General Recipes

Prep Time: 20 mins | Total Time: 20 mins | Servings: 4

This is a very tasty salad with seasoned ground beef, black beans, lettuce, Nacho Cheese Doritos, and more! Incredibly easy to make and ready in a breeze. For the dressing, you are welcome to use your favorite salad dressing.

This impressive Doritos Taco Salad is my-go and favorite easy and quick dinner. A very simple dinner that is perfect all year round! Throw this together in under twenty minutes and serve immediately or chill in the fridge until ready to eat.

Ingredients

1 c. black beans, rinsed

1 lb. lean ground beef

3 to 4 Romaine lettuce hearts, rinsed, then chopped

1/2 c. shredded cheddar cheese

1 large tomato, chopped OR sliced cherry tomatoes

1 ½ c. nacho cheese Doritos, broke into bite-size pieces

1 packet (1 oz) taco seasoning

fresh cilantro, optional

1 c. Catalina dressing OR use your favorite salad dressing (we like to eat this with ranch dressing too)

How to make Doritos Taco Salad

Step 1: In a large skillet, cook the ground beef over medium-high heat, breaking it into small pieces as it cooks, until browned. Drain the excess grease when done.

Step 2: To the ground beef, add the taco seasoning and pour in the water (as instructed on the packet). Stir well until the mixture comes to a boil. Once boiling, adjust the heat to low and simmer for about 10 minutes. Take off the heat when done and allow the meat to cool for a little bit.

Step 3: Place the chopped lettuce, black beans, tomato, and cheese in a large salad bowl. Add the slightly cooled ground beef and carefully toss until mixed.

Step 4: Serve the Doritos Taco Salad right away or chill in the fridge until ready to serve. If not serving yet, skip adding the chips.

Step 5: Before serving, add the Doritos chips and dressing. Toss well to coat and serve. Enjoy!

Doritos Taco Salad

Rebecca Prep Time: 20 mins | Total Time: 20 mins | Servings: 4 This is a very tasty salad with seasoned ground beef, black beans, lettuce, Nacho Cheese Doritos, and more!… General Recipes Doritos Taco Salad European Print This

Serves: 4 Prep Time: 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. black beans, rinsed
• 1 lb. lean ground beef
• 3 to 4 Romaine lettuce hearts, rinsed, then chopped
• 1/2 c. shredded cheddar cheese
• 1 large tomato, chopped OR sliced cherry tomatoes
• 1 ½ c. nacho cheese Doritos, broke into bite-size pieces
• 1 packet (1 oz) taco seasoning
• fresh cilantro, optional
• 1 c. Catalina dressing OR use your favorite salad dressing (we like to eat this with ranch dressing too)

Instructions

Step 1: In a large skillet, cook the ground beef over medium-high heat, breaking it into small pieces as it cooks, until browned. Drain the excess grease when done.

Step 2: To the ground beef, add the taco seasoning and pour in the water (as instructed on the packet). Stir well until the mixture comes to a boil. Once boiling, adjust the heat to low and simmer for about 10 minutes. Take off the heat when done and allow the meat to cool for a little bit.

Step 3: Place the chopped lettuce, black beans, tomato, and cheese in a large salad bowl. Add the slightly cooled ground beef and carefully toss until mixed.

Step 4: Serve the Doritos Taco Salad right away or chill in the fridge until ready to serve. If not serving yet, skip adding the chips.

Step 5: Before serving, add the Doritos chips and dressing. Toss well to coat and serve. Enjoy!

Yields: 14 cookies

These impressive, tasty cookies are very addictive with tons of sweet carrots coupled with hearty oats and cinnamon. I always make sure to whip up a huge batch as these cookies are gone way too fast!

Ingredients

2 tablespoons (28 grams) coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 c. (100 grams) instant oats (measured like this and gluten-free if necessary)

1 ½ teaspoon baking powder

¾ c. (90 grams) whole wheat or gluten-free flour (measured like this)

1 ½ teaspoon ground cinnamon

½ c. (120mL) pure maple syrup

1 teaspoon vanilla extract

¾ c. (68 grams) grated carrots (about 1 smallish medium, make sure to peel it first)

⅛ teaspoon salt

How to make Healthy Carrot Cake Oatmeal Cookies

Step 1: Place the oats, flour, baking powder, cinnamon, and salt in a medium bowl. Mix well until combined.

Step 2: Mix the coconut oil, egg, and vanilla in another bowl. Whisk in the maple syrup until completely blended. Then, add in the flour mixture, stirring until just combined. Next, fold in the carrots. Place in the fridge to chill for at least 30 minutes. If planning to chill a little longer, tent with plastic wrap, making sure it touches the whole surface of the cookie dough.

Step 3: Prepare the oven. Preheat it to 325 degrees F. Using a silicone baking mat or parchment paper, line a baking sheet.

Step 4: On the prepared baking sheet, drop the cookie dough into 14 rounded scoops. Using a spatula, slightly flatten each cookie dough. Place in the preheated oven and bake for about 12 to 15 minutes. When done, remove from the oven and allow the cookies to cool for at least 15 minutes on the baking sheet. Then, transfer on a wire rack to cool completely.

Notes:

For this recipe, it is very important to correctly measure the oats and flour.

If planning to make instant oats, blend 1 c old-fashioned oats about 5 to 8 times in a food processor.

To make gluten-free flour, mix ½ c. (60 grams) millet flour, 2 tbsp (15 grams) brown rice flour, 2 tbsp (15 grams) tapioca flour, and ½ tsp xanthan gum. Or use store-bought gluten-free flour blends.

You can swap melted margarine with coconut oil or butter. Make sure to be sure of room temperature eggs.

Substitute pure maple syrup with honey or agave.

Allow the cookies to cool completely on the baking sheet if they are still flimsy and threaten to break apart after minutes of cooling. The cookies will not crisp up too much and will stay soft for up to a week.

Healthy Carrot Cake Oatmeal Cookies

Rebecca Yields: 14 cookies These impressive, tasty cookies are very addictive with tons of sweet carrots coupled with hearty oats and cinnamon. I always make sure to whip up a huge… General Recipes Healthy Carrot Cake Oatmeal Cookies European Print This

Serves: 14

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons (28 grams) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 c. (100 grams) instant oats (measured like this and gluten-free if necessary)
• 1 ½ teaspoon baking powder
• ¾ c. (90 grams) whole wheat or gluten-free flour (measured like this)
• 1 ½ teaspoon ground cinnamon
• ½ c. (120mL) pure maple syrup
• 1 teaspoon vanilla extract
• ¾ c. (68 grams) grated carrots (about 1 smallish medium, make sure to peel it first)
• ⅛ teaspoon salt

Instructions

Step 1: Place the oats, flour, baking powder, cinnamon, and salt in a medium bowl. Mix well until combined.

Step 2: Mix the coconut oil, egg, and vanilla in another bowl. Whisk in the maple syrup until completely blended. Then, add in the flour mixture, stirring until just combined. Next, fold in the carrots. Place in the fridge to chill for at least 30 minutes. If planning to chill a little longer, tent with plastic wrap, making sure it touches the whole surface of the cookie dough.

Step 3: Prepare the oven. Preheat it to 325 degrees F. Using a silicone baking mat or parchment paper, line a baking sheet.

Step 4: On the prepared baking sheet, drop the cookie dough into 14 rounded scoops. Using a spatula, slightly flatten each cookie dough. Place in the preheated oven and bake for about 12 to 15 minutes. When done, remove from the oven and allow the cookies to cool for at least 15 minutes on the baking sheet. Then, transfer on a wire rack to cool completely.

Notes

For this recipe, it is very important to correctly measure the oats and flour. If planning to make instant oats, blend 1 c old-fashioned oats about 5 to 8 times in a food processor. To make gluten-free flour, mix ½ c. (60 grams) millet flour, 2 tbsp (15 grams) brown rice flour, 2 tbsp (15 grams) tapioca flour, and ½ tsp xanthan gum. Or use store-bought gluten-free flour blends. You can swap melted margarine with coconut oil or butter. Make sure to be sure of room temperature eggs. Substitute pure maple syrup with honey or agave. Allow the cookies to cool completely on the baking sheet if they are still flimsy and threaten to break apart after minutes of cooling. The cookies will not crisp up too much and will stay soft for up to a week.

Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 6 servings

These Tandoori Chicken Burgers are incredibly delicious and packed with flavor. Super easy to throw together using simple ingredients and ready in minutes. Tandoori Chicken Burgers served with naan with drizzles of mint yoghurt sauce and topped with cucumber, cilantro, and red onion. An amazing summer grill rotation that everyone loves and enjoys!

These impressive tandoori chicken burgers are always a huge hit! It’s not a surprise that everyone loves these pretty darn delicious burgers. The best part is this tandoori is insanely easy and quick to make! If you have not tried this easy tandoori chicken burgers recipe yet. You are already missing out!

Ingredients

4 green onions

1 1/2 lbs ground chicken breast

3 tbsp grated fresh ginger

1 tbsp paprika

1/4 tsp cayenne pepper

2 tsp cumin

1/2 tsp ground cardamom

2 tbsp lemon juice

cucumber

red onion, sliced thinly

cilantro

Naan bread

salt and pepper to taste

Yoghurt Sauce:

1 tbsp fresh lemon juice

1 tbsp fresh mint, chopped

1 small container of fat-free plain Greek yoghurt

salt and pepper

2 tsp cumin

How to make Tandoori Chicken Burgers

Step 1: In a bowl, place the chicken and the spices ingredients. Mix well until combined, then shape into 4 patties.

Step 2: In a small bowl, place the yoghurt sauce ingredients (fresh lemon juice, fresh mint, Greek yoghurt, and season with salt & pepper). Mix well and set aside.

Step 3: Ready the cucumbers, red onions, and cilantro. Slice and set aside.

Step 4: On a preheated grill, cook the Tandoori Chicken Burgers for about 3 minutes on each side over medium-medium high. During the last couple of minutes, throw the Naan bread on the grill.

Step 5: With a couple of sliced cucumbers, top the burgers followed by the red onion, and sprinkle a handful of cilantro.

Step 6: Drizzle some of the yoghurt sauce (if available). Serve and enjoy!

Nutrition Facts:

YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 456 | TOTAL FAT: 21g | SATURATED FAT: 6g | TRANS FAT: 0g | UNSATURATED FAT: 13g | CHOLESTEROL: 184mg | SODIUM: 407mg | CARBOHYDRATES: 22g | FIBER: 3g | SUGAR: 5g | PROTEIN: 48g

Tandoori Chicken Burgers

Rebecca Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 6 servings These Tandoori Chicken Burgers are incredibly delicious and packed with flavor. Super… General Recipes Tandoori Chicken Burgers European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 456 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 green onions
• 1 1/2 lbs ground chicken breast
• 3 tbsp grated fresh ginger
• 1 tbsp paprika
• 1/4 tsp cayenne pepper
• 2 tsp cumin
• 1/2 tsp ground cardamom
• 2 tbsp lemon juice
• cucumber
• red onion, sliced thinly
• cilantro
• Naan bread
• salt and pepper to taste
• Yoghurt Sauce:
• 1 tbsp fresh lemon juice
• 1 tbsp fresh mint, chopped
• 1 small container of fat-free plain Greek yoghurt
• salt and pepper
• 2 tsp cumin

Instructions

Step 1: In a bowl, place the chicken and the spices ingredients. Mix well until combined, then shape into 4 patties.

Step 2: In a small bowl, place the yoghurt sauce ingredients (fresh lemon juice, fresh mint, Greek yoghurt, and season with salt & pepper). Mix well and set aside.

Step 3: Ready the cucumbers, red onions, and cilantro. Slice and set aside.

Step 4: On a preheated grill, cook the Tandoori Chicken Burgers for about 3 minutes on each side over medium-medium high. During the last couple of minutes, throw the Naan bread on the grill.

Step 5: With a couple of sliced cucumbers, top the burgers followed by the red onion, and sprinkle a handful of cilantro.

Step 6: Drizzle some of the yoghurt sauce (if available). Serve and enjoy!

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 3

This shrimp pesto pasta with spinach and mushrooms is a great weeknight dinner option that you can whip up easily in no time. A deliciously impressive dish that everyone around the dinner table will surely love and enjoy!

INGREDIENTS

8 ounces sliced baby portobello mushrooms

3-4 c. farfalle (bow-tie) pasta

2.5 ounces of baby spinach leaves

6 tablespoons homemade or store-bought pesto

2-3 cloves of garlic (minced)

1/2 c. freshly grated Parmesan cheese, plus extra to garnish

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 c. milk or cream

1/4 teaspoon onion powder

a drizzle of olive oil

salt and pepper to taste

a pinch of red pepper flakes (optional)

Shrimp:

1-2 tablespoons butter

21 jumbo shrimp (thawed if frozen)

1/4-1/2 teaspoon dried parsley

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

salt and pepper to taste

1/4 teaspoon Cajun seasoning blend (optional)

HOW TO MAKE SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS

Step 1: Prep the shrimp. In a cool bowl with ice water, place the shrimps and set them aside while cooking the veggies and sauce.

Step 2: In a large non-stick pan, drizzle a little bit of your preferred healthy oil. Then, place the mushrooms, spinach, and garlic and saute over medium heat, making sure not to burn the garlic.

Step 3: In the meantime, cook the pasta in a medium pot following the package directions until al dente. Drain the pasta when done and return the pasta to the pot. Add the pesto, toss well, and set aside.

Step 4: To the pan with the tender mushrooms and wilted spinach, pour the milk or cream. Then, adjust the heat to low. Add the Parmesan, garlic powder, onion powder, and paprika. To taste, season with salt and pepper. Let everything simmer over low heat, stirring well until the flavors are blended and the cheese has melted.

Step 5: Over the pesto noodles, pour the sauce, and toss well. To keep the pot warm, set it on your stovetop to the lowest heat setting.

Step 6: In butter and seasonings, quickly saute the shrimp for a couple of minutes, then add them to the warm pasta and sauce.

Step 7: For a piping hot pasta, slightly increase the heat and constantly stir the pasta as it heats, adding the shrimp at the very end. If desired, remove the shrimp’s tail before serving or leave them on.

Step 8: Serve the shrimp pesto pasta with spinach and mushrooms immediately, garnished with some freshly grated Parmesan cheese and a pinch of red pepper flakes. Enjoy!

NOTE:

You can double the milk/cream and add a bit more pesto sauce and any extra seasoning if you prefer a saucier pasta bowl.

NUTRITION FACTS:

Calories: 519 kcal, Carbohydrates: 54g, Protein: 28g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 131mg, Sodium: 944mg, Potassium: 582mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3312IU, Vitamin C: 11mg, Calcium: 370mg, Iron: 3mg

SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS

Rebecca Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 3 This shrimp pesto pasta with spinach and mushrooms is a great weeknight dinner… General Recipes SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS European Print This

Serves: 3 Prep Time: 25 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 519 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 ounces sliced baby portobello mushrooms
• 3-4 c. farfalle (bow-tie) pasta
• 2.5 ounces of baby spinach leaves
• 6 tablespoons homemade or store-bought pesto
• 2-3 cloves of garlic (minced)
• 1/2 c. freshly grated Parmesan cheese, plus extra to garnish
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 c. milk or cream
• 1/4 teaspoon onion powder
• a drizzle of olive oil
• salt and pepper to taste
• a pinch of red pepper flakes (optional)
• Shrimp:
• 1-2 tablespoons butter
• 21 jumbo shrimp (thawed if frozen)
• 1/4-1/2 teaspoon dried parsley
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• salt and pepper to taste
• 1/4 teaspoon Cajun seasoning blend (optional)

Instructions

Step 1: Prep the shrimp. In a cool bowl with ice water, place the shrimps and set them aside while cooking the veggies and sauce.

Step 2: In a large non-stick pan, drizzle a little bit of your preferred healthy oil. Then, place the mushrooms, spinach, and garlic and saute over medium heat, making sure not to burn the garlic.

Step 3: In the meantime, cook the pasta in a medium pot following the package directions until al dente. Drain the pasta when done and return the pasta to the pot. Add the pesto, toss well, and set aside.

Step 4: To the pan with the tender mushrooms and wilted spinach, pour the milk or cream. Then, adjust the heat to low. Add the Parmesan, garlic powder, onion powder, and paprika. To taste, season with salt and pepper. Let everything simmer over low heat, stirring well until the flavors are blended and the cheese has melted.

Step 5: Over the pesto noodles, pour the sauce, and toss well. To keep the pot warm, set it on your stovetop to the lowest heat setting.

Step 6: In butter and seasonings, quickly saute the shrimp for a couple of minutes, then add them to the warm pasta and sauce.

Step 7: For a piping hot pasta, slightly increase the heat and constantly stir the pasta as it heats, adding the shrimp at the very end. If desired, remove the shrimp's tail before serving or leave them on.

Step 8: Serve the shrimp pesto pasta with spinach and mushrooms immediately, garnished with some freshly grated Parmesan cheese and a pinch of red pepper flakes. Enjoy!

Notes

You can double the milk/cream and add a bit more pesto sauce and any extra seasoning if you prefer a saucier pasta bowl.

Prep Time: 2 mins | Cook Time: 30 mins | Total Time: 32 mins | Servings: 8 slices

This delicious pie is an incredible dish that’s excellent for a low-carb diet. It is made with a few simple, readily available ingredients and ready in minutes. This crustless spinach cheese pie can be baked in a pie pan or square dish.

My husband decided to explore a keto/low-carb diet. He’s been struggling to lose weight, and finally, he decided that it is time. He started eating healthy, and to show my support, I researched how the keto or low-carb diet works. I have found easy recipes like this crustless spinach cheese pie. It’s a pretty simple dish and an excellent dish for low-carb reduction. A low-carb gluten-free pie that is perfect for those who are just starting on a low-carb diet.

To make this pie, all you need are a couple of readily available ingredients from spinach, cheese, eggs, and seasonings. This pie is also freezer-friendly. You can whip up a big batch and simply grab a piece and reheat it in the microwave.

Ingredients

1 tsp dried minced onion

5 eggs, beaten

10 oz. frozen spinach, thawed, squeezed, and drained (or use wilted down fresh)

¼ tsp garlic powder

salt and pepper to taste

2 ½ c. cheese of any kind (I used a fiesta blend)

How to make Crustless Spinach Cheese Pie

Step 1: Ready a 9-inch pie pan. Grease and set aside.

Step 2: In the meantime, mix all the ingredients until well combined. Pour the mixture into the prepared pan.

Step 3: Place in a preheated 375 degrees F oven and bake for approximately 30 minutes or until the edges of the pie begin to brown.

Notes:

This pie can also be baked in a square dish or doubled to fit into a 9×13-inches pan.

For an easy breakfast or snacks, feel free to make this pie in advance.

Nutrition Facts:

Serving: 1slice | Calories: 194 | Carbohydrates: 3g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 285mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4658IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 1mg

Additional Info:

Net Carbs: 2 g | % Carbs: 4 % | % Protein: 28.1 % | % Fat: 67.8 % | SmartPoints: 7

Crustless Spinach Cheese Pie

Rebecca Prep Time: 2 mins | Cook Time: 30 mins | Total Time: 32 mins | Servings: 8 slices This delicious pie is an incredible dish that’s excellent for a low-carb… General Recipes Crustless Spinach Cheese Pie European Print This

Serves: 8 Prep Time: 2 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 194 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp dried minced onion
• 5 eggs, beaten
• 10 oz. frozen spinach, thawed, squeezed, and drained (or use wilted down fresh)
• ¼ tsp garlic powder
• salt and pepper to taste
• 2 ½ c. cheese of any kind (I used a fiesta blend)

Instructions

Step 1: Ready a 9-inch pie pan. Grease and set aside.

Step 2: In the meantime, mix all the ingredients until well combined. Pour the mixture into the prepared pan.

Step 3: Place in a preheated 375 degrees F oven and bake for approximately 30 minutes or until the edges of the pie begin to brown.

Notes

This pie can also be baked in a square dish or doubled to fit into a 9×13-inches pan. For an easy breakfast or snacks, feel free to make this pie in advance.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 14 salmon patties

Tender, flaky, and flavor-packed salmon patties with crisp edges. These salmon patties are very addictive you have to make sure to whip up a big batch because these go out super fast!

Ingredients

2 large eggs, lightly beaten

1 pound fresh salmon filet

1 1/2 teaspoons Garlic salt, I used Lawry’s Brand, to taste

3 tablespoons Olive oil, divided

1 medium yellow onion, 1 cup, finely diced

3 tablespoons unsalted butter, divided

1/2 red bell pepper, seeded and diced

1 c. Panko bread crumbs

1 teaspoon Worcestershire sauce

3 tablespoons mayonnaise

1/4 c. parsley, finely minced

1/2 teaspoon Black pepper, or to taste

How to make Salmon Patties

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or a silicone liner, line a rimmed baking sheet. Lay the salmon in the middle of the baking sheet, skin-side down and drizzle with olive oil and sprinkle with garlic salt, and black pepper. Place in the preheated oven and bake for about 10 to 15 minutes, uncovered, until the salmon is just cooked through. Note that the cooking time of the salmon varies depending on their thickness. Take the salmon out of the oven when done and tent it with foil. Allow them to rest for about 10 minutes before flaking the salmon using 2 forks, discarding the skin and any bones. Cool to room temperature to cool.

Step 2: Heat 1 tablespoon of each olive and butter in a medium skillet over medium heat. Once the butter has melted, add the diced onion and bell pepper to the skillet and saute for about 7 to 9 minutes or until golden and soft. Take off the heat when done.

Step 3: Place the flaked salmon, sauteed pepper and onion, 1 c bread crumbs, 2 beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 c chopped parsley in a large mixing bowl. Mix well until blended and form into about 1 heaping tablespoonful patties. Then, shape each patty into 2 x 1/3 wide by 1/2-inch thick patties using your hands.

Step 4: Heat 1 tbsp of each oil and butter in a clean non-stick pan. Once hot, add the salmon patties to the pan in one layer and saute for about 3 to 4 minutes on each side until golden brown and completely cooked. Decrease the heat if the salmon patties brown too fast. To a paper-towel-lined plate, transfer the cooked patties. Do the same with the rest of the oil, butter, and salmon cakes.

Notes:

For this recipe, you can swap salmon fillet, olive oil, garlic salt, and black pepper with 15 ounces of well-drained canned salmon or salmon in pockets. You can also use leftover salmon if desired.

You can add an extra tbsp mayo if the salmon mixture is too dry to hold a patty shape. Or more bread crumbs if the mixture is too moist.

Nutrition Facts:

Amount Per Serving: Calories 145, Calories from Fat 90, Fat 10g15%, Saturated Fat 2g13%, Cholesterol 48mg16%, Sodium 328mg14%, Potassium 205mg6%, Carbohydrates 4g1%, Protein 8g16%, Vitamin A 345IU7%, Vitamin C 7.4mg9%, Calcium 19mg2%, Iron 0.7 mg4%

Salmon Patties Recipe

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 14 salmon patties Tender, flaky, and flavor-packed salmon patties with crisp edges. These salmon… General Recipes Salmon Patties Recipe European Print This

Serves: 14 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 145 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs, lightly beaten
• 1 pound fresh salmon filet
• 1 1/2 teaspoons Garlic salt, I used Lawry's Brand, to taste
• 3 tablespoons Olive oil, divided
• 1 medium yellow onion, 1 cup, finely diced
• 3 tablespoons unsalted butter, divided
• 1/2 red bell pepper, seeded and diced
• 1 c. Panko bread crumbs
• 1 teaspoon Worcestershire sauce
• 3 tablespoons mayonnaise
• 1/4 c. parsley, finely minced
• 1/2 teaspoon Black pepper, or to taste

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or a silicone liner, line a rimmed baking sheet. Lay the salmon in the middle of the baking sheet, skin-side down and drizzle with olive oil and sprinkle with garlic salt, and black pepper. Place in the preheated oven and bake for about 10 to 15 minutes, uncovered, until the salmon is just cooked through. Note that the cooking time of the salmon varies depending on their thickness. Take the salmon out of the oven when done and tent it with foil. Allow them to rest for about 10 minutes before flaking the salmon using 2 forks, discarding the skin and any bones. Cool to room temperature to cool.

Step 2: Heat 1 tablespoon of each olive and butter in a medium skillet over medium heat. Once the butter has melted, add the diced onion and bell pepper to the skillet and saute for about 7 to 9 minutes or until golden and soft. Take off the heat when done.

Step 3: Place the flaked salmon, sauteed pepper and onion, 1 c bread crumbs, 2 beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 c chopped parsley in a large mixing bowl. Mix well until blended and form into about 1 heaping tablespoonful patties. Then, shape each patty into 2 x 1/3 wide by 1/2-inch thick patties using your hands.

Step 4: Heat 1 tbsp of each oil and butter in a clean non-stick pan. Once hot, add the salmon patties to the pan in one layer and saute for about 3 to 4 minutes on each side until golden brown and completely cooked. Decrease the heat if the salmon patties brown too fast. To a paper-towel-lined plate, transfer the cooked patties. Do the same with the rest of the oil, butter, and salmon cakes.

Notes

For this recipe, you can swap salmon fillet, olive oil, garlic salt, and black pepper with 15 ounces of well-drained canned salmon or salmon in pockets. You can also use leftover salmon if desired. You can add an extra tbsp mayo if the salmon mixture is too dry to hold a patty shape. Or more bread crumbs if the mixture is too moist.

PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | YIELDS: 8 servings

This smothered Tamale Pie is an extraordinary dish. It’s a very cosy casserole-like pie with a cornbread base quenched with enchilada sauce and topped with taco meat and melty cheese. This smothered tamale pie is a million better than our usual tamale pies!

INGREDIENTS

1 large egg

1 pound of ground beef

Cooking spray

1 box corn muffin mix (such as JIFFY)

1/2 cup sour cream

1 tablespoon extra-virgin olive oil

1/2 cup canned creamed corn

1 teaspoon ground cumin

1 onion, chopped

1 teaspoon chili powder

2 cloves garlic, minced

1 cup shredded cheddar

1/3 cup red enchilada sauce

1 cup shredded Monterey jack

Kosher salt

Freshly ground black pepper

How to make Smothered Tamale Pie

Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a large oven-safe skillet.

Step 2: Place the corn muffin mix, egg, sour cream, and creamed corn in a large bowl. Mix well until blended. Empty the contents of the bowl into the prepared skillet. Place in the preheated oven and bake for about 20 minutes or until golden. Remove from the oven when done and let it cool.

Step 3: Heat the oil in a large skillet over medium heat. Then, add the onion, cumin, and chili powder. Season with salt and pepper, then cook the onion for about 5 minutes until soft. Next, add the garlic and continue to cook for another minute until aromatic.

Step 4: To the skillet, add the ground beef and cook for about 6 minutes, breaking the meat up using a wooden spoon until browned.

Step 5: Using a fork, poke the whole surface of the cornbread, then pour the enchilada sauce over it. Add the beef and sprinkle the cheeses on top. Tent with foil and bake for about 20 minutes or until the cheese has melted. Uncover and broil for about 5 minutes until the cheese is golden.

Smothered Tamale Pie

Rebecca PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | YIELDS: 8 servings This smothered Tamale Pie is an extraordinary dish. It’s a very cosy… General Recipes Smothered Tamale Pie European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large egg
• 1 pound of ground beef
• Cooking spray
• 1 box corn muffin mix (such as JIFFY)
• 1/2 cup sour cream
• 1 tablespoon extra-virgin olive oil
• 1/2 cup canned creamed corn
• 1 teaspoon ground cumin
• 1 onion, chopped
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• 1 cup shredded cheddar
• 1/3 cup red enchilada sauce
• 1 cup shredded Monterey jack
• Kosher salt
• Freshly ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a large oven-safe skillet.

Step 2: Place the corn muffin mix, egg, sour cream, and creamed corn in a large bowl. Mix well until blended. Empty the contents of the bowl into the prepared skillet. Place in the preheated oven and bake for about 20 minutes or until golden. Remove from the oven when done and let it cool.

Step 3: Heat the oil in a large skillet over medium heat. Then, add the onion, cumin, and chili powder. Season with salt and pepper, then cook the onion for about 5 minutes until soft. Next, add the garlic and continue to cook for another minute until aromatic.

Step 4: To the skillet, add the ground beef and cook for about 6 minutes, breaking the meat up using a wooden spoon until browned.

Step 5: Using a fork, poke the whole surface of the cornbread, then pour the enchilada sauce over it. Add the beef and sprinkle the cheeses on top. Tent with foil and bake for about 20 minutes or until the cheese has melted. Uncover and broil for about 5 minutes until the cheese is golden.

PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 4

I love this easy chicken recipe. It’s one of the best chicken dishes I’ve made. Moist and juicy chicken with sun-dried tomatoes, spinach, bacon, and cheese. And this impressive chicken dish is incredibly easy to make and ready in a snap!

Ingredients

Baked Chicken Breasts:

1 tbsp butter

0.5-ounce Italian Dressing mix packet (half the packet)

1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)

Creamed spinach:

4 garlic cloves, minced

⅔ c. mozzarella cheese, shredded

⅔ c. half and half

1 tbsp vegetable oil

⅛ tsp salt

6 ounces baby spinach fresh

Other ingredients:

4 slices of bacon cooked

4 slices Pepper Jack cheese or Monterey cheese with jalapenos

¼ c. sun-dried tomatoes, drained of oil, chopped into smaller bites

How to make Sun-Dried Tomato, Spinach, and Bacon Chicken

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Grease the bottom of a baking dish. Sprinkle both sides of the chicken breasts with Italian salad dressing mix. Into the prepared baking dish, lay the chicken breasts, flat-side down. Place in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 3: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Once the oil is hot, add the spinach and cook for 1 to 2 minutes only until heated through ad begins to wilt. Take the skillet off the heat, then add the minced garlic and half-and-half. Bring everything to a boil. Once boiling, add the shredded mozzarella cheese while stirring constantly over high heat for about 30 seconds until the cheese begins to melt. Then, decrease the heat to a simmer while still stirring until you have a smooth creamed spinach. This takes another 30 seconds to a minute. At this point, the creamed spinach should be very thick. If it is still watery, let it boil for a couple of minutes more while stirring to cook off the extra liquid. To taste, season with salt. When done, remove the creamed spinach from the heat.

Smothered Chicken Breasts:

Step 4: After about 15 to 20 minutes, take the baking pan with the chicken breasts out of the oven and top each piece of chicken with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Return the pan to the oven and resume baking for another 15 to 20 minutes more, uncovered, until the chicken is done, no longer pink in the middle, and the juices run clear.

Nutrition Facts:

Amount per Serving: Calories 766, Fat 58g 89%, Saturated Fat 25g 156%, Cholesterol 204mg 68%, Sodium 1068mg 46%, Potassium 939mg 27%, Carbohydrates 10g 3%, Fiber 1g 4%, Sugar 3g 3%, Protein 49g 98%, Vitamin A 4860IU 97%, Vitamin C 18.6mg 23%, Calcium 419mg 42%, Iron 3.7mg 21%

Sun-Dried Tomato, Spinach, and Bacon Chicken

Rebecca PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 4 I love this easy chicken recipe. It’s one of the best chicken dishes… General Recipes Sun-Dried Tomato, Spinach, and Bacon Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 766 calories 58 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Baked Chicken Breasts:
• 1 tbsp butter
• 0.5-ounce Italian Dressing mix packet (half the packet)
• 1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
• Creamed spinach:
• 4 garlic cloves, minced
• ⅔ c. mozzarella cheese, shredded
• ⅔ c. half and half
• 1 tbsp vegetable oil
• ⅛ tsp salt
• 6 ounces baby spinach fresh
• Other ingredients:
• 4 slices of bacon cooked
• 4 slices Pepper Jack cheese or Monterey cheese with jalapenos
• ¼ c. sun-dried tomatoes, drained of oil, chopped into smaller bites

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Grease the bottom of a baking dish. Sprinkle both sides of the chicken breasts with Italian salad dressing mix. Into the prepared baking dish, lay the chicken breasts, flat-side down. Place in the preheated oven and bake for about 15 to 20 minutes.

Creamed spinach:

Step 3: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Once the oil is hot, add the spinach and cook for 1 to 2 minutes only until heated through ad begins to wilt. Take the skillet off the heat, then add the minced garlic and half-and-half. Bring everything to a boil. Once boiling, add the shredded mozzarella cheese while stirring constantly over high heat for about 30 seconds until the cheese begins to melt. Then, decrease the heat to a simmer while still stirring until you have a smooth creamed spinach. This takes another 30 seconds to a minute. At this point, the creamed spinach should be very thick. If it is still watery, let it boil for a couple of minutes more while stirring to cook off the extra liquid. To taste, season with salt. When done, remove the creamed spinach from the heat.

Smothered Chicken Breasts:

Step 4: After about 15 to 20 minutes, take the baking pan with the chicken breasts out of the oven and top each piece of chicken with creamed spinach, sun-dried tomatoes (drained from oil and chopped into smaller bites), chopped cooked bacon, and broken slices of pepper jack cheese. Return the pan to the oven and resume baking for another 15 to 20 minutes more, uncovered, until the chicken is done, no longer pink in the middle, and the juices run clear.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 10

Winter is almost here, and I am excited to welcome it with my favorite soup. This creamy crack chicken soup is packed with amazing cheesy flavor. The ultimate comfort food that’s easily and quickly made with chicken, cheese, spinach, bacon, and ranch seasoning.

Ingredients

4 c. cooked shredded chicken

4 slices of bacon, diced

1 tablespoon butter

3 cloves garlic, minced

1 small yellow onion, diced

4 to 6 c. low sodium chicken broth

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried dill weed

1/2 tsp dried chives

1 c. shredded cheddar cheese

1 package (8 oz) softened cream cheese

3 to 4 c. baby spinach

1/4 c. heavy cream

1 bay leaf

sliced green scallions, for garnish

salt and fresh ground pepper, to taste

How to make Creamy Crack Chicken Soup

Step 1: In a Dutch oven or soup pot, cook the diced bacon until crisp. Set the bacon aside when done, leaving the bacon fat in the pot.

Step 2: In the same pot with the bacon grease, add the butter. Let the butter melt over medium-high heat. Then, add the onions. Stir and cook for about 3 minutes. Stir in the garlic and continue to cook for another 20 seconds.

Step 3: To the pot, pour in the chicken broth and scrape up the browned bits from the bottom of the pot. Then, season with garlic powder, onion powder, dill weed, chives, salt, and pepper. Next, add the bay leaf and bring everything to a boil. Once boiling, adjust the heat to medium-low and continue to cook for 5 minutes more.

Step 4: Add the shredded chicken to the pot and cook for additional 5 minutes before adding the cream cheese. Stir well until completely melted and blended. Then, whisk in the shredded cheese.

Step 5: Next, add the baby spinach and cook for 2 minutes more. Add in the heavy cream, stir, and cook for another minute. Adjust the salt and pepper according to taste.

Step 6: Take the bay leaf out of the pot and discard it. Remove the pot from the heat and garnish the soup with scallions and bacon. Serve hot. Enjoy!

Notes:

WW FREESTYLE POINTS: 8

Decrease the points by 3 by using fat-free cream cheese, fat-free cheddar cheese, and turkey bacon.

NET CARBS: 4 grams

Nutrition Facts:

Amount Per Serving (1 c.), Calories 309, Calories from Fat 207, Fat 23g35%, Saturated Fat 11g55%, Cholesterol 96mg32%, Sodium 292mg12%, Potassium 351mg10%, Carbohydrates 5g2%, Fiber 1g4%, Sugar 1g1%, Protein 22g44%, Vitamin A 1575IU32%, Vitamin C 5mg6%, Calcium 133mg13%, Iron 1mg6%

Creamy Crack Chicken Soup

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 10 Winter is almost here, and I am excited to welcome it with my… General Recipes Creamy Crack Chicken Soup European Print This

Serves: 10 Prep Time: 10 mins Cooking Time: 15 mins1 15 mins1

Nutrition facts: 309 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 c. cooked shredded chicken
• 4 slices of bacon, diced
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 4 to 6 c. low sodium chicken broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried dill weed
• 1/2 tsp dried chives
• 1 c. shredded cheddar cheese
• 1 package (8 oz) softened cream cheese
• 3 to 4 c. baby spinach
• 1/4 c. heavy cream
• 1 bay leaf
• sliced green scallions, for garnish
• salt and fresh ground pepper, to taste

Instructions

Step 1: In a Dutch oven or soup pot, cook the diced bacon until crisp. Set the bacon aside when done, leaving the bacon fat in the pot.

Step 2: In the same pot with the bacon grease, add the butter. Let the butter melt over medium-high heat. Then, add the onions. Stir and cook for about 3 minutes. Stir in the garlic and continue to cook for another 20 seconds.

Step 3: To the pot, pour in the chicken broth and scrape up the browned bits from the bottom of the pot. Then, season with garlic powder, onion powder, dill weed, chives, salt, and pepper. Next, add the bay leaf and bring everything to a boil. Once boiling, adjust the heat to medium-low and continue to cook for 5 minutes more.

Step 4: Add the shredded chicken to the pot and cook for additional 5 minutes before adding the cream cheese. Stir well until completely melted and blended. Then, whisk in the shredded cheese.

Step 5: Next, add the baby spinach and cook for 2 minutes more. Add in the heavy cream, stir, and cook for another minute. Adjust the salt and pepper according to taste.

Step 6: Take the bay leaf out of the pot and discard it. Remove the pot from the heat and garnish the soup with scallions and bacon. Serve hot. Enjoy!

Notes

WW FREESTYLE POINTS: 8 Decrease the points by 3 by using fat-free cream cheese, fat-free cheddar cheese, and turkey bacon. NET CARBS: 4 grams

PREP TIME: 10 MINS | COOK TIME: 60 MINS | YIELD: 4 servings

Satisfying, and the best side dish that will make you forget about the main course. Sliced potatoes and onions coated in a simple (butter, herb, Parmesan, and garlic) mixture, then baked until fork tender and the edges are slightly crisp. This amazing side dish is perfect to serve with grilled meats and roasted poultry. And are also excellent on their own! Never miss out on these garlic, Parmesan roasted potatoes. It’s the best side dish to complement any meal!

INGREDIENTS

2 tbsp olive oil

2 tbsp unsalted butter

1 large yellow potato

1 large sweet potato

1 medium red onion

5 cloves garlic, minced

1 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

1/3 c. freshly grated Parmesan

2 tbsp chopped parsley leaves

Salt and freshly ground black pepper, to taste

How to make Garlic Parmesan Roasted Potatoes

Step 1: Prepare the oven. Preheat it to 425 degrees F or 210 degrees C.

Step 2: After rinsing the potatoes, cut them into 1/4-inch pieces. Do the same with the onion. In a greased baking pan, line the potatoes up alternately with the onion.

Step 3: Place the melted butter, olive oil, herbs, salt, pepper, Parmesan, and minced garlic in a bowl. Mix well until blended. Over the potato and onion rows, generously brush this mixture. Place in the preheated oven and bake the potato and onion for about an hour or until sightly crisp on the edges and fork-tender.

Step 4: Remove from the oven when done and serve the garlic, Parmesan roasted potatoes, hot garnished with some fresh parsley and extra Parmesan on top. Enjoy!

Note:

Depending on the size of the potatoes and baking dish, you can adjust the quantities of the potatoes. Make sure to try to match the size (diameter) of the potatoes and onion.

Nutrition Facts:

Energy 238.26 kcal, Fat 16.65 g, Protein 5.08 g, Carbs 18.77 g, Saturated Fat 6.45 g, Polyunsat Fat 1.22 g, Monounsat Fat 7.98 g, Sugar 1.94 g, Cholesterol 24.73 mg, Sodium 246.78 mg, Potassium 403.63 mg, Fiber 3.19 g

Garlic Parmesan Roasted Potatoes

Rebecca PREP TIME: 10 MINS | COOK TIME: 60 MINS | YIELD: 4 servings Satisfying, and the best side dish that will make you forget about the main course. Sliced potatoes… General Recipes Garlic Parmesan Roasted Potatoes European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 60 mins 60 mins

Nutrition facts: 238.26 calories 16.65 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow potato
• 1 large sweet potato
• 1 medium red onion
• 5 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/3 c. freshly grated Parmesan
• 2 tbsp chopped parsley leaves
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F or 210 degrees C.

Step 2: After rinsing the potatoes, cut them into 1/4-inch pieces. Do the same with the onion. In a greased baking pan, line the potatoes up alternately with the onion.

Step 3: Place the melted butter, olive oil, herbs, salt, pepper, Parmesan, and minced garlic in a bowl. Mix well until blended. Over the potato and onion rows, generously brush this mixture. Place in the preheated oven and bake the potato and onion for about an hour or until sightly crisp on the edges and fork-tender.

Step 4: Remove from the oven when done and serve the garlic, Parmesan roasted potatoes, hot garnished with some fresh parsley and extra Parmesan on top. Enjoy!

Notes

Depending on the size of the potatoes and baking dish, you can adjust the quantities of the potatoes. Make sure to try to match the size (diameter) of the potatoes and onion.