Easy Dinners – GreenOliveCooking

Ultimate Turkey Chili

greenolivecooking_6ebtlh — Fri, 24 Mar 2023 15:56:22 +0000

GreenOliveCooking

Ultimate Turkey Chili

Ultimate Turkey Chili

Looking for a quick and easy recipe that’s perfect for a busy weeknight? Look no further than this ultimate turkey chili recipe! In under 30 minutes, you’ll have a delicious and healthy meal that’s packed with protein and full of flavor. With a savory blend of ground turkey, veggies, and spices, this chili is sure to satisfy your taste buds and leave you feeling satisfied. Plus, it’s perfect for meal prep, so you can enjoy it all week long. So why wait? Let’s get cooking!

Recipe Title: Easy Turkey Chili Under 30 Minutes

4 – 6 Servings

1 Tablespoon Olive Oil

1 Onion, Diced

1 Red Bell Pepper, Diced

2 Cloves Garlic, Minced

1 Pound Ground Turkey

1 Can (14.5 Ounces) Diced Tomatoes

¼ Cup Tomato Paste

1 Tablespoon Oregano

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1/2 Teaspoon Smoked Paprika

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Can (15 Ounces) Beans, Drained And Rinsed (Kidney, Pinto, or Black Bean)

Garnish

Sour Cream

Fresh Cilantro, Chopped

Green Onions, sliced

Heat the Olive Oil in a large pot over medium-high heat. Add the Onion, Bell Peppers, Garlic, and salt and sauté for a few minutes until the Onions are translucent.
Add Ground Turkey and cook until browned, stirring occasionally, for about 5-7 minutes.
Add the Tomato Paste, Oregano, Chili Powder, Cumin, Paprika, Salt, and Pepper and cook for 1 minute to evenly incorporate all the ingredients.
Add the Diced Tomatoes, Kidney Beans, and just enough water so that the chili is not too dry. Add as you need. Let the Chili simmer and cook for 15-20 minutes stirring occasionally.
Before serving, check for seasoning and the preferred thickness of Chili.
Serve the Chili hot, topped with fresh Cilantro, Sour Cream, and Green Onions.

The post Ultimate Turkey Chili first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Italian Stuffed Peppers

greenolivecooking_6ebtlh — Thu, 23 Feb 2023 18:33:04 +0000

GreenOliveCooking

Italian Stuffed Peppers

Italian Stuffed Peppers

Easy Italian Stuffed Peppers is a delicious & cheesy dish that is sure to become a staple in your family’s dinner rotation. The Easy Cheesy Italian Stuffed Peppers recipe is packed with flavor and is simple to create. So, let’s get started!

Cheesy Italian Stuffed Peppers

Serves 4 – 6

4 bell peppers (red, yellow, or green), sliced horizontally and free from seeds

1 onion, diced

4 cloves garlic, minced

3 Carrots, diced

3 Celery Stalks, diced

1 lb. ground meat of choice, beef, chicken, or turkey

1 can (14.5 oz) diced tomatoes

1 cup rice, cooked

1 cup Ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 Tablespoon Italian seasoning, dried

Salt and pepper to taste

Preheat the oven to 400 degrees

In a large pan over medium-high heat, add the diced onion and minced garlic to the pan and cook until the onion is soft and translucent about 3 – 5 minutes.
Add celery and carrots and continue to cook until vegetables are soft.
Add the ground beef or turkey and cook until browned.
Add 1 can of diced tomatoes for about 5 minutes.
Stir in the cooked rice, Ricotta cheese, ½ cup mozzarella cheese, Italian seasoning, and salt and pepper to taste.

Prepare the Peppers

Cut the bell peppers in half and remove the seeds and membranes. Place in a baking dish.
Once the filling is ready, spoon the filling into each of the Bell Pepper cavities.
Sprinkle shredded Mozzarella on top of each Bell Pepper.
Cover the Stuffed Bell Peppers with oil-sprayed aluminum foil.
Place the Stuffed Bell Peppers in the oven and bake for 20 – 30 minutes or longer if the filling is cold or from the freezer.
Remove the foil for the last 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with Fresh Parsley and serve the stuffed peppers.

The post Italian Stuffed Peppers first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Chicken Piccata

greenolivecooking_6ebtlh — Fri, 17 Feb 2023 16:48:45 +0000

GreenOliveCooking

Chicken Piccata

Chicken Piccata

Chicken Piccata is a classic Mediterranean dish that is an easy delicious restaurant-quality dish you can make at home that will impress your family and friends.

Chicken Piccata

4 servings

2 Chicken Breasts, skinless, boneless, or Chicken Tenders

½ Cup Flour

Olive Oil

Salt And Pepper

4 Garlic Cloves, minced

4 Tablespoon. Butter, cut into pieces

⅓ Cup White Wine, dry

2 Tablespoon Fresh Lemon Juice

1 Tablespoon Capers, drained

Garnish

Parsley, finely chopped

Lemon Wedges

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt and pepper.
Place a sauté pan over medium-high heat with a few tablespoons of olive oil.
While the oil is heating, place flour on a plate and add a few pinches of salt and pepper and lightly mix to incorporate.
Place each chicken cutlet in the flour and toss to coat both sides. Shake off any excess flour and transfer to the hot sauté pan. Continue to do this until all four pieces of chicken are in the pan.
Continue to cook the chicken cutlets, without moving them, until golden browned underneath. Turn over and cook on the other side just until the chicken is golden brown. Transfer to a paper-lined plate and set aside.
In the sauté pan, add garlic and butter to the sauté pan and continue to cook for about 2 minutes, stirring often and reducing heat if needed to keep the garlic from burning.
Once the butter is melted, add the wine and lemon juice. Stir to evenly incorporate the butter mixture. If you prefer more sauce and or thicker sauce, add about 1 tablespoon of the leftover flour mixture as well as about ½ cup water. Continue to stir to help create a creamy thick sauce.
Once all the ingredients are evenly incorporated, return the chicken to the sauté pan and cover. Continue to cook until the chicken reaches an internal temperature of 165 degrees.
When the chicken is cooked, remove the sauté pan from heat, stir in parsley and capers into the sauce, and taste for salt.
Transfer chicken and sauce to a platter and top with parsley and a lemon wedge.

Note: Chicken piccata is a flavorful dish, so it should be accompanied by side dishes that will contrast and balance the flavors. This could include a light green salad and a mild rice or pasta dish.

The post Chicken Piccata first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Italian Meatballs

greenolivecooking_6ebtlh — Sat, 04 Feb 2023 16:04:27 +0000

GreenOliveCooking

Italian Meatballs

Italian Meatballs

These are the most delicious, authentic Italian meatballs. This recipe is easy to follow, and the meatballs come out juicy, flavorful, and tender. Perfect for a family dinner or a special occasion, this dish will impress your guests. All you need is a few simple ingredients and a bit of patience to make these mouth-watering meatballs. Whether you serve them with spaghetti, or as a standalone dish, they are sure to be a hit. So, grab your apron, and let’s get started!

Original Italian Meatballs Easy Recipe

Serves 4 – 6

Meatball Ingredients

¾ Cup Breadcrumbs

1 pound of Beef, Ground

1 pound of Italian Sausage, Ground

1 pound of Turkey, Ground

½ Cup Parmesan Cheese

½ Cup Cubes of Day-Old Bread, softened (see the video if unsure how to do this)

1 Egg

4 Cloves Garlic, Minced

2 tablespoon Parsley

1 Teaspoon Oregano

½ Teaspoon Salt

¼ Teaspoon Pepper

Sauce Ingredients

1 Onion, diced

4 cloves Garlic, minced

2 48 oz cans of Tomato Sauce

Salt and Pepper to taste

In a large bowl, add all of the Meatball Ingredients and mix to evenly incorporate all the ingredients.
On a baking sheet, begin to roll the meatballs in even amounts of meat and place on the sheet pan until ready to cook. Note: dampen hands in water to avoid the meat from sticking to your hands. Set aside when completed.
In a large high-sided sauté pan or sauce pot, place a few tablespoons of olive oil over medium-high heat. Add onions and garlic and cook until translucent.
Add Tomato Sauce and stir to incorporate.
Once the sauce is hot, begin by placing the meatballs in the pan. Shake the pot a bit if you need the meatballs to reposition themselves. Do not stir as it will break the meatballs. Once all the meatballs are in the pot, cover and have the heat at medium-low heat. After about 15 minutes, the meatballs should be set and they can be gently moved around with a spoon.
Taste for doneness and any additional salt and pepper in the sauce.
Enjoy!

The post Italian Meatballs first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Homemade Chicken Noodle Soup

greenolivecooking_6ebtlh — Mon, 16 Jan 2023 23:00:37 +0000

GreenOliveCooking

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

I know there are a million variations of chicken soup and everyone’s grandma makes the best. I get it. I want to share my recipe because not only is it perfect for this time of year but I don’t think people realize how easy it really is to make. Classic homemade chicken noodle soup is the ultimate comfort food. This soup is loaded with healthy goodness from the vegetables. You are going to want to grab your blanket and cozy up with a bowl of this on the couch.

Serves 4 – 6

Ingredients

2 Chicken breasts or 4 thighs, bone and skin on

2 tablespoons Olive Oil, if needed

1 onion finely diced

1 cup carrots or about 2-3 carrots

1 cup celery or about 2-3 ribs

1 tablespoon garlic, minced (let sit out for the allicin to develop)

1 tablespoon ginger, fresh ground, optional (reduce inflammation)

You can add Turmeric as well

8 cups liquid, either broth or water

Salt and pepper

8 oz Egg Noodles or Pasta of Choice – I used broken spaghetti

1 teaspoon Thyme, dried

1 teaspoon Oregano, dried

Fresh Parsley for garnish

Lemon wedge

Begin to heat a stock pot over medium-high heat.
Salt and pepper chicken on both sides and add to the heated Stoc pot. Sear each side until golden brown. This should take about 3-4 minutes. Remove chicken and set aside. Don’t worry if the chicken is not cooked, it will finish cooking later.
If needed, add oil and sauté all the vegetables.
After 5 minutes, add garlic and cook for another minute
Add the 8 cups of liquid to the stockpot, chicken, and spices. Cook for about 10-15 minutes or until the chicken is tender.
Based on how long the noodles take to cook, the noodles can be added at the appropriate time so that the chicken and noodles are finished cooking at the same time.
At the end of the cooking time, take out the chicken and shred the chicken. Place the shredded chicken back in the pot.
Garnish with Fresh parsley and lemon wedge

The post Homemade Chicken Noodle Soup first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Sheet Pan Chicken

greenolivecooking_6ebtlh — Sat, 07 Jan 2023 19:38:03 +0000

GreenOliveCooking

Sheet Pan Chicken

Sheet Pan Chicken

I love it when an easy dinner comes together with very little mess. I also love it when you can repurpose a sheet pan dinner to be a completely new dinner with next night with even less cook time!

Sheet Pan Chicken

Serves 4

Dressing

¼ Cup Olive Oil

¼ Cup Balsamic Vinegar

2 Teaspoons Italian Seasoning

1 Teaspoon Paprika

1 Teaspoon Salt

½ Teaspoon Pepper (I Said 2 Teaspoons But I Meant ½ Teaspoon)

Add all the ingredients to a bowl and mix to fully incorporate.
Set aside until ready to use.

1 Purple Onion, Sliced

2 Bell Peppers, Sliced

4 Chicken Thighs

Preheat the oven to 425 degrees.

In a bowl add sliced vegetables and drizzle about ½ of the dressing and coat.
Place on a sheet pan. Evenly spread not to overcrowd the pan.
In the same bowl, add the chicken and coat it with the remaining dressing.
Place the chicken on the sheet pan.
Place the sheet pan in the oven and cook for 40 minutes. Turn chicken over and mix vegetables about halfway through.

The post Sheet Pan Chicken first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Ultimate Lasagna

greenolivecooking_6ebtlh — Mon, 19 Dec 2022 16:07:42 +0000

GreenOliveCooking

Ultimate Lasagna

Ultimate Lasagna

What’s the SECRET to making the BEST LASAGNA? There is nothing MORE delicious than a homemade baked LASAGNA! You will be surprised to learn how EASY is it to make the perfect lasagna, maybe the most classic Italian dinner.

The BEST Quick Lasagna

Serves 6 – 8

Ragu Sauce

1 Onion, diced

6 Garlic Cloves, minced

1 lb of Ground Beet

1 lb of Ground Sausage

1 lb of Ground Turkey

2 teaspoons Italian Seasoning, dried

2 – 28 oz cans Crushed Tomatoes

1 – 15 oz can Tomato Sauce

4 Tablespoons Tomato Paste

Salt and Pepper to taste

Ricotta Filling

32 oz Ricotta Cheese

2 Eggs

2 Tablespoon Parsley, fresh chopped

2 Tablespoon Thyme, fresh

½ cup Parmesan Cheese, grated

1 Box Lasagna Noodles, cooked

4 cups Mozzarella, or more if preferred cheesier

In a saucepan over medium-high heat, add a few tablespoons of olive oil, onions, and garlic. Sauté until the onions are translucent.
Add the meat and Italian seasoning and break up the meat into small pieces with a spoon until all the meat is cooked.
Add all the Tomato Sauces and season with salt and pepper. Continue to cook the sauce for about 30 minutes.
To prepare the Ricotta Cheese filling, add all the ingredients to a bowl and mix with a hand mixer to evenly incorporate and aerate the ricotta mixture.
To assemble the Lasagna, use a deep baking dish. Add enough sauce to coat the bottom of the pan. Add the first layer of Lasagna Noodles, then a layer of Bolognese Sauce, add half of the ricotta mixture evenly spread, and add about one cup of mozzarella cheese.
Repeat the prior step for the second layer. Keep in mind to add the lasagna noodles in the opposite direction from the first layer.
For the third layer of lasagna, only add the Bolognese sauce and cover with foil.
At this point, the lasagna can be placed in the oven, fridge, or freezer. If you choose to bake it, after about 1 hour or when the sides begin to bubble, remove the foil, and add about 2 cups of mozzarella cheese on top. Return to the oven and continue to cook until the cheese is melted. This can take 5 – 10 minutes.
Once the Lasagna is cooked, remove it nfrom the oven, and let it rest for about 15 minutes. If the lasagna does not rest, it will fall apart when cut into.

Secrets to Making the Best Lasagna

1 Combination of Meats

2 Flavorful Tomato Sauce

2 Type of Mozzarella Cheese

4 Creamy Ricotta

5 Fresh Herbs

The post Ultimate Lasagna first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Creamiest Broccoli Soup

greenolivecooking_6ebtlh — Sat, 12 Nov 2022 20:11:00 +0000

GreenOliveCooking

Creamiest Broccoli Soup

Creamiest Broccoli Soup

This is the Best Tasting Creamy Broccoli Soup, it is EASY and Low Carb! It is PERFECT for when you want to cozy up to a CREAMY SOUP but not have the High Carb Calories. It is Super Smooth and Creamy and PERFECTLY satisfies the soup craving. Using Coconut Milk also makes this soup Keto Friendly and will keep YOU FULL longer. Nothing better than the Creamiest Broccoli Soup Easy Recipe ever!

Easy Low Carb Creamy Broccoli Soup

Serves 4 – 6

1 Head of Broccoli, diced

1 Onion, diced

1 Small Rutabaga (low carb) or Potato, peeled and diced

1 Carrot, diced

1 Celery, diced

4 Cloves Garlic, chopped

2 Cups of Milk of Choice, I used Coconut Milk

Salt and Pepper to taste

Garnish

Extra Virgin Olive Oil

Fresh herbs i.e. Thyme, Parsley, Chives, chopped

Croutons

Place a large sauté pan over medium-high heat and add a few tablespoons of Olive Oil.
Add all the Vegetables to the sauté pan and cook with a lid on the pan. Stir Vegetables occasionally. If the pan is dry, a ½ cup of Water at a time and continue to cook until the Vegetables are tender.
Once the Vegetables are tender, add to a blender with the Milk of your choice and blend. If the soup is still too thick add more liquid (Milk, Broth, or Water)
Return to Creamy Broccoli Soup to the sauté pan to reheat and season for salt and pepper.
When ready to serve the Creamy Broccoli Soup, garnish with Croutons, Fresh Herbs, and a drizzle of Olive Oil.
Enjoy!

The post Creamiest Broccoli Soup first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Cheesy Artichoke and Chicken Tart

greenolivecooking_6ebtlh — Fri, 11 Nov 2022 00:28:48 +0000

GreenOliveCooking

Cheesy Artichoke and Chicken Tart

Cheesy Artichoke and Chicken Tart

Serves 4 – 6

1 sheet Puff pastry, thawed

1 Egg, beaten (use some for puff pastry and use the rest for filling)

½ cup Ricotta cheese

4 oz Mozzarella, shredded

¼ cup Sour Cream

1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish

1 Lemon zest

1 teaspoon Salt

½ teaspoon Pepper

½ cup – 1 Cup Chicken, shredded or cubed

1 – 14 oz can Artichoke hearts, canned, quartered

1 Tablespoon Capers, drained

Parmesan, finely grated (optional)

Preheat the oven to 425 degrees

Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
On top of the cheese filling, add the artichokes, chicken and capers.
Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
Remove from the oven and let cool for about 5 minutes.
To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
Transfer to a cutting board, cut into pieces, and serve.

The post Cheesy Artichoke and Chicken Tart first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Ultimate Stuffed Shells

greenolivecooking_6ebtlh — Sat, 05 Nov 2022 17:54:39 +0000

GreenOliveCooking

Ultimate Stuffed Shells

Ultimate Stuffed Shells

Easy Oven Baked Stuffed Shells Cheesy Goodness is a go-to for a great dinner. Stuffed shells are one of the easiest traditional Italian dishes to make. The ingredients are pantry and fridge basics plus this Ultimate Oven Baked Stuffed Shells is Make Ahead Recipe friendly. Topped off with Extra Cheesy Goodness is always a hit! Let me show you how simple this dish comes together.

Ultimate Oven Baked Stuffed Shells

Yields about 30 shells

1 box Pasta Shells

2 lb Ricotta Cheese

2 Eggs

½ cup Parsley, chopped (reserve 2 Tablespoons for garnish)

1 cup Parmesan Cheese, grated (reserve 1/3 cup for topping)

2 cups Mozzarella, shredded (reserve 1 cup for topping)

2 -15 oz cans of Tomato sauce of choice

1 teaspoon Each of Garlic Powder, Onion Powder, Oregano, and Salt

½ teaspoon Pepper, ground

Equipment: #24 scoop (about 2 Tablespoons)

Preheat the oven to 375 degrees

To cook shells: bring a large pot of water to a boil. Once the water is boiling, add Salt and Pasta Shells. Stir a couple times and place a lid on the pot and turn off the heat. Let sit on the stove for about 8-10 minutes. Drain, rinse in cold water, and set aside until ready to use.
Prepare the filling: In a bowl, mix Ricotta, Egg, Parsley, Parmesan Cheese, Salt, and Pepper. Mix by hand until a creamy consistency is reached. Add 1 cup of Mozzarella and mix by hand and mix to evenly incorporate. Set aside until ready to use.
Prepare sauce: To the Tomato sauce, add garlic Powder, Onion Powder, Oregano, Salt, and Pepper. Mix to evenly combine. Set aside until ready to use.
Prepare Stuffed Shells: Line a baking pan with a layer of tomato Sauce.
Using a scoop, fill each of the shells with the ricotta mixture. Place each shell open side up. Continue until all the shells are filled.
Once all the shells are filled, add the desired amount of tomato sauce on top of each shell. At this point, you can freeze the shells for another meal.
Cover the baking dish with foil and place in the oven to bake for 30 minutes or until the sauce is bubbling. Remove the foil and add the desired amount of Mozzarella on top and continue to bake until the cheese is melted. This should take about 5 minutes.
Allow the stuffed shells to cool for about 10 minutes before serving. Garnish with Parmesan Cheese and fresh chopped Parsley.

Pairs perfectly with Garlic Bread!

The post Ultimate Stuffed Shells first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh