5 Ingredient Meals
Creamy Bacon Hasselback Chicken
Creamy Bacon Hasselback Chicken
This creamy bacon hasselback chicken is a flavor explosion! Juicy chicken breast is stuffed with cream cheese and crispy bacon, then roasted to perfection. It’s a dish that’s both indulgent and comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 4 |
| Bacon rashers (chopped) | 4 |
| Spring onions (chopped) | 2 |
| Cream cheese | ½ cup (100 g) |
About the Ingredients
- Chicken breasts: Boneless, skinless cuts work best for even stuffing and baking.
- Bacon: Adds saltiness and crunch, elevating the creamy filling.
- Spring onions: Bring a fresh and mild onion flavor to balance the richness.
- Cream cheese: Creates the creamy, cheesy filling that holds everything together.
Cooking Instructions
- Preheat your oven to 350°F (180°C).
- Make several slices across each chicken breast, about ½ cm (¼ inch) apart, cutting 85% through (don’t cut all the way).
- In a pan over medium heat, cook chopped bacon until it begins to crisp.
- Add the chopped spring onions and cook for 1 more minute.
- Stir in the cream cheese and cook until fully melted and creamy. Remove from heat and let the filling cool slightly.
- Using a spoon, fill each slice of the chicken breasts with around 1 teaspoon of the cooled bacon-cream cheese mixture.
- Place the stuffed chicken breasts on a baking dish and bake in the center of the oven for 18-22 minutes, or until the chicken is cooked through and juices run clear.
Nutrition Info (Approx. per serving)
- Calories: 350 kcal
- Protein: 32 g
- Fat: 23 g
- Carbohydrates: 2 g
Cooking Tips
- For extra flavor, season the chicken with garlic powder, paprika, or Italian herbs before baking.
- If you prefer crispy bacon on top, reserve some cooked bacon bits to sprinkle over after baking.
- Serve with steamed vegetables or a fresh green salad for a balanced meal.
Spaghetti Carbonara Recipe – Silky Italian Pasta in Just 30 Minutes
Why Spaghetti Carbonara Is a Must-Try Recipe
- Weeknight superhero made in under 30 minutes
- Super short ingredient list with pantry staples
- Restaurant-worthy rich, silky, and velvety pasta dinner
What Is Spaghetti Carbonara?
Spaghetti Carbonara is a classic Italian pasta dish made with a few simple ingredients—eggs, guanciale or bacon, hard cheese like Parmesan or Pecorino Romano, and black pepper. The result is a creamy, savory sauce without using any cream!
Spaghetti Carbonara vs Alfredo: What’s the Difference?
Carbonara gets its creamy texture from eggs and cheese, making it lighter and more savory. Alfredo, on the other hand, is made with heavy cream and butter, resulting in a much richer, denser sauce.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 12 oz (340 g) |
| Eggs (room temperature) | 4 large |
| Parmesan or Pecorino Romano (finely grated) | 1 cup (100 g) |
| Bacon or pancetta | 6 oz (170 g), diced |
| Garlic (optional) | 2 cloves, minced |
| Salt & Black Pepper | To taste |
| Fresh Parsley (for garnish) | 2 tbsp, chopped |
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until crispy. Add garlic (if using) and sauté for 1 more minute. Turn off the heat.
- In a bowl, whisk together eggs and grated cheese until smooth. Season with black pepper.
- Immediately add the hot, drained pasta to the skillet with the bacon. Quickly pour in the egg mixture and toss vigorously to coat the pasta, adding pasta water a little at a time until a creamy sauce forms.
- Serve hot, topped with more grated cheese, black pepper, and chopped parsley.
Nutrition Facts (Per Serving)
- Calories: 480
- Protein: 21g
- Carbohydrates: 48g
- Fat: 23g
- Sodium: 560mg
Fall Harvest Pot Pie Skillet
Bursting with autumn flavors, this Fall Harvest Pot Pie Skillet is a warm, comforting meal that brings together hearty vegetables, creamy chicken filling, and a golden flaky puff pastry crust. Perfect for a cozy family dinner!
Ingredients
| Filling | Quantity |
|---|---|
| Unsalted butter | 2 tablespoons |
| Leek (white and light green parts only, chopped) | 1 |
| Garlic, minced | 2 cloves |
| Butternut squash (cut into 1/2 inch pieces) | 1½ cups (300 g) |
| Carrot, diced | ½ cup (60 g) |
| Gold potato (cut into 1/2 inch cubes) | ½ cup (100 g) |
| Kosher salt | ½ teaspoon (plus more to taste) |
| Freshly ground black pepper | ¼ teaspoon (plus more to taste) |
| Chicken broth | 1½ cups (360 mL) |
| Brussels sprouts | ½ cup (50 g) |
| Campbell’s® Cream of Chicken Soup | 1 can |
| Fresh thyme, chopped | 1 tablespoon |
| Fresh sage, chopped | ½ tablespoon |
| Heavy cream | ¼ cup (60 mL) |
| Parmesan cheese, finely grated | 1½ tablespoons |
| Cooked chicken, cubed | 1 cup (200 g) |
| Crust | Quantity |
|---|---|
| Puff pastry, thawed | 1 sheet |
| Egg | 1 large |
| Water | 1 teaspoon |
About the Ingredients
- Leeks & Garlic: Build a flavorful aromatic base.
- Butternut Squash, Carrots & Potatoes: Classic fall vegetables for heartiness and sweetness.
- Campbell’s® Cream of Chicken Soup: Provides creamy texture and savory richness.
- Fresh Herbs: Thyme and sage add fragrant fall flavor.
- Puff Pastry: A buttery and flaky crust that bakes to golden perfection.
Cooking Instructions
- Preheat oven to 400°F (200°C).
- In a 10-inch cast iron skillet, melt butter over medium heat. Sauté leek and garlic for 5 minutes until tender and slightly browned.
- Add butternut squash, carrots, and potatoes. Season with salt and pepper, and cook for 2 minutes to combine flavors.
- Pour in chicken broth and simmer for 8–10 minutes until vegetables begin to soften and liquid reduces by half.
- Add Brussels sprouts and stir.
- Mix in the cream of chicken soup, thyme, sage, heavy cream, parmesan cheese, and cooked chicken. Bring to a gentle simmer and season to taste.
- Remove from heat and roll puff pastry to fit skillet. Lay pastry over the top, trim excess, and tuck edges inside the skillet.
- Crimp edges with a fork and cut 4 vents in the center. Decorate with extra pastry cutouts if desired.
- Mix egg and water, then brush over the pastry. Bake for 30–35 minutes or until golden and bubbling.
- Let cool for 10 minutes before serving. Enjoy!
Nutrition Info (Approx. per serving)
- Calories: 420 kcal
- Protein: 18g
- Carbohydrates: 32g
- Fat: 24g
- Sugar: 4g
- Fiber: 4g
Cooking Tips
- Swap in rotisserie chicken to save time on prep.
- For a vegetarian version, use vegetable broth and omit the chicken.
- You can prep the filling in advance and refrigerate until ready to bake.
- To enhance the golden color, add a pinch of turmeric to the egg wash.
Curry Beef Puffs
Bite into these flaky Curry Beef Puffs and enjoy the burst of rich, savory flavors. These golden snacks are perfect for parties or a cozy evening treat. Easy to make and full of taste!
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Yellow onion (finely diced) | 1 large |
| Garlic (minced) | 2 large cloves |
| Lean ground beef | 1 lb (455 g) |
| McCormick® Curry Powder | 2 tablespoons |
| Ground cumin | ½ teaspoon |
| Sugar | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| Kosher salt | 1 teaspoon (plus more to taste) |
| Beef broth | ⅔ cup (155 mL) |
| Cornstarch | 1 tablespoon |
| Frozen puff pastry | 2 sheets |
| Egg | 1 large |
| Water (for egg wash) | 1 tablespoon |
| Fresh cilantro (for garnish) | 12 sprigs |
Ingredients Description
This recipe uses lean ground beef cooked with onions, garlic, and flavorful curry spices. A touch of beef broth thickened with cornstarch adds richness. These tasty fillings are wrapped in puff pastry and baked until golden. Garnished with fresh cilantro, they’re perfect for any occasion.
Cooking Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic for 3–4 minutes until soft.
- Add ground beef and cook until browned. Drain excess fat.
- Mix in curry powder, cumin, sugar, pepper, and salt. Stir well and cook for 2 more minutes.
- In a cup, mix beef broth and cornstarch. Pour into skillet and stir. Simmer until thick (3–5 minutes). Let filling cool.
- Thaw puff pastry for 25–35 minutes until soft but firm. Cut each sheet into 6 squares (about 5 inches).
- Place 2½–3 tablespoons of beef filling in the center of each square. Fold into triangles and seal the edges using a fork.
- Chill the puffs in the fridge for 20 minutes.
- Preheat oven to 400°F (200°C). Whisk egg and water. Brush each puff with egg wash.
- Bake for 18–20 minutes until puffed and golden. Repeat for the second tray.
- Let rest 10 minutes. Garnish each with a cilantro sprig and serve.
Nutrition Info (Approx. per serving)
- Calories: 280
- Protein: 12g
- Fat: 18g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 1g
- Sodium: 380mg
Cooking Tips
- Don’t overfill the pastry or it may burst while baking.
- Chilling the puffs helps them stay crisp and flaky.
- Use parchment paper to prevent sticking and make cleanup easier.
- You can freeze the uncooked puffs and bake directly from frozen.
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