General Recipes

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 Bread

This Avocado Cloud Bread is a must-try! It doesn’t get any better than this! In just 45 minutes, you can enjoy this delicious treat! Serve this bread with your favorite cup of coffee, and you have yourself a breakfast or snack to remember. Enjoy!

Ingredients:

3 large eggs, separated

¼ teaspoon garlic powder

2 teaspoons sesame seeds

¼ teaspoon onion powder

¼ teaspoon cream of tartar

3 tablespoons (about 39g) of mashed avocado needs to be mashed first before measuring

Directions:

Prepare the oven and preheat it to 150 degrees C or 300 degrees F.

Line with parchment paper the inside of two baking sheets.

Add onion powder, egg yolk, mashed avocado, and garlic powder into a large mixing bowl. Beat everything until well incorporated.

In the bowl of the stand mixer, add the cream of tartar and egg whites. Beat them until stiff peaks form.

Add the egg whites slowly into the bowl with the avocado mixture, then beat continuously until well incorporated.

Scoop 1/4 cup of the batter and form it into a ball. Put it onto a baking sheet. Repeat the process until you get 12 balls.

Flatten each ball with a spatula.

Top each dough with sesame seeds.

Place the baking sheet in the preheated oven and bake for half an hour or until they turn golden brown.

Remove the bread from the oven and baking sheet. Allow them to cool for at least an hour at room temperature.

Serve and enjoy!

Notes:

Use a spatula to flatten each dough.

Leftovers should be kept in an airtight container, then in the fridge.

It is important to measure the 3 tablespoons of avocado.

Nutrition Facts:

Serving: 1bread, calories: 28 kcal | carbohydrates: 1g | protein: 2g | fat: 2g | saturated fat: 1g | sodium: 21mg | potassium: 46mg | fiber: 1g | sugar: 1g

AVOCADO CLOUD BREAD

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 Bread This Avocado Cloud Bread is a must-try! It doesn’t get any better… General Recipes AVOCADO CLOUD BREAD European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 28 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large eggs, separated
• ¼ teaspoon garlic powder
• 2 teaspoons sesame seeds
• ¼ teaspoon onion powder
• ¼ teaspoon cream of tartar
• 3 tablespoons (about 39g) of mashed avocado needs to be mashed first before measuring

Instructions

Prepare the oven and preheat it to 150 degrees C or 300 degrees F.

Line with parchment paper the inside of two baking sheets.

Add onion powder, egg yolk, mashed avocado, and garlic powder into a large mixing bowl. Beat everything until well incorporated.

In the bowl of the stand mixer, add the cream of tartar and egg whites. Beat them until stiff peaks form.

Add the egg whites slowly into the bowl with the avocado mixture, then beat continuously until well incorporated.

Scoop 1/4 cup of the batter and form it into a ball. Put it onto a baking sheet. Repeat the process until you get 12 balls.

Flatten each ball with a spatula.

Top each dough with sesame seeds.

Place the baking sheet in the preheated oven and bake for half an hour or until they turn golden brown.

Remove the bread from the oven and baking sheet. Allow them to cool for at least an hour at room temperature.

Serve and enjoy!

Notes

Use a spatula to flatten each dough. Leftovers should be kept in an airtight container, then in the fridge. It is important to measure the 3 tablespoons of avocado.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 6 Servings

These Cheesy Zucchini Breadsticks are insanely delicious! Serve these treats as is or with marinara sauce as a dipping sauce! In just 40 minutes of preparation and cooking time, you can enjoy these breadsticks!

Ingredients:

1 teaspoon Garlic Salt

1/2 c Mozzarella Cheese

1/3 c Parmesan Cheese

4 c Grated Zucchini

1 c Grated Cheese of Choice (topping)

1 egg

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Wrap the grated zucchini with paper towels, then squeeze it to remove the water contents.

Transfer the squeezed zucchini into a large mixing bowl together with Parmesan cheese, mozzarella cheese, egg, and garlic salt. Stir everything until well incorporated.

Line the inside of a baking dish with parchment paper.

Move the zucchini mixture into the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake for about 15 minutes.

Remove the baking dish from the oven and scatter the grated cheese on top.

Bring the baking dish back in the oven and bake for a few minutes until the cheese turns golden brown and melts completely. Remove from the oven.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes in the oven at over 425 degrees F before serving again.

Sprinkle 1/2 tsp of salt over the grated zucchini before squeezing. Let it sit for at least 10 minutes.

I highly suggest using good-quality zucchini for this recipe.

Make sure to serve these breadsticks right away.

I recommend serving these treats with marinara sauce.

Nutrition Facts:

Calories 130 | Calories from Fat 81 | Fat 9g14% | Saturated Fat 5g25% | Cholesterol 53mg18% | Sodium 669mg28% | Potassium 247mg7% | Carbohydrates 3g1% | Fiber 1g4% | Sugar 2g2% | Protein 10g20% | Vitamin A 440IU9% | Vitamin C 14.8mg18% | Calcium 225mg23% | Iron 0.6mg3%

Cheesy Zucchini Breadsticks

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 6 Servings These Cheesy Zucchini Breadsticks are insanely delicious! Serve these treats as is… General Recipes Cheesy Zucchini Breadsticks European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 130 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon Garlic Salt
• 1/2 c Mozzarella Cheese
• 1/3 c Parmesan Cheese
• 4 c Grated Zucchini
• 1 c Grated Cheese of Choice (topping)
• 1 egg

Instructions

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Wrap the grated zucchini with paper towels, then squeeze it to remove the water contents.

Transfer the squeezed zucchini into a large mixing bowl together with Parmesan cheese, mozzarella cheese, egg, and garlic salt. Stir everything until well incorporated.

Line the inside of a baking dish with parchment paper.

Move the zucchini mixture into the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake for about 15 minutes.

Remove the baking dish from the oven and scatter the grated cheese on top.

Bring the baking dish back in the oven and bake for a few minutes until the cheese turns golden brown and melts completely. Remove from the oven.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes in the oven at over 425 degrees F before serving again. Sprinkle 1/2 tsp of salt over the grated zucchini before squeezing. Let it sit for at least 10 minutes. I highly suggest using good-quality zucchini for this recipe. Make sure to serve these breadsticks right away. I recommend serving these treats with marinara sauce.

Prep Time: 1 hr 10 mins | Cook Time: 2 hrs 45 mins | Total Time: 3 hrs 55 mins | Yield: 12 to 14 Slices

Caramel sauce, pecans, and chocolates in this amazing cheesecake! You are so in for a treat! Try this recipe now, and I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

Caramel Sauce:

1/2 c (112 grams) salted Challenge butter, room temperature

5 tablespoons (41 grams) of all-purpose flour, sifted

1 c (240ml) heavy whipping cream, room temperature

1/4 c (28 grams) pecan chips

2 c (414 grams) sugar

Crust:

1/2 c (112 grams) salted Challenge butter, melted

1/4 c (28 grams) pecan chips

3 tablespoons brown sugar

2 c (268 grams) Graham cracker crumbs

Filling:

1 1/2 tablespoons vanilla extract

6 tablespoons (90ml) heavy whipping cream

1 c (144 grams) light brown sugar

3 large Eggs

3 tablespoons (24 grams) of all-purpose flour

1 c (230 grams) sour cream

24 ounces (678 grams) Challenge cream cheese, room temperature

4 ounces (2/3 c | 116 grams) of semi-sweet chocolate chips

Chocolate Drizzle:

3 tablespoons (45ml) heavy whipping cream

2 ounces (1/3 c | 58 grams) of semi-sweet chocolate chips

Directions:

For the Caramel Sauce:

Place a large pan on the stove and turn the heat to medium. Add the sugar and cook for 10 minutes or until it caramelizes.

Make sure to stir continuously. Stop stirring after 10 minutes and let it cook for a few more minutes until the color turns dark.

Remove the pan from the heat, then add the butter and whisk until well incorporated.

Stir in the heavy cream until well incorporated. Set aside about 1 cup of the mixture.

Stir in the pecan chips until combined.

For the Cheesecake Crust:

Prepare the oven and preheat it to 163 degrees C or 325 degrees F.

Line with parchment paper the inside of a 9-inch springform pan.

In a mixing bowl, add all the ingredients to the crust. Stir everything until well incorporated. Place it into the prepared pan and press it to the sides and bottom.

Place the crust in the preheated oven and bake for about 10 minutes. Remove from the oven and allow it to cool completely.

Add the caramel sauce to the prepared crust and spread it evenly.

For the Cheesecake Filling:

In a mixing bowl, add the chocolate chips and hot heavy cream. Stir to combine. Add the mixture on top of the caramel sauce and spread it evenly.

In a mixing bowl, add cream cheese, brown sugar, flour, vanilla extract, and sour cream. Stir everything until well blended.

Beat in the eggs.

Add the mixture on top of the chocolate layer and spread it evenly.

Put the pan into a bigger pan, then fill the outer pan with water.

Place the pan in the oven at over 300 degrees F and bake for about 1 hour and 35 minutes.

Turn the oven off and let it sit inside for another half an hour.

Remove from the oven, then add the reserved caramel sauce on top and spread it evenly. Refrigerate for 5 hours.

Place the cheesecake onto a clean serving plate, then top with chocolate chips. Let it rest for 4 minutes.

Top with caramel sauce and more pecans chips. Refrigerate again for a few minutes.

Serve chilled. Enjoy!

Nutrition Facts:
Amount Per Serving: Calories 659 | Total Fat 37.6g 48% | Cholesterol 119.4mg40% | Sodium 396.5mg 17% | Total Carbohydrate 73.5g 27% | Sugars 55.8g | Protein 10g 20% | Vitamin A38% | Vitamin C

Turtle Cheesecake Recipe

Rebecca Prep Time: 1 hr 10 mins | Cook Time: 2 hrs 45 mins | Total Time: 3 hrs 55 mins | Yield: 12 to 14 Slices Caramel sauce, pecans, and… General Recipes Turtle Cheesecake Recipe European Print This

Serves: 12-14 Prep Time: 1 hr 10 mins Cooking Time: 2 hrs 45 mins 2 hrs 45 mins

Nutrition facts: 659 calories 37.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Caramel Sauce:
• 1/2 c (112 grams) salted Challenge butter, room temperature
• 5 tablespoons (41 grams) of all-purpose flour, sifted
• 1 c (240ml) heavy whipping cream, room temperature
• 1/4 c (28 grams) pecan chips
• 2 c (414 grams) sugar
• Crust:
• 1/2 c (112 grams) salted Challenge butter, melted
• 1/4 c (28 grams) pecan chips
• 3 tablespoons brown sugar
• 2 c (268 grams) Graham cracker crumbs
• Filling:
• 1 1/2 tablespoons vanilla extract
• 6 tablespoons (90ml) heavy whipping cream
• 1 c (144 grams) light brown sugar
• 3 large Eggs
• 3 tablespoons (24 grams) of all-purpose flour
• 1 c (230 grams) sour cream
• 24 ounces (678 grams) Challenge cream cheese, room temperature
• 4 ounces (2/3 c | 116 grams) of semi-sweet chocolate chips
• Chocolate Drizzle:
• 3 tablespoons (45ml) heavy whipping cream
• 2 ounces (1/3 c | 58 grams) of semi-sweet chocolate chips

Instructions

For the Caramel Sauce:

Place a large pan on the stove and turn the heat to medium. Add the sugar and cook for 10 minutes or until it caramelizes.

Make sure to stir continuously. Stop stirring after 10 minutes and let it cook for a few more minutes until the color turns dark.

Remove the pan from the heat, then add the butter and whisk until well incorporated.

Stir in the heavy cream until well incorporated. Set aside about 1 cup of the mixture.

Stir in the pecan chips until combined.

For the Cheesecake Crust:

Prepare the oven and preheat it to 163 degrees C or 325 degrees F.

Line with parchment paper the inside of a 9-inch springform pan.

In a mixing bowl, add all the ingredients to the crust. Stir everything until well incorporated. Place it into the prepared pan and press it to the sides and bottom.

Place the crust in the preheated oven and bake for about 10 minutes. Remove from the oven and allow it to cool completely.

Add the caramel sauce to the prepared crust and spread it evenly.

For the Cheesecake Filling:

In a mixing bowl, add the chocolate chips and hot heavy cream. Stir to combine. Add the mixture on top of the caramel sauce and spread it evenly.

In a mixing bowl, add cream cheese, brown sugar, flour, vanilla extract, and sour cream. Stir everything until well blended.

Beat in the eggs.

Add the mixture on top of the chocolate layer and spread it evenly.

Put the pan into a bigger pan, then fill the outer pan with water.

Place the pan in the oven at over 300 degrees F and bake for about 1 hour and 35 minutes.

Turn the oven off and let it sit inside for another half an hour.

Remove from the oven, then add the reserved caramel sauce on top and spread it evenly. Refrigerate for 5 hours.

Place the cheesecake onto a clean serving plate, then top with chocolate chips. Let it rest for 4 minutes.

Top with caramel sauce and more pecans chips. Refrigerate again for a few minutes.

Serve chilled. Enjoy!

Prep Time: 5 mins | Cook Time: 45 mins | Cool Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 9 Servings

The perfect treat to serve today is just an hour and 20 minutes away from achieving! This Zucchini Cornbread Without Corn recipe is a must-try! Surprise your kids with these heavenly treats without them knowing that they are packed with veggies. Enjoy!

Ingredients:

1/4 c ghee, melted and cooled

1 1/2 c shredded zucchini about 1 medium

3 tablespoons honey

3 Eggs

1/2 c full-fat coconut milk

1 c coconut flour

1/2 teaspoon sea salt

1 teaspoon baking soda

1/4 c tapioca starch or arrowroot starch

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 10-inch oven-proof skillet.

Add baking soda, tapioca starch, salt, and coconut flour to a large bowl. Whisk everything until well incorporated.

In a separate mixing bowl, add honey, ghee, eggs, and coconut milk. Whisk to combine until smooth.

Transfer the wet ingredients into the bowl with the dry ingredients. Beat to combine. Add the shredded zucchini and stir until well incorporated.

Transfer the batter to the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the batter for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the bread from the oven and allow it to cool completely at room temperature. Usually about 30 minutes.

Slice into even pieces.

Serve with butter or honey. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

It is important to cool the cake for at least half an hour before slicing it.

Nutrition Facts:

Calories 188 | Calories from Fat 99 | Fat 11g17% | Saturated Fat 8g50% | Cholesterol 67mg22% | Sodium 322mg14% | Potassium 109mg3% | Carbohydrates 18g6% | Fiber 5g21% | Sugar 8g9% | Protein 4g8% | Vitamin A 120IU2% | Vitamin C 4mg5% | Calcium 14mg1% | Iron 1mg6%

Zucchini Cornbread Without Corn

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Cool Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 9 Servings The perfect treat to serve… General Recipes Zucchini Cornbread Without Corn European Print This

Serves: 9 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 99 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c ghee, melted and cooled
• 1 1/2 c shredded zucchini about 1 medium
• 3 tablespoons honey
• 3 Eggs
• 1/2 c full-fat coconut milk
• 1 c coconut flour
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1/4 c tapioca starch or arrowroot starch

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 10-inch oven-proof skillet.

Add baking soda, tapioca starch, salt, and coconut flour to a large bowl. Whisk everything until well incorporated.

In a separate mixing bowl, add honey, ghee, eggs, and coconut milk. Whisk to combine until smooth.

Transfer the wet ingredients into the bowl with the dry ingredients. Beat to combine. Add the shredded zucchini and stir until well incorporated.

Transfer the batter to the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the batter for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the bread from the oven and allow it to cool completely at room temperature. Usually about 30 minutes.

Slice into even pieces.

Serve with butter or honey. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. It is important to cool the cake for at least half an hour before slicing it.

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 50 Chips

If you are having guests over and you want to surprise them with something delicious, then these Easy Oven-Baked Zucchini Chips will do the work for you! They are total crowd-pleasers! Serve them as is or with your favorite dipping sauces! In just about 2 hours, you can enjoy these heavenly treats! Don’t forget to share this recipe with everyone!

Ingredients:

2 tbsp olive oil

Kosher salt

1 large zucchini

Directions:

Prepare the oven and preheat it to 107 degrees C or 225 degrees F.

Line the inside of two large baking sheets with parchment paper.

Use a mandolin to slice the zucchini into thin cuts. Wrap them with paper towels and squeeze them to remove the water contents.

Lay the zucchini slices on the prepared baking sheets and arrange them in a single layer. Brush each with olive oil and season with salt to taste.

Place the baking sheets in the preheated oven and bake the zucchini slices for about 2 hours or until they turn golden brown.

Remove the zucchini chips from the oven and let them cool for a few minutes at room temperature before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last for up to 3 days.

Make sure to cook the zucchini for 2 hours or else they will become soggy.

Slicing the zucchini into thin cuts will help them become crispier.

Just add a bit of salt to season the zucchini slices.

I like to serve these zucchini chips with these dipping sauces:

Herbed Tahini Spread

Street Corn Hummus

Homemade Tzatziki Dip

Beet Hummus

Nutrition Facts:

Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G

Easy Oven-Baked Zucchini Chips

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 50 Chips If you are having guests over and you want to… General Recipes Easy Oven-Baked Zucchini Chips European Print This

Serves: 50 Prep Time: 10 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 54 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• Kosher salt
• 1 large zucchini

Instructions

Prepare the oven and preheat it to 107 degrees C or 225 degrees F.

Line the inside of two large baking sheets with parchment paper.

Use a mandolin to slice the zucchini into thin cuts. Wrap them with paper towels and squeeze them to remove the water contents.

Lay the zucchini slices on the prepared baking sheets and arrange them in a single layer. Brush each with olive oil and season with salt to taste.

Place the baking sheets in the preheated oven and bake the zucchini slices for about 2 hours or until they turn golden brown.

Remove the zucchini chips from the oven and let them cool for a few minutes at room temperature before serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last for up to 3 days. Make sure to cook the zucchini for 2 hours or else they will become soggy. Slicing the zucchini into thin cuts will help them become crispier. Just add a bit of salt to season the zucchini slices. I like to serve these zucchini chips with these dipping sauces: Herbed Tahini Spread Street Corn Hummus Homemade Tzatziki Dip Beet Hummus

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 8 Servings

It will only take you an hour to prepare and cook this Goulash! It is a total family favorite! Macaroni, meat, cheese, and a lot more in one serving, what’s not to love? Just follow these easy steps for they will guide you to perfection. Try this recipe now. Enjoy!

Ingredients:

2 cans tomato sauce 15-ounce cans

3 teaspoons minced garlic

3 tablespoons soy sauce

2 pounds of ground beef

2 cans diced tomatoes 15-ounce cans

1 cup shredded cheddar cheese

2 tablespoons Italian seasoning

3 bay leaves

2 cups elbow macaroni, uncooked

3 cups water

1 teaspoon seasoned salt

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic, then sauté for about a minute or until aromatic.

Add the tomato slices, bay leaves, water, soy sauce, tomato sauce, Italian seasoning, and seasoned salt into the skillet. Stir everything until well incorporated.

Cover the skillet with the lid, then cook everything for 20 minutes.

Remove the lid and stir in the elbow macaroni until well combined.

Cover it with the lid again and simmer for another 30 minutes. Discard the bay leaves and remove the skillet from the heat.

Stir in 1 cup of cheddar cheese until melted completely. Garnish with freshly chopped herbs.

Serve and enjoy!

Notes:

You can make this the night before. Just store it in the fridge until ready to serve.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

This goulash can last up to 3 months in the freezer.

Nutrition Facts:

Calories 542 Calories from Fat 252 Fat 28g43% Saturated Fat 11g69% Cholesterol 95mg32% Sodium 2457mg107% Potassium 1183mg34% Carbohydrates 41g14% Fiber 5g21% Sugar 10g11% Protein 31g62% Vitamin A 1020IU20% Vitamin C 21.8 mg26% Calcium 210mg21% Iron 6.1 mg34%

GOULASH RECIPE

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 8 Servings It will only take you an hour to prepare and cook this… General Recipes GOULASH RECIPE European Print This

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

Nutrition facts: 542 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cans tomato sauce 15-ounce cans
• 3 teaspoons minced garlic
• 3 tablespoons soy sauce
• 2 pounds of ground beef
• 2 cans diced tomatoes 15-ounce cans
• 1 cup shredded cheddar cheese
• 2 tablespoons Italian seasoning
• 3 bay leaves
• 2 cups elbow macaroni, uncooked
• 3 cups water
• 1 teaspoon seasoned salt

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic, then sauté for about a minute or until aromatic.

Add the tomato slices, bay leaves, water, soy sauce, tomato sauce, Italian seasoning, and seasoned salt into the skillet. Stir everything until well incorporated.

Cover the skillet with the lid, then cook everything for 20 minutes.

Remove the lid and stir in the elbow macaroni until well combined.

Cover it with the lid again and simmer for another 30 minutes. Discard the bay leaves and remove the skillet from the heat.

Stir in 1 cup of cheddar cheese until melted completely. Garnish with freshly chopped herbs.

Serve and enjoy!

Notes

You can make this the night before. Just store it in the fridge until ready to serve. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again. This goulash can last up to 3 months in the freezer.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

Classic and gold! This amazing Goulash has been a part of my life since I was little. Allow me to share this recipe with you today! I’m sure you are going to love it! Ready in just 45 minutes, you will surely love this! With 8 servings, everyone in the family gets to taste how delicious this is. Enjoy!

Ingredients:

29 oz diced tomatoes

1 tsp dried basil

1 tsp kosher salt

3 c water

2 yellow onions, chopped

2 tbsp Worcestershire sauce

4 cloves garlic, chopped

29 oz tomato sauce

1 green bell pepper, chopped

8 oz elbow macaroni, uncooked

2 lbs. ground beef (80/20)

1 tsp dried oregano

Directions:

Place a large Dutch oven on the stove and turn the heat to medium-high. Add in the ground beef, then cook for a few minutes until crumbly and brown.

Add the peppers and onion into the pot, then sauté for a few minutes until soft.

Add the garlic and sauté for about a minute or just until aromatic.

Remove and discard about 1/2 of the accumulated fat, then add the rest of the ingredients except for the macaroni. Stir everything until well incorporated. Allow the mixture to boil.

Cover the pot with the lid, then reduce the heat to low. Simmer for about 15 minutes.

Put the macaroni and stir to combine. Cook for 20 minutes more or until firm to bite. Remove the pot from the heat.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Yield: 8 servings, Amount per serving: 455 calories | Calories: 455g | Carbohydrates: 35g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 965mg | Potassium: 1008mg | Fiber: 4g | Sugar: 9g | Vitamin A: 620g | Vitamin C: 31.8g | Calcium: 96g | Iron: 5.2g

Classic Goulash

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings Classic and gold! This amazing Goulash has been a part of my… General Recipes Classic Goulash European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 455 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 29 oz diced tomatoes
• 1 tsp dried basil
• 1 tsp kosher salt
• 3 c water
• 2 yellow onions, chopped
• 2 tbsp Worcestershire sauce
• 4 cloves garlic, chopped
• 29 oz tomato sauce
• 1 green bell pepper, chopped
• 8 oz elbow macaroni, uncooked
• 2 lbs. ground beef (80/20)
• 1 tsp dried oregano

Instructions

Place a large Dutch oven on the stove and turn the heat to medium-high. Add in the ground beef, then cook for a few minutes until crumbly and brown.

Add the peppers and onion into the pot, then sauté for a few minutes until soft.

Add the garlic and sauté for about a minute or just until aromatic.

Remove and discard about 1/2 of the accumulated fat, then add the rest of the ingredients except for the macaroni. Stir everything until well incorporated. Allow the mixture to boil.

Cover the pot with the lid, then reduce the heat to low. Simmer for about 15 minutes.

Put the macaroni and stir to combine. Cook for 20 minutes more or until firm to bite. Remove the pot from the heat.

Serve right away. Enjoy!

 

Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 5 Servings

You only need these ingredients and a pot to make this Cheeseburger Casserole! In half an hour, you can serve the best dinner for your loved ones. Enjoy!

Ingredients:

2 tsp Worcestershire sauce

3 ½ c shredded cheddar cheese, at room temp. Separated.

2 cloves garlic, minced

½ c whole milk, at room temp

1 small yellow onion, diced

¾ c sour cream, at room temp

Salt/Pepper, to taste

2 tbsp tomato paste

1 pound Ground Beef, 85% lean

Chopped Parsley, to garnish

4 c beef broth

1 (16-ounce) box of elbow macaroni, uncooked

Directions:

Use a grated to shred the cheese and put them into a bowl. Make sure to let it sit on your counter and not in the fridge.

Place a large pot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Add salt and pepper to season.

Add the onions into the pot, then sauté for a few minutes until soft. Discard any accumulated fat. Add minced garlic and sauté for about a minute or until aromatic.

Add tomato paste and Worcestershire sauce. Stir and cook for a minute.

Add the uncooked macaroni and beef broth. Stir until well incorporated. Make sure to scrape the bottom of the pot to get the browned bits. Reduce the heat to medium-low, then simmer the mixture for a few minutes.

Cover the pot with the lid, then cook for another 5 minutes. Remove the cover and stir to combine.

Cover again and cook for 5 more minutes.

Turn the heat down to low, then add 1/2 of the milk and sour cream. Stir until well combined.

Gradually add about 2 1/2 cups of shredded cheddar cheese while stirring. Remove from the heat.

Sprinkle the rest of the cheese and freshly chopped parsley on top.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 811 kcal, Carbohydrates: 36g, Protein: 44g, Fat: 53g, Saturated Fat: 28g, Cholesterol: 167mg, Sodium: 1390mg, Potassium: 671mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1145IU, Vitamin C: 4.1mg, Calcium: 683mg, Iron: 3.6mg

One Pot Cheeseburger Casserole

Rebecca Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 5 Servings You only need these ingredients and a pot to make this Cheeseburger… General Recipes One Pot Cheeseburger Casserole European Print This

Serves: 5 Prep Time: 8 mins Cooking Time: 22 mins 22 mins

Nutrition facts: 811 calories 53 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp Worcestershire sauce
• 3 ½ c shredded cheddar cheese, at room temp. Separated.
• 2 cloves garlic, minced
• ½ c whole milk, at room temp
• 1 small yellow onion, diced
• ¾ c sour cream, at room temp
• Salt/Pepper, to taste
• 2 tbsp tomato paste
• 1 pound Ground Beef, 85% lean
• Chopped Parsley, to garnish
• 4 c beef broth
• 1 (16-ounce) box of elbow macaroni, uncooked

Instructions

Use a grated to shred the cheese and put them into a bowl. Make sure to let it sit on your counter and not in the fridge.

Place a large pot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Add salt and pepper to season.

Add the onions into the pot, then sauté for a few minutes until soft. Discard any accumulated fat. Add minced garlic and sauté for about a minute or until aromatic.

Add tomato paste and Worcestershire sauce. Stir and cook for a minute.

Add the uncooked macaroni and beef broth. Stir until well incorporated. Make sure to scrape the bottom of the pot to get the browned bits. Reduce the heat to medium-low, then simmer the mixture for a few minutes.

Cover the pot with the lid, then cook for another 5 minutes. Remove the cover and stir to combine.

Cover again and cook for 5 more minutes.

Turn the heat down to low, then add 1/2 of the milk and sour cream. Stir until well combined.

Gradually add about 2 1/2 cups of shredded cheddar cheese while stirring. Remove from the heat.

Sprinkle the rest of the cheese and freshly chopped parsley on top.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 2 Servings

This Meatball Sub Bubble Bake is total comfort food! You only need a few ingredients for this. In less than an hour, you can have the most satisfying dish to serve today! Just imagine cheese, pizza, garlic bread, and meatballs in one serving. Isn’t it amazing? Well, you just have to try this recipe and taste perfection yourself. Enjoy!

Ingredients:

4 tbsp chopped parsley

4 tbsp butter, melted

1 tbsp olive oil

2 c shredded mozzarella cheese

2 (16 oz.) packages of biscuits, quartered

2 c marinara sauce

4 cloves garlic, minced

1 tsp salt

12 1-inch meatballs

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Brush with olive oil on the inside of a large cast-iron skillet.

Add butter, salt, biscuits, 2 tbsp parsley, and garlic into a large mixing bowl. Stir everything until well incorporated.

Lay the biscuits on the bottom of the prepared skillet and arrange them in a single layer.

Add marinara sauce on top of the biscuits and make sure to cover them entirely.

Place the meatballs over the marinara sauce, followed by the mozzarella cheese.

Place the skillet in the preheated oven and bake for about 40 minutes or until the top turns golden brown.

Remove from the oven and garnish with the rest of the parsley.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes in the oven before serving again. Although, I doubt that there will be leftovers because this will be gone in just a few minutes! That’s how delicious it is!

Meatball Sub Bubble Bake

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 2 Servings This Meatball Sub Bubble Bake is total comfort food! You only need… General Recipes Meatball Sub Bubble Bake European Print This

Serves: 2 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp chopped parsley
• 4 tbsp butter, melted
• 1 tbsp olive oil
• 2 c shredded mozzarella cheese
• 2 (16 oz.) packages of biscuits, quartered
• 2 c marinara sauce
• 4 cloves garlic, minced
• 1 tsp salt
• 12 1-inch meatballs

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Brush with olive oil on the inside of a large cast-iron skillet.

Add butter, salt, biscuits, 2 tbsp parsley, and garlic into a large mixing bowl. Stir everything until well incorporated.

Lay the biscuits on the bottom of the prepared skillet and arrange them in a single layer.

Add marinara sauce on top of the biscuits and make sure to cover them entirely.

Place the meatballs over the marinara sauce, followed by the mozzarella cheese.

Place the skillet in the preheated oven and bake for about 40 minutes or until the top turns golden brown.

Remove from the oven and garnish with the rest of the parsley.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes in the oven before serving again. Although, I doubt that there will be leftovers because this will be gone in just a few minutes! That's how delicious it is!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 Servings

I am so excited to share this recipe with you today! This Keto Chicken Alfredo Casserole is just too perfect! What I love the most about this is the Alfredo sauce. It compliments very well with the chicken. You will surely love it!

Ingredients:

Alfredo Sauce Ingredients

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

3/4 c heavy whipping cream

1/8 teaspoon pepper

2 ounces of cream cheese

1/2 c grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 stick (56 grams) of butter

1/4 teaspoon garlic, minced

Other Casserole Ingredients

1 1/2 c shredded mozzarella cheese

1-ounce pork rinds, finely crushed

5 c cooked chicken breast, cubed

1/4 c grated Parmesan cheese

Directions:

For Alfredo Sauce:

Place a pan on the stove and turn the heat to medium. Add cream cheese, butter, and heavy whipping cream. Allow everything to melt and stir until well blended.

Stir in salt, pepper, Italian seasoning, minced garlic, and garlic powder until well incorporated. Add the Parmesan cheese and stir again until melted completely. Allow the mixture to simmer for about 5 minutes.

Remove the pan and allow the mixture to cool.

For the Casserole:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Add the chicken pieces into a large casserole dish and spread them evenly.

Add the Alfredo sauce over the chicken pieces and spread it evenly. Make sure to cover them well.

Add the mozzarella cheese, Parmesan cheese, and crushed pork rinds over the sauce.

Place the casserole in the preheated oven and bake for about 25 minutes or until done.

Remove the casserole from the oven.

Serve and enjoy!

Notes:

It is important to use pre-cooked chicken for this recipe.

Nutrition Facts:

Calories 417 Calories from Fat 243 Fat 27g42% Saturated Fat 15g94% Cholesterol 156mg52% Sodium 559mg24% Potassium 274mg8% Carbohydrates 2.3g1% Fiber 0g0% Sugar 0g0% Protein 39g78% Vitamin A 840IU17% Vitamin C 0.2mg0% Calcium 248mg25% Iron 1.2mg7%

Keto Chicken Alfredo Casserole

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 Servings I am so excited to share this recipe with you today! This… General Recipes Keto Chicken Alfredo Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 417 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Alfredo Sauce Ingredients
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 3/4 c heavy whipping cream
• 1/8 teaspoon pepper
• 2 ounces of cream cheese
• 1/2 c grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 stick (56 grams) of butter
• 1/4 teaspoon garlic, minced
• Other Casserole Ingredients
• 1 1/2 c shredded mozzarella cheese
• 1-ounce pork rinds, finely crushed
• 5 c cooked chicken breast, cubed
• 1/4 c grated Parmesan cheese

Instructions

For Alfredo Sauce:

Place a pan on the stove and turn the heat to medium. Add cream cheese, butter, and heavy whipping cream. Allow everything to melt and stir until well blended.

Stir in salt, pepper, Italian seasoning, minced garlic, and garlic powder until well incorporated. Add the Parmesan cheese and stir again until melted completely. Allow the mixture to simmer for about 5 minutes.

Remove the pan and allow the mixture to cool.

For the Casserole:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Add the chicken pieces into a large casserole dish and spread them evenly.

Add the Alfredo sauce over the chicken pieces and spread it evenly. Make sure to cover them well.

Add the mozzarella cheese, Parmesan cheese, and crushed pork rinds over the sauce.

Place the casserole in the preheated oven and bake for about 25 minutes or until done.

Remove the casserole from the oven.

Serve and enjoy!

Notes

It is important to use pre-cooked chicken for this recipe.