General Recipes

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 12 servings

This is a scrumptious casserole packed with steamed cauliflower, cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon, and chives. A keto-friendly casserole that you can easily make in less than an hour. The best part is you can even prep this ahead. Just tent it with plastic and keep it in the fridge. Once ready to serve, set the casserole on the counter for about 30 minutes before popping it in the oven for about 25 minutes.

INGREDIENTS

1 box (8 oz) cream cheese softened

2 pounds of cauliflower florets, cut into bite-size pieces

1 1/2 c. Monterey Jack cheese, finely shredded

1/2 tsp onion powder

1 tsp garlic powder

1 1/2 c. sharp cheddar finely shredded

6 slices crispy cooked bacon, coarsely chopped

1/2 c. sour cream

Salt and Pepper to taste

1/4 c. chopped fresh chives (reserve one tbsp for the top)

HOW TO MAKE LOADED CAULIFLOWER CASSEROLE

Step 1: Steam the cauliflower for about 10 minutes until fork tender. In a colander, drain well.

Step 2: Prepare the oven. Preheat it to 425 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 3: Place the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl. Mix well until creamy and smooth. Then, gently whisk in the cauliflower, half of the bacon, and chives. To taste, season with salt and pepper.

Step 4: Into the prepared casserole, spoon the mixture, and top with the rest of the bacon. Place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted. Before serving, top the casserole with the rest of the chives. Enjoy!

NOTES:

Make sure to steam the cauliflower until fork-tender.

For easier clean-up, grease the casserole dish using a nonstick spray.

For best results, use full-fat sour cream, cream cheese, and cheese.

Fresh chives are optional, but recommended. An extra that makes the casserole pop!

Make sure to season the casserole with salt and pepper. For this dish, I have used loads of pepper.

Nutrition Facts:

Amount Per Serving: Calories 276, Total Fat 22.9g 29%, Cholesterol 58.7mg 20%, Sodium 364.7mg 16%, Total Carbohydrate 6.3g 2%, Sugars 2.4g, Protein 12.4g 25%, Vitamin A16%, Vitamin C41%

LOADED CAULIFLOWER CASSEROLE

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 12 servings This is a scrumptious casserole packed with steamed cauliflower, cream cheese, sour… General Recipes LOADED CAULIFLOWER CASSEROLE European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 276 calories 22.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box (8 oz) cream cheese softened
• 2 pounds of cauliflower florets, cut into bite-size pieces
• 1 1/2 c. Monterey Jack cheese, finely shredded
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 c. sharp cheddar finely shredded
• 6 slices crispy cooked bacon, coarsely chopped
• 1/2 c. sour cream
• Salt and Pepper to taste
• 1/4 c. chopped fresh chives (reserve one tbsp for the top)

Instructions

Step 1: Steam the cauliflower for about 10 minutes until fork tender. In a colander, drain well.

Step 2: Prepare the oven. Preheat it to 425 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 3: Place the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder in a large bowl. Mix well until creamy and smooth. Then, gently whisk in the cauliflower, half of the bacon, and chives. To taste, season with salt and pepper.

Step 4: Into the prepared casserole, spoon the mixture, and top with the rest of the bacon. Place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the cheese has melted. Before serving, top the casserole with the rest of the chives. Enjoy!

Notes

Make sure to steam the cauliflower until fork-tender. For easier clean-up, grease the casserole dish using a nonstick spray. For best results, use full-fat sour cream, cream cheese, and cheese. Fresh chives are optional, but recommended. An extra that makes the casserole pop! Make sure to season the casserole with salt and pepper. For this dish, I have used loads of pepper.

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6

My kids are obsessed with this tater tot casserole! This has been one of their most requested, and they are never tried to enjoy this any night of the week! This casserole has layers of delightful flavors that no one can say no to. If you are looking for another easy weeknight dinner that you can throw together quickly, then you are in luck. This tater tot casserole is the best option you’ve got!

Ingredients

1/2 onion, diced

2 cloves garlic, minced

1 pound lean ground beef (the leaner the better)

2 c. frozen tater tots

15 ounces can of green beans, drained

1 tablespoon Worcestershire sauce

2 c. shredded cheddar cheese

salt and pepper to taste

10.75 ounces can condense cream of mushroom soup

How to make The BEST Tater Tot Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F using a cooking spray, lightly grease an 8 or 9-inch baking dish, and set aside.

Step 2: In a large skillet, cook the ground beef over medium-high heat until brown. Then, drain the excess grease. To the meat, add the onions and cook for 4 to 5 minutes, stirring often, until translucent. Next, add the garlic and continue to cook for a minute more, stirring frequently. Lastly, whisk in the Worcestershire sauce and sprinkle with salt and pepper.

Step 3: To the prepared baking dish, transfer the ground beef mixture, spreading evenly. On top, pour the cream of mushroom soup and add the green beans, then cheddar cheese. Do not forget to season the green bean layer. On top, layer the tater tots.

Step 4: Place in the preheated oven and bake for about 35 to 40 minutes or until the tater tots are golden brown and the cheese has melted. Remove from the oven when done, and serve the casserole right away. Enjoy!

Nutrition Facts:

Calories: 420 kcal | Carbohydrates: 20g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 859mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 13.2mg | Calcium: 321mg | Iron: 3.4mg

The BEST Tater Tot Casserole

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6 My kids are obsessed with this tater tot casserole! This has been one… General Recipes The BEST Tater Tot Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 420 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground beef (the leaner the better)
• 2 c. frozen tater tots
• 15 ounces can of green beans, drained
• 1 tablespoon Worcestershire sauce
• 2 c. shredded cheddar cheese
• salt and pepper to taste
• 10.75 ounces can condense cream of mushroom soup

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F using a cooking spray, lightly grease an 8 or 9-inch baking dish, and set aside.

Step 2: In a large skillet, cook the ground beef over medium-high heat until brown. Then, drain the excess grease. To the meat, add the onions and cook for 4 to 5 minutes, stirring often, until translucent. Next, add the garlic and continue to cook for a minute more, stirring frequently. Lastly, whisk in the Worcestershire sauce and sprinkle with salt and pepper.

Step 3: To the prepared baking dish, transfer the ground beef mixture, spreading evenly. On top, pour the cream of mushroom soup and add the green beans, then cheddar cheese. Do not forget to season the green bean layer. On top, layer the tater tots.

Step 4: Place in the preheated oven and bake for about 35 to 40 minutes or until the tater tots are golden brown and the cheese has melted. Remove from the oven when done, and serve the casserole right away. Enjoy!

Servings: 8

This scrumptious casserole is family-friendly, loved by picky eaters, and perfect for busy weeknights. It is incredibly easy and quick to whip up using just four simple ingredients. If you are searching for a simple meal that will not break the bank, then you have to give this 4-ingredient hamburger casserole a try.

Ingredients

1 pound of ground beef

1 (1 pound) box of medium pasta shells

2 (10 ounces) cans of tomato soup

1 c. shredded mozzarella

2 c. shredded cheddar

garlic, salt & pepper to taste

1/2 c. water

How to make quick and easy 4 Ingredient Hamburger Casserole

Step 1: Following the package directions, cook the pasta. Drain when done.

Step 2: In the meantime, prepare the oven and preheat it to 375 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 3: Cook the ground beef with garlic powder, salt, and pepper (or any seasoning of your choice) in a large skillet until brown, breaking the meat into chunks as it cooks. Next, add the cooked pasta along with the tomato soup, half a cup of water, and half of the cheese. Stir well and cook over medium heat for about 2 to 3 minutes.

Step 4: Into the prepared baking dish, pour the mixture, and top with the rest of the cheese. Tent with foil and place in the preheated oven. Bake for about 20 minutes, then remove the cover. Return to the oven and resume baking for another 10 minutes. To brown the cheese, broil in the last 2 to 3 minutes.

Step 5: Serve the casserole right away. Keep any leftovers for up to 3 days in the fridge.

Notes:

For this dish, you do not have to use mozzarella. You can rather use 100% cheddar. But it all depends on your personal preference. If you like stringy cheese, then use mozzarella.

If desired, add some diced onion or onion powder to the beef mixture. You can also omit it.

4 Ingredient Hamburger Casserole (Quick & Easy)

Rebecca Servings: 8 This scrumptious casserole is family-friendly, loved by picky eaters, and perfect for busy weeknights. It is incredibly easy and quick to whip up using just four simple ingredients.… General Recipes 4 Ingredient Hamburger Casserole (Quick & Easy) European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound of ground beef
• 1 (1 pound) box of medium pasta shells
• 2 (10 ounces) cans of tomato soup
• 1 c. shredded mozzarella
• 2 c. shredded cheddar
• garlic, salt & pepper to taste
• 1/2 c. water

Instructions

Step 1: Following the package directions, cook the pasta. Drain when done.

Step 2: In the meantime, prepare the oven and preheat it to 375 degrees. Ready a 9 x 13-inch baking dish. Grease and set aside.

Step 3: Cook the ground beef with garlic powder, salt, and pepper (or any seasoning of your choice) in a large skillet until brown, breaking the meat into chunks as it cooks. Next, add the cooked pasta along with the tomato soup, half a cup of water, and half of the cheese. Stir well and cook over medium heat for about 2 to 3 minutes.

Step 4: Into the prepared baking dish, pour the mixture, and top with the rest of the cheese. Tent with foil and place in the preheated oven. Bake for about 20 minutes, then remove the cover. Return to the oven and resume baking for another 10 minutes. To brown the cheese, broil in the last 2 to 3 minutes.

Step 5: Serve the casserole right away. Keep any leftovers for up to 3 days in the fridge.

Notes

For this dish, you do not have to use mozzarella. You can rather use 100% cheddar. But it all depends on your personal preference. If you like stringy cheese, then use mozzarella. If desired, add some diced onion or onion powder to the beef mixture. You can also omit it.

Prep time: 10 mins | Cook time: 22 mins | Total time: 32 mins | Servings: 6

I love this red curry dish. Light, hearty, and very delicious. This is incredibly easy and quick to whip up and way better than take-out! This is by far the best Thai Panang Chicken Curry I’ve ever made!

Ingredients

2 cloves garlic, minced

1 1/2 lbs boneless, skinless chicken thighs chopped

1 red bell pepper, seeded and chopped

1 small onion, peeled and chopped

1 orange bell pepper, seeded and chopped

1 tbsp coconut oil

1 tbsp peanut butter

13.5 oz. thick coconut milk, unsweetened (1 can)

12 kaffir lime leaves, crushed

3 tbsp fish sauce

1/4 c. Thai basil leaves or sweet basil

4 oz. Panang red curry paste (1 can)

How to make The Best Thai Panang Chicken Curry

Step 1: Into bite-size pieces, cut the chicken. Into roughly 1-inch pieces, chop the onions and peppers. Mince the garlic. To help release the oil from the kaffir lime leaves, crush them.

Step 2: Add the coconut oil to a 14-inch skillet (or wok) over medium-high heat. Then, add the onions and saute for about a minute. Next, add the peppers and garlic. Continue to cook for an additional 2 to 3 minutes.

Step 3: To the sides of the skillet, move the veggies. To the middle of the pan, add the Panang red curry paste and peanut butter. Cook for about 2 to 3 minutes, stirring often. Stir in the kaffir lime leaves, coconut milk, and fish sauce.

Step 4: To the pan, add the chopped chicken. Stir and bring everything to a boil. Decrease the heat and simmer for about 10 to 15 minutes or until the chicken is done and the sauce has thickened, stirring often. When done, take the pan off the heat and stir in the basil leaves. Serve the Thai Panang Chicken Curry with quinoa, rice, or noodles. Enjoy!

Nutrition Facts:

Serving: 6ounces, calories: 340 kcal, carbohydrates: 8g, protein: 24g, fat: 23g, saturated fat: 16g, cholesterol: 107mg, sodium: 163mg, potassium: 545mg, fiber: 2g, sugar: 4g, vitamin a: 4300iu, vitamin c: 54.7mg, calcium: 56mg, iron: 3.8mg

The Best Thai Panang Chicken Curry

Rebecca Prep time: 10 mins | Cook time: 22 mins | Total time: 32 mins | Servings: 6 I love this red curry dish. Light, hearty, and very delicious. This is… General Recipes The Best Thai Panang Chicken Curry European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 22 mins 22 mins

Nutrition facts: 340 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• 1 1/2 lbs boneless, skinless chicken thighs chopped
• 1 red bell pepper, seeded and chopped
• 1 small onion, peeled and chopped
• 1 orange bell pepper, seeded and chopped
• 1 tbsp coconut oil
• 1 tbsp peanut butter
• 13.5 oz. thick coconut milk, unsweetened (1 can)
• 12 kaffir lime leaves, crushed
• 3 tbsp fish sauce
• 1/4 c. Thai basil leaves or sweet basil
• 4 oz. Panang red curry paste (1 can)

Instructions

Step 1: Into bite-size pieces, cut the chicken. Into roughly 1-inch pieces, chop the onions and peppers. Mince the garlic. To help release the oil from the kaffir lime leaves, crush them.

Step 2: Add the coconut oil to a 14-inch skillet (or wok) over medium-high heat. Then, add the onions and saute for about a minute. Next, add the peppers and garlic. Continue to cook for an additional 2 to 3 minutes.

Step 3: To the sides of the skillet, move the veggies. To the middle of the pan, add the Panang red curry paste and peanut butter. Cook for about 2 to 3 minutes, stirring often. Stir in the kaffir lime leaves, coconut milk, and fish sauce.

Step 4: To the pan, add the chopped chicken. Stir and bring everything to a boil. Decrease the heat and simmer for about 10 to 15 minutes or until the chicken is done and the sauce has thickened, stirring often. When done, take the pan off the heat and stir in the basil leaves. Serve the Thai Panang Chicken Curry with quinoa, rice, or noodles. Enjoy!

Prep time: 20 mins | Cook time: 45 mins | Total time: 1 hr 5 mins | Yield: 10-12 servings

This is an incredibly easy breakfast casserole that’s loaded with veggies. If desired, you can also add your preferred protein, such as crumbled sausage, ground turkey/beef, shredded chicken, or ham. Serve this delicious casserole with a huge dash of hot sauce, and enjoy this for breakfast even lunch or dinner!

Ingredients

10 eggs

2 tsp minced garlic

2 tbsp oil

2 bell peppers, diced

8-10 mushrooms, sliced

½ red onion, diced

20 oz. shredded potatoes, thawed

⅓ c. half and half or milk

1 c. shredded cheese

salt and pepper

2 c. packed baby spinach, roughly chopped

¼ c. hot sauce (more or less to taste)

How to make Veggie-Loaded Breakfast Casserole

Step 1: Heat 1 tbsp oil in a large skillet over medium heat. To the hot oil, add the mushrooms and cook for about 4 minutes, stirring until they begin to brown. Next, add a small pinch of salt, and onions. And garlic. Continue to cook for another 2 minutes. To a plate, transfer everything. In the now-empty plate, add another tbsp of oil (if needed) and peppers. Cook the peppers for about a minute, then add the baby spinach. Continue to cook until the spinach has wilted. Set aside when done.

Step 2: Using nonstick cooking spray, generously grease a 9 x 13-inch baking dish. In the bottom of the dish, lay the shredded potatoes, pressing to make sure they are evenly spread out. Over the potatoes, add the veggies. Set aside.

Step 3: In the center of the oven, position the rack. If baking the casserole right away, preheat the oven to 375 degrees F.

Step 4: Place the egg, half and half, hot sauce, and a big pinch of salt and pepper in a large bowl. Mix well until combined, then pour this over the prepared veggies. On top, sprinkle the cheese and lightly season with salt and pepper. Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until the cheese has melted and the top of the casserole is golden. Remove from the oven when done and let the casserole cool for at least 10 minutes before slicing. Enjoy!

Notes:

To make the casserole in advance, prep it as instructed and tent it with plastic wrap. Place in the fridge overnight (make sure to store the unbaked casserole not exceeding 24 hours) and let it come to room temperature for about 20 minutes. Then, bake.

Swap the half-and-half with any non-dairy milk like almond, soy, cashew, etc.

Feel free to add in some browned sausage, ground turkey/beef, shredded chicken, or ham.

For this recipe, I recommend using cheddar (mild or sharp), mozzarella, pepper jack, or Swiss).

Veggie-Loaded Breakfast Casserole

Rebecca Prep time: 20 mins | Cook time: 45 mins | Total time: 1 hr 5 mins | Yield: 10-12 servings This is an incredibly easy breakfast casserole that’s loaded with… General Recipes Veggie-Loaded Breakfast Casserole European Print This

Serves: 10-12 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10 eggs
• 2 tsp minced garlic
• 2 tbsp oil
• 2 bell peppers, diced
• 8-10 mushrooms, sliced
• ½ red onion, diced
• 20 oz. shredded potatoes, thawed
• ⅓ c. half and half or milk
• 1 c. shredded cheese
• salt and pepper
• 2 c. packed baby spinach, roughly chopped
• ¼ c. hot sauce (more or less to taste)

Instructions

Step 1: Heat 1 tbsp oil in a large skillet over medium heat. To the hot oil, add the mushrooms and cook for about 4 minutes, stirring until they begin to brown. Next, add a small pinch of salt, and onions. And garlic. Continue to cook for another 2 minutes. To a plate, transfer everything. In the now-empty plate, add another tbsp of oil (if needed) and peppers. Cook the peppers for about a minute, then add the baby spinach. Continue to cook until the spinach has wilted. Set aside when done.

Step 2: Using nonstick cooking spray, generously grease a 9 x 13-inch baking dish. In the bottom of the dish, lay the shredded potatoes, pressing to make sure they are evenly spread out. Over the potatoes, add the veggies. Set aside.

Step 3: In the center of the oven, position the rack. If baking the casserole right away, preheat the oven to 375 degrees F.

Step 4: Place the egg, half and half, hot sauce, and a big pinch of salt and pepper in a large bowl. Mix well until combined, then pour this over the prepared veggies. On top, sprinkle the cheese and lightly season with salt and pepper. Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until the cheese has melted and the top of the casserole is golden. Remove from the oven when done and let the casserole cool for at least 10 minutes before slicing. Enjoy!

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

I particularly enjoy this recipe during summer. This pie has layers of ripe tomatoes, cheese, pesto, herbs, and onions baked in a flaky crust. A savory pie that is also great all year round! This is an amazing pie that is downright delicious, and you can easily whip it up at any time.

Ingredients

1 pie shell

4-5 large tomatoes

1/3 c. of thinly sliced sweet onions

1/2 c. shredded cheddar cheese

1/4 c. basil pesto

1/3 c. Parmesan cheese – grated

1/3 c. mozzarella cheese – shredded

1/2 c. good quality mayo – not salad dressing

4-5 large basil leaves – sliced into thin strips

How to make Tomato Pie with Cheese & Pesto

Step 1: After slicing the tomatoes, place them on paper towels. Drain and let it sit for about an hour or longer.

Step 2: Prepare the oven. Preheat it to 400 degrees. Lay the rolled-out pie dough in a pie or tart pan and trim the edges. To prevent rising, prick the shell. Place in the preheated oven and bake for about 8 minutes. When done, remove it from the oven and allow it to cool for about 20 minutes.

Step 3: On the bottom of the pie shell, layer the onion and evenly sprinkle with grated mozzarella and Parmesan. On top, spread the pesto. Over the pesto, layer half the tomatoes in a circular pattern overlapping each other.

Step 4: Combine the mayo and grated cheddar cheese, then spread this on top of the tomatoes. Sprinkle with fresh basil and layer the rest of the tomatoes on top.

Step 5: Return to the oven and bake for 25 minutes or so. On top, place a pie ring if the edges are browning too early.

Step 6: Take the pie out of the oven when done and sprinkle extra Parmesan cheese on top. Let the pie rest for at least 30 minutes. Before serving, sprinkle with some basil. Slice and serve. Enjoy!

Tomato Pie with Cheese & Pesto

Rebecca Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 8 I particularly enjoy this recipe during summer. This pie has layers… General Recipes Tomato Pie with Cheese & Pesto European Print This

Serves: 8 Prep Time: 1 hr Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pie shell
• 4-5 large tomatoes
• 1/3 c. of thinly sliced sweet onions
• 1/2 c. shredded cheddar cheese
• 1/4 c. basil pesto
• 1/3 c. Parmesan cheese - grated
• 1/3 c. mozzarella cheese - shredded
• 1/2 c. good quality mayo - not salad dressing
• 4-5 large basil leaves - sliced into thin strips

Instructions

Step 1: After slicing the tomatoes, place them on paper towels. Drain and let it sit for about an hour or longer.

Step 2: Prepare the oven. Preheat it to 400 degrees. Lay the rolled-out pie dough in a pie or tart pan and trim the edges. To prevent rising, prick the shell. Place in the preheated oven and bake for about 8 minutes. When done, remove it from the oven and allow it to cool for about 20 minutes.

Step 3: On the bottom of the pie shell, layer the onion and evenly sprinkle with grated mozzarella and Parmesan. On top, spread the pesto. Over the pesto, layer half the tomatoes in a circular pattern overlapping each other.

Step 4: Combine the mayo and grated cheddar cheese, then spread this on top of the tomatoes. Sprinkle with fresh basil and layer the rest of the tomatoes on top.

Step 5: Return to the oven and bake for 25 minutes or so. On top, place a pie ring if the edges are browning too early.

Step 6: Take the pie out of the oven when done and sprinkle extra Parmesan cheese on top. Let the pie rest for at least 30 minutes. Before serving, sprinkle with some basil. Slice and serve. Enjoy!

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 16 blondies

These melt-in-your-mouth banana blondies are the best treat you could make today. Incredibly easy to whip up and ready in less than an hour. The brown sugar frosting is crazy impressive, and these blondies are perfectly flavored with bananas. This is a simple recipe that guarantees an out-of-this-world delicious dessert!

Ingredients

Blondies:

1 egg

1/2 c. mashed banana (1 medium banana)

1/2 c. butter, melted and if desired browned

1 c. light brown sugar

1 1/2 teaspoons vanilla

1 c. flour

1/4 teaspoon salt

Brown Sugar Frosting:

2 tablespoons milk

1/4 c. butter

1 c. powdered sugar

1/2 c. light brown sugar

How to make Banana Blondies

Blondies:

Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil, line an 8 x 8-inch baking dish and grease with cooking spray. Set aside.

Step 2: Place the melted (or browned) butter and sugar in a bowl of a stand mixer. Mix well until blended. Then, add the egg along with the vanilla. Keep mixing until combined. Next, whisk in the salt, flour, and banana until smooth and even. Into the prepared pan, spread the batter. Place in the preheated oven and bake for about 25 to 30 minutes or until the center is set.

Step 3: To a wire rack, transfer the pan when done, and let the blondies cool. When the blondies are mostly cooled, frost them.

Brown Sugar Frosting:

Step 4: Melt the butter in a medium saucepan. Once the butter has melted, add the brown sugar and milk, stirring until the mixture comes to just a boil. Take the pan off the heat and let the mixture cool for about 5 minutes. Using a whisk, stir in the powdered sugar.

Step 5: On top of the blondies, spread the frosting. Let it sit and cool fully before slicing into squares.

Note:

If desired, brown the melted butter by melting it in a saucepan and continue cooking after it is melted, swirling the butter in the pan until deep golden brown.

Nutrition Facts:

Serving Size: Calories: 151, Sugar: 20.1 g, Sodium: 128.2 mg, Fat: 4.8 g, Carbohydrates: 26.3 g, Protein: 1.8 g, Cholesterol: 11.9 mg

Banana Blondies

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 16 blondies These melt-in-your-mouth banana blondies are the best treat you could make today.… General Recipes Banana Blondies European Print This

Serves: 16 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 151 calories 4.8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Blondies:
• 1 egg
• 1/2 c. mashed banana (1 medium banana)
• 1/2 c. butter, melted and if desired browned
• 1 c. light brown sugar
• 1 1/2 teaspoons vanilla
• 1 c. flour
• 1/4 teaspoon salt
• Brown Sugar Frosting:
• 2 tablespoons milk
• 1/4 c. butter
• 1 c. powdered sugar
• 1/2 c. light brown sugar

Instructions

Blondies:

Step 1: Prepare the oven. Preheat it to 350 degrees. Using foil, line an 8 x 8-inch baking dish and grease with cooking spray. Set aside.

Step 2: Place the melted (or browned) butter and sugar in a bowl of a stand mixer. Mix well until blended. Then, add the egg along with the vanilla. Keep mixing until combined. Next, whisk in the salt, flour, and banana until smooth and even. Into the prepared pan, spread the batter. Place in the preheated oven and bake for about 25 to 30 minutes or until the center is set.

Step 3: To a wire rack, transfer the pan when done, and let the blondies cool. When the blondies are mostly cooled, frost them.

Brown Sugar Frosting:

Step 4: Melt the butter in a medium saucepan. Once the butter has melted, add the brown sugar and milk, stirring until the mixture comes to just a boil. Take the pan off the heat and let the mixture cool for about 5 minutes. Using a whisk, stir in the powdered sugar.

Step 5: On top of the blondies, spread the frosting. Let it sit and cool fully before slicing into squares.

Notes

If desired, brown the melted butter by melting it in a saucepan and continue cooking after it is melted, swirling the butter in the pan until deep golden brown.

Prep Time: 5 mins | Cook Time: 45 mins | Resting time: 10 mins | Total Time: 50 mins | Servings: 12

This baked spaghetti is an amazing one-pan meal with a creamy, cheesy center, and a meaty sauce. Bring your usual spaghetti to the next level with this very comforting and delightful out-of-this-world baked spaghetti!

Ingredients

1 egg

1 lb. ground beef

1 small to medium onion – chopped

1 c. Parmesan cheese – grated

1 c. cottage cheese

1 24-ounces jar of Marinara sauce – I use Rao’s

1 lb. spaghetti

2 c. Mozzarella cheese – grated

1 8-ounces cream cheese

How to make Out Of This World Baked Spaghetti

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

Step 2: Cook the ground beef and onion in a medium-size skillet until the meat is no longer pink. Drain the grease. Over the meat, pour the marinara sauce and mix well.

Step 3: Following the package directions, cook the spaghetti in a large pot. Drain when done and return the spaghetti to the pot. Add the cream cheese and toss to coat the spaghetti well.

Step 4: Place the cottage cheese, 1/2 cup Parmesan cheese, and egg in a medium-size bowl. Mix well until blended.

Step 5: To assemble, spread about a half cup of the meat sauce in the bottom of a 9 x 13-inch casserole dish. On top, place half of the spaghetti, making sure to smooth the edges of the casserole dish. Then, top with cottage cheese mixture, making sure to cover the entire spaghetti. Over the cheese, layer the rest of the spaghetti and spoon it on top of the rest of the meat mixture. Lastly, sprinkle with mozzarella cheese.

Step 6: Using foil, tent the casserole and place it in the preheated oven. Bake for about 20 minutes. Uncover and sprinkle half a cup of Parmesan cheese on top. Return to the oven and resume baking for another 15 minutes or until the cheese is golden brown.

Step 7: Let the casserole rest for about 10 minutes before slicing into squares. Enjoy!

Out Of This World Baked Spaghetti

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Resting time: 10 mins | Total Time: 50 mins | Servings: 12 This baked spaghetti is an amazing one-pan meal… General Recipes Out Of This World Baked Spaghetti European Print This

Serves: 12 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 1 lb. ground beef
• 1 small to medium onion – chopped
• 1 c. Parmesan cheese – grated
• 1 c. cottage cheese
• 1 24-ounces jar of Marinara sauce – I use Rao’s
• 1 lb. spaghetti
• 2 c. Mozzarella cheese – grated
• 1 8-ounces cream cheese

Instructions

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

Step 2: Cook the ground beef and onion in a medium-size skillet until the meat is no longer pink. Drain the grease. Over the meat, pour the marinara sauce and mix well.

Step 3: Following the package directions, cook the spaghetti in a large pot. Drain when done and return the spaghetti to the pot. Add the cream cheese and toss to coat the spaghetti well.

Step 4: Place the cottage cheese, 1/2 cup Parmesan cheese, and egg in a medium-size bowl. Mix well until blended.

Step 5: To assemble, spread about a half cup of the meat sauce in the bottom of a 9 x 13-inch casserole dish. On top, place half of the spaghetti, making sure to smooth the edges of the casserole dish. Then, top with cottage cheese mixture, making sure to cover the entire spaghetti. Over the cheese, layer the rest of the spaghetti and spoon it on top of the rest of the meat mixture. Lastly, sprinkle with mozzarella cheese.

Step 6: Using foil, tent the casserole and place it in the preheated oven. Bake for about 20 minutes. Uncover and sprinkle half a cup of Parmesan cheese on top. Return to the oven and resume baking for another 15 minutes or until the cheese is golden brown.

Step 7: Let the casserole rest for about 10 minutes before slicing into squares. Enjoy!

Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 4 SERVINGS

These zucchini, Parmesan crisps are an amazing and healthy snack that is insanely addicting. And these are very crispy and crunchy! To make this tasty snack, all you need are eggs, Parmesan cheese, Panko, all-purpose flour, and zucchini. These ingredients you can easily find in your cupboard. So whenever you want to whip this up, you can easily do so. To serve, enjoy these zucchini, Parmesan crisps with your preferred dips such as Ranch or marinara sauce.

These crisps are very addictive, I can finish the whole thing myself in a single sitting. These bad boys are coated in flour, whisked eggs, and Panko mixture, then fried to crispy perfection! If you are looking for a healthy snack, then these zucchini, Parmesan crisps are a great option.

I always have a bountiful zucchini, and this recipe is an awesome way to use them up. This is also incredible if you are searching for a healthier snack for your picky eaters. These glorious addicting crisps are a must and surely for keeps!

INGREDIENTS

2 large eggs, beaten

1/2 c. vegetable oil

1/2 c. grated Parmesan cheese

1 c Panko

1/2 c. all-purpose flour

2 zucchinis, thinly sliced to 1/4” thick rounds

HOW TO MAKE ZUCCHINI PARMESAN CRISPS

Step 1: In a large skillet, heat the vegetable oil over medium-high heat.

Step 2: In the meantime, combine the Panko and Parmesan in a large bowl. Set aside.

Step 3: Dredge the zucchini rounds in flour, then coat in the eggs, and dredge in the Panko mixture, pressing the rounds to coat well. Do this in batches.

Step 4: Once the oil is hot, add the zucchini rounds into the skillet about 5 to 6 pieces at a time. Cook for about 1 minute per side until crispy and evenly golden. On a paper towel-lined plate, transfer the cooked zucchini rounds.

Step 5: Serve the zucchini, Parmesan crisps right away. Enjoy!

ZUCCHINI PARMESAN CRISPS

Rebecca Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 4 SERVINGS These zucchini, Parmesan crisps are an amazing and healthy snack that is… General Recipes ZUCCHINI PARMESAN CRISPS European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs, beaten
• 1/2 c. vegetable oil
• 1/2 c. grated Parmesan cheese
• 1 c Panko
• 1/2 c. all-purpose flour
• 2 zucchinis, thinly sliced to 1/4” thick rounds

Instructions

Step 1: In a large skillet, heat the vegetable oil over medium-high heat.

Step 2: In the meantime, combine the Panko and Parmesan in a large bowl. Set aside.

Step 3: Dredge the zucchini rounds in flour, then coat in the eggs, and dredge in the Panko mixture, pressing the rounds to coat well. Do this in batches.

Step 4: Once the oil is hot, add the zucchini rounds into the skillet about 5 to 6 pieces at a time. Cook for about 1 minute per side until crispy and evenly golden. On a paper towel-lined plate, transfer the cooked zucchini rounds.

Step 5: Serve the zucchini, Parmesan crisps right away. Enjoy!

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 25 mins | Servings: 4

Cold days are fast-approaching, and that only means one thing – soup! This bright and light lemon chicken soup is an excellent way to welcome the cold days. Avgolemono soup is a lemon chicken soup with rice thickened with eggs. It’s made with fewer ingredients and ready in less than thirty minutes. It is indeed a pretty simple soup that offers huge, and bright flavors. Ladle this Greek lemon chicken soup into bowls and serve hot with some feta if desired.

Ingredients

3 eggs, lightly beaten

1 onion, diced

1/2 c. arborio rice

2 c. cooked chicken

1 tbsp oil

2 lemons, juice, and zest

6 c. chicken broth or chicken stock

salt to taste

2 tbsp white miso paste (optional)

How to make Avgolemono Soup (aka Greek Lemon Chicken Soup)

Step 1: In a pan, heat the oil over medium-high heat. Once the oil is hot, add the onions and cook for about 3 to 5 minutes until tender. Pour in the chicken broth and add the rice. Bring everything to a boil, then decrease the heat. Simmer for about 15 to 20 minutes or until the rice is al dente.

Step 2: Into the eggs, gradually pour in 1 c of the hot broth while stirring constantly. Into the soup, slowly stir in the egg mixture. Next, add the chicken followed by the lemon juice and zest. Continue to cook for additional 5 minutes until warm.

Step 3: Take the pan off the heat. Whisk 1/4 c of the hot broth with the miso paste and stir this into the soup. To taste, season with salt.

Notes:

For this recipe, you are welcome to add extra veggies such as carrots and celery.

You can also add garlic.

2 tbsp chopped fresh dill is also a great addition.

Even though miso paste is not traditional, but it is an incredible addition!

Nutrition Facts:

Calories 313, Fat 9.1g (Saturated 2.1g, Trans 0), Cholesterol 177mg, Sodium 622mg, Carbs 26g (Fiber 2.1g, Sugars 3.7g), Protein 331.2g

Avgolemono Soup (aka Greek Lemon Chicken Soup)

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 25 mins | Servings: 4 Cold days are fast-approaching, and that only means one thing – soup! This… General Recipes Avgolemono Soup (aka Greek Lemon Chicken Soup) European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 313 calories 9.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs, lightly beaten
• 1 onion, diced
• 1/2 c. arborio rice
• 2 c. cooked chicken
• 1 tbsp oil
• 2 lemons, juice, and zest
• 6 c. chicken broth or chicken stock
• salt to taste
• 2 tbsp white miso paste (optional)

Instructions

Step 1: In a pan, heat the oil over medium-high heat. Once the oil is hot, add the onions and cook for about 3 to 5 minutes until tender. Pour in the chicken broth and add the rice. Bring everything to a boil, then decrease the heat. Simmer for about 15 to 20 minutes or until the rice is al dente.

Step 2: Into the eggs, gradually pour in 1 c of the hot broth while stirring constantly. Into the soup, slowly stir in the egg mixture. Next, add the chicken followed by the lemon juice and zest. Continue to cook for additional 5 minutes until warm.

Step 3: Take the pan off the heat. Whisk 1/4 c of the hot broth with the miso paste and stir this into the soup. To taste, season with salt.

Notes

For this recipe, you are welcome to add extra veggies such as carrots and celery. You can also add garlic. 2 tbsp chopped fresh dill is also a great addition. Even though miso paste is not traditional, but it is an incredible addition!