Dinner

Ingredients:

1 lb chicken tenders (or boneless, skinless chicken breasts sliced into strips)

1/2 cup cream cheese, softened

1/4 cup ranch dressing

1 cup shredded cheddar cheese

6 slices of cooked bacon, crumbled

1 cup panko breadcrumbs (or crushed crackers for extra crunch)

2 tablespoons olive oil or melted butter

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Chopped fresh parsley or chives (for garnish, optional)

Instructions:

1. Prepare the Chicken:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Season the chicken tenders with garlic powder, smoked paprika, salt, and pepper on both sides.

2. Make the Topping:

In a small bowl, mix the softened cream cheese, ranch dressing, shredded cheddar cheese, and crumbled bacon until well combined.

3. Assemble the Tenders:

Spread a thin layer of the cheese mixture on top of each chicken tender.

In another bowl, toss the panko breadcrumbs with olive oil or melted butter until lightly coated. Sprinkle the breadcrumbs over the cheese-covered chicken, pressing gently to adhere.

4. Bake:

Arrange the chicken tenders on the prepared baking sheet.

Bake in the preheated oven for 18-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the topping is golden brown and crispy.

5. Serve:

Garnish with chopped parsley or chives if desired, and serve warm with your favorite dipping sauces or sides like a simple salad, mashed potatoes, or roasted veggies.

Tips:

Air Fryer Option: Cook the tenders in an air fryer at 375°F (190°C) for 12-15 minutes for extra crispiness.

Keto-Friendly Version: Use crushed pork rinds instead of breadcrumbs for a low-carb alternative.

Make-Ahead: Prep the chicken with the topping, cover, and refrigerate for up to 8 hours. Bake when ready to serve.

This ✨ Crack Chicken Tenders recipe is the easiest dinner that delivers big on flavor with minimal effort. It’s comfort food at its best—cheesy, crispy, and downright addictive!

These cheesy garlic chicken wraps are bursting with flavor, combining juicy chicken, gooey cheese, and a hint of garlic in every bite. Perfect for lunch, dinner, or a satisfying snack!

Ingredients

For the Filling:

2 cups cooked, shredded chicken (rotisserie chicken works great!) 🍗

1 cup shredded mozzarella cheese 🧀

1/2 cup shredded cheddar cheese 🧀

2 tbsp cream cheese, softened

2 garlic cloves, minced 🧄

1/2 tsp garlic powder

1/2 tsp smoked paprika 🌶️

1/2 tsp Italian seasoning 🌿

Salt and pepper, to taste 🧂

For the Wraps:

4 large flour tortillas 🌯

2 tbsp butter, melted 🧈

1/2 tsp garlic powder

1 tbsp fresh parsley, chopped (optional) 🌿

Instructions

Step 1: Prepare the Filling

In a large bowl, mix the shredded chicken, mozzarella, cheddar, cream cheese, minced garlic, garlic powder, smoked paprika, Italian seasoning, salt, and pepper until evenly combined.

Step 2: Assemble the Wraps

Lay a tortilla flat and spoon a generous portion of the chicken mixture into the center.

Fold in the sides, then roll tightly to form a burrito-style wrap. Repeat with the remaining tortillas.

Step 3: Cook the Wraps

Preheat a skillet over medium heat.

Brush each wrap with melted butter mixed with garlic powder.

Place the wraps seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and crispy.

Step 4: Serve

Garnish with chopped parsley, if desired.

Serve warm with a side of ranch, garlic aioli, or marinara for dipping.

Pro Tips

Add some spinach or sautéed bell peppers for extra veggies. 🫑

For spicier wraps, include a pinch of red pepper flakes or diced jalapeños. 🌶️

Use whole wheat or low-carb tortillas for a healthier option.

Tender, juicy beef bites cooked in a rich garlic butter sauce with potatoes—comfort food at its finest!

Ingredients:

1 lb beef stew meat

1 lb baby potatoes, halved

1/4 cup butter, melted

3 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tsp thyme

1/2 tsp salt

1/2 tsp black pepper

Instructions:

1️⃣ Add beef and potatoes to a slow cooker.

2️⃣ In a small bowl, mix melted butter, garlic, Worcestershire sauce, thyme, salt, and pepper.

3️⃣ Pour the mixture over the beef and potatoes.

4️⃣ Cook on low for 6–8 hours or on high for 3–4 hours.

5️⃣ Serve warm with fresh parsley garnish.

Prep Time: 10 minutes

Cook Time: 6–8 hours (slow cooker)

Servings: 4

 Ingredients

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

For the Sauce:

2 tbsp unsalted butter

4 cloves garlic, minced

1 cup heavy cream (or half-and-half)

1/2 cup chicken broth

1/2 cup freshly grated Parmesan cheese

1 tsp Italian seasoning

1/4 tsp red pepper flakes (optional)

Salt and pepper, to taste

Garnish:

Fresh parsley, chopped

👩‍🍳 Directions

1️⃣ Season the Shrimp:

In a bowl, toss the shrimp with paprika, salt, and black pepper until evenly coated.

2️⃣ Sear the Shrimp:

Heat olive oil in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.

3️⃣ Prepare the Sauce:

Reduce the heat to medium. Melt butter in the same skillet, then add the minced garlic. Sauté for about 1 minute, stirring frequently, until fragrant.

Pour in chicken broth, stirring to deglaze the pan. Simmer for 2-3 minutes to reduce slightly.

4️⃣ Add Cream and Cheese:

Stir in the heavy cream, followed by the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer for 3-4 minutes, stirring often, until the sauce thickens to your liking.

5️⃣ Combine and Serve:

Return the seared shrimp to the skillet, stirring to coat them in the creamy garlic sauce. Simmer for another 2 minutes until heated through.

6️⃣ Garnish and Enjoy:

Sprinkle with freshly chopped parsley. Serve immediately with pasta, rice, or crusty bread for a complete meal.

💡 Tips

For Extra Flavor: Add a squeeze of fresh lemon juice to the sauce before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to prevent the sauce from separating.

Versatility: Swap the shrimp for chicken or scallops to mix things up.

⏱ Prep Time: 5 minutes

⏱ Cook Time: 10 minutes

⏱ Total Time: 15 minutes

🔥 Calories: ~340 kcal per serving

🍽 Servings: 4

Bring the iconic Philly cheesesteak flavors to the table with this creamy, cheesy Philly Cheesesteak Pasta! 🥩🍝🧀

📝 Ingredients👇

🥩 1 lb ground beef or thinly sliced steak

🍝 12 oz penne pasta

🌶️ 1 green bell pepper, diced

🧅 1 small onion, chopped

🧀 1 cup shredded provolone cheese

🧀 1/2 cup cream cheese

🥛 1 cup beef broth

🧂 Salt and pepper to taste

Directions👇👇

1️⃣ Cook pasta according to package instructions. Drain and set aside.

2️⃣ Sauté beef with onions and peppers until cooked. Season with salt and pepper.

3️⃣ Stir in cream cheese and beef broth, mixing until creamy. Toss with cooked pasta and top with provolone cheese.

4️⃣ Serve warm and enjoy the hearty goodness!

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 4 medium potatoes, thinly sliced
• 1 cup frozen mixed vegetables (carrots, peas, corn, or your choice)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1/2 cup milk
• 1 cup shredded cheddar cheese (or your preferred cheese)
• 1 tbsp butter, melted
• Optional: paprika for sprinkling on top

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the Ground Beef:
   • In a skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Drain excess grease.
   • Add diced onion, garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes until onions are soft.
3. Prepare the Sauce:
   • In a bowl, mix the cream of mushroom soup and milk until smooth.
4. Assemble the Casserole:
   • Layer the bottom of the prepared baking dish with half of the sliced potatoes.
   • Spread half of the cooked ground beef over the potatoes, followed by half of the frozen mixed vegetables.
   • Pour half of the soup mixture over the layer. Repeat the layers with the remaining potatoes, ground beef, vegetables, and soup mixture.
   • Sprinkle shredded cheese evenly over the top.
5. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake for 45 minutes.
   • Remove the foil, brush the top with melted butter, and sprinkle with paprika (if using). Continue baking for another 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden.
6. Serve:
   • Let the casserole cool for 5 minutes before serving. Pair with a simple salad or dinner rolls for a complete meal.