All posts tagged Dinner

Lasagna made with ham & cheese in a Béchamel (white) and tomato sauce. This classic combination comes together with great results in this tasty lasagna.

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) make it a breeze to put this rich cheesy, comforting main dish on your table in no time flat.

Since it’s so rich, I like to serve it with a green salad.

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5 from 1 vote

Cheese and Ham Lasagna Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bake, Béchamel, Easy, easy-to-prepare, Italian, Lasagna, Oven-Baked, Pasta, Sauce, Smoked Ham
Servings: 6 people
Calories: 675kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Ham Pork/chicken/turkey
  • 200 g Mozzarella cheese shredded
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this recipe Béchamel (white)
  • ½ cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • ayer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.
Use the Tomato sauce Fast2eat Recipe, as well as Béchamel (white). Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever.
You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones.
Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉
Also check
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

Nutrition

Calories: 675kcal | Carbohydrates: 74g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1892mg | Potassium: 1174mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1250IU | Vitamin C: 30.5mg | Calcium: 550mg | Iron: 4.9mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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It’s the simplest way to prepare a white fish fillet (such as Fresh Cod or Haddock or Tilapia or Bass). So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!

It’s a “lemony” variation from this “cheesy” Crispy Oven-Baked Fish Fillets Fast2eat.

 

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5 from 1 vote

Oven-Baked Lemon Fish Fillets Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Keyword: 10 Minutes, Bake, Easy, easy-to-prepare, Fast, Fish, Healthy, Low calories, Low fat, Nut-free, Oven-Baked, Quick
Servings: 4 people

Ingredients

  • 4 Fish fillet such as Fresh Cod or Haddock or Tilapia or Bass or any other white fish fillets

Mix1

  • 5 tbsp Lemon juice
  • 5 tbsp Butter melted or Margarine
  • 1 tbsp Garlic minced
  • 1 tbsp Hondashi
  • Parsley
  • Cilantro also known as coriander (fresh leaves chopped or dried)

Mix2

  • 1/2 cup All purpose flour
  • 1/2 tsp Salt
  • Paprika

Garnish (optional)

  • Parsley Fresh
  • Lemon zest

Instructions

  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small container mix lemon juice, Margarine (or melted Butter), Garlic, Hondashi, Parsley and Coriander.
  • In a separate container, mix flour, salt and paprika
  • Dip fillets in lemon juice mixture, then in flour mixture to coat both sides.
  • Transfer the prepped fish to parchment-covered baking sheet. Drizzle with remaining lemon juice mixture. Bake (uncovered) until fish just begins to flake easily with a fork, about 15 minutes (or more depending on thickness). If need, broil for about 60 seconds to get a little bit of a golden crust.
  • When it’s done baking, if you like, garnish with parsley and lemon zest or any other fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this Crispy Oven-Baked Fish Fillets Fast2eat.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!
Crispy Oven-Baked Fish Fillets Fast2eat Recipe
Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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It’s a luscious sauce for any Pasta or Spaghetti Squash. Also, give it a try with potatoes or just au gratin topped with potato sticks.

I was looking for an easy and delicious recipe to use this Pre-cooked Chicken and Chicken Stock Fast2eat that I’ve previously made.

The result consisted of a silky and creamy dish: Chicken Béchamel sauce, Shredded chicken, spices and herbs tossed with a Spaghetti Squash (or with any pasta or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin), and topped with melted mozzarella. Baked until nice and brown.

This creamy chicken is really satisfying and surprisingly low in calories. Lots of flavors, which work together very well in a delicious and simple dish! The result was nothing short of marvellous. We loved it!!!

 

 

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5 from 1 vote

Shredded Chicken with Béchamel (white) Sauce Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Keyword: Béchamel, Cheese, Chicken, Chicken Béchamel, Chicken Sauce for Pasta, Chicken Sauce for Spaghetti Squash, Clean eating, Creamy, Easy, Fast, Low carb, Pasta, Quick, Recipe, Sauce, Spaghetti Squash
Servings: 8 people
Calories: 232kcal

Ingredients

Instructions

  • Prepare Chicken Béchamel sauce according to its recipe.
  • Add 500g of the Shredded chicken.
  • Add Tomato and Soy sauce.
  • Add any optional spice such as Paprika, Oregano, Parsley, Basil, Thyme to taste. Mix well until boiling and adjust salt if need.
  • Put the sauce on top of the Spaghetti Squash (or pasta* or or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin) in a large casserole dish or 2 small ones.
  • Top mozzarella (and/or parmesan) cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 232kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 834mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1.1mg
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Spaghetti Squash Fast2eat
Check out this recipe
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This yummy fish filet covered with white sauce is an easy and simple recipe as well as very flavourful.

The sauce is especially delicious because the juices of the fish mingles in with it. It’s like a sauce made with the best stock ever!

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5 from 1 vote

Fish Filet with White Creamy Sauce Fast2eat Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 people
Calories: 280kcal

Ingredients

  • 12 Fish fillet (flatfish such as Sole Filet, Flounder, plaice, halibut, or whitefish)
  • 1 Onion (small) chopped
  • 3 Bay leaf
  • 50 White wine
  • 200 Water
  • Salt to taste
  • Black pepper to taste (or Paprika)
  • 2 tbsp Butter or Margarine
  • 2 tbsp All purpose flour
  • 4 tbsp Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Instructions

  • Chop onions with this Electric Chopper.
  • Mix bay leaf, wine, onion, water and salt with paprika (or pepper) in a Casserole Dish, add the rolled files, Coverand Microwave for 3 minutes at high power.
  • Arrange the fish in another casserole dish, throw away the bay and reserve the liquid (broth).

White sauce

  • Melt the butter and add the flour, keeping the heat low. Saute for about 2 minutes stirring constantly.
  • Add the reserved broth (from the preparation) very gradually, stirring vigorously with a Whisk, and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Taste the salt and pepper. I like to add Paprika.
  • Remove from heat, stir in the cream (whipping cream/thick cream/heavy cream/evaporated milk).
  • Pour the white sauce over the reserved fish on a casserole dish.
  • Sprinkle with Grated Parmesan Cheese and bake in a Conventional Oven until golden brown.
  • Serve with asparagus, Mashed potatoes, green salad, rice...

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 689mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 7.4mg | Calcium: 50mg | Iron: 0.7mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Crispy fish without the grease – Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavour. 

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

It’s a “cheesy” variation from this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

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5 from 1 vote

Crispy Oven-Baked Fish Fillets Fast2eat Recipe

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 10 people
Calories: 188kcal

Ingredients

  • 10 Fish fillet (Haddock or Fresh Cod, Tilapia, Bass or any other white fish fillets)
  • 1 tbsp Lemon juice
  • 1 tbsp Minced Garlic (optional)
  • 1 tbsp Hondashi * (Bonito Soup Stock)
  • 1 Egg
  • 1/2 cup Milk
  • 1 tsp Salt
  • 1 cup Bread crumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 tsp Thyme (optional - fresh or dried)
  • 1/4 tsp Parsley (optional - chopped fresh or dried)
  • 1/4 tsp Cilantro also known as coriander - (optional - fresh leaves chopped or dried)
  • 1/4 tsp Paprika (optional)
  • 1 tbsp Olive oil
  • Cooking spray (optional)
  • 1 Lemon (optional - sliced)
  • Rosemary (optional - Sprigs)

Instructions

  • Season fish fillets with Lemon Juice, minced garlic and Hon Dashi (Bonito Fish Soup Stock)*.
  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small bowl, beat egg with milk, and salt.
  • In a separate container, mix together the bread crumbs, Parmesan cheese, and herbs (but the rosemary Sprig).
  • Dip the fish fillets in the milk mix, then press into the crumb mixture to coat.
  • Lightly oil a Shallow Baking Pan with the olive oil or Cooking Spray.
  • Place fish fillets in the baking pan, and drizzle with olive oil or spray the fillets with cooking spray so that they would crisp nicely.
  • To add some flavour arrange lemon slices and rosemary Sprigs on top. They make this fish dish look so impressive!
  • Bake (uncovered) on the top rack of the preheated oven until the fish flakes easily, about 15-40 minutes (depending on thickness).
  • When it’s done baking, if you like, sprinkle some more fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.
Tip: Aluminum Foil or Parchment Paper can be used to keep food moist, cook it evenly, and make clean-up easier.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 710mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 7.4mg | Calcium: 90mg | Iron: 1.3mg

Oven-Baked Lemon Fish Fillets Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Lasagna made with ground chicken in a Béchamel (white) and tomato sauce.

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5 from 1 vote

Creamy Chicken Lasagna Fast2eat Recipe

Course: Main Dish
Cuisine: Italian
Servings: 6 people
Calories: 711kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Chicken Shredded from http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/
  • 200 g Mozzarella cheese shredded (200g=7oz)
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this Béchamel (white)
  • 1/2 cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.
Use the Tomato sauce Fast2eat Recipe, as well as Chicken Béchamel (white) sauce Fast2eat Recipe. Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever. You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones. Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉
 

Nutrition

Calories: 711kcal | Carbohydrates: 68g | Protein: 64g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 2128mg | Potassium: 1280mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1300IU | Vitamin C: 35.5mg | Calcium: 500mg | Iron: 4.7mg

Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe

Tomato sauce Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This is such a Fast and easy dinner and it tastes amazing!
It only takes 20 minutes.
Just mix a few ingredients together and make an optional homemade sauce with Greek yogurt and Dijon Mustard, spread it on the salmon and bake.

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5 from 1 vote

Flavorful Salmon Fast2eat Recipe

Pungent Dijon Mustard is classic pairings for salmon. The Greek yogurt creamy coating helps keep the fish moist. My kids prefer without the sauce but I love with this sauce, it's so flavorful and so yummy on the fish. Enjoy!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people

Ingredients

  • 2 Salmon fillets
  • 1 tsp Lemon juice
  • 1 tsp Soy sauce Reduced salt
  • 1 tsp Minced Garlic
  • 1 tsp Hondashi *(Bonito fish Soup Stock)
  • 1/2 tsp Paprika (optional)
  • 1/2 tsp Parsley dried or chopped fresh
  • 1/2 tsp Basil dried or chopped fresh
  • 1/2 tsp Thyme dried or chopped fresh
  • 1/2 tsp Oregano dried or chopped fresh

Sauce

  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Olive oil
  • 1 tsp Capers (opcional)

Topping

  • 1 tbsp Parmesan cheese grated

Instructions

Sauce

Topping

Baking

  • Cook 3 minutes on Microwave (pot max).
  • Bake at 425°F (220°C) for 10 minutes or until until cheese is golden brown. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.

Notes

Complete the meal with a simple white rice, green salad, or asparagus.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Pre-cooked diced chicken is the Fastest way to have a delicious chicken dinner. Make versatile boiled chicken breasts your go-to ingredient to get dinner on the table Fast.

The liquid used to cook the chicken works well if you want a basic chicken stock to use in recipes or freeze for later.

A Fast and easy chicken recipe perfect for the beginner or the expert!

Boiling or poaching chicken means cooking it in hot liquid. This is an ideal Fast method for cooking chicken breasts. Cook it in large batches and freeze to toss into dishes as you need it, having some ready-to-eat white meat on hand is the ultimate time-saver.

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5 from 1 vote

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe

Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Servings: 5 cups diced chicken
Calories: 239kcal

Ingredients

  • 1 Kg Chicken breast - boneless skinless
  • 2 tbsp Lemon juice
  • 8 cups Water - enough to cover the chicken
  • 2 tbsp Chicken broth mix (concentrated chicken broth powder)
  • Salt (optional)
  • Black pepper (optional)

Instructions

  • Season the chicken with Lemon Juice.
  • Cut the chicken into small pieces for Faster cooking.
  • To save time boil the water using an Electric Kettle.
  • Place the chicken in an electric pressure cooker OR in a straight-sided pot OR in a Set 'n Forget Programmable Slow Cooker, large enough to hold the chicken pieces comfortably. Add enough boiled water to cover the chicken.
  • Add Chicken Broth Mix. Or if you don’t like concentrated chicken broth powder feel free to add other vegetables and herbs, such as fresh thyme, parsley, bay leaves, green onions, onions, carrots, celery, garlic, paprika... it's your chicken 😉
  • If desired, add any other ingredients for flavouring the liquid and chicken.

Cooking the chicken in a Pressure cooker

  • My favourite choice. Faster!!!! Pressure cooker makes incredibly tender and flavorful chicken in minutes! I have an electric pressure cooker, and it is time saver. You can program the time and simply forget it making your meal.
  • Toss the frozen (or not) boneless, skinless chicken breasts in, the electric pressure cooker, close the vent, and set the pressure to high for 5-6 minutes (if you are using the whole one - up to 2kg/4lbs 15-20 min or bone-in pieces 8-10 min). Then, depending if you are in a hurry, wait or quickly release the pressure and remove the chicken. That’s it! From frozen to tender, juicy, delicious, and almost like a miracle chicken in 5 minutes!

Cooking the chicken in a large straight-sided pot

  • I have never done it in a regular pot. It’s TOO long to wait. But… it’s your choice 😉
  • Bring to boiling on medium-high heat; reduce the heat, maintaining a very gentle simmer, and cook for about 1 hour 30 minutes until the chicken is no longer pink (Pieces 74°C (165°F)/Whole 82°C (180°F))

Cooking the chicken in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place chicken breasts in crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Drain and use

  • When the chicken is done, drain through a Strainer or Colander into a Large Bowl.
  • Remove the chicken from the Strainer or Colander and discard any vegetables and seasonings (if any).
  • When chicken is cool enough to handle, if the chicken has skin and or bones, pull it off and discard.
  • From that point, you can use your chicken any way that you desire. From serving it with side dishes to shredding it to use in all sorts of recipes. I like to do both!
  • Serve the chicken as desired. Or cool the chicken completely and transfer to Food Storage Container. Cover and refrigerate for up to 5 days or freeze for up to 6 months.

To store the broth

  • Cover and chill for up to two days or freeze for up to two months. You can also freeze the broth in a Large Ice Cube Tray to use as flavor boosters.

Notes

An average-sized, boneless, chicken breast is 150-250g (6-8 oz).
For a Faster cooking time, opt for skinless, boneless chicken breast and use cut-up or cubed chicken breast in an electric pressure cooker.
Use 1 tsp (5g) concentrated Chicken Broth Mix for 1 cup of water. Chicken broth powder usually has high sodium content, so treat it as flavoured salt. If more "saltiness" is desired, add a teaspoon of salt, stir, taste, and repeat.
Whenever I need hot or boiling water for anything, I use my Electric kettle. Electric kettles are constructed to boil water Faster than a pot on the stove. Tea and coffee are a given, but think beyond that: Cooking vegetables? Making soup? Cooking corn? Poaching chicken? Boil your water in your electric kettle and then pour it into the pot you need. Most electric kettles automatically shut off when the water has reached a full boil. Which means you can fill it with water, turn it on, and leave the room to do something else. No worry, no mess, and time-saver.

Nutrition

Serving: 125g | Calories: 239kcal | Carbohydrates: 2g | Protein: 47g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 1187mg | Potassium: 516mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.4mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
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