FutureStarr

Best Food Recipes Food Network for food lovers

Best Food Recipes Food Network for food lovers

Best Food Recipes of All Time

When your day sucked, these tasty food recipes got your back. From casseroles to soup to all things cheesy, they'll soothe your soul and fill your stomach. We've gathered all of the most loved, highest-rated, and tasty food recipes in our collection. Browse through our samples of main dishes to find something yummy to make for dinner tonight. We guarantee that you’ll find your new favorite food recipes.

1- Chicken Piccata Recipe  

 

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 teaspoon pepper
  • Four boneless chicken breast halves (4 ounces each)
  • 1/4 cup butter, cubed
  • 1/4 cup chicken broth or white wine 
  • One tablespoon lemon juice
  • Optional: Crushed fresh parsley

 

Cooking Directions

  • In a narrow bowl, mix flour, pepper, and salt. Pound chicken breasts with a meat sledgehammer to 1/2-in. Thickness. Dip chicken pieces in flour mixture to coat both sides and shake off excess.
  • In a large-size skillet, heat cooking oil over medium heat. Brown pieces on both sides. Now, add your wine and bring it to a boil. Reduce heat; boil, uncovered, until chips are no longer pink, 12-15 minutes. Sprinkle with lemon juice. If desired, drizzle with parsley.

Nutritional Value

One chicken breast with about one tablespoon sauce contains 265 calories, 442mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 14g fat (8g saturated fat), 93mg cholesterol, and 24g protein.

2- Li’l Cheddar Meat Loaves Recipe

 

Ingredients

  • 1/2 cup quick-cooking oats
  • 1/2 cup chopped onion
  •  2/3 cup ketchup
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1 pound ground beef
  • One large egg
  • 3/4 cup whole milk
  • 1 cup shredded cheddar cheese

Cooking Directions

  • Whisk milk and egg in a large size bowl. Stir in the salt, cheese, oats, and onion. Smash beef over mixture and mix well, shape into eight loaves; put in a greased 13x9-in—baking dish. In a small bowl, combine the mustard, ketchup, and brown sugar; spoon over loaves.
  • Bake and uncover the materials at 350° for 25-30 minutes or until no pink leftovers, and a thermometer reads 160°.

 

Nutritional Value

One meatloaf contains 81mg cholesterol, 547mg sodium, 279 calories, 13g fat (6g saturated fat), 25g carbohydrate (20g sugars, 1g fiber), and 17g protein.

3- Enchilada casserole Recipe 

 

Ingredients

  • Six flour tortillas (8 inches)
  • 3/4 cup reduced-fat sour cream
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • One medium tomato, chopped.
  • 1/4 cup minced fresh cilantro
  • 1 pound lean beef (90% lean)
  • One large onion, chopped.
  • 2 cups salsa
  • Take one can of black beans, rinse, and then drain.
  • 1/4 cup reduced-fat Italian salad dressing
  • Two tablespoons reduced-sodium taco seasoning
  • 1/4 teaspoon ground cumin

Cooking Directions

  • In a large pan, cook onion and beef over medium heat until meat is turned brown; drain. Stir in the cumin, salsa, beans, dressing, and taco seasoning. Put three tortillas in an 11x7-in—baking dish covered with cooking spray. Coat with half of the meat mixture, cheese, and sour cream—repeat layers.
  • Cover the dish and bake at 400° for 25 minutes. Uncover; bake until heated through, 7-10 minutes longer. Let stand for 5 minutes, and then top with cilantro, lettuce, and tomato.


Nutritional Value

One-piece contains 357 calories, 864mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 23g protein, 12g fat (5g saturated fat), and 45mg cholesterol.

 Diabetic Exchanges: 2 starch, one vegetable, three lean meat, and one fat.


4- Chicken Potpie Recipe

 

Ingredients

  • One teaspoon dried thyme.
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Four sheets refrigerated pie crust
  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots

 

Cooking Directions

  • Heat oven to 425°. Place carrots and potatoes in a large saucepan, and add water to cover. Bring to a boil. Decrease heat; cover and cook for 8-10 minutes or until crisp-tender; drain.
  • In a large pan, heat butter over medium-high heat and add onion; stir, and cook until tender. Blend in flour and seasonings until mixed. Gradually stir in milk and broth. Bring to a boil, stirring continuously; cook and stir for 2 minutes or until thickened. Mix in potato mixture, chicken, peas, and corn; remove from heat.
  • Unfold a pie crust into each of two 9-in. pie dishes; trim even with edges. Add chicken mixture. Unfold remaining crusts; put overfilling, trim, cover, and flute edges. Cut slits in ends.
  • Bake for 35-40 minutes or until the coating is thoroughly cooked. Let stand 15 minutes before cutting.
  •  Freeze option: Cover and freeze unbaked pies. To use, before baking, removes from the freezer for 30 minutes (do not thaw)—Preheat oven to 425°. Place pies on baking leaves and cover edge loosely with foil—Bake for 30 minutes. Decrease oven setting to 350° and bake 70-80 minutes longer or until the outside is golden brown and a thermometer embedded in the center.


Nutrition Facts

One serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein

5- Classic Beef Stew Recipe

 

Ingredients

  • 2 pounds beef stew meat, and cut into 1-inch pieces
  • 1/4 teaspoon pepper
  • One bay leaf
  • Six medium carrots, cut into 2-inch pieces.
  • Three medium potatoes, peeled and cut into 2-inch pieces.
  • 1 cup sliced celery (1-inch lengths)
  • 1 to 2 tablespoons canola oil
  • 1-1/2 cups chopped onions
  • One can (14-1/2 ounces) diced tomatoes, undrained.
  • One can (10-1/2 ounces) condensed beef broth, undiluted.
  • Three tablespoons quick-cooking tapioca
  • One garlic clove, minced
  • One tablespoon dried parsley flakes.
  • One teaspoon salt
  • 1/4 teaspoon pepper
  • One bay leaf
  • Six medium carrots, cut into 2-inch pieces.
  • Three medium potatoes, peeled and cut into 2-inch pieces.
  • 1 cup sliced celery (1-inch lengths)

 Cooking Directions

  • In an oven-safe Dutch oven, brown beef in bunches in oil and drain. Return all meat to the saucepan. Add onions, garlic, parsley, salt, pepper, bay leaf, tomatoes, broth, and tapioca. Bring to a boil.
  • Cover the stew and bake at 350° for 1 hour: mix carrots, potatoes, and celery. Covered, bake, 1 hour longer or until vegetables and meat are tender. Dispose of bay leaf.


Nutritional Value

One cup contains 751mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 24g protein, 245 calories, 10g fat (3g saturated fat), and 71mg cholesterol.

6- Pan-Roasted Vegetables & Chicken Recipe 

 

 Ingredients

  • 2 pounds red potatoes (about six medium), cut into 3/4-inch pieces
  • 1/2 teaspoon paprika
  • Six bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • Six cups fresh baby spinach (about 6 ounces.
  • One large onion, coarsely chopped
  • Two tablespoons olive oil
  • Three garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • One teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided

 

Cooking Directions

  • Heat oven to 425°. In an enormous container, combine 3/4 teaspoon salt, 1/2 teaspoon rosemary, potatoes, onion, oil, garlic, and 1/2 teaspoon pepper; mix to coat. Transfer to a 15x10x1-in. Baking dish coated with cooking spray.
  • In a small bowl, combine rosemary, pepper, paprika, and the remaining salt. Sprinkle chicken in the paprika mixture; place over vegetables. Roast until a thermometer reads 170°-175° and vegetables are just cooked 35-40 minutes.
  • Remove chicken to a serving dish; keep warm. Cover vegetables with spinach. Roast until spinach is wilted and vegetables are tender, 8-10 minutes longer. Mix vegetables to combine; serve with chicken.

Nutritional Value

One chicken thigh with 1 cup of vegetables contains 28g carbohydrate (3g sugars, 4g fiber), 28g protein, 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, and 597mg sodium. 

Diabetic Exchanges: 1 vegetable, one fat, four lean meat, 1-1/2 starch.

7- Garlic Beef Enchiladas Recipe 

 

Ingredients

  • One tablespoon chili powder
  • One teaspoon salt
  • One teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon rubbed sage
  • One can (14-1/2 ounces) stewed tomatoes cut up.
  • 1/3 cup butter
  • 1 pound ground beef
  • One medium onion, chopped.
  • Two tablespoons all-purpose flour
  • 4 to 6 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • Ten flour tortillas (6 inches), warmed.
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • One can (14-1/2 ounces) beef broth.
  • One can (15 ounces) tomato sauce
  • 1 to 2 tablespoons chili powder
  • 1 to 2 teaspoons ground cumin
  • 1 to 2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • Optional toppings: sliced jalapeno peppers, chopped or sliced red onion, Halved grape tomatoes, minced fresh cilantro, and cubed avocado. 

Cooking Directions

  • Warm-up oven to 350°. In a large pan, cook onion and beef over medium heat for 6-8 minutes or until meat is no longer pink. Break the meat into crumbles, and then drain. Mix in seasonings and flour, then tomatoes, and bring to a boil. Reduce heat; spot, cover for 15 minutes.
  • In another pan, heat butter over medium-high heat, add garlic; stir, and cook for 1 minute or until tender. Blend in flour until mixed and slowly whisk in broth. Bring to a boil; stir and cook until thickened for about 2 minutes. Stir in seasonings and tomato sauce; heat through.
  • Drizzle 1-1/2 cups sauce into an unoiled 13x9-in. Baking dish. Put about 1/4 cup beef mixture off-center on each tortilla, and top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
  • Bake, covered until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered until cheese is meltdown, 10-15 minutes longer. Serve with toppings as desired.

Nutritional Value

Two enchiladas contain 2536mg sodium, 56g carbohydrate (8g sugars, 4g fiber), 38g protein, 751 calories, 43g fat (21g saturated fat), and 128mg cholesterol.

8- Skillet Mac & Cheese Recipe