Lemon and Arugula Chicken Pasta Zesty Lemon Chicken Pasta with Peppery Arugula and Garlic Ingredients: 12 oz pasta (penne or linguine) 2 boneless, skinless chicken breasts 3 tablespoons olive oil, divided 3 cloves garlic, minced Zest and juice of 1 large lemon 2 cups fresh arugula 1/4 cup grated Parmesan cheese Salt and black pepper to taste 1/4 teaspoon red pepper flakes (optional) Fresh basil or parsley for garnish Directions: Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through. Remove from skillet, let rest, then slice thinly. In the same skillet, add remaining 2 tablespoons olive oil and sauté garlic for about 1 minute until fragrant. Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine. Toss cooked pasta into the skillet with the lemon garlic sauce, adding reserved pasta water as needed to loosen the sauce. Add sliced chicken and fresh arugula, tossing gently until the arugula wilts slightly. Remove from heat, stir in Parmesan cheese, and adjust seasoning with salt and pepper. Garnish with fresh basil or parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 450 kcal per serving | Servings: 4 servings #chickenpasta #lemonpasta #arugula #italianfood #quickdinner #easyrecipes #weeknightmeals #healthyrecipes #freshingredients #garliclover #pastalovers #comfortfood #familydinner #foodie #homecooking #onepanmeal #simpleingredients #deliciousdinner #flavorfulmeals #freshherbs Brighten up dinner with this Zesty Lemon and Arugula Chicken Pasta! Tender chicken, peppery arugula, and fresh lemon create a vibrant, satisfying meal everyone will love!

Hey there, food lovers! Get ready to impress your family with this super simple and delicious Easy Taco Pie. Perfect for busy weeknights, this savory dish combines all the flavors of tacos with the comfort of a pie. Serves: 6 Serving Size: 1 slice Ingredients: - 1 lb (453.59 g) ground beef - 3 tbsp taco seasoning - 6 large eggs - 1/2 cup (119 g) heavy cream - 2 cloves garlic, minced - 1/2 tsp (0.5 tsp) salt - 1/4 tsp (0.25 tsp) pepper - 1 cup (113 g) shredded Cheddar cheese Directions: 1. Preheat your oven to 350°F (175°C) and grease a 9-inch glass or ceramic pie pan to ensure easy serving. 2. In a large skillet over medium heat, brown the ground beef for about 7 minutes until no longer pink, breaking up clumps with the back of a wooden spoon. 3. Stir in the taco seasoning until well mixed, then transfer the beef mixture to your prepared pie pan. 4. In a separate bowl, whisk together the eggs, heavy cream, minced garlic, salt, and pepper until fully combined. 5. Pour this delicious egg mixture over the seasoned beef in the pie pan. Don't forget to get every drop in there! 6. Top it all off with a generous sprinkle of shredded Cheddar cheese. 7. Pop it in the oven and bake for 30 minutes, or until the center is set and the cheese is beautifully browned. 8. Once it’s done, let it rest for about 5 minutes before slicing into this pie of goodness and serving up the smiles! Nutrition Facts (per serving): Calories: 365 Protein: 25g Total Fat: 26g Carbohydrates: 3g Fiber: 0g Enjoy this taco pie with your favorite sides like a fresh salad or some salsa on the side! You won’t regret adding this to your meal rotation. #EasyTacoPie #DeliciousDinner #QuickRecipes #ComfortFood #TacoTuesday

Spicy Cajun Chicken Pasta Bold and Creamy Spicy Cajun Chicken Pasta with Peppers and Parmesan Ingredients: 12 oz fettuccine or penne pasta 2 boneless, skinless chicken breasts, sliced into strips 2 tablespoons Cajun seasoning 2 tablespoons olive oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small onion, thinly sliced 3 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 cup chicken broth Salt and black pepper to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions until al dente. Drain and set aside. Toss chicken strips with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes until browned and cooked through. Remove chicken and set aside. In the same skillet, sauté onion and bell peppers for 4-5 minutes until tender. Add garlic and cook for another minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and let cook for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Return chicken to the skillet and toss with the sauce. Add cooked pasta and toss everything together until well coated and heated through. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 600 kcal per serving | Servings: 4 servings #cajunchicken #spicypasta #creamycajun #chickenpasta #southerncooking #boldflavors #weeknightdinner #easyrecipes #comfortfood #parmesancheese #spicyrecipes #homecooking #familymeals #pepperlover #foodie #pastalovers #flavorfulmeals #quickmeals #heartyfood #deliciousdinner Bring the heat to your dinner table with this creamy, spicy Cajun Chicken Pasta! Packed with bold flavors, tender chicken, and colorful peppers — perfect for spice lovers!

Creamy Dijon Pork Tenderloin Medallions: A delightful, flavorful dish that combines tender pork with a rich, creamy sauce for a delicious dinner! Ingredients: - 1 pork tenderloin (about 1 lb) - 2 tablespoons olive oil (divided) - 1/2 teaspoon dried oregano - 2 tablespoons Dijon mustard (divided) - 1/4 teaspoon pepper (or to taste) - 3/4 cup heavy cream (35%) - 3/4 cup chicken broth - 1 teaspoon hot horseradish (optional) - 1 teaspoon dried tarragon - 1/4 teaspoon garlic powder - 1 tablespoon butter Directions: 1. Begin by cutting the pork tenderloin into 8 rounds, aiming for pieces that are about 1 inch thick. Then, using a meat mallet, gently pound each piece until they’re about 1/4 inch thick. 2. In a large bowl, combine the pork, 1 tablespoon of olive oil, dried oregano, 1 tablespoon of Dijon mustard, and pepper to taste. Toss everything together until the pork is well coated, and let it marinate for about 15 minutes. 3. While that’s marinating, heat the remaining 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Once hot, add the pork medallions and cook for about 2 minutes on each side, or until they reach an internal temperature of 145°F. If your skillet isn’t big enough, you might need to do this in batches. Once cooked, remove the pork from the skillet and set it aside on a plate, covering it to keep it warm. 4. In the same skillet, combine the heavy cream, chicken broth, the second tablespoon of Dijon mustard, horseradish (if you’re using it), tarragon, and garlic powder. Bring this mixture to a boil, then reduce the heat and let it simmer until the sauce thickens, about 10-12 minutes. 5. Once the sauce has thickened to your liking, remove it from heat and whisk in the butter until it’s fully melted and combined. Finally, return the pork medallions to the skillet, allowing them to soak in that luscious sauce for a moment before serving. Nutrition Facts (per serving, serves 4): - Calories: 400 - Total Fat: 27g - Saturated Fat: 15g - Cholesterol: 100mg - Sodium: 490mg - Total Carbohydrates: 3g - Protein: 35g Enjoy this delicious Creamy Dijon Pork Tenderloin Medallions with a side of your favorite vegetables or over a bed of rice for a complete meal. #DeliciousDinner #PorkTenderloin #CreamyDijon #HomeCooking #ComfortFood

Moo Shu Chicken Savory Moo Shu Chicken Stir-Fry with Hoisin Sauce and Crisp Vegetables Ingredients: 1 lb (450g) boneless, skinless chicken breast, thinly sliced 2 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon ginger, minced 1 cup shredded cabbage 1/2 cup shredded carrots 1/2 cup sliced shiitake mushrooms (or button mushrooms) 3 green onions, sliced 3 large eggs, lightly beaten 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 8-10 small Mandarin pancakes or flour tortillas, warmed for serving Directions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside. Add the remaining tablespoon of oil to the skillet. Add garlic and ginger and sauté for 30 seconds until fragrant. Stir in cabbage, carrots, and mushrooms; cook until vegetables are tender, about 3-4 minutes. Push the vegetables to the side of the skillet and pour in the beaten eggs. Scramble the eggs until just set, then mix with the vegetables. Return the cooked chicken to the skillet. Add hoisin sauce, soy sauce, rice vinegar, and sesame oil. Toss everything together to coat evenly. Add sliced green onions and cook for another minute until heated through. Serve the Moo Shu Chicken with warmed Mandarin pancakes or flour tortillas. Spoon the filling onto pancakes, roll, and enjoy. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 380 kcal | Servings: 4 servings #mooshuchicken #chinesestirfry #homemadeasianfood #quickdinner #chickenrecipes #hoisinsauce #weeknightmeals #stirfryrecipe #familyfavorites #comfortfood #easyrecipes #healthymeals #asianflavors #mealprep #deliciousdinner #chickenstirfry #vegetables #foodie #fastrecipes #homecooking Enjoy the bold flavors of this savory Moo Shu Chicken stir-fry — tender chicken, crisp veggies, and hoisin sauce wrapped in warm Mandarin pancakes. Perfect for an easy weeknight dinner!