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Chicken Florentine is a favorite comfort food dinner recipe! Tender chicken breasts smothered in a creamy spinach and tomato sauce!

Chicken Florentine

butter

olive oil

chicken breasts (or 6 smaller breasts, about 2 pounds total)

Kosher salt and fresh black pepper

onion

garlic

flour

white wine

heavy cream

half and half

parmesan cheese

salt

black pepper

spinach

tomatoes,

Add the butter and olive oil to a large skillet over medium heat. Season the chicken breasts generously on both sides with salt and pepper. Once the butter and oil are hot, add the chicken breasts and cook for 4-5 minutes on each side until nicely browned.

Remove the chicken to a plate and cover with foil to keep warm.

Add the onion to the same skillet and cook for 3-4 minutes to soften, then add the garlic and cook for 1 minute longer. Sprinkle in the flour, stir and cook the flour out for 1 minute. Pour in the wine to deglaze the pan, scraping up the brown bits from the bottom of the skillet.

Add the heavy cream, half and half, parmesan cheese and salt and pepper to the skillet. Stir and bring to a simmer for 2-3 minutes to let the sauce thicken. Stir the spinach and stir into the sauce to wilt, then add the diced tomatoes.

Test the sauce for seasoning, then add the chicken breasts back to the skillet, tucking down into the sauce. Spoon some of the sauce over the chicken and gently simmer for 7-8 minutes until the chicken is cooked through.

These Freezer Breakfast Burritos make mornings a breeze! Filled with cheese, sausage, potatoes and eggs, it's a delicious, hearty, portable breakfast on the go!

Freezer Breakfast Burritos

pork sausage

cheddar cheese, shredded

flour tortillas

Cook the potatoes in a large skillet, according to the package directions. Once brown and crispy, remove to a bowl and set aside.

Add the sausage to the same skillet and cook while breaking up into crumbles until browned and cooked through. Remove to a bowl and set aside.

Add the tablespoon of butter to the same skillet (or use non-stick cooking spray if needed) and scramble the eggs to your liking, then set aside in a bowl. Wipe out the skillet and remove from the heat.

Place the tortillas on a board or work surface. Add a portion of the eggs, potatoes and sausage to each tortilla, and then top with the shredded cheese.

Fold the tortillas up burrito style, ending with the seam down. Heat the skillet up over medium heat and add non-stick cooking spray or a little oil to the pan. Once hot, add a few of the burritos to the skillet, seam side down and let the burritos crips until brown on each side. This should only take about 2-3 minutes on each side. Repeat with the remaining burritos.

Let the burritos cool completely, then wrap in plastic wrap and store in a resealable freezer bag. Slicing the burritos in half before freezing helps to reheat the burritos faster. When ready to reheat, remove a burrito from the plastic wrap and wrap in a paper towel.

Place the burrito on a microwave safe plate and cook on the defrost setting for 2 minutes. Now cook the burrito on full power for 45 seconds to 1 minute depending on the size of your burrito. Just give it a few more seconds if the filling isn&#8217;t warmed through.

To Freeze And Reheat The Burritos:

This delicious and Easy Chicken Stew recipe is going to become a family favorite! A comfort food recipe that's cooked all in one pot!

Easy Chicken Stew Recipe

carrots

celery

baby yellow potatoes, halved

rosemary

thyme

chicken broth

chicken breast

heavy cream (optional)

Add the olive oil to a large skillet (at least 13 inches) or a dutch oven over medium heat. Add the onions and cook until softened, about 3-4 minutes, then add the garlic and along with the carrots, celery, potatoes and the rosemary and thyme sprigs. Season with salt and pepper and then cook for 7-8 minutes until the vegetables have softened.

Sprinkle in the flour, stirring to coat the vegetables and cook for 1 minute. Slowly pour in the wine to deglaze the skillet (or pot) scraping up the bottom. Pour in the chicken broth, stir again and bring to a simmer.

Cut the chicken breasts into strips, 2 or 3 strips depending on how big the chicken breasts are, then  carefully add them to the broth. Bring to a simmer, cover and cook for 20-25 minutes, stirring in between to make sure the vegetables aren&#8217;t sticking.

Remove the chicken from the broth and place onto a board or plate. Shred the chicken into large pieces and then stir the shredded chicken back into the stew. Simmer the stew for 5 minutes to let the flavors combine. Add the cream if desired and serve.

Cheesy Shells and Ham is a delicious way to use up leftover ham! No leftovers? No worries! Grab a ham steak or some thick sliced deli ham from the store!

Cheesy Shells and Ham

Recipe Stove Top Mac & Cheese

peas

Follow the instructions for the Stove Top Mac &amp; Cheese. Once completed, stir in the diced ham and defrosted peas if using.

This easy Sesame Ground Chicken is one of our kids favorite dinners! Serve with rice or cauliflower rice and steamed broccoli for an easy, healthy meal!

Sesame Ground Chicken

chili garlic sauce

soy sauce

brown sugar

sesame oil

cornstarch

scallions and sesame seeds

Add the olive oil to a skillet over medium heat. Cook the onion for 3-4 minutes until softened, then add the garlic and cook a minute longer.

Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.

Mix the chili garlic sauce, soy sauce, brown sugar, sesame oil and chicken broth together in a bowl. Pour over the ground chicken and stir to combine. Bring to a simmer and then add the cornstarch mixture while stirring. Simmer the chicken until the sauce is thickened, taste for seasonings and serve with scallions and sesame seeds.

Made this tonight....it’s excellent! So delicious and easy. Kids liked it too. Don’t leave the scallions out....they add such a nice flavor.

I used 1 TBS hoisin plus 1 tsp red pepper flakes and 2 tsp  rice vinegar as a substitute for the chili garlic paste since I didn't have any. Not as spicy but the recipe came out fantastic! Will definitely make again, next tie with the chili garlic paste.

Made this tonight and it’s extremely easy and delicious. I didn’t add the extra salt because there was enough in the soy for me. I also added a couple punches of ground ginger. This hits it out of the park and is going to get included in our regular rotation. Thanks!!!

I made this for a quick dinner and we all loved it! I will definitely make this again!

Super easy to make and it tastes sooooo good. My husband said I can make this anytime. Tastes even better as leftovers. Added a touch more chili sauce because we like the heat, but this recipe is a winner!

We love this recipe. It’s a staple in our house now. Made exactly as directed. Delicious!!!

Love this recipe, thanks!

For preparation from freezer: 

- How long can you store in the freezer? 
- Do you recommend to thaw in the refrigerator and then reheat on the stovetop?

Preparing for baby #3 and this will be great to have ready to go. Thank you!

Super easy to make &amp; all my kids ages 6-13 loved it. I also added mandarin oranges on the side. Yum

Absolutely delicious and super easy!  I doubled the sauce - but I think I would reduce the soy sauce by 1/4 cup after doubling the sauce.  Was a wee bit salty.  Family loved it - definitely a keeper.  This will be another go-to for our family.  Thank you!

I made this tonight and I loved it. The green onion and sesame seeds are great additions.

It came out a lot darker than the photo, maybe the soy sauce, although I used half the amount, however the taste was excellent, thank you.

Just made this and I'm honestly really sad I didn't double the recipe.  My kids ate double portions and they're quite difficult to please. I had to improvise a little without the chili garlic sauce but it still turned out terrific!

So easy! We loved it. You ever added carrots or mushrooms to it?

Delicious by itself. A bit of sweet up front followed by savory/salty from the soy sauce. I chopped up water chestnuts and served over Jasmine rice.

Delicious and so easy!!  Everyone loved it!

I ended up with some ground chicken and had never ever used it before.  I found this recipe, substituted sriracha for the chili garlic sauce and I must say it came out pretty darn good!  Let's just say I know what to do with ground chicken from now on.  Thanks!

literally OBSESSED with this recipe. i make it at least once a week. whenever my husband sees ground chicken in the fridge he knows it’s sesame chicken time!

This was delicious! I used 1 lb. of ground chicken plus a pile of veggies besides the onion and scallions (broccoli florets, chopped zucchini, julienned baby carrots, chopped red/yellow pepper). I also added some minced ginger root because I had a small piece handy. Served with short grain brown rice.

Wow!   This is my new favorite quick meal go-to.     Confession - I omitted the sesame oil, as it's something my tummy doesn't tolerate well.      My husband came home from work and inhaled two bowls!   This recipe will go in my normal dinner rotation.  

So glad I found this recipe!

This recipe is an absolute FLAVOUR BOMB of goodness!!  I had nooooo idea what I should make with my ground chicken last night.  I was so happy I stumbled across this recipe!  it looked so delicious and sounded quick and easy!  It WAS!  I will make this again and again for sure!  Like many comments have mentioned, this recipe could be easily tweaked by adding a variety of chopped vegetables for volume, flavour and colour but it’s really fantastic made quite simply as per the recipe!  Two of us polished off our Sesame Chicken and Rice in one sitting!  We were very hungry 😅😅 LOL   Thank you for the fabulous inspiration!!

Wow! I made this tonight and it was absolutely delicious! I hadn't ever tried the chili garlic sauce and it's like the icing on the cake in this dish! I was just looking for a recipe for ground chicken which I grabbed by mistake instead of turkey, and I'm so glad I found this one! I did cut back on the sugar because we watch our sugar intake, but it didn't need much for us to get a sweet taste. Thanks so much for sharing!

Awesome dish!  So easy and great flavor.  The ground chicken seems to cook off and leave a lot of liquid—next time I’ll drain OR cook off juices before adding sauce.

Def making again!  Thanks!

Really nice flavor and it only took a short time to develop.

I love this recipe! I add shredded cabbage at the end and let it cook until tender. It is like an egg roll in a bowl!! Yum yum!!

I love this recipe!!!! I make it for my son at least 2x a week. I add some minced garlic, ginger and Chinese 5-spice while I’m browning the chicken.
I’ve added zucchini, carrots and asparagus to the mix as well. Thank you for sharing such and awesome recipe!

Make these Italian Sloppy Joes for an easy dinner night or for your next party! Perfect for holidays or game days, everything can be made ahead of time!

Italian Sloppy Joes

beef

pork

bell peppers

Italian seasoning

beef broth

tomato paste

marinara sauce

Worcestershire sauce

water

mozzarella cheese

brioche

Add the oil to a large skillet over medium heat. Brown the ground beef and the ground pork together, breaking up with a spoon into small crumbles. Cook until no pink remains and then drain any drippings from the skillet.

Add the onion and peppers to the skillet with the meat. Cook for 5 minutes until the onion and peppers have softened, then add the garlic and cook 1 minute longer. Season the mixture with the salt, pepper and Italian seasoning.

Pour in the beef broth, stir and simmer until the broth almost evaporates. Stir in the tomato paste and then add the marinara sauce, Worcestershire sauce and water. Bring to a simmer and then cook for 5 minutes, just to warm the filling through.

Add a portion (about 1 heaping cup) of the sloppy joe mixture to the bottom of a bun while it&#8217;s still warm and then top with a slice of mozzarella cheese. The heat from the sloppy joes will melt the cheese but if you want the cheese melted more, just microwave the bottom half of the sandwich for about 15 seconds before serving. Place the top bun on the sandwich and serve.

Chicken on the Grill is on our menu all summer long! This herby, sweet balsamic marinade works with turkey and pork too! Make sure to make a lot of chicken here, the leftovers are amazing!

Chicken On The Grill

chicken (breasts, thighs, chicken legs)

balsamic vinegar

Add all the ingredients for the marinade into a bowl and whisk together to combine.

Add the chicken to a resealable bag or a dish. Pour the marinade into the bag (or dish) making sure the the chicken is completely covered in the marinade. Place in the refrigerator for at least 4 hours or up to overnight. The more time the chicken is in the marinade the better the flavor will be!

Preheat the grill to a medium heat, about 375-400 degrees. Remove the chicken from the marinade, discarding the marinade, and place onto a plate. Once the grill is preheated, add the chicken and let cook for 4-5 minutes on each side until the temperature is about 150-155 degrees. If you try and turn the chicken and it&#8217;s sticking, give it a minute or two more for the chicken to release from the grill.

Remove the chicken to a plate and cover with foil for 5-10 minutes. Serve the chicken breasts whole or slice and serve on a platter with the juices from the plate poured on top.

Tuna Pasta Salad is one of my favorite comfort foods! Perfect for bringing to a BBQ or party, make it ahead and it just gets better! This pasta salad works both for a side dish and the main course. The mayonnaise dressing has a secret ingredient for just the right amount of tanginess!

The BEST Tuna Pasta Salad

elbow macaroni, cooked, drained and rinsed with cold water

diced bell pepper (red, yellow

red onion

albacore tuna fish, drained

mayonnaise

parsley

red wine vinegar

kosher salt (or more to taste)

garlic powder

black pepper,

Add the elbows, bell pepper, celery, onion and tuna fish to a large bowl.

Add the ingredients for the dressing into a bowl and whisk together to combine. Taste for seasonings and adjust if needed.

Pour the dressing over the pasta salad and toss to combine. Cover with plastic wrap and refrigerate for at least 1 hour. Toss again before serving.

These BBQ Boneless Chicken Thighs are ready in just 30 minutes! Super tender and juicy, you can cook these chicken thighs in the oven or right on the grill!

BBQ Boneless Chicken Thighs

chicken thighs

paprika

cumin

Kosher salt

black

barbecue sauce,

Olive oil cooking spray

Preheat the oven to 400 degrees. Season the chicken thighs generously with salt and pepper. Combine the garlic powder, paprika and cumin in a small bowl.

Sprinkle the seasoning mixture on the tops of the chicken thighs and then place on an aluminum foil lined baking sheet. *(you might not need all of the spice rub) Spray the tops of the chicken thighs with olive oil cooking spray.

Bake for 20 minutes, remove from the oven and baste generously with barbecue sauce. Place back into the oven for 10 minutes and then remove the chicken to a platter and tent with foil for 5 minutes to rest.

Slice the chicken thighs into strips and serve.

For The Oven:

Preheat the grill to a medium high heat, about 375-400 degrees. Season the chicken generously with salt and pepper and then rub the seasoning mixture on the tops of the chicken thighs.

Place the chicken thighs on the grill, top side down and cook for 5 minutes. Turn the thighs over and cook for another 5 minutes. Baste the chicken thighs generously with barbecue sauce, close the lid and cook another 3-4 minutes until the chicken is cooked through and the sauce is set.

Remove the chicken from the grill and place on a large plate or platter. Tent with aluminum foil and let the chicken thighs rest for 5 minutes.

For The Grill:

This pulled pork recipe is our family favorite! Add your favorite BBQ sauce or enjoy as is!

Slow Cooker Pulled Pork

apple juice

red onions,

cayenne pepper

ginger

– 1 tablespoon cumin (depending

Add the ingredients for the dry rub into a small bowl and mix together.

Use all of the rub to coat the pork, it will seem like a lot but the dry rub flavors the pork as well as the juice when the pork is done.

Add the pork to your slow cooker along with the apple juice, onions and garlic.

Set the slow cooker on low for 8 hours. Since slow cookers cook at different temperatures, check the pork after 6 hours to see if it shreds easily with a fork, if not let it go for another hour or two.

Remove the pork from the slow cooker to a board to cool slightly. Drain the juices from the slow cooker into a bowl, discarding the garlic cloves.

Shred the pork with two forks or meat claws and add back to the slow cooker. Add the onions (if using) and up to a cup of the reserved juices. You don&#8217;t want the pulled pork to have too much liquid so add the juices a little at a time and stir until you have the right consistency.

This is an amazing recipe!!!  My family, including my mom, loved it. This is now in my recipe book. Thank you!

This dry rub creates a super delicious dish. I don’t like sweet meat, so I cut the brown sugar down to 1 tsp. I would have eliminated it, but I used the full amount of cumin, and I thought the imperceptible amount of brown sugar would mellow and counterbalance the heavy cumin. By far, this is the best pulled pork I’ve ever had. Every single person who ate it raved about it. Every. Single. One. This recipe is a keeper. Thank you mantitlement. I’ll be back to check out what else you’ve got cooking.

Oh my goodness this is by far the best pulled pork I've had.  I had no apple juice so used a whole chopped up apple and 1/2 c water.  I used about 2T of jarred minced garlic.  Once the meat and onions were out, I took a stick blender to the broth to get smooth out the apple pieces and minced garlic.

I smoke on my Traeger all the time. But honestly this is every bit as good. Especially when you factor in the minimal work needed to end up with a succulent product. Thank you for this recipe. It’s our new go to.

Made this for a large gathering, and in fact and I am making it again!
Great flavor, perfectly moist. And the onions really add to the finished product. Thank you so much it is now my go to recioe!

I just made this and it taste amazing!!! The only thing I didn’t add was the powder ginger cuz I didn’t have any. I don’t think it made that much of a difference on the taste but next time I will just to see if there’s any difference in the flavor. The pulled pork by it self has a lot of flavor and a nice kick to it. I shredded the pork, threw back in the crockpot with its juices, onion and garlic and I added some bbq sauce. I cooked it for another 30 min and oh man! Thank you for the recipe!!!

I have never cooked pulled pork in my life. So at 59 years young I wanted to do this for July 4th. This was a very easy recipe to follow and my family loved it.  It was gone very quickly.  I am not a fan of red onions but I am glad I used them. The juice was fantastic poured over the pulled pork. I will be doing this again. Thanks for sharing your recipe.

This tasty Japanese Hibachi Sauce is so easy to make at home! Serve with grilled chicken, steak or shrimp for dipping!

Yum Yum Sauce

sugar

ketchup

smoked paprika

rice wine vinegar

Combine all the ingredients in a bowl and whisk together well. Cover and refrigerate for at least 30 minutes before serving.

This Escarole Bistro Salad can be served as a side dish or the main course! Crisp, cool escarole topped with a warm bacon dressing and a crunchy bread crumb and bacon topping!

Escarole Bistro Salad

escarole

thick cut bacon, diced

bread crumbs

garlic, divided

shallot,

dijon mustard

honey

bacon drippings divided

lemon parsley

Separate the leaves of escarole, wash and dry (salad spinner works great for this!) and then set aside on paper towels.

Add the chopped bacon to a large skillet and cook, stirring every couple of minutes, until crispy. Remove the bacon from the skillet and place onto a paper towel lined plate. Drain the drippings from the bacon into a bowl and set aside.

Add 2 tablespoons of the bacon drippings back into the skillet over medium heat. Add 1 tablespoon of the garlic to the skillet and cook for 1 minute. Add the fresh breadcrumbs in with the garlic and toss to coat in the bacon drippings. Toast the breadcrumbs, stirring often, for 5 minutes or until golden brown. Add the bacon and the chopped parsley back into the pan with the breadcrumbs and toss together to combine. Pour into a large bowl and set aside.

Into the same skillet, add 4 more tablespoons of the bacon drippings over medium heat. Add the remaining tablespoon of garlic and the chopped shallot, cooking for 3-4 minutes until softened. Add the mustard and honey to the skillet, working into the shallots and garlic. Then carefully pour in the vinegar, whisking to combine. Season with salt and fresh black pepper to taste. Pour the dressing into a bowl and let cool slightly.

Assemble the salad by placing the leaves of escarole onto a platter, overlapping the leaves. Generously add the bacon and breadcrumb on top of the escarole, followed by the warm dressing.

Garnish the salad with a squeeze of fresh lemon and more fresh parsley if desired.

BBQ Ribs Sandwiches are a delicious make ahead dinner recipe that the whole family will love! These sandwiches are also great for game days and parties!

BBQ Rib Sandwich

Easy BBQ Ribs (Make up until the point of grilling)

(plus extra for serving) of your favorite BBQ Sauce

sub rolls

Sliced Pickles

Make the Easy BBQ Ribs up until the point where they come out of the oven as we aren&#8217;t grilling the ribs for this recipe. Let the ribs cool slightly until you can handle the meat. It will be easier to remove the bones and shred the meat when they&#8217;re still warm, so don&#8217;t let the ribs cool completely. (See note*)

Remove the bones, shred the meat and place in an oven proof dish. Add the barbecue sauce and stir to coat the meat. Cover and bake in the oven for 20 minutes, just until the meat is warmed through.

Top 23 mantitlement recipes from across the web

The most viewed mantitlement recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Florentine

Chicken Florentine

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Easy Chicken Stew Recipe

Cheesy Shells and Ham

Sesame Ground Chicken

Italian Sloppy Joes

Chicken On The Grill

The BEST Tuna Pasta Salad

BBQ Boneless Chicken Thighs

Slow Cooker Pulled Pork

Yum Yum Sauce

Escarole Bistro Salad

Escarole Bistro Salad

BBQ Rib Sandwich

Crack Beef Tips

Chicken Pineapple Kabobs

Air Fryer General Tso's Chicken

Air Fryer General Tso's Chicken

Yum Yum Sauce

Cabbage Soup

Ground Chicken Caprese

Top 23 mantitlement recipes from across the web

The most viewed mantitlement recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Florentine

Chicken Florentine

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Easy Chicken Stew Recipe

Cheesy Shells and Ham

Sesame Ground Chicken

Italian Sloppy Joes

Chicken On The Grill

The BEST Tuna Pasta Salad

BBQ Boneless Chicken Thighs

Slow Cooker Pulled Pork

Yum Yum Sauce

Escarole Bistro Salad

Escarole Bistro Salad

BBQ Rib Sandwich

Crack Beef Tips

Chicken Pineapple Kabobs

Air Fryer General Tso's Chicken

Air Fryer General Tso's Chicken

Yum Yum Sauce

Cabbage Soup

Ground Chicken Caprese

The most viewed mantitlement recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine