General Recipes

Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 1 hr 5 mins | Servings: 10

Enjoy your favorite bacon cheeseburger in a casserole form. It’s low-carb and great for your entire family. It is also freezer-friendly and an excellent meal prep option.

Ingredients

1.5 lbs ground beef

1 tbsp avocado oil

6 oz. bacon

1 tsp onion powder

1 tsp garlic powder

20 oz. frozen cauliflower rice (see notes above for fresh cauliflower)

1 tsp salt

⅓ c coconut flour 40g.

¼ tsp salt

1 tsp parsley

½ tsp pepper

Sauce:

8 oz. cheddar cheese

1 tbsp butter

1 ½ c. heavy cream

1 tbsp coconut flour

2 tbsp mustard

How to make Bacon Cheeseburger Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. On a large baking sheet pan, lay the bacon in an even layer. Place in the preheated oven and bake for about 20 minutes until crisp.

Step 2: In a large skillet, heat the avocado oil. Add the ground beef and cook until browned. Then, add the onion powder, parsley, garlic powder, salt, and pepper. Stir well. Into a bowl, transfer everything, and keep warm. Set aside.

Step 3: In a microwavable bowl, place the frozen cauliflower rice and cook for about 5 minutes. Stir in the coconut flour and salt until well blended. Set aside.

Step 4: Transfer the crisp bacon to a paper towel-lined pan. Chop the bacon into pieces once cooled.

Sauce:

Step 5: To the skillet, add the butter and stir in the coconut flour. Adjust the heat to low and stir until the flour has absorbed the butter. Then, add the heavy cream along with the mustard. Stir well until thickened.

To assemble:

Step 6: On the bottom of a 9 x 13-inch baking dish, pour half a cup of the sauce. Over the sauce, evenly spread the cauliflower mixture. Top with 4 ounces cheddar. On top of the cheddar, spread the ground beef and add half of the rest of the sauce. Sprinkle the rest of the cheddar on top, pour the rest of the sauce, and top everything with the chopped bacon.

Step 7: Tent the baking dish and place it in the preheated oven. Bake for about 30 minutes. Remove the cover and resume baking for 5 minutes more. When done, take the dish out of the oven and let it cool for approximately 15 to 20 minutes before slicing. Enjoy!

Note:

Net Carbs = 4 grams

Nutrition Facts:

Serving: 1piece | Calories: 504 kcal | Carbohydrates: 7g | Protein: 21g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 661mg | Potassium: 423mg | Fiber: 3g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 27mg | Calcium: 196mg | Iron: 2mg

Bacon Cheeseburger Casserole

Rebecca Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 1 hr 5 mins | Servings: 10 Enjoy your favorite bacon cheeseburger in a casserole form. It’s low-carb… General Recipes Bacon Cheeseburger Casserole European Print This

Serves: 10 Prep Time: 30 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 504 calories 42 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5 lbs ground beef
• 1 tbsp avocado oil
• 6 oz. bacon
• 1 tsp onion powder
• 1 tsp garlic powder
• 20 oz. frozen cauliflower rice (see notes above for fresh cauliflower)
• 1 tsp salt
• ⅓ c coconut flour 40g.
• ¼ tsp salt
• 1 tsp parsley
• ½ tsp pepper
• Sauce:
• 8 oz. cheddar cheese
• 1 tbsp butter
• 1 ½ c. heavy cream
• 1 tbsp coconut flour
• 2 tbsp mustard

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. On a large baking sheet pan, lay the bacon in an even layer. Place in the preheated oven and bake for about 20 minutes until crisp.

Step 2: In a large skillet, heat the avocado oil. Add the ground beef and cook until browned. Then, add the onion powder, parsley, garlic powder, salt, and pepper. Stir well. Into a bowl, transfer everything, and keep warm. Set aside.

Step 3: In a microwavable bowl, place the frozen cauliflower rice and cook for about 5 minutes. Stir in the coconut flour and salt until well blended. Set aside.

Step 4: Transfer the crisp bacon to a paper towel-lined pan. Chop the bacon into pieces once cooled.

Sauce:

Step 5: To the skillet, add the butter and stir in the coconut flour. Adjust the heat to low and stir until the flour has absorbed the butter. Then, add the heavy cream along with the mustard. Stir well until thickened.

To assemble:

Step 6: On the bottom of a 9 x 13-inch baking dish, pour half a cup of the sauce. Over the sauce, evenly spread the cauliflower mixture. Top with 4 ounces cheddar. On top of the cheddar, spread the ground beef and add half of the rest of the sauce. Sprinkle the rest of the cheddar on top, pour the rest of the sauce, and top everything with the chopped bacon.

Step 7: Tent the baking dish and place it in the preheated oven. Bake for about 30 minutes. Remove the cover and resume baking for 5 minutes more. When done, take the dish out of the oven and let it cool for approximately 15 to 20 minutes before slicing. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4

This creamy salmon pasta is another great meal option that you can easily whip up in less than twenty-five minutes. A simple yet elegant meal that everyone around the table will surely love! It’s very delicious, creamy, and filling.

If you love cooking with salmon, then this recipe is for you. This recipe is one of the easiest pasta and salmon recipes you’ll ever try. This requires only a few readily available ingredients and is ready in a snap! Tender and flavorful salmon and pasta tossed in a delectable creamy sauce. For a complete meal, serve this creamy salmon pasta with some toasted bread along the side. My favorite combo for a filling weeknight dinner is this creamy salmon pasta with a fresh green salad with grapes/cherry tomatoes on the side.

If you have not tried this easy recipe yet, you have to very soon! It’s the easiest salmon and pasta recipe. This delicious creamy salmon pasta is not only great for an easy and quick weeknight meal but also excellent for any occasion.

INGREDIENTS

3 tablespoons butter

1 pound salmon

8 ounces uncooked penne pasta

1 medium onion (chopped)

¾ c. grated Parmigiano Reggiano

8 ounces heavy cream

salt and pepper

¼ c. chopped parsley

How to make Creamy Salmon Pasta

Step 1: Following the package directions, cook the pasta until al dente.

Step 2: In the meantime, cook the onion in butter for about 4 to 5 minutes over medium heat until translucent. Then, add the salmon and continue to cook for an additional 5 to 7 minutes, breaking the salmon into flakes as it cooks. Next, add the heavy cream and season with salt & pepper. Mix well, then turn the heat off.

Step 3: Toss in the cooked pasta, Parmigiano Reggiano, and chopped parsley until well coated. Before serving, sprinkle with extra cheese and parsley. Enjoy!

NUTRITION FACTS:

Calories: 704 kcal, Carbohydrates: 19g, Protein: 47g, Fat: 50g, Saturated Fat: 29g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 196mg, Sodium: 517mg, Potassium: 550mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 1200IU, Vitamin C: 2.5mg, Calcium: 450mg, Iron: 1.4mg

Creamy Salmon Pasta

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4 This creamy salmon pasta is another great meal option that you can easily… General Recipes Creamy Salmon Pasta European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 704 calories 50 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons butter
• 1 pound salmon
• 8 ounces uncooked penne pasta
• 1 medium onion (chopped)
• ¾ c. grated Parmigiano Reggiano
• 8 ounces heavy cream
• salt and pepper
• ¼ c. chopped parsley

Instructions

Step 1: Following the package directions, cook the pasta until al dente.

Step 2: In the meantime, cook the onion in butter for about 4 to 5 minutes over medium heat until translucent. Then, add the salmon and continue to cook for an additional 5 to 7 minutes, breaking the salmon into flakes as it cooks. Next, add the heavy cream and season with salt & pepper. Mix well, then turn the heat off.

Step 3: Toss in the cooked pasta, Parmigiano Reggiano, and chopped parsley until well coated. Before serving, sprinkle with extra cheese and parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4

This roasted eggplant pasta is a very simple yet delicious dish. A versatile recipe that requires only six ingredients and is ready in a snap. For a healthier take, you can swap the noodles with your favorite veggie noodles such as zucchini, carrot, or sweet potato noodles. For a gluten-free version that’s packed with protein, you can also sub the noodles with some lentil pasta.

Ingredients

1-2 tbsp oil

1 large eggplant, cut into cubes

1 small yellow onion, chopped (or half of a large onion)

1/2 tsp garlic powder

1 16-ounce box of pasta noodles

2-3 c. tomato sauce

fresh basil – optional

salt & black peppers

How to make Roasted Eggplant Pasta

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On a sheet pan, arrange the sliced onions and diced eggplant. Toss them with oil, garlic powder, and salt & pepper. Place in the preheated oven and roast for about 20 to 25 minutes, slipping the onions and eggplant halfway through.

Step 3: Following the package directions, cook the pasta in a pot of boiling salted water until al dente. Drain when done.

Step 4: In the meantime, simmer the marinara over low heat. Once the eggplant and onions are finished roasting, fold them in the sauce.

Step 5: Toss the noodles with eggplant and marinara sauce. Serve right away garnished with some chopped fresh basil, and Parmesan cheese. Enjoy!

Notes:

For the tomato sauce, you can use homemade or store-bought.

For this recipe, you can use your favorite pasta noodles. For a healthier version, you can use Banza chickpea. For gluten-free and protein-packed options, use lentil pasta.

You can also swap the noodles with your preferred veggie noodles like zucchini, carrot, or sweet potato noodles.

I prefer to leave the eggplant skin. You can peel the eggplant if desired.

Nutrition Facts:

Amount Per Serving (113.4 g): Calories 491, Calories from Fat 50, Fat 5.5 g8%, Cholesterol 0mg0%, Sodium 16.1 mg1%, Carbohydrates 93.9 g31%, Sugar 7.7 g9%, Protein 16.4 g33%, Vitamin A 1IU0%, Vitamin C 13mg16%

Roasted Eggplant Pasta

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4 This roasted eggplant pasta is a very simple yet delicious dish. A versatile recipe that requires only six… General Recipes Roasted Eggplant Pasta European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 491 calories 5.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-2 tbsp oil
• 1 large eggplant, cut into cubes
• 1 small yellow onion, chopped (or half of a large onion)
• 1/2 tsp garlic powder
• 1 16-ounce box of pasta noodles
• 2-3 c. tomato sauce
• fresh basil - optional
• salt & black peppers

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On a sheet pan, arrange the sliced onions and diced eggplant. Toss them with oil, garlic powder, and salt & pepper. Place in the preheated oven and roast for about 20 to 25 minutes, slipping the onions and eggplant halfway through.

Step 3: Following the package directions, cook the pasta in a pot of boiling salted water until al dente. Drain when done.

Step 4: In the meantime, simmer the marinara over low heat. Once the eggplant and onions are finished roasting, fold them in the sauce.

Step 5: Toss the noodles with eggplant and marinara sauce. Serve right away garnished with some chopped fresh basil, and Parmesan cheese. Enjoy!

Notes

For the tomato sauce, you can use homemade or store-bought. For this recipe, you can use your favorite pasta noodles. For a healthier version, you can use Banza chickpea. For gluten-free and protein-packed options, use lentil pasta. You can also swap the noodles with your preferred veggie noodles like zucchini, carrot, or sweet potato noodles. I prefer to leave the eggplant skin. You can peel the eggplant if desired.

Prep time: 30 mins | Cook time: 12 mins | Chill Time: 2 hrs | Total time: 2 hrs 42 mins | Servings: 12 sandwich cookies

These cakey and soft carrot cookies are my newest obsession. They are a fun, grab-and-go version of my all-time favorite carrot cake. These delightful cookies are packed with shredded carrots, toasted pecans, and a flavorful spice mix. Not to mention the irresistibly creamy cream cheese frosting that binds everything together!

Ingredients

Cookie dough:

2 large eggs

2 ¼ c. all-purpose flour, spooned and levelled

1 tsp baking soda

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg

1 c. packed dark brown sugar

½ c. granulated sugar

1 c. unsalted butter, at room temperature

2 tsp vanilla extract

2 c. old-fashioned rolled oats

1 ⅓ c. freshly, finely grated carrots

½ tsp ground ginger

1 c. unsalted, toasted pecans

½ tsp salt

Frosting:

1 c. cream cheese, softened

1 c. unsalted butter, at room temperature

2 c. powdered sugar, sifted

2 tsp vanilla extract

How to make Carrot Cookies with Cream Cheese Frosting

Step 1: Place the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Mix well until combined. Set aside.

Step 2: Place the butter, brown sugar, and sugar in another large mixing bowl. Beat using an electric mixer fitted with a paddle or whisk attachment for about 3 minutes on medium-high speed. Then, add the eggs and vanilla. Mix well for another minute until blended. Next, add the flour mixture and beat well for an additional 30 to 60 seconds on medium-low speed until the batter just comes together. Fold in the carrots and oats followed by the pecans. Make sure they are well distributed. Cover the bowl and place in the fridge for 2 hours until the dough is firm enough to scoop and shape.

Step 3: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C (if using a fan oven, preheat it to 330 degrees F or 165 degrees C). Using parchment paper, line two baking sheets and set them aside.

Step 4: Onto the prepared baking sheets, scoop 2 tbsp (around 55 grams) of cookie dough per cookie, and place them about 4 inches (10cm) apart from each other. To about half-inch thickness, flatten each cookie dough. Place the first baking sheet in the preheated oven and bake the cookies for about 12 to 13 minutes or until the edges are set and browned. Allow the cookies to cool for about 5 minutes on the baking sheet until they are firm enough. To a cooling rack, transfer the cookies to cool completely.

Step 5: Place the butter in a large mixing bowl and beat on medium-high heat for about 2 minutes until soft and creamy. Add the cream cheese and beat for another 1 to 2 minutes until well blended and the lumps are gone. Next, add the vanilla and powdered sugar, mixing well for 1 to 2 minutes more until incorporated.

Step 6: Fill the cooled cookies with the cream cheese filling. Serve right away or keep in an airtight container and store in the fridge for up to 2 days.

Notes:

To toast the pecans, scatter them on a parchment paper layered baking sheet and bake in a preheated 300 degrees F or 150 degrees C (fan oven – 284 degrees F or 140 degrees C) oven for about 10 minutes. After 5 minutes, stir the pecans. Allow them to cool at room temperature.

You can only keep filled cookies in the fridge for up to 2 days. The longer you store them, the softer and wetter they become because of the moisture from the filling. As for the unfilled cookies, you can keep them at room temperature in an airtight container. Store the filling separately in the fridge.

Nutrition Facts:

Calories: 732 kcal, Carbohydrates: 77g, Protein: 8g, Fat: 45g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 282mg, Potassium: 229mg, Fiber: 3g, Sugar: 48g, Vitamin A: 3626IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 2mg

Carrot Cookies with Cream Cheese Frosting

Rebecca Prep time: 30 mins | Cook time: 12 mins | Chill Time: 2 hrs | Total time: 2 hrs 42 mins | Servings: 12 sandwich cookies These cakey and soft… General Recipes Carrot Cookies with Cream Cheese Frosting European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 732 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cookie dough:
• 2 large eggs
• 2 ¼ c. all-purpose flour, spooned and levelled
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 c. packed dark brown sugar
• ½ c. granulated sugar
• 1 c. unsalted butter, at room temperature
• 2 tsp vanilla extract
• 2 c. old-fashioned rolled oats
• 1 ⅓ c. freshly, finely grated carrots
• ½ tsp ground ginger
• 1 c. unsalted, toasted pecans
• ½ tsp salt
• Frosting:
• 1 c. cream cheese, softened
• 1 c. unsalted butter, at room temperature
• 2 c. powdered sugar, sifted
• 2 tsp vanilla extract

Instructions

Step 1: Place the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Mix well until combined. Set aside.

Step 2: Place the butter, brown sugar, and sugar in another large mixing bowl. Beat using an electric mixer fitted with a paddle or whisk attachment for about 3 minutes on medium-high speed. Then, add the eggs and vanilla. Mix well for another minute until blended. Next, add the flour mixture and beat well for an additional 30 to 60 seconds on medium-low speed until the batter just comes together. Fold in the carrots and oats followed by the pecans. Make sure they are well distributed. Cover the bowl and place in the fridge for 2 hours until the dough is firm enough to scoop and shape.

Step 3: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C (if using a fan oven, preheat it to 330 degrees F or 165 degrees C). Using parchment paper, line two baking sheets and set them aside.

Step 4: Onto the prepared baking sheets, scoop 2 tbsp (around 55 grams) of cookie dough per cookie, and place them about 4 inches (10cm) apart from each other. To about half-inch thickness, flatten each cookie dough. Place the first baking sheet in the preheated oven and bake the cookies for about 12 to 13 minutes or until the edges are set and browned. Allow the cookies to cool for about 5 minutes on the baking sheet until they are firm enough. To a cooling rack, transfer the cookies to cool completely.

Step 5: Place the butter in a large mixing bowl and beat on medium-high heat for about 2 minutes until soft and creamy. Add the cream cheese and beat for another 1 to 2 minutes until well blended and the lumps are gone. Next, add the vanilla and powdered sugar, mixing well for 1 to 2 minutes more until incorporated.

Step 6: Fill the cooled cookies with the cream cheese filling. Serve right away or keep in an airtight container and store in the fridge for up to 2 days.

Notes

To toast the pecans, scatter them on a parchment paper layered baking sheet and bake in a preheated 300 degrees F or 150 degrees C (fan oven - 284 degrees F or 140 degrees C) oven for about 10 minutes. After 5 minutes, stir the pecans. Allow them to cool at room temperature. You can only keep filled cookies in the fridge for up to 2 days. The longer you store them, the softer and wetter they become because of the moisture from the filling. As for the unfilled cookies, you can keep them at room temperature in an airtight container. Store the filling separately in the fridge.

Prep time: 15 mins | Cook time: 5 mins | Total time: 20 mins | Yield: 8 rolls

These beef roll-ups are an easy and quick dinner with scrumptious tender beef pieces wrapped in wound cheese and veggies. To serve, drizzle these delicious beef roll-ups with the simple yet pretty impressive balsamic glaze.

Ingredients

1 tablespoon olive oil

8 thin sliced sirloin steaks

1 tablespoon garlic powder

2-3 tablespoons Worcestershire sauce

1 tablespoon onion powder

Filling:

1 sliced medium onion

1 c. of Gruyere cheese

1 orange-red and 1 yellow pepper

Balsamic Glaze:

2 tablespoons brown sugar

2 teaspoons butter

1/4 c. balsamic vinegar

1/4 c. beef broth

2 tablespoons finely chopped shallots

How to make Beef Roll-Ups

Step 1: If using slightly thick sirloin steaks, pound them a little using a meat mallet.

Step 2: To the meat, add the seasonings, olive oil, and Worcestershire sauce. Mix well to coat both sides of the meat. Set aside.

Step 3: To a matchstick size, slice the peppers and onion. Set aside.

Balsamic Sauce:

Step 4: Melt the butter in a pan. Once the butter has melted, add the shallots to the pan and cook until translucent. Then, add the rest of the ingredients and stir well. Bring everything to a boil. Slightly decrease the heat once the mixture is boiling and let the sauce reduce to about half. Transfer the sauce to a bowl once reduced. Set aside.

Filling:

Step 5: Drizzle olive oil in the now-empty pan. Then, add the peppers and lightly saute for about a minute. Set the peppers aside when done.

Cook & Assemble the beef rolls:

Step 6: Lay the rolls flat and place the peppers and onion in the middle of each roll. Between the 8 rolls, divide the cheese. If desired, season with salt and pepper. Tightly roll the rolls and secure the ends using a toothpick.

Step 7: Place the rolls in a hot large fry pan, seam-side down. Cook the rolls for about 30 to 60 seconds and turn them so the rolls are cooked on all sides.

Step 8: On a plate, transfer the rolls when done and let them rest for about a minute or two before removing the toothpicks. Over the tops, drizzle the balsamic glaze. Enjoy!

Nutrition Facts:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 349 | Total Fat: 20g | Saturated Fat: 8g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 320mg | Carbohydrates: 13g | Fiber: 1g | Sugar: 8g | Protein: 28g

Beef Roll Ups

Rebecca Prep time: 15 mins | Cook time: 5 mins | Total time: 20 mins | Yield: 8 rolls These beef roll-ups are an easy and quick dinner with scrumptious tender… General Recipes Beef Roll Ups European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 349 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 8 thin sliced sirloin steaks
• 1 tablespoon garlic powder
• 2-3 tablespoons Worcestershire sauce
• 1 tablespoon onion powder
• Filling:
• 1 sliced medium onion
• 1 c. of Gruyere cheese
• 1 orange-red and 1 yellow pepper
• Balsamic Glaze:
• 2 tablespoons brown sugar
• 2 teaspoons butter
• 1/4 c. balsamic vinegar
• 1/4 c. beef broth
• 2 tablespoons finely chopped shallots

Instructions

Step 1: If using slightly thick sirloin steaks, pound them a little using a meat mallet.

Step 2: To the meat, add the seasonings, olive oil, and Worcestershire sauce. Mix well to coat both sides of the meat. Set aside.

Step 3: To a matchstick size, slice the peppers and onion. Set aside.

Balsamic Sauce:

Step 4: Melt the butter in a pan. Once the butter has melted, add the shallots to the pan and cook until translucent. Then, add the rest of the ingredients and stir well. Bring everything to a boil. Slightly decrease the heat once the mixture is boiling and let the sauce reduce to about half. Transfer the sauce to a bowl once reduced. Set aside.

Filling:

Step 5: Drizzle olive oil in the now-empty pan. Then, add the peppers and lightly saute for about a minute. Set the peppers aside when done.

Cook & Assemble the beef rolls:

Step 6: Lay the rolls flat and place the peppers and onion in the middle of each roll. Between the 8 rolls, divide the cheese. If desired, season with salt and pepper. Tightly roll the rolls and secure the ends using a toothpick.

Step 7: Place the rolls in a hot large fry pan, seam-side down. Cook the rolls for about 30 to 60 seconds and turn them so the rolls are cooked on all sides.

Step 8: On a plate, transfer the rolls when done and let them rest for about a minute or two before removing the toothpicks. Over the tops, drizzle the balsamic glaze. Enjoy!

Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4

This coconut chicken curry is a scrumptious one-pot meal with tons of amazing flavor. It’s the perfect weeknight meal that you can easily throw together in less than thirty minutes!

INGREDIENTS

3 cloves minced garlic (1 and 1/2 tsp)

1 lb. boneless, skinless chicken breast or thighs, cut into 1” pieces

1/2 medium yellow onion, diced (1/2 c.)

2 tbsp finely minced ginger (from a 1 and 1/2” piece)

3 tbsp red curry paste (I use Thai Kitchen; reduce or increase the amount)

2 tsp yellow curry powder

1 large red bell pepper

2 tsp ground coriander

Fine sea salt and freshly cracked pepper

1 can (13.5 ounces) of full-fat coconut milk (NOT lite)

1-2 tbsp brown sugar

1 tbsp lime juice

1/4 c. cilantro and/or basil, diced

3 tbsp coconut oil separated

Optional: chopped peanuts or cashews

2 tsp fish sauce, optional

Serve over/with: cooked basmati rice and naan bread with additional lime wedges

HOW TO MAKE COCONUT CHICKEN CURRY

Step 1: Prep the ingredients before you start. Dice the onion and mince the garlic and ginger. Using a spoon or vegetable peeler, peel the ginger and finely mince it. Into long vertical strips, thinly slice the red bell pepper and cut the strips in half horizontally.

Step 2: In a large, deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once the oil is hot, add the onion and cook for about 3 to 5 minutes until the onions start to turn golden. Next, add the garlic and ginger. Stir well. Adjust the heat to low and add the curry powder along with the red curry paste, and coriander. Continue to cook for another 2 to 3 minutes, stirring occasionally, until lightly toasted and aromatic.

Step 3: Adjust the heat to medium-high, then add the rest of the 1 tbsp coconut oil and red bell pepper to the pan. Stir for 1 to 2 minutes before adding the pieces of the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for 4 to 5 minutes more, stirring often, until both sides of the chicken are browned, but not completely cooked.

Step 4: Then, pour in the coconut milk and lime juice. Add the brown sugar, stir, and cook until the chicken is completely cooked and the juices run clear. The chicken is done when its internal temperature reaches 165 degrees F. Stir in the fish sauce if desired.

Step 5: Remove from the heat and serve the coconut chicken curry right away over rice and/or with naan. Individually garnish each serving with some cilantro, basil, and/or crushed peanuts/cashews. If desired, serve with extra lime wedges on the side. Enjoy!

Note:

If you desire a thicker sauce, spoon 1 to 2 tbsp of the sauce into a small bowl. Add 1 tbsp cornstarch and stir well with a fork until smooth. Add this to the curry sauce, stirring well.

NUTRITION FACTS:

Calories: 464 kcal, Carbohydrates: 13g, Protein: 27g, Fat: 35g, Saturated Fat: 28g, Cholesterol: 73mg, Sodium: 149mg, Potassium: 788mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3090IU, Vitamin C: 59mg, Calcium: 61mg, Iron: 5mg

COCONUT CHICKEN CURRY

Rebecca Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4 This coconut chicken curry is a scrumptious one-pot meal with tons of amazing… General Recipes COCONUT CHICKEN CURRY European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 464 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves minced garlic (1 and 1/2 tsp)
• 1 lb. boneless, skinless chicken breast or thighs, cut into 1” pieces
• 1/2 medium yellow onion, diced (1/2 c.)
• 2 tbsp finely minced ginger (from a 1 and 1/2” piece)
• 3 tbsp red curry paste (I use Thai Kitchen; reduce or increase the amount)
• 2 tsp yellow curry powder
• 1 large red bell pepper
• 2 tsp ground coriander
• Fine sea salt and freshly cracked pepper
• 1 can (13.5 ounces) of full-fat coconut milk (NOT lite)
• 1-2 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 c. cilantro and/or basil, diced
• 3 tbsp coconut oil separated
• Optional: chopped peanuts or cashews
• 2 tsp fish sauce, optional
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges

Instructions

Step 1: Prep the ingredients before you start. Dice the onion and mince the garlic and ginger. Using a spoon or vegetable peeler, peel the ginger and finely mince it. Into long vertical strips, thinly slice the red bell pepper and cut the strips in half horizontally.

Step 2: In a large, deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once the oil is hot, add the onion and cook for about 3 to 5 minutes until the onions start to turn golden. Next, add the garlic and ginger. Stir well. Adjust the heat to low and add the curry powder along with the red curry paste, and coriander. Continue to cook for another 2 to 3 minutes, stirring occasionally, until lightly toasted and aromatic.

Step 3: Adjust the heat to medium-high, then add the rest of the 1 tbsp coconut oil and red bell pepper to the pan. Stir for 1 to 2 minutes before adding the pieces of the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for 4 to 5 minutes more, stirring often, until both sides of the chicken are browned, but not completely cooked.

Step 4: Then, pour in the coconut milk and lime juice. Add the brown sugar, stir, and cook until the chicken is completely cooked and the juices run clear. The chicken is done when its internal temperature reaches 165 degrees F. Stir in the fish sauce if desired.

Step 5: Remove from the heat and serve the coconut chicken curry right away over rice and/or with naan. Individually garnish each serving with some cilantro, basil, and/or crushed peanuts/cashews. If desired, serve with extra lime wedges on the side. Enjoy!

Notes

If you desire a thicker sauce, spoon 1 to 2 tbsp of the sauce into a small bowl. Add 1 tbsp cornstarch and stir well with a fork until smooth. Add this to the curry sauce, stirring well.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4

This is a great one-pan meal that you can easily throw together in less than thirty minutes. A delicious weeknight dinner with seared pork medallions smothered in a mouthwatering blue cheese sauce.

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter, divided

2 pounds of pork tenderloin, (800 grams)

2 shallots, finely chopped

5 ounces blue cheese, cubed (140 grams)

1/4 c. white wine, (60ml)

3/4 c. heavy cream, (180ml)

1 teaspoon chopped fresh parsley

Salt

Freshly ground black pepper

HOW TO MAKE PORK MEDALLIONS WITH BLUE CHEESE SAUCE

Step 1: Trim the silver skin and any excess fat from the tenderloin, then slice it into eight 2-inch thick medallions. Onto the cut side, flip each medallion and slightly flatten by pressing down using your palm. Sprinkle the medallions with salt and black pepper.

Step 2: In a large saute pan, heat the olive oil and 1 tablespoon of butter over high heat. Add half of the meat once the butter is melted and foaming. Seat the meat for about 2 to 3 minutes until nicely browned. Flip and continue to sear the other side for additional 2 minutes until the meat is well browned and slightly firm to the touch. To a plate, transfer the seared meat. Repeat with the rest of the pork.

Step 3: In the same pan, melt the rest of the butter. Then, add the shallots and season with salt. Saute the shallots for approximately 30 seconds and scrape up any browned bits from the bottom of the pan using a wooden spoon.

Step 4: Pour in the white wine and deglaze the pan. Add the cream and blue cheese cubes once the wine has almost completely evaporated. Let everything simmer for about 3 minutes over medium heat until the sauce is thick and smooth.

Step 5: Place the pork back in the pan with any accumulated juices. Cook the pork for about 2 to 4 minutes, flipping once, until slightly pink in the center and firm to the touch. To taste, season with salt and pepper.

Step 6: Remove from the heat when done and serve the pork immediately garnished with parsley. Enjoy!

NUTRITION FACTS:

Calories: 685 kcal | carbohydrates: 4g | protein: 55g | fat: 47g | saturated fat: 24g | cholesterol: 250mg | sodium: 682mg | potassium: 1067mg | sugar: 1g | vitamin a: 1105iu | vitamin c: 1.2mg | calcium: 234mg | iron: 2.5mg

PORK MEDALLIONS WITH BLUE CHEESE SAUCE

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4 This is a great one-pan meal that you can easily throw together in… General Recipes PORK MEDALLIONS WITH BLUE CHEESE SAUCE European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 685 calories 47 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 2 pounds of pork tenderloin, (800 grams)
• 2 shallots, finely chopped
• 5 ounces blue cheese, cubed (140 grams)
• 1/4 c. white wine, (60ml)
• 3/4 c. heavy cream, (180ml)
• 1 teaspoon chopped fresh parsley
• Salt
• Freshly ground black pepper

Instructions

Step 1: Trim the silver skin and any excess fat from the tenderloin, then slice it into eight 2-inch thick medallions. Onto the cut side, flip each medallion and slightly flatten by pressing down using your palm. Sprinkle the medallions with salt and black pepper.

Step 2: In a large saute pan, heat the olive oil and 1 tablespoon of butter over high heat. Add half of the meat once the butter is melted and foaming. Seat the meat for about 2 to 3 minutes until nicely browned. Flip and continue to sear the other side for additional 2 minutes until the meat is well browned and slightly firm to the touch. To a plate, transfer the seared meat. Repeat with the rest of the pork.

Step 3: In the same pan, melt the rest of the butter. Then, add the shallots and season with salt. Saute the shallots for approximately 30 seconds and scrape up any browned bits from the bottom of the pan using a wooden spoon.

Step 4: Pour in the white wine and deglaze the pan. Add the cream and blue cheese cubes once the wine has almost completely evaporated. Let everything simmer for about 3 minutes over medium heat until the sauce is thick and smooth.

Step 5: Place the pork back in the pan with any accumulated juices. Cook the pork for about 2 to 4 minutes, flipping once, until slightly pink in the center and firm to the touch. To taste, season with salt and pepper.

Step 6: Remove from the heat when done and serve the pork immediately garnished with parsley. Enjoy!

Prep Time: 1 hr | Cook Time: 55 mins | Total Time: 1 hr 55 mins | Servings: 6 people

This Parmigiana di Melanazane is a fancy dinner that you can easily whip up any time with layers of fried aubergines/eggplant, tomato sauce, basil, Parmesan, and mozzarella cheese. This amazingly flavorful dish will leave everyone speechless!

Ingredients

½ tbsp olive oil

1.5 pounds of pureed tomatoes (passata) with chunky texture (700 grams)

2 large aubergines/eggplant around (700 grams/ 1.5 pounds)

1 white onion

¾ c. Parmesan cheese, freshly grated (70 grams)

8.8 ounces mozzarella cheese, cut into cubes (250 grams)

sunflower oil for frying (around ½ c./125ml)

salt and pepper to season

Small bunch of basil

flour for dusting

How to make Parmigiana di Melanazane

Step 1: Place the thinly sliced eggplant/aubergines in a colander and lightly sprinkle with salt. Set aside for an hour to drain the excess water off.

Step 2: For the simple tomato sauce, begin by finely chopping 1 onion. Place the onion in a pan with olive oil and saute until tender and translucent. Next, add the tomato passata (pureed tomatoes). Torn the basil with your hands and add them to the pan. Season with salt and pepper. Stir and let everything gently simmer for about 10 to 15 minutes. Set aside when done.

Step 3: Under cold water, rinse the slices of eggplant and pat dry using a kitchen towel or paper. Lightly dust the eggplant slices with flour and shake the excess off. In sunflower oil, fry the eggplant slices for a couple of seconds per side. Then, transfer on kitchen paper to drain.

Step 4: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F or gas mark 4. For this recipe, ready an 8 x 11-inch oval dish. You can also use a rectangle or square dish around the same size.

Step 5: Into the bottom of the prepared baking dish, spoon a small amount of tomato sauce. Spread the tomato sauce around. On top, add a single layer of eggplant and sprinkle with Parmesan cheese, then top with cubes of mozzarella. Sprinkle everything with some pepper and add a few spoons of tomato sauce on top. Make sure to reserve 1/3 of the sauce for the final layer. Repeat until you only have 1 top layer left.

Step 6: Over the last layer, spoon the rest of the tomato sauce and top with Parmesan and mozzarella. Loosely tent the dish with foil. Place in the preheated oven and bake for about 20 minutes. Uncover and resume baking for additional 20 minutes until the top is golden and bubbling.

Step 7: Remove from the oven when done and allow the dish to rest for about 5 minutes. Step 8: Serve and enjoy!

Nutrition Facts:

Calories: 442 kcal | Carbohydrates: 24g | Protein: 18g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 497mg | Potassium: 917mg | Fiber: 7g | Sugar: 12g | Vitamin A: 992IU | Vitamin C: 17mg | Calcium: 396mg | Iron: 3mg

Parmigiana di Melanazane

Rebecca Prep Time: 1 hr | Cook Time: 55 mins | Total Time: 1 hr 55 mins | Servings: 6 people This Parmigiana di Melanazane is a fancy dinner that you… General Recipes Parmigiana di Melanazane European Print This

Serves: 6 Prep Time: 1 hr Cooking Time: 55 mins 55 mins

Nutrition facts: 442 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ tbsp olive oil
• 1.5 pounds of pureed tomatoes (passata) with chunky texture (700 grams)
• 2 large aubergines/eggplant around (700 grams/ 1.5 pounds)
• 1 white onion
• ¾ c. Parmesan cheese, freshly grated (70 grams)
• 8.8 ounces mozzarella cheese, cut into cubes (250 grams)
• sunflower oil for frying (around ½ c./125ml)
• salt and pepper to season
• Small bunch of basil
• flour for dusting

Instructions

Step 1: Place the thinly sliced eggplant/aubergines in a colander and lightly sprinkle with salt. Set aside for an hour to drain the excess water off.

Step 2: For the simple tomato sauce, begin by finely chopping 1 onion. Place the onion in a pan with olive oil and saute until tender and translucent. Next, add the tomato passata (pureed tomatoes). Torn the basil with your hands and add them to the pan. Season with salt and pepper. Stir and let everything gently simmer for about 10 to 15 minutes. Set aside when done.

Step 3: Under cold water, rinse the slices of eggplant and pat dry using a kitchen towel or paper. Lightly dust the eggplant slices with flour and shake the excess off. In sunflower oil, fry the eggplant slices for a couple of seconds per side. Then, transfer on kitchen paper to drain.

Step 4: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F or gas mark 4. For this recipe, ready an 8 x 11-inch oval dish. You can also use a rectangle or square dish around the same size.

Step 5: Into the bottom of the prepared baking dish, spoon a small amount of tomato sauce. Spread the tomato sauce around. On top, add a single layer of eggplant and sprinkle with Parmesan cheese, then top with cubes of mozzarella. Sprinkle everything with some pepper and add a few spoons of tomato sauce on top. Make sure to reserve 1/3 of the sauce for the final layer. Repeat until you only have 1 top layer left.

Step 6: Over the last layer, spoon the rest of the tomato sauce and top with Parmesan and mozzarella. Loosely tent the dish with foil. Place in the preheated oven and bake for about 20 minutes. Uncover and resume baking for additional 20 minutes until the top is golden and bubbling.

Step 7: Remove from the oven when done and allow the dish to rest for about 5 minutes. Step 8: Serve and enjoy!

COOK TIME: 15 MINS | SERVINGS: 6

This pesto pasta is a winner pasta dish! This is great either hot or cold. Enjoy the fresh, summer taste from the simple ingredients of this pesto pasta like kale, garlic, olive oil, and basil. This pasta is light with a beautiful, bright green color. If you are searching for a simple yet scrumptious past to serve to the company, then this perfect pesto pasta is an amazing option!

For this recipe, I prefer to use fresh tomatoes, but you can always swap them with sundried tomatoes that are packed in oil. You can also use baby spinach leaves if you cannot tolerate the rawness of fresh kale. Either way, this is the perfect pesto pasta that is so easy and quick to make. And excellent to serve all year round!

Ingredients

4 cloves garlic

1 c. olive oil, divided

4 c. chopped fresh kale

1 (1 oz.) package of fresh basil

1 (16 oz.) package of rigatoni pasta

1 tbsp lemon juice

2 c. cherry tomatoes, cut in half

1/4 c. pine nuts, toasted

1 tsp salt

1/2 tsp black pepper

1/2 c. grated Parmesan cheese, plus extra for sprinkling

How to make Perfect Pesto Pasta

Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the kale to the skillet and cook for about 4 to 5 minutes or until wilted.

Step 2: In a food processor, place the kale along with the rest of the oil, pine nuts, garlic, basil, 1/2 c. Parmesan cheese, salt, pepper, and lemon juice. Pulse until you have a smooth mixture.

Step 3: Following the package directions, cook the pasta. Drain when done and transfer the cooked pasta to a large bowl.

Step 4: To the pasta, add the kale pesto and tomatoes. Gently toss until coated and sprinkle with more Parmesan cheese. Serve right away. Enjoy!

Nutritional Facts:

Amount Per Serving: Calories712 | Calories from Fat396 | Total Fat44g68 % | Saturated Fat6.7g34 % | Trans Fat0.0g0 % | Protein16g31 % | Amount Per Serving% Daily Value *Cholesterol7.3mg2 % | Sodium538mg22 % | Total Carbohydrates65g22 % | Dietary Fiber4.6g18 % | Sugars4.4g0 %

Perfect Pesto Pasta

Rebecca COOK TIME: 15 MINS | SERVINGS: 6 This pesto pasta is a winner pasta dish! This is great either hot or cold. Enjoy the fresh, summer taste from the simple… General Recipes Perfect Pesto Pasta European Print This

Serves: 6 Prep Time: 15 mins

Nutrition facts: 712 calories 44 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves garlic
• 1 c. olive oil, divided
• 4 c. chopped fresh kale
• 1 (1 oz.) package of fresh basil
• 1 (16 oz.) package of rigatoni pasta
• 1 tbsp lemon juice
• 2 c. cherry tomatoes, cut in half
• 1/4 c. pine nuts, toasted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 c. grated Parmesan cheese, plus extra for sprinkling

Instructions

Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Once the oil is hot, add the kale to the skillet and cook for about 4 to 5 minutes or until wilted.

Step 2: In a food processor, place the kale along with the rest of the oil, pine nuts, garlic, basil, 1/2 c. Parmesan cheese, salt, pepper, and lemon juice. Pulse until you have a smooth mixture.

Step 3: Following the package directions, cook the pasta. Drain when done and transfer the cooked pasta to a large bowl.

Step 4: To the pasta, add the kale pesto and tomatoes. Gently toss until coated and sprinkle with more Parmesan cheese. Serve right away. Enjoy!

PREP TIME: 10 MINS | TOTAL TIME: 30 MINS | YIELDS: 4

If you want to turn your favorite creamy dip into a delightful dinner, then you have to try this spinach-artichoke stuffed chicken. It’s super easy to make and ready in under thirty minutes! This spinach-artichoke stuffed chicken is one of my ultimate favorites! This dish is very impressive, full of amazing flavors, and very popular for great reasons. Not to mention a low-carb keto-approved chicken dinner that won everyone’s heart!

Chicken is a staple at home that is why I am always searching for new and exciting chicken recipes. When I saw this recipe, I was intrigued, so I have to try this right away. I know this will be a huge hit, and I was not wrong! From then on, this has become one of my family’s favorites. It’s a great, deliciously, easy chicken recipe idea for anyone who loves chicken and creamy spinach-artichoke. Make sure not to miss an irresistibly great dish. It’s exploding with unbeatable flavors!

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts

2 cloves garlic, minced

1 cup baby spinach

1 8-ounces block of cream cheese, softened

1 cup Gruyère

1/4 cup freshly grated Parmesan

1 15-ounces can of artichoke hearts, drained and chopped

kosher salt

Freshly ground black pepper

How to make Spinach-Artichoke Stuffed Chicken

Step 1: Place the cream cheese, artichoke hearts, garlic, baby spinach, gruyère, and Parmesan in a large bowl. Season with salt and pepper, then mix everything well.

Step 2: After seasoning the chicken with salt and pepper, make a pocket for each chicken breast. With the dip, fill each pocket. Using two toothpicks, seal each breast.

Step 3: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the chicken and cook for about 10 minutes on each side until deeply golden.

Step 4: Serve the spinach-artichoke stuffed chicken right away when done. Enjoy!

Spinach-Artichoke Stuffed Chicken

Rebecca PREP TIME: 10 MINS | TOTAL TIME: 30 MINS | YIELDS: 4 If you want to turn your favorite creamy dip into a delightful dinner, then you have to try… General Recipes Spinach-Artichoke Stuffed Chicken European Print This

Serves: 4 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1 cup baby spinach
• 1 8-ounces block of cream cheese, softened
• 1 cup Gruyère
• 1/4 cup freshly grated Parmesan
• 1 15-ounces can of artichoke hearts, drained and chopped
• kosher salt
• Freshly ground black pepper

Instructions

Step 1: Place the cream cheese, artichoke hearts, garlic, baby spinach, gruyère, and Parmesan in a large bowl. Season with salt and pepper, then mix everything well.

Step 2: After seasoning the chicken with salt and pepper, make a pocket for each chicken breast. With the dip, fill each pocket. Using two toothpicks, seal each breast.

Step 3: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the chicken and cook for about 10 minutes on each side until deeply golden.

Step 4: Serve the spinach-artichoke stuffed chicken right away when done. Enjoy!