freezer Chicken Enchilada

Chicken enchilada makes for a delicious meal. You can serve it either forlunch or dinner. But the most important part is, you can prepare and freezeit for later! Try the recipe, you’ll love it.Makes: 10 portionsPreparation Time: 1 hourIngredient List:10 medium sized tortillas4 boneless chicken breasts 1 cup white rice 1 cup black beans1 white onion 25 oz. grated Cheddar cheese 2 cups enchilada saucea pinch of salt and pepper

Preparation:1. Bring a pot of lightly salted water to a boil and then cook the chickenuntil tender.2. Boil the rice as well, in lightly salted water, until done.3. Meanwhile, chop the onion and grate the cheese.4. Next, mix together the shredded chicken with the onion, 1 cup of gratedcheese, 1 cup of enchilada sauce, the white rice and beans. Add salt andpepper to taste.5. Add about 1-2 tablespoons of the mixture on each tortilla and then rollthem up.6. Place the stuffed tortillas in a heat resistant tray and then pour theremaining cup of enchilada sauce on top.7. Add a last layer, of the remaining grated cheese and then freeze theenchiladas.8. When ready to serve, take the tray out of the freezer and then bake, at350F, for about 30 minutes or until done.

[buzzhealth]

Freezer Chicken Parmesan

Chicken parmesan makes for a delicious lunch! But did you know you canmake it in advance to freeze? Learn to make freezer chicken parmesan todefrost and enjoy in only a few minutes.Makes: 6 peoplePreparation Time: 45 minutesIngredient List:35 oz. leftover chicken roast 20 oz. marinara sauce10 oz. mozzarella cheese5 oz. grated Parmesan cheese 1 cup breadcrumbs 1 tablespoon chopped parsley 1 teaspoon dry oregano 4-5 fresh basil leaves 2 tablespoons extra virgin olive oila pinch of salt and pepper

Preparation:1. Shred the cooked chicken and then mix it with the marinara sauce.2. In a heat resistant casserole, add first a layer of chicken covered inmarinara sauce.3. Grate or shred the mozzarella and Parmesan cheese and add them on topof the chicken.4. In a small bowl, mix the olive oil with the chopped parsley, oregano andbasil. Pour the mixture on top of the cheese.5. Cover everything with a layer of breadcrumbs.6. Wrap the casserole in aluminum foil and freeze.7. When ready to serve, take the chicken parmesan out of the freezer andcook in the oven, at 350F, for about 25 - 30 minutes, or until done.

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Chicken Pot Pie

When you’re in the mood for a delicious chicken pot pie, all you need to dois defrost one!See how easy it is to prepare this recipe in advance and freeze it for yourown convenience.Makes: 10 portions (2 pies)Preparation Time: 2 hoursIngredient List:4 puff pastry sheets4 boneless chicken breasts 3 oz. butter 3 oz. all purpose flour 2 cups chicken broth 3 tablespoons heavy cream6 oz. carrots6 oz. peas1 shallota pinch of salt and pepper

Preparation:1. Bring a pot of lightly salted water to a boil and then cook the chickenuntil tender.2. Meanwhile, prepare the gravy by melting the butter in a saucepan.3. When melted, stir in the flour and then, slowly, stir in the chicken broth.4. Bring the gravy to a simmer and then mix in the heavy cream.5. Add salt and pepper to taste and let the chicken gravy cool down.6. Place 2 puff pastry sheets in 2 different pie forms.7. Chop the shallot and cooked chicken and then peel and chop the carrotsare well.8. In a large bowl, mix together the chicken, peas, carrots, chopped shallotand gravy. Add salt and pepper to taste.9. Fill the 2 pies with the mixture and then cover each pie with theremaining puff pastry sheets. Make sure to seal the margins well.10. Wrap the pies in kitchen foil and freeze them.11. When ready to serve, take them out of the freezer, poke a few holes ontop and bake at 350F for about 45 minutes, or until done.

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Chicken Noodle Soup

Chicken soup takes at least a couple hours to cook. So how about preparingit in advance? Soups are very easy to freeze and make for delicious, healthylunch choices. See how easy it is to make chicken noodle soup to enjoy forweeks to come.Makes: 4 peoplePreparation Time: 1 hourIngredient List:1 small chicken 10 oz. celery root 3 oz. parsley root 2 carrots 2 tablespoons chopped parsleya pinch of salt and pepper 1 pack of noodles (to add to the soup after defrosting)

Preparation:1. Bring about 16 cups of water to a boil and then add the chicken into thepot.2. Peel and dice the carrots, parsley root, celery root and add them to thesoup. Add the parsley as well as salt and pepper to taste. Add more water tocover all ingredients well.3. Cook everything for at least 1 hour, skimming the foam from the surfacefrom time to time.4. When the meat and vegetables are cooked, take them out of the soup andstrain the liquid.5. Divide the chicken broth in freezer containers and the freeze it.6. When ready to serve, take out some chicken broth from the freezer, heatit up and add the noodles.7. Cook until the noodles are done and serve hot.

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Freezer Broccoli Soup

This cheesy broccoli cream soup is so easy to prepare and makes for theperfect freezer meal. Whenever you’re in the mood for a delicious comfortfood, all you need to do is heat some up!Makes: 6 peoplePreparation Time: 45 minutesIngredient List:5 cups chicken broth 1 large white onion 35 oz. broccoli florets10 oz. carrots 4 garlic cloves ¼ cup butter ¼ cup all purpose flour 1 cup sour cream

2 cups grated Cheddar cheesea pinch of salt and pepper

Preparation:1. Chop the onion, carrots and garlic.2. In a large pot, bring the chicken broth to a boil and cook the broccoli,onion, carrots and garlic. Add salt and pepper to taste.3. Meanwhile, prepare a white sauce, by melting the butter in a saucepanand stirring in the flour.4. When the vegetables are almost done, mix in the white sauce into thesoup and then add the sour cream as well.5. Next, take the soup off the flame, add the grated cheese and stir.6. Add salt and pepper to taste and let the soup cool down.7. When cooled, divide the soup into portions and then freeze it.8. When ready to serve, take the soup out of the freezer and reheat it on thestove or in the microwave.