General Recipes

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 20 bars

These naked bars will surely knock you off your feet! A five-star dessert that you can easily and quickly make using simple ingredients. These are the best caramel bars I’ve made with a delightful layer of gooey caramel with a tinge of peanut butter. It is an insanely amazing, addictive treat that will have everyone coming back in seconds! I suggest that you whip up a big batch because these knock-you-naked bars are gone in a blink!

INGREDIENTS

Bars:

2 eggs

2 1/4 cups all-purpose flour

1 cup butter, softened

3/4 cup packed brown sugar

3/4 cup sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups semi-sweet chocolate chips

1 teaspoon salt

Caramel Sauce:

1/2 cup peanut butter

1 bag of 14-ounces caramels

5 ounces evaporated milk

How to make Knock You Naked Bars

Step 1: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch pan. Grease and set aside.

Step 2: In a small bowl, mix the flour with baking soda and salt. In a large mixing bowl, beat the butter, sugar, brown sugar, and vanilla until creamy. Then, add the eggs, a piece at a time, beating well after each addition. Next, slowly stir in the flour mixture and fold in the chocolate chips.

Step 3: Into the prepared pan, spread half of the cookie dough. Place in the preheated oven and bake for about 8 to 10 minutes. Take the pan out of the oven when done.

Step 4: In the meantime, melt the caramels and evaporated milk in a double boiler. Once the caramels are melted, add the peanut butter and let it melt completely. Spread this over the cookie dough base.

Step 5: Drop the rest of the cookie dough by spoonfuls over the caramel mixture.

Step 6: Return to the oven and bake for another 15 to 20 minutes or until light golden brown.

NUTRITION FACTS:

Serving: 1, Calories: 439 kcal (22%), Carbohydrates: 52g (17%), Protein: 6g (12%), Fat: 22g (34%), Saturated Fat: 12g (75%), Cholesterol: 45mg (15%), Sodium: 311mg (14%), Potassium: 243mg (7%), Fiber: 2g (8%), Sugar: 27g (30%), Vitamin A: 350IU (7%), Vitamin C: 0.2mg, Calcium: 53mg (5%), Iron: 3mg (17%)

Knock You Naked Bars

Rebecca Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 20 bars These naked bars will surely knock you off your feet! A five-star… General Recipes Knock You Naked Bars European Print This

Serves: 20 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 439 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Bars:
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 teaspoon salt
• Caramel Sauce:
• 1/2 cup peanut butter
• 1 bag of 14-ounces caramels
• 5 ounces evaporated milk

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch pan. Grease and set aside.

Step 2: In a small bowl, mix the flour with baking soda and salt. In a large mixing bowl, beat the butter, sugar, brown sugar, and vanilla until creamy. Then, add the eggs, a piece at a time, beating well after each addition. Next, slowly stir in the flour mixture and fold in the chocolate chips.

Step 3: Into the prepared pan, spread half of the cookie dough. Place in the preheated oven and bake for about 8 to 10 minutes. Take the pan out of the oven when done.

Step 4: In the meantime, melt the caramels and evaporated milk in a double boiler. Once the caramels are melted, add the peanut butter and let it melt completely. Spread this over the cookie dough base.

Step 5: Drop the rest of the cookie dough by spoonfuls over the caramel mixture.

Step 6: Return to the oven and bake for another 15 to 20 minutes or until light golden brown.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 4

Chicken and ranch are one of my favorite combos. And the bacon is a must, too! As for this easy recipe, you’ll get everything in one hit. Low-carb zucchini boats filled with a scrumptious mixture of chicken, bacon, ranch, and cheeses, then baked to perfection! This tasty dish is excellent for people who are looking for a low-carb, healthy, and nutritious dinner.

These chicken, bacon, and ranch zucchini boats are a staple at home. They are incredibly easy to whip up using a few simple ingredients and ready in less than an hour. This dish is also great if you are on a strict keto diet.

If you are searching for the best low-carb recipe, you have to give these chicken bacon ranch zucchini a try soon. Enjoy this as the main meal or as a low-carb side dish.

Ingredients

4 medium zucchini

1 lb chicken breast raw

1 clove of garlic, minced

3 strips of bacon, cooked and chopped

1/2 c. ranch dressing

1/2 c. Mexican blend cheese

salt and pepper to taste

How to make Chicken Bacon Ranch Zucchini Boats

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

Step 2: Boil the chicken in a medium pot until the internal temperature of the chicken reaches 165 degrees. Take the chicken out of the pot and shred using two forks.

Step 3: Place the chicken, bacon, garlic, ranch, salt, and pepper in a medium mixing bowl. Mix well until blended.

Step 4: In half lengthwise, slice the zucchini. Scoop the seeds out using a spoon to make a well for the filling. Into a 13 x 9-inch baking pan, place the zucchini, then fill it with the chicken mixture. On top, sprinkle the cheese.

Step 5: Using aluminium foil, tent the pan. Place in the preheated oven and bake for about 20 minutes. Uncover and resume baking for additional 5 minutes.

Nutrition Facts:

Calories: 428 kcal | Carbohydrates: 9g | Protein: 32g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 682mg | Potassium: 994mg | Fiber: 2g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 37.7mg | Calcium: 139mg | Iron: 1.5mg

Chicken Bacon Ranch Zucchini Boats

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 4 Chicken and ranch are one of my favorite combos. And the bacon is… General Recipes Chicken Bacon Ranch Zucchini Boats European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 428 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 medium zucchini
• 1 lb chicken breast raw
• 1 clove of garlic, minced
• 3 strips of bacon, cooked and chopped
• 1/2 c. ranch dressing
• 1/2 c. Mexican blend cheese
• salt and pepper to taste

Instructions

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

Step 2: Boil the chicken in a medium pot until the internal temperature of the chicken reaches 165 degrees. Take the chicken out of the pot and shred using two forks.

Step 3: Place the chicken, bacon, garlic, ranch, salt, and pepper in a medium mixing bowl. Mix well until blended.

Step 4: In half lengthwise, slice the zucchini. Scoop the seeds out using a spoon to make a well for the filling. Into a 13 x 9-inch baking pan, place the zucchini, then fill it with the chicken mixture. On top, sprinkle the cheese.

Step 5: Using aluminium foil, tent the pan. Place in the preheated oven and bake for about 20 minutes. Uncover and resume baking for additional 5 minutes.

PREP TIME: 30 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR 15 MINS | SERVINGS: 12

This is a crowd-pleasing casserole with layers of extreme goodness! Whip this up easily any time for a filling meal perfect for everyone. The best part is, that you can throw this together in advance.

INGREDIENTS

4 cloves garlic, minced

1 c. (1 Medium) yellow onion chopped

16 oz. dried spaghetti noodles

1 1/2 lbs sweet Italian sausage, casing removed

8 oz. cream cheese

8 oz. cottage cheese or ricotta cheese

1/4 c. sour cream

3 c. mozzarella, shredded-divided

6 c. homemade marinara sauce,-divided or 2 (24 oz.) jars of marinara sauce

1/2 c butter, cut into slices-divided

3 tsp dried Italian seasoning

salt

Pepper

HOW TO MAKE MILLION-DOLLAR SPAGHETTI

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done and place the pasta back in the pot. Pour in 3 cups or 1 jar of the prepared marinara sauce and toss to coat the pasta. Set aside.

Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil shimmers, add the onion and garlic to the skillet and cook for about 5 minutes until they start to soften. Then, add the sausage and cook until brown, breaking the meat into small chunks as it cooks using a wooden spoon. Drain the excess grease. Pour the rest of the 3 c. or 1 jar of the marinara sauce over the sausage and set aside.

Step 4: Place the Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and Italian seasoning in a medium mixing bowl. Mix well and set aside.

Step 5: In the baking dish, place half the sliced butter. Then, spread half of the spaghetti. On top, evenly sprinkle the cheese mixture. Over the cheese mixture, place the rest of the butter slices, followed by the rest of the spaghetti. Lastly, evenly pour the meat sauce over the spaghetti.

Step 6: Sprinkle the rest of the mozzarella on top for the final layer. Place in the preheated oven and bake for about 35 to 45 minutes or until the casserole is completely heated.

NUTRITION FACTS:

Serving: 1/12 of the recipe | Calories: 616 kcal | Carbohydrates: 39g | Protein: 24g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 1388mg | Potassium: 707mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1235IU | Vitamin C: 10.4mg | Calcium: 229mg | Iron: 2.7mg

MILLION DOLLAR SPAGHETTI

Rebecca PREP TIME: 30 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR 15 MINS | SERVINGS: 12 This is a crowd-pleasing casserole with layers of extreme goodness! Whip… General Recipes MILLION DOLLAR SPAGHETTI European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 616 calories 41 fat

Rating: 3.5/5

( 2 voted )

Ingredients

• 4 cloves garlic, minced
• 1 c. (1 Medium) yellow onion chopped
• 16 oz. dried spaghetti noodles
• 1 1/2 lbs sweet Italian sausage, casing removed
• 8 oz. cream cheese
• 8 oz. cottage cheese or ricotta cheese
• 1/4 c. sour cream
• 3 c. mozzarella, shredded-divided
• 6 c. homemade marinara sauce,-divided or 2 (24 oz.) jars of marinara sauce
• 1/2 c butter, cut into slices-divided
• 3 tsp dried Italian seasoning
• salt
• Pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done and place the pasta back in the pot. Pour in 3 cups or 1 jar of the prepared marinara sauce and toss to coat the pasta. Set aside.

Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil shimmers, add the onion and garlic to the skillet and cook for about 5 minutes until they start to soften. Then, add the sausage and cook until brown, breaking the meat into small chunks as it cooks using a wooden spoon. Drain the excess grease. Pour the rest of the 3 c. or 1 jar of the marinara sauce over the sausage and set aside.

Step 4: Place the Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and Italian seasoning in a medium mixing bowl. Mix well and set aside.

Step 5: In the baking dish, place half the sliced butter. Then, spread half of the spaghetti. On top, evenly sprinkle the cheese mixture. Over the cheese mixture, place the rest of the butter slices, followed by the rest of the spaghetti. Lastly, evenly pour the meat sauce over the spaghetti.

Step 6: Sprinkle the rest of the mozzarella on top for the final layer. Place in the preheated oven and bake for about 35 to 45 minutes or until the casserole is completely heated.

Prep Time: 18 mins | Cook Time: 12 mins | Total Time: 30 mins | Servings: 4 people

Throw this lemon chicken together easily in less than thirty minutes. Pair this up with the best lemon butter sauce and enjoy a filling, insanely delicious weeknight dinner that your entire family will surely ask for again and again!

Ingredients

Parmesan Crusted Chicken:

1 tablespoon olive oil

1 1/2 pounds chicken breast, (2 large), patted dry with paper towels

1/2 lemon, sliced for garnish (optional)

1 tablespoon parsley, to garnish (optional)

Egg Mixture:

1 garlic clove, minced

2 large eggs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon Italian seasoning

Parmesan Breading Mixture:

3 tablespoons all-purpose flour

1 c. Parmesan cheese, grated

Lemon Butter Sauce:

2 garlic cloves, minced

1/4 c. lemon juice

8 tablespoons unsalted butter

1/4 teaspoon ground black pepper

1/4 c. chicken broth

How to make Lemon Chicken with BEST Lemon Butter Sauce

Step 1: In half lengthwise, cut the chicken breasts. Using a meat mallet, lightly pound the chicken to even thickness.

Step 2: Place the egg mixture ingredients in a bowl and mix well. In a different bowl, whisk the Parmesan mixture ingredients until well combined. Into the egg mixture, dip the chicken. In the Parmesan mixture, dredge the chicken, letting the excess fall off from each bowl.

Step 3: Add enough oil to cover the bottom of a large skillet. Heat the oil, then add the chicken and sear for about 4 to 5 minutes on each side or until golden, crispy, and completely cooked. The chicken is done when the internal temperature of the thickest part of the chicken reaches 165 degrees F. Decrease the heat if the chicken browns very quickly.

Step 4: In the meantime, melt the butter in another pan. Once the butter has melted, add the garlic to the pan and cook until aromatic. Pour in the chicken broth and lemon juice. Season with pepper. Let the sauce cook for about 2 minutes.

Step 5: Over the cooked chicken, pour the sauce, and toss to coat well. If desired, garnish the lemon chicken with a lemon butter sauce with slices of lemon and some finely chopped parsley. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 560, Calories from Fat 342, Fat 38g58%, Saturated Fat 20g125%, Cholesterol 273mg91%, Sodium 1109mg48%, Potassium 738mg21%, Carbohydrates 9g3%, Fiber 1g4%, Sugar 1g1%, Protein 46g92%, Vitamin A 1105IU22%, Vitamin C 17mg21%, Calcium 322mg32%, Iron 2mg11%

Lemon Chicken with BEST Lemon Butter Sauce

Rebecca Prep Time: 18 mins | Cook Time: 12 mins | Total Time: 30 mins | Servings: 4 people Throw this lemon chicken together easily in less than thirty minutes. Pair… General Recipes Lemon Chicken with BEST Lemon Butter Sauce European Print This

Serves: 4 Prep Time: 18 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 560 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Parmesan Crusted Chicken:
• 1 tablespoon olive oil
• 1 1/2 pounds chicken breast, (2 large), patted dry with paper towels
• 1/2 lemon, sliced for garnish (optional)
• 1 tablespoon parsley, to garnish (optional)
• Egg Mixture:
• 1 garlic clove, minced
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning
• Parmesan Breading Mixture:
• 3 tablespoons all-purpose flour
• 1 c. Parmesan cheese, grated
• Lemon Butter Sauce:
• 2 garlic cloves, minced
• 1/4 c. lemon juice
• 8 tablespoons unsalted butter
• 1/4 teaspoon ground black pepper
• 1/4 c. chicken broth

Instructions

Step 1: In half lengthwise, cut the chicken breasts. Using a meat mallet, lightly pound the chicken to even thickness.

Step 2: Place the egg mixture ingredients in a bowl and mix well. In a different bowl, whisk the Parmesan mixture ingredients until well combined. Into the egg mixture, dip the chicken. In the Parmesan mixture, dredge the chicken, letting the excess fall off from each bowl.

Step 3: Add enough oil to cover the bottom of a large skillet. Heat the oil, then add the chicken and sear for about 4 to 5 minutes on each side or until golden, crispy, and completely cooked. The chicken is done when the internal temperature of the thickest part of the chicken reaches 165 degrees F. Decrease the heat if the chicken browns very quickly.

Step 4: In the meantime, melt the butter in another pan. Once the butter has melted, add the garlic to the pan and cook until aromatic. Pour in the chicken broth and lemon juice. Season with pepper. Let the sauce cook for about 2 minutes.

Step 5: Over the cooked chicken, pour the sauce, and toss to coat well. If desired, garnish the lemon chicken with a lemon butter sauce with slices of lemon and some finely chopped parsley. Enjoy!

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 16 PANCAKES

These chocolate chip, Greek yoghurt pancakes are the best pancakes I’ve ever tasted! The perfect light, delicious, and healthy pancakes with an extra kick of protein from the Greek yoghurt. Jump-start your mornings with these amazing pancakes! Feel free to top these pancakes with your preferred toppings, such as pure maple syrup, fresh berries, apple butter, chocolate chips, and my favorites, blueberry and strawberry sauce.

I am seriously in love with these pancakes! My kids are also obsessed. We love pancakes, and we can them every day. We just recently found this pancake recipe, and this changed everything! You have to give these chocolate chip Greek yoghurt pancakes a try very soon. You would not believe how great these pancakes will turn out!

INGREDIENTS

2 large eggs

2 c. white whole wheat flour

1/2 tsp baking soda

2 tsp baking powder

1 c. vanilla Greek yoghurt

1 c. milk

2 tbsp oil

1 tsp vanilla extract

3 tbsp honey

1/2 c. mini chocolate chips

1/2 tsp salt

HOW TO MAKE CHOCOLATE CHIP GREEK YOGURT PANCAKES

Step 1: On medium, heat a large skillet or griddle. Using nonstick cooking spray, grease the skillet/griddle well.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until combined. Whisk the Greek yoghurt, milk, eggs, oil, honey, and vanilla in another bowl until well blended.

Step 3: To the wet ingredients, add the dry ingredients and mix well until just incorporated. DO NOT overmix the batter. Then, gently fold in the chocolate chips.

Step 4: Scoop the batter from the bowl, using a 1/4 c measuring cup. Drop the batter onto the skillet/griddle. Flip once the top begins to bubble and the edges look set. Continue to cook the other side for 1 to 2 minutes more.

Step 5: When done, enjoy the pancakes with extra chocolate chips, fresh fruits, or pure maple syrup.

CHOCOLATE CHIP GREEK YOGURT PANCAKES

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 16 PANCAKES These chocolate chip, Greek yoghurt pancakes are the best pancakes I’ve ever… General Recipes CHOCOLATE CHIP GREEK YOGURT PANCAKES European Print This

Serves: 16 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs
• 2 c. white whole wheat flour
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 c. vanilla Greek yoghurt
• 1 c. milk
• 2 tbsp oil
• 1 tsp vanilla extract
• 3 tbsp honey
• 1/2 c. mini chocolate chips
• 1/2 tsp salt

Instructions

Step 1: On medium, heat a large skillet or griddle. Using nonstick cooking spray, grease the skillet/griddle well.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until combined. Whisk the Greek yoghurt, milk, eggs, oil, honey, and vanilla in another bowl until well blended.

Step 3: To the wet ingredients, add the dry ingredients and mix well until just incorporated. DO NOT overmix the batter. Then, gently fold in the chocolate chips.

Step 4: Scoop the batter from the bowl, using a 1/4 c measuring cup. Drop the batter onto the skillet/griddle. Flip once the top begins to bubble and the edges look set. Continue to cook the other side for 1 to 2 minutes more.

Step 5: When done, enjoy the pancakes with extra chocolate chips, fresh fruits, or pure maple syrup.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6

This sweet corn, zucchini pie is my ultimate favorite summer pie! I enjoy this for a light meal any time of the year. This pie is also an amazing brunch addition. You can even serve this for dinner with a side salad or fruit.

INGREDIENTS

1 tbsp olive oil

4 zucchini, medium, very thinly sliced

1 onion minced

1 tsp sea salt

3 ears of sweet corn were removed from the cob

3 eggs, beaten

1 tsp sea salt

1 c. cheddar cheese, shredded

black pepper to taste

HOW TO MAKE SWEET CORN ZUCCHINI PIE

Step 1: Very thinly slice the summer squash and zucchini. You can also use a mandoline slicer to do this.

Step 2: To taste, season the beaten eggs with a tsp sea salt and black pepper.

Step 3: To a frying pan, drizzle the olive oil. Then, add the onion and saute over medium heat for about 7 minutes or until the onion starts to brown. Next, add the sweet corn and season with salt and pepper. Continue to cook for an additional 2 to 3 minutes.

Step 4: Using the parchment paper, line an 8-inch spring form pan. Or just set your pan on a baking tray. Around the bottom of the pan, add 2 layers of zucchini and top with 1/3 of the corn mixture followed with 1/3 of the cheese. On top, drizzle around 1/3 of the egg. Do the same layers until you have 4 zucchini layers and 3 layers of corn, cheese, and egg.

Step 5: Place in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 400 degrees F for about 26 minutes. Or bake for about 40 minutes in a preheated 400 degrees F oven, if using a conventional oven or until the eggs are completely cooked and the top has crisped up.

Step 6: Remove from the oven when done and let the pie set for about 20 to 30 minutes. Slice and serve. Enjoy!

NOTE:

You can enjoy this pie cold, plus this is an amazing meal-prep breakfast!

NUTRITION FACTS:

Calories: 196 kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 553mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 27.8mg | Calcium: 173mg | Iron: 1.3mg

SWEET CORN ZUCCHINI PIE

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6 This sweet corn, zucchini pie is my ultimate favorite summer pie! I enjoy… General Recipes SWEET CORN ZUCCHINI PIE European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 196 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 4 zucchini, medium, very thinly sliced
• 1 onion minced
• 1 tsp sea salt
• 3 ears of sweet corn were removed from the cob
• 3 eggs, beaten
• 1 tsp sea salt
• 1 c. cheddar cheese, shredded
• black pepper to taste

Instructions

Step 1: Very thinly slice the summer squash and zucchini. You can also use a mandoline slicer to do this.

Step 2: To taste, season the beaten eggs with a tsp sea salt and black pepper.

Step 3: To a frying pan, drizzle the olive oil. Then, add the onion and saute over medium heat for about 7 minutes or until the onion starts to brown. Next, add the sweet corn and season with salt and pepper. Continue to cook for an additional 2 to 3 minutes.

Step 4: Using the parchment paper, line an 8-inch spring form pan. Or just set your pan on a baking tray. Around the bottom of the pan, add 2 layers of zucchini and top with 1/3 of the corn mixture followed with 1/3 of the cheese. On top, drizzle around 1/3 of the egg. Do the same layers until you have 4 zucchini layers and 3 layers of corn, cheese, and egg.

Step 5: Place in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 400 degrees F for about 26 minutes. Or bake for about 40 minutes in a preheated 400 degrees F oven, if using a conventional oven or until the eggs are completely cooked and the top has crisped up.

Step 6: Remove from the oven when done and let the pie set for about 20 to 30 minutes. Slice and serve. Enjoy!

Notes

You can enjoy this pie cold, plus this is an amazing meal-prep breakfast!

These salted caramel brownies are one of my ultimate favorite desserts! The flavor combination of this treat is simply perfect – slightly sweet, a little salty, and insanely delicious! A crowd-pleasing dessert that is incredibly easy to whip up. I make sure to always make a big batch as these delightful salted caramel brownies are gone super fast!

I always enjoy salted caramel. From my favorite salted caramel drinks to these gooey brownies. This recipe is very versatile. You are welcome to use milk, dark, or semisweet chocolate chips. You can even make these brownies gluten-free. Simply use gluten-free flour in place of all-purpose flour. Also, feel free to add nuts to the batter if desired. The best part is you can make these brownies in advance. Just follow the steps, bake, and allow the brownies to cool fully. Keep them in an airtight container and store them in the fridge for up to a week or freeze them for a couple of months.

Ingredients

4 eggs

1 c. butter

1/3 c. cocoa powder

4 oz. semi-sweet chocolate

2 c. sugar

1 1/2 c. flour

1/2 teaspoon salt

About 10 oz. caramel sauce

1/2 c. semi-sweet chocolate chips

flaked sea salt

How to make Salted Caramel Brownies

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch baking dish. Lightly grease and set aside.

Step 2: Melt the butter with the semi-sweet chocolate. Then, allow it cool for a little.

Step 3: To the slightly cooked melted butter/semi-sweet chocolate, stir in the sugar and eggs. Next, add the flour, cocoa powder, and salt. Mix well before folding in the chocolate chips.

Step 4: In the prepared baking dish, spread the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the brownie comes out clean.

Step 5: Remove from the oven when done and allow the brownie to cool fully. Then, top with caramel sauce and sprinkle with sea salt.

Nutrition Facts:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 647 | Total Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Unsaturated Fat: 10g | Cholesterol: 137mg | Sodium: 498mg | Carbohydrates: 94g | Fiber: 2g | Sugar: 75g | Protein: 7g

Salted Caramel Brownies

Rebecca These salted caramel brownies are one of my ultimate favorite desserts! The flavor combination of this treat is simply perfect – slightly sweet, a little salty, and insanely delicious! A… General Recipes Salted Caramel Brownies European Print This

Nutrition facts: 647 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eggs
• 1 c. butter
• 1/3 c. cocoa powder
• 4 oz. semi-sweet chocolate
• 2 c. sugar
• 1 1/2 c. flour
• 1/2 teaspoon salt
• About 10 oz. caramel sauce
• 1/2 c. semi-sweet chocolate chips
• flaked sea salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch baking dish. Lightly grease and set aside.

Step 2: Melt the butter with the semi-sweet chocolate. Then, allow it cool for a little.

Step 3: To the slightly cooked melted butter/semi-sweet chocolate, stir in the sugar and eggs. Next, add the flour, cocoa powder, and salt. Mix well before folding in the chocolate chips.

Step 4: In the prepared baking dish, spread the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the brownie comes out clean.

Step 5: Remove from the oven when done and allow the brownie to cool fully. Then, top with caramel sauce and sprinkle with sea salt.

READY IN: 2 HRS 30 MINS | SERVES: 6

Moist and tender pork chops smothered in a very simple yet delightful sauce. If you are looking for another amazing pork chop recipe, then you have to give this awesome baked pork chops recipe a try. This requires minimal ingredients that you can probably find in your kitchen. The breaded pork chops are pan-fried and then baked to help lock in the moisture. Serve this mouthwatering dish over rice with a side of your favorite greens for a filling meal that your entire family will surely enjoy!

INGREDIENTS

4 tbsp olive oil

2 eggs, beaten

6 pork chops

1⁄4 c. all-purpose flour

1 tsp seasoning salt

2 c. Italian-style bread crumbs

1 (10 3/4 oz.) can condense cream of mushroom soup

1 tsp garlic powder

1⁄3 c. white wine

1⁄2 c. milk

HOW TO MAKE AWESOME BAKED PORK CHOPS

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After rinsing the pork chops, pat them dry and season with garlic powder and seasoning salt. In a small bowl, place the beaten eggs. Lightly dredge the pork chops in flour, dip in the egg, and generously coat with bread crumbs.

Step 3: In a medium skillet, heat the oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and fry for about 5 minutes on each side or until the breading looks browned. To a 9 x 13-inch baking dish, transfer the pork chops and tent with foil.

Step 4: Place the baking dish in the preheated oven and bake the chops for about 1 hour.

Step 5: In the meantime, mix the cream of mushroom soup, milk, and white wine in a medium bowl.

Step 6: Take the baking dish out of the oven after an hour of baking the chops and pour the soup mixture over the meat. Cover again with foil and resume baking for additional 30 minutes.

NUTRITION FACTS:

Serving Size: 1 (350) g, Servings Per Recipe: 6
AMT. PER SERVING: Calories: 671.4, Calories from Fat 308 g 46 %, Total Fat 34.2 g 52 %, Saturated Fat 9.3 g 46 %, Cholesterol 202.2 mg 67 %, Sodium 764 mg 31 %, Total Carbohydrate 35.1 g 11 %, Dietary Fiber 1.8 g 7 %, Sugars 3.2 g 12 %, Protein 50.2 g 100 %

AWESOME BAKED PORK CHOPS

Rebecca READY IN: 2 HRS 30 MINS | SERVES: 6 Moist and tender pork chops smothered in a very simple yet delightful sauce. If you are looking for another amazing pork… General Recipes AWESOME BAKED PORK CHOPS European Print This

Serves: 6

Nutrition facts: 671.4 calories 34.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp olive oil
• 2 eggs, beaten
• 6 pork chops
• 1⁄4 c. all-purpose flour
• 1 tsp seasoning salt
• 2 c. Italian-style bread crumbs
• 1 (10 3/4 oz.) can condense cream of mushroom soup
• 1 tsp garlic powder
• 1⁄3 c. white wine
• 1⁄2 c. milk

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After rinsing the pork chops, pat them dry and season with garlic powder and seasoning salt. In a small bowl, place the beaten eggs. Lightly dredge the pork chops in flour, dip in the egg, and generously coat with bread crumbs.

Step 3: In a medium skillet, heat the oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and fry for about 5 minutes on each side or until the breading looks browned. To a 9 x 13-inch baking dish, transfer the pork chops and tent with foil.

Step 4: Place the baking dish in the preheated oven and bake the chops for about 1 hour.

Step 5: In the meantime, mix the cream of mushroom soup, milk, and white wine in a medium bowl.

Step 6: Take the baking dish out of the oven after an hour of baking the chops and pour the soup mixture over the meat. Cover again with foil and resume baking for additional 30 minutes.

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

This is a very refreshing, tasty spaghetti with zucchini, chicken, and red and yellow tomatoes, tossed in basil pesto with loads of Parmesan cheese. A healthy Mediterranean recipe that you can easily and quickly whip up any time!

Ingredients

1 tsp olive oil

1 pound chicken breast, uncooked, sliced

1 zucchini, sliced

¼ c. basil pesto

1 c. yellow cherry tomatoes, each sliced in half

1 c. red cherry tomatoes, each sliced in half

¼ c. basil pesto

⅓ c. Parmesan cheese, grated

8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)

1 tbsp olive oil

Salt

How to make Parmesan Zucchini Tomato Chicken Spaghetti

Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced zucchini and season with salt. Cook for about 5 minutes, flipping once until the zucchini has softened and turned slightly browned. Set the zucchini aside when done.

Step 2: Add 1 tsp olive oil to the now-empty skillet. Then, add the sliced chicken breast and season with salt. Cook for about 5 to 7 minutes over medium heat, flipping often until the chicken is completely cooked and no longer pink in the middle. Take the pan off the heat and stir in 1/4 c of the basil pesto.

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

Step 4: To the skillet with the cooked chicken, add the pasta along with red and yellow cherry tomatoes. Return the zucchini to the skillet and add 1/4 c of basil pesto. Stir well and gently reheat over low-medium heat. If needed, add more basil pesto and salt. Take off the heat and sprinkle 1/3 c grated Parmesan on top.

Step 5: Serve on an individual serving plate. If desired, sprinkle each serving with more Parmesan. Enjoy!

Nutrition Facts:

Amount per Serving: Calories 552, Fat 22g 34%, Saturated Fat 4g 25%, Cholesterol 80mg 27%, Sodium 574mg 25%, Potassium 851mg 24%, Carbohydrates 49g 16%, Fiber 3g 13%, Sugar 4g 4%, Protein 37g 74%, Vitamin A 1005IU 20%, Vitamin C 21.9mg 27%, Calcium 182mg 18%, Iron 2mg 11%

Parmesan Zucchini Tomato Chicken Spaghetti

Rebecca PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 This is a very refreshing, tasty spaghetti with zucchini, chicken, and red and… General Recipes Parmesan Zucchini Tomato Chicken Spaghetti European Print This

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

Nutrition facts: 552 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp olive oil
• 1 pound chicken breast, uncooked, sliced
• 1 zucchini, sliced
• ¼ c. basil pesto
• 1 c. yellow cherry tomatoes, each sliced in half
• 1 c. red cherry tomatoes, each sliced in half
• ¼ c. basil pesto
• ⅓ c. Parmesan cheese, grated
• 8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)
• 1 tbsp olive oil
• Salt

Instructions

Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced zucchini and season with salt. Cook for about 5 minutes, flipping once until the zucchini has softened and turned slightly browned. Set the zucchini aside when done.

Step 2: Add 1 tsp olive oil to the now-empty skillet. Then, add the sliced chicken breast and season with salt. Cook for about 5 to 7 minutes over medium heat, flipping often until the chicken is completely cooked and no longer pink in the middle. Take the pan off the heat and stir in 1/4 c of the basil pesto.

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

Step 4: To the skillet with the cooked chicken, add the pasta along with red and yellow cherry tomatoes. Return the zucchini to the skillet and add 1/4 c of basil pesto. Stir well and gently reheat over low-medium heat. If needed, add more basil pesto and salt. Take off the heat and sprinkle 1/3 c grated Parmesan on top.

Step 5: Serve on an individual serving plate. If desired, sprinkle each serving with more Parmesan. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 55 MINS | SERVINGS: 4 people

This Greek chicken with lemon and feta is chock full of flavor. The chicken is marinated for a few minutes to allow the flavors to sink in before searing them to golden perfection. The marinade is an easy combination of simple ingredients (lemon, garlic, and fresh herbs). Before serving the chicken, drizzle them with a little of the marinade and sprinkle with fresh chopped parsley and feta cheese. Serve this scrumptious Greek chicken with lemon and feta over a bed of salad or buttery rice (or quinoa) for an easy, quick, and filling meal that your entire family will ask for again and again!

INGREDIENTS

1 lb. of thin-sliced chicken breast

¼ c. extra virgin olive oil

3 garlic cloves, finely minced, or 1 teaspoon dried garlic powder

½ teaspoon smoked paprika

1 teaspoon dried oregano

¼ teaspoon coarse black pepper

1 lemon, juiced and zested

½ teaspoon + a pinch of sea salt

GARNISH:

Additional wedges of lemon

¼ c. feta cheese

¼ c. fresh chopped parsley

How to make Greek Chicken with Lemon and Feta

Step 1: Add the lemon zest and juice, olive oil, garlic, and all of the spices to a large mixing bowl. Mix well until blended and emulsified. Reserve 1/4 c of the marinade.

Step 2: To the rest of the marinade, add the chicken. Using tongs, toss the chicken to make sure each cutlet is completely coated. Using saran wrap, tent the bowl and keep it in the fridge for about 30 minutes to marinate the chicken.

Step 3: Drizzle the olive oil in a hot nonstick skillet over medium-high heat. Into the hot pan, add the chicken and sear until the first side is nicely golden brown. Flip the chicken and continue to sear the chicken for an additional 3 to 4 minutes or until the middle of the chicken is white and the juices run clear.

Step 4: To a serving plate, transfer the seared chicken and drizzle the reserved marinade over it. Before serving, sprinkle the chicken with some fresh chopped parsley and feta cheese. Enjoy!

NUTRITION FACTS:

Serving: 1 chicken breast, Calories: 288 kcal, Carbohydrates: 4g, Protein: 26g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 530mg, Potassium: 506mg, Fiber: 1g, Sugar: 1g, Vitamin A: 528IU, Vitamin C: 21mg, Calcium: 78mg, Iron: 1mg

Greek Chicken with Lemon and Feta

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 55 MINS | SERVINGS: 4 people This Greek chicken with lemon and feta is chock full of flavor.… General Recipes Greek Chicken with Lemon and Feta European Print This

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

Nutrition facts: 288 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. of thin-sliced chicken breast
• ¼ c. extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 teaspoon dried garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon coarse black pepper
• 1 lemon, juiced and zested
• ½ teaspoon + a pinch of sea salt
• GARNISH:
• Additional wedges of lemon
• ¼ c. feta cheese
• ¼ c. fresh chopped parsley

Instructions

Step 1: Add the lemon zest and juice, olive oil, garlic, and all of the spices to a large mixing bowl. Mix well until blended and emulsified. Reserve 1/4 c of the marinade.

Step 2: To the rest of the marinade, add the chicken. Using tongs, toss the chicken to make sure each cutlet is completely coated. Using saran wrap, tent the bowl and keep it in the fridge for about 30 minutes to marinate the chicken.

Step 3: Drizzle the olive oil in a hot nonstick skillet over medium-high heat. Into the hot pan, add the chicken and sear until the first side is nicely golden brown. Flip the chicken and continue to sear the chicken for an additional 3 to 4 minutes or until the middle of the chicken is white and the juices run clear.

Step 4: To a serving plate, transfer the seared chicken and drizzle the reserved marinade over it. Before serving, sprinkle the chicken with some fresh chopped parsley and feta cheese. Enjoy!