xiaoxl/recipe_data huggingface dataset:
Burgers.....my Way


Ingredients:
garlic, Worcestershire sauce, chili sauce

Directions:
Mix all ingredients together well., Pat into 8 to 10 burger patties., Grill or fry to desired "doneness". We prefer ours to be medium., Serve on toasted buns with desired condiments.
Easy Grain-Free Almond Flour Brownies
Category: desserts
By TurboKelly

I love a one-dish baking recipe, to cut down on mess and clean-up! Unlike some gluten-free or grain-free baked goods, these have a pleasant texture as well. Experiment by adding your choice of nuts, flavored chocolate chips, and different flavor extracts. Top with icing if you wish. At Christmas, crushed candy canes and 1 1/2 teaspoons mint extract make for a nice holiday treat.

Ingredients:
¾ cup blanched almond flour
⅔ cup raw honey
½ cup chopped walnuts  (Optional)
5 tablespoons unsweetened cocoa powder
2  eggs
¼ cup coconut oil, warmed until liquid
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 8-inch cake pan and dust with almond flour. Whisk almond flour, honey, walnuts, cocoa powder, eggs, coconut oil, and vanilla extract together in a large bowl. Pour into prepared pan and smooth top. Bake in the preheated oven until the center is set and edges pull away from sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should be clean or have a few moist crumbs attached.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 8-inch round pan

Calories: 290.4
Fat: 19.2 g
Saturated fat: 7.5 g
Carbohydrates: 28.8 g
Sugars: 24.1 g
Dietary fiber: 2.9 g
Protein: 5.9 g
Cholesterol: 46.5 mg
Sodium: 19.6 mg
Cheesy Scalloped Potatoes and Ham
Category: side-dish
By Culinary Envy

This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. It's a quick and easy recipe that's perfect this time of year as a holiday side dish, or delicious anytime as a cozy meal on a chilly night!

Ingredients:
3 tablespoons butter
1 small yellow onion, diced
3 tablespoons all-purpose flour
1 cup half-and-half
½ cup whole milk
salt and ground black pepper to taste
1 teaspoon garlic powder
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon paprika
4 large russet potatoes, peeled and thinly sliced
1 ½ cups chopped hickory smoked ham
½ cup grated Cheddar cheese
½ cup grated Monterey Jack cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish. Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle flour over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika. Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil. Bake in the preheated oven for 40 minutes. Remove the foil and bake until the cheese on top is golden and sauce is bubbling, 20 to 30 minutes more.

Prep time: 30 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 38 mins
Yields: 1 baking dish

Calories: 364.4
Fat: 17.9 g
Saturated fat: 9.8 g
Carbohydrates: 37.9 g
Sugars: 2.8 g
Dietary fiber: 4.4 g
Protein: 14 g
Cholesterol: 52.6 mg
Sodium: 502.5 mg
Kittencal's Rotisserie Chicken for the Grill (Or Small Turkey)


Ingredients:
whole chicken, butter, salt, garlic powder, paprika, fresh coarse ground black pepper

Directions:
In a small bowl combine melted butter or margarine with oil,  2 teaspoons seasoned salt, garlic powder paprika and black pepper.
Wash the chicken inside and out with cold water, then pat dry using a paper towel.
Lightly salt the inside cavity with seasoned salt or white salt and black pepper.
Tie the legs and wings together securely with cotton butchers twine, then tie string around the body of the chicken in two places.
Set grill to high heat.
Thread the chicken on the rotisserie spit, then place on the rotisserie grill.
Cook chicken for 10 minutes on high heat.
After 10 minutes on high heat REDUCE the grill heat to medium then baste the chicken all over with some of the melted butter mixture (leave some to baste with during cooking time].
Close the lid and cook for 1 to 1-1/2 hours basting occasionally or until the chicken is cooked through and internal temperature reaches 180 degrees F when taken with a meat thermometer.
Cooking time will vary just slightly depending on the size of the chicken.
Remove the chicken from the rotisserie and place on a large plate.
Cover loosely with foil and let stand for about 15 minutes before slicing.
Cream of Broccoli Soup - Low Fat


Ingredients:
olive oil, onion, garlic, broccoli stem, water, rolled oats, salt, white pepper, curry powder, nutmeg

Directions:
Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
Peel the broccoli stalks& cut into 1/2 inch rounds; saute, stirring occasionally for an additional 5 minutes.
Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until broccoli is tender.
Being careful with this hot liquid, puree in batches in a blender; return to the pot& test for seasonings.
Cream Cheese Fruit Salad
Category: salad
By Amy

This creamy, satisfying summer salad or dessert is also a family favorite at Thanksgiving. My mother-in-law could be counted on to bring this dish to all our family functions.

Ingredients:
1 (8 ounce) package cream cheese
¼ cup white sugar, or to taste
1 (12 ounce) container frozen whipped topping, thawed
3  bananas, peeled and sliced
1 (15.25 ounce) can crushed pineapple, drained
1 (15.25 ounce) can fruit cocktail, drained
1 large Jonagold apple, peeled and chopped
½ cup sweetened flaked coconut
1 (4 ounce) jar maraschino cherries, drained and halved  (Optional)
½ cup chopped pecans  (Optional)
½ cup golden raisins  (Optional)

Directions:
Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 485.5
Fat: 27.4 g
Saturated fat: 17.1 g
Carbohydrates: 61 g
Sugars: 45.9 g
Dietary fiber: 4.5 g
Protein: 4.9 g
Cholesterol: 30.8 mg
Sodium: 111.3 mg
Amaretto Smoothie


Ingredients:
amaretto liqueur, milk, vanilla ice cream

Directions:
In a blender combine amaretto, milk and ice cream., Blend until smooth., Pour over ice into 4 glasses.
Layered Polenta Loaf With Italian Sausage & Cheese


Ingredients:
extra virgin olive oil, garlic clove, sausage, mortadella, pancetta, butter, parmesan cheese, mozzarella cheese, extra virgin olive oil, cherry tomatoes, extra virgin olive oil

Directions:
In a saucepan of medium-high heat, sauté fresh sausage with 2 tablespoons olive oil and clove of garlic. Cook until brown. Discard garlic clove.
Pulse sausage, mortadella and pancetta, separately. Combine and set aside.
Steam spinach, just until wilted. Drain well and chop roughly.
Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
Bring 4 1/2 cups of water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan and 1/4 stick of butter. Cook until mixture has thickened about 1 minute.
Layer in loaf pan: 1/3 polenta mixture, sprinkle with 1 cup mozzarella, meat mixture, then top with spinach. Top with another 1/3 of polenta mixture, then remaining mozzarella. Cover with the rest of the polenta and chill for 1-2 hours or until set.
To serve: preheat oven to 375Ëš. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8-10 minutes, or until warmed and cheese melted.
Serve with a salad of torn burrata and cherry tomatoes in olive oil.
Chicken Corn Chowder With Poblanos


Ingredients:
onion, corn, evaporated milk, chicken broth, garlic powder, salt

Directions:
Saute onion and the poblano peppers in olive oil until translucent in a soup pot.
Add salt, garlic powder and 1 can of the drained corn.
Cook until softened, then add the chicken broth.
Puree the mixture in a blender and then pour back into the pot.
Over low heat continue cooking adding the evaporated milk, chicken, and last can of drained corn.
Ultimate Warm Salsa


Ingredients:
tomatoes, tomatoes, onion, fresh cilantro, olive oil, garlic, comino, salt, black pepper

Directions:
Using a food processor, process the tomatoes to a chunky puree, do not liquify.
In a large skillet or frying pan, heat the oil and add the peppers and onions.
Saute until the onion softens and is clear 5-10 minutes.
Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
Serve warm with tortilla chips.
Nut Bread (Original Betty Crocker)


Ingredients:
flour, granulated sugar, brown sugar, baking powder, salt, milk, egg

Directions:
Heat oven to 350°.
Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
Mix all ingredients; beat 30 seconds.
Pour into pan(s].
Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
*If using self-rising flour, omit baking powder and salt.
Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium]. Bake 9-inch loaf 65 to 70 minutes.
Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces] and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.
Zippy Zucchini


Ingredients:
parmesan cheese, zucchini

Directions:
Cut Zucchini into rounds, seperate and discard the ends.
pour ranch dressing into a sealable plastic bag, and add zucchini.
Seal the bag.
Shake your bag o' zucchini until each piece appears satisfactorily covered in ranch remove from bag, (you can dip your ranched slices into the parmesan here] place on a foil lined baking sheet.
or place your ranched zucchini onto foil lined baking sheet and sprinkle parmesan cheese over all zucchini slices.
broil on high, 6-8 inches away from flame for 7-8 minutes or this is even toaster oven friendly, but time is reduced to about 5 minutes.
Easy Skillet Potatoes


Ingredients:
potatoes, salt

Directions:
get a pan hot (medium heat]
add oil to the pan.
slice the potatoes any you would like.
when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot].
sprinkle Lawry's salt on the potatoes (a little goes a long way].
when they are done they will be brown - dark brown and hard.
Wonderful Banana Cake
Category: desserts
By Carolyn Micklas

Quick and easy flavorful banana cake. Frost with whipped cream, if desired.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2  very ripe bananas, mashed
1 teaspoon baking soda

Directions:
Prepare yellow cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

Yields: 1 -9x13 inch cake

Calories: 101.8
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 19.1 g
Sugars: 10.5 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 0.4 mg
Sodium: 194.1 mg
Apple Pie Shake


Ingredients:
"vanilla ice cream"

Directions:
Place a tall glass in the freezer to chill.
Add the ice cream, milk and pie to the blender. Blend until fully combined and frothy. Serve in the chilled glass and enjoy! Feel free to change up the pie and ice cream, depending on the season.
Cook's Note: Freezing your pie before blending will give you a nice, thick texture.
Stir Fried Broccoli With Orange and Ginger


Ingredients:
broccoli, gingerroot, orange zest, Tabasco sauce, chives

Directions:
Trim broccoli and cut into the florets.
Heat oil in a wok. Stir fry broccoli and ginger for 2 minutes.
Add orange zest and juice, Tabasco and bring to the boil; cover and simmer for 5 minutes or until liquid has evaporated.
Toss chives through and serve immediately.
Maple French Toast Sandwich
Category: breakfast-and-brunch
By DitePoo

A sandwich with all the comfort. You can cook the bacon in a skillet instead of the oven, if desired. I also sprinkled the sandwich with cinnamon.

Ingredients:
8 slices maple-cured bacon
7  eggs
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
4 slices bread
5 tablespoons oil, or as needed
1 teaspoon maple syrup, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet. Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels. Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely. Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate. Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes. Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 sandwiches

Calories: 1008.5
Fat: 70.1 g
Saturated fat: 17.3 g
Carbohydrates: 57.1 g
Sugars: 26.6 g
Dietary fiber: 5.8 g
Protein: 39.9 g
Cholesterol: 691.2 mg
Sodium: 1436.1 mg
Southwestern Turkey Soup
Category: soups-stews-and-chili
By Doug Matthews

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

Ingredients:
1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2  roma (plum) tomatoes, chopped
1  onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1  avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Directions:
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 183.5
Fat: 9.8 g
Saturated fat: 3.7 g
Carbohydrates: 11.9 g
Sugars: 5.6 g
Dietary fiber: 3.8 g
Protein: 13.5 g
Cholesterol: 32.5 mg
Sodium: 632 mg
Spicy Beef Curry


Ingredients:
olive oil, garlic cloves, ginger, red onion, chili powder, curry powder, turmeric powder, ground black pepper, salt, tamarind paste, coconut milk, water

Directions:
Mix meat, salt tamarind, curry powder, turmeric, chili powder and black pepper.
Heat oil in a dutch oven and fry onions and jalapeno until onion is golden color.
Add garlic and ginger.
Add the meat and mix well, keep cooking for about 2 more minutes.
Add the coconut milk and water and cook at medium heat for about 1/2 hours.
Serve with white rice.
Frozen Chocolate Chip Cookie Dough Balls
Category: desserts
By KateLou26

These delicious treats are a hit with kids and grownups alike. Who can resist fresh cookie dough---plus now no worries about raw egg!

Ingredients:
1 cup butter, softened
1 ½ cups brown sugar, packed
2 teaspoons vanilla extract
1 tablespoon water
2 cups all-purpose flour
¾ cup mini semisweet chocolate chips
¾ cup chopped walnuts, if desired

Directions:
Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended. Roll dough into bite-sized balls (or use a small ice cream scoop). Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 42 balls

Calories: 237.8
Fat: 13.4 g
Saturated fat: 6.9 g
Carbohydrates: 28.9 g
Sugars: 18.7 g
Dietary fiber: 1 g
Protein: 2.2 g
Cholesterol: 23.2 mg
Sodium: 67.7 mg
Turkey Meatballs


Ingredients:
egg, Worcestershire sauce, lemon peel, carrot, ground turkey, chicken broth, plain yogurt, cornstarch, lemon juice, dill weed

Directions:
In a mixing bowl, combine egg, cereal, Worcestershire sauce and lemon peel.  Add turkey and carrot. Mix well.
Shape into 8 or 16 meatballs (according to your size preference].
Brown meatballs in a large skillet with cooking oil.
Drain off fat.
Add broth.
Cover and simmer 20 minutes.
Reserving broth in skillet, transfer meatballs to a serving dish; cover and keep warm.
In a small mixing bowl, combine cornstarch, yogurt, lemon juice and dill weed.
Add to broth in skillet.
Cook and stir until mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Serve sauce over meatballs with rice.
If not serving right away, keep pour sauce over meatballs, cover with foil and keep in a warm (300 degree] oven.
Chipotle Lime Pork Chops


Ingredients:
water, lime juice

Directions:
Mix Marinade Mix, oil, water and lime juice in small bowl. Place pork chops in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Artichoke Pad Thai


Ingredients:
green onions, garlic cloves, ginger, tamarind paste, honey, peanut butter, rice vinegar, fish sauce, Chinkiang vinegar, olive oil, bell pepper, artichoke hearts, bean sprouts, fresh cilantro, lime

Directions:
Cook rice noodles according to directions on package.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.
Caponata Wraps


Ingredients:
low-carb flour tortillas, fresh mushrooms

Directions:
Stack spinach leaves, about 12 at a time, then cut crosswise into narrow strips and set aside.
For each wrap, spread a fourth of the cheese to within half an inch of edge of each tortilla.
Scattter spinach strips over the bottom two thirds of the tortilla and gently press onto the cheese.
Mix hummus and mushrooms in a medium bowl, then spooon on top of spinach, spreading to cover.
Top with a fourth of the caponata and roll up tightly from the bottom.
To serve, cut each wrap diagonally.
Toffee Bars


Ingredients:
quick-cooking oats, flour, light brown sugar, walnuts, butter, baking soda, sweetened condensed milk, vanilla extract

Directions:
Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
In large mixing bowl, combine oats, flour, brown sugar, walnuts, 6 tablespoons butter and baking soda; press firmly on bottom of prepared pan and bake 10-15 minutes or until lightly browned.
Meanwhile, in medium saucepan over medium heat, combine remaining 2 tablespoons butter and milk; cook and stir until mixture thickens slightly (about 15 minutes]; remove from heat.
Stir in vanilla and pour evenly over baked crust.
Bake 10-15 minutes or until golden brown.
Remove from oven; immediately sprinkle chips on top.
Let stand 1 minute, spread chips evenly while still warm; garnish with additional walnuts if desired.
Cool completely.
Blueberry Coconut Coffee Cake


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, milk, fresh blueberries, frozen blueberries

Directions:
Combine flour, sugar, baking powder, salt.
Using a pastry blender, cut in butter until mixture is crumbly.
In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake].
Gently fold in the blueberries.
Pour batter into two greased round 9" baking pans.
Sprinkle evenly with coconut.
Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
Serve warm.
My Chicken Parmesan
Category: world-cuisine
By janice tofuri

My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.

Ingredients:
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
6  chicken breast tenderloins
1  egg
1 tablespoon half-and-half
1 cup seasoned bread crumbs
½ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons olive oil
3 quarts water
1 tablespoon salt
6 ounces angel hair pasta
1 ½ cups prepared marinara sauce, divided
3 ounces shredded Italian cheese blend

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat. Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating. Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side. Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain. Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken. Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 695
Fat: 24.6 g
Saturated fat: 8.6 g
Carbohydrates: 79.6 g
Sugars: 11.1 g
Dietary fiber: 5.9 g
Protein: 40.8 g
Cholesterol: 121.4 mg
Sodium: 3504.4 mg