General Recipes

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

Meaty, cheesy, and just perfect! These three words best describe my experience with this Keto Cheeseburger Casserole! Gather all the ingredients now and prepare to fall in love in just 30 minutes of preparation and cooking time! With 6 servings, everybody gets to taste how delicious this is. Enjoy!

Ingredients:

¼ c avocado oil mayonnaise

2 pounds extra-lean ground beef

2 tablespoons olive oil

2 teaspoons coarse kosher salt, not fine salt

1 tablespoon minced garlic

1 tablespoon mustard

1 medium onion, finely chopped (about 6 ounces)

¼ teaspoon black pepper

olive oil spray for the baking dish

¼ c unsweetened ketchup

1 ½ c shredded sharp cheddar divided (about 6 ounces)

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 2-quart baking dish.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Add the onions and sauté for about 3 minutes or until soft.

Add the garlic, then sauté for about a minute or just until aromatic. Add salt and pepper to season.

Remove the skillet from the stove, then add mustard, unsweetened ketchup, mayonnaise, and 1 cup of cheddar cheese. Stir everything until well incorporated. Transfer everything to the prepared baking dish and spread it evenly.

Scatter the shredded cheese on top.

Place the baking dish in the preheated oven and bake the casserole for 15 minutes or until done.

Remove the casserole from the oven.

Serve and enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.

Keto Cheeseburger Casserole

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings Meaty, cheesy, and just perfect! These three words best describe my experience… General Recipes Keto Cheeseburger Casserole European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c avocado oil mayonnaise
• 2 pounds extra-lean ground beef
• 2 tablespoons olive oil
• 2 teaspoons coarse kosher salt, not fine salt
• 1 tablespoon minced garlic
• 1 tablespoon mustard
• 1 medium onion, finely chopped (about 6 ounces)
• ¼ teaspoon black pepper
• olive oil spray for the baking dish
• ¼ c unsweetened ketchup
• 1 ½ c shredded sharp cheddar divided (about 6 ounces)

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 2-quart baking dish.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Add the onions and sauté for about 3 minutes or until soft.

Add the garlic, then sauté for about a minute or just until aromatic. Add salt and pepper to season.

Remove the skillet from the stove, then add mustard, unsweetened ketchup, mayonnaise, and 1 cup of cheddar cheese. Stir everything until well incorporated. Transfer everything to the prepared baking dish and spread it evenly.

Scatter the shredded cheese on top.

Place the baking dish in the preheated oven and bake the casserole for 15 minutes or until done.

Remove the casserole from the oven.

Serve and enjoy!

Notes

Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings

If you want to try something different from the usual pizza, then this recipe is something to consider! It will only take you 20 minutes to prepare and bake this pizza. With 4 servings, I’m sure everyone in the family is going to love it! This pizza is to die for! The texture is so good and the cheesy taste is very hard to resist. Enjoy!

Ingredients:

FOR THE DOUGH:

2 Eggs, beaten

2 oz. of cream cheese

1 c almond flour

A pinch of salt & pepper

2 c mozzarella, shredded

FOR THE TOPPINGS:

2 deli ham slices, diced

¼ c shredded cheddar

2 Eggs, beaten

½ c mozzarella cheese

4 sausage links, cooked and diced

6 strips of cooked bacon

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a cast-iron pan.

In a heat-proof bowl, add the mozzarella cheese and cream cheese. Place it in the microwave and heat for about a minute or until melted completely. Stir until well incorporated.

In another mixing bowl, add the almond flour and eggs. Beat until well incorporated. Transfer the mixture to the greased pan and spread it evenly. Make small holes on top with a fork.

Place the pan in the preheated oven and bake the dough for about 10 minutes.

Remove the dough from the oven and spread the beaten eggs on top, followed by the meat and cheese. Bake for 10 more minutes or until the top turns golden brown.

Remove the pizza from the oven and slice it into even servings.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Amount Per Serving: Calories: 669

KETO BREAKFAST PIZZA- MEAT LOVER'S STYLE

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings If you want to try something different from the usual pizza, then… General Recipes KETO BREAKFAST PIZZA- MEAT LOVER’S STYLE European Print This

Serves: 4 Prep Time: 10 mins

Nutrition facts: 669 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE DOUGH:
• 2 Eggs, beaten
• 2 oz. of cream cheese
• 1 c almond flour
• A pinch of salt & pepper
• 2 c mozzarella, shredded
• FOR THE TOPPINGS:
• 2 deli ham slices, diced
• ¼ c shredded cheddar
• 2 Eggs, beaten
• ½ c mozzarella cheese
• 4 sausage links, cooked and diced
• 6 strips of cooked bacon

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a cast-iron pan.

In a heat-proof bowl, add the mozzarella cheese and cream cheese. Place it in the microwave and heat for about a minute or until melted completely. Stir until well incorporated.

In another mixing bowl, add the almond flour and eggs. Beat until well incorporated. Transfer the mixture to the greased pan and spread it evenly. Make small holes on top with a fork.

Place the pan in the preheated oven and bake the dough for about 10 minutes.

Remove the dough from the oven and spread the beaten eggs on top, followed by the meat and cheese. Bake for 10 more minutes or until the top turns golden brown.

Remove the pizza from the oven and slice it into even servings.

Serve and enjoy!

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

This pizza crustless quiche is keto friendly so you won’t feel guilty even if you eat a lot of it! Ready in just 45 minutes, this recipe is surely a must-try!

Ingredients:

1 c shredded Italian Blend cheese (sometimes called Pizza cheese)

2 ounces sliced pepperoni

4 eggs, beaten well

1/4 teaspoon garlic powder

1/2 c heavy cream

1 2.25 ounce can of sliced black olives, drained well (Olives are optional, but they’re good if you like olives on pizza)

2 teaspoons olive oil (for browning mushrooms)

1 c shredded Mozzarella cheese

1 teaspoon + 1/2 teaspoon Italian Herb Seasoning

8 ounces sliced mushrooms

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 10-inch glass pie dish.

Place a non-stick frying pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the mushrooms to the hot pan, then sauté for a few minutes until soft and brown.

Place the olives into a colander and drain them.

In a mixing bowl, add the Italian Blend Cheese and Mozzarella cheese. Stir to combine. Stir in 1 teaspoon of Italian Herb

Blend until well blended. Transfer the mixture to the prepared pie dish and spread it evenly.

In a mixing bowl, add the garlic powder, milk, heavy cream, and eggs. Beat everything until well incorporated.

Transfer the egg mixture into the pie dish with the cheese mixture, then stir to combine. Add the sauteed mushrooms over the cheese layer and spread it evenly. Top with the drained olives, followed by the pepperoni. Sprinkle 1/2 ts of the Italian

Herb Blend on top to season.

Place the pie dish in the preheated oven and bake for about half an hour.

Remove the quiche from the oven and allow it to cool for at least 5 minutes at room temperature.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Amount Per Serving: Calories: 331 | Total Fat: 28g | Saturated Fat: 13g | Unsaturated Fat: 12g | Cholesterol: 185mg | Sodium: 546mg | Carbohydrates: 6g | Fiber: 1g | Sugar: 2g | Protein: 16g

PEPPERONI PIZZA KETO CRUSTLESS QUICHE

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings This pizza crustless quiche is keto friendly so you won’t feel guilty… General Recipes PEPPERONI PIZZA KETO CRUSTLESS QUICHE European Print This

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

Nutrition facts: 331 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c shredded Italian Blend cheese (sometimes called Pizza cheese)
• 2 ounces sliced pepperoni
• 4 eggs, beaten well
• 1/4 teaspoon garlic powder
• 1/2 c heavy cream
• 1 2.25 ounce can of sliced black olives, drained well (Olives are optional, but they’re good if you like olives on pizza)
• 2 teaspoons olive oil (for browning mushrooms)
• 1 c shredded Mozzarella cheese
• 1 teaspoon + 1/2 teaspoon Italian Herb Seasoning
• 8 ounces sliced mushrooms

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 10-inch glass pie dish.

Place a non-stick frying pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the mushrooms to the hot pan, then sauté for a few minutes until soft and brown.

Place the olives into a colander and drain them.

In a mixing bowl, add the Italian Blend Cheese and Mozzarella cheese. Stir to combine. Stir in 1 teaspoon of Italian Herb

Blend until well blended. Transfer the mixture to the prepared pie dish and spread it evenly.

In a mixing bowl, add the garlic powder, milk, heavy cream, and eggs. Beat everything until well incorporated.

Transfer the egg mixture into the pie dish with the cheese mixture, then stir to combine. Add the sauteed mushrooms over the cheese layer and spread it evenly. Top with the drained olives, followed by the pepperoni. Sprinkle 1/2 ts of the Italian

Herb Blend on top to season.

Place the pie dish in the preheated oven and bake for about half an hour.

Remove the quiche from the oven and allow it to cool for at least 5 minutes at room temperature.

Serve and enjoy!

Notes

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

Yield: 6 Servings

If you are having a party and can’t think of a recipe to try, then you should consider this one! These Keto Taquitos are perfect as party food! They are total crowd-pleasers! I bet they will be gone in just a matter of seconds! This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that. Enjoy!

Ingredients:

1 1/2 c cheese, shredded (I used a Colby and Monterrey Jack Cheese)

Leftover fully cooked Carnitas meat about 1/2 to 1 lb.

Directions:

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

Line the inside of a large baking sheet with parchment paper. Make sure to line it so that the cheese doesn’t stick.

Scatter 1/4 cup of cheese onto one side of the baking sheet and form it into a circle. Repeat this process 5 more times so you have 6 of them.

Scatter the shredded precooked meat over each cheese circle.

Place the baking sheet in the preheated oven and bake for about 15 to 20 minutes or until done. Check from time to time to make sure that the cheese doesn’t burn.

Remove the baking sheet from the oven and transfer the taquitos onto a clean flat surface. Roll them up individually. Make sure to roll them up right away.

Serve and enjoy!

Notes:

It is important to roll the taquitos right away so you get the best form.

Make sure to use precooked meat for this recipe. Leftover Carnitas are always the best option to go with!

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

Nutrition Facts:

Serving: 1Taquito | Calories: 184 | Carbohydrates: 1g | Protein: 20g | Fat: 11g | Sugar: 1g | Net Carbs: 1g

Keto Taquitos

Rebecca Yield: 6 Servings If you are having a party and can’t think of a recipe to try, then you should consider this one! These Keto Taquitos are perfect as party… General Recipes Keto Taquitos European Print This

Serves: 6

Nutrition facts: 184 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c cheese, shredded (I used a Colby and Monterrey Jack Cheese)
• Leftover fully cooked Carnitas meat about 1/2 to 1 lb.

Instructions

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

Line the inside of a large baking sheet with parchment paper. Make sure to line it so that the cheese doesn't stick.

Scatter 1/4 cup of cheese onto one side of the baking sheet and form it into a circle. Repeat this process 5 more times so you have 6 of them.

Scatter the shredded precooked meat over each cheese circle.

Place the baking sheet in the preheated oven and bake for about 15 to 20 minutes or until done. Check from time to time to make sure that the cheese doesn't burn.

Remove the baking sheet from the oven and transfer the taquitos onto a clean flat surface. Roll them up individually. Make sure to roll them up right away.

Serve and enjoy!

Notes

It is important to roll the taquitos right away so you get the best form. Make sure to use precooked meat for this recipe. Leftover Carnitas are always the best option to go with! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

These heavenly treats never fail to make my day complete! The cheesy taste of these Keto Pizza Roll-Ups is insanely delicious! They are perfect for any occasion! Whether you are having guests over or just a simple family gathering, these roll-ups are the best! Just follow these easy steps for they will guide you to perfection! The best thing about this recipe is that you will only need 4 ingredients. Yes, you read it right! 4 basic ingredients which I know you already have! I can’t think of any reason why you should give this a try. You are so in for a treat. Enjoy!

Ingredients:

Keto Marina Sauce

Italian seasoning

Pepperoni slices or you can use mini pepperoni as well

12 slices of mozzarella cheese

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a large baking sheet with parchment paper.

Place the cheese slices on the bottom of the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the cheese slices for about 6 minutes or until the sides turn golden brown.

Remove the baked cheese slices from the oven and let them rest for a few minutes at room temperature.

Scatter pepperoni slices on top of each cheese slice followed by Italian seasoning. Roll them out individually.

Serve right away with a dipping sauce of your choice! Enjoy!

Notes:

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

Although, I doubt that there will be leftovers because these delicious treats will be gone in just a few minutes.

I recommend serving these roll-ups with marinara sauce as a dipping sauce!

KETO PIZZA ROLL UPS

Rebecca These heavenly treats never fail to make my day complete! The cheesy taste of these Keto Pizza Roll-Ups is insanely delicious! They are perfect for any occasion! Whether you are… General Recipes KETO PIZZA ROLL UPS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Keto Marina Sauce
• Italian seasoning
• Pepperoni slices or you can use mini pepperoni as well
• 12 slices of mozzarella cheese

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a large baking sheet with parchment paper.

Place the cheese slices on the bottom of the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the cheese slices for about 6 minutes or until the sides turn golden brown.

Remove the baked cheese slices from the oven and let them rest for a few minutes at room temperature.

Scatter pepperoni slices on top of each cheese slice followed by Italian seasoning. Roll them out individually.

Serve right away with a dipping sauce of your choice! Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Although, I doubt that there will be leftovers because these delicious treats will be gone in just a few minutes. I recommend serving these roll-ups with marinara sauce as a dipping sauce!

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

This Mushroom Ravioli with Spinach is a total family favorite! With simple ingredients, you can have the most satisfying dish to serve today! Ready in just half an hour. Enjoy!

Ingredients:

1 tbsp olive oil

5 ounces spinach, fresh

salt and pepper

10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)

¼ tsp red pepper flakes

4 cloves garlic, minced

¼ c sun-dried tomatoes, chopped

10 ounces ravioli (cheese ravioli, pesto-filled, etc.)

2 tbsp olive oil

Directions:

Refer to the directions provided on the package of the ravioli on how to cook it. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp olive oil and allow it to become hot.

Add the mushrooms and sun-dried tomatoes into the hot skillet, then sauté for about 2 minutes or until soft.

Add minced garlic, red pepper flakes, and fresh spinach. Sauté for a few minutes until aromatic. Make sure that the spinach is wilted.

Add the cooked ravioli and 1 tbsp olive oil. Toss everything to coat.

Reduce the heat to medium-low, then simmer the dish for a few more minutes.

Taste, then add salt and pepper to taste. Remove from the heat.

Serve and enjoy!

Notes:

Feel free to use any type of ravioli for this recipe.

Any type of mushroom will do.

Kale is also a great alternative to spinach.

You can use marinara sauce, four-cheese pasta sauces, or Alfredo sauce for this recipe.

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

Nutrition Facts:

Calories 375 | Fat 19g 29% | Saturated Fat 4g 25% | Cholesterol 38mg 13% | Sodium 488mg 21% | Potassium 670mg 19% | Carbohydrates 37g 12% | Fiber 4g 17% | Sugar 5g 6% | Protein 14g 28% | Vitamin A 3420IU 68% | Vitamin C 15.1mg 18% | Calcium 62mg 6% | Iron 9.4mg 52%

Mushroom Ravioli with Spinach

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings This Mushroom Ravioli with Spinach is a total family favorite! With simple… General Recipes Mushroom Ravioli with Spinach European Print This

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

Nutrition facts: 375 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 5 ounces spinach, fresh
• salt and pepper
• 10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
• ¼ tsp red pepper flakes
• 4 cloves garlic, minced
• ¼ c sun-dried tomatoes, chopped
• 10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
• 2 tbsp olive oil

Instructions

Refer to the directions provided on the package of the ravioli on how to cook it. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp olive oil and allow it to become hot.

Add the mushrooms and sun-dried tomatoes into the hot skillet, then sauté for about 2 minutes or until soft.

Add minced garlic, red pepper flakes, and fresh spinach. Sauté for a few minutes until aromatic. Make sure that the spinach is wilted.

Add the cooked ravioli and 1 tbsp olive oil. Toss everything to coat.

Reduce the heat to medium-low, then simmer the dish for a few more minutes.

Taste, then add salt and pepper to taste. Remove from the heat.

Serve and enjoy!

Notes

Feel free to use any type of ravioli for this recipe. Any type of mushroom will do. Kale is also a great alternative to spinach. You can use marinara sauce, four-cheese pasta sauces, or Alfredo sauce for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

With pasta, chicken, bacon, and a delicious sauce, this dish is scrumptious! Gather all the ingredients and start prepping! In just 40 minutes, dinner will be served. Enjoy!

Ingredients:

1 tsp garlic powder

½ tsp salt

3 garlic cloves (minced)

1.5 c heavy crea

2 c spinach

1 tbsp butter

6 bacon strips

4 small tomatoes (diced)

1 ½ tsp paprika

salt and pepper

2 tbsp olive oil

1 c Parmesan cheese shredded (more for garnish)

1 lb. boneless and skinless chicken (thick in size, such as chicken breasts)

1 tsp Italian seasoning (more, if desired)

¼ tsp crushed red pepper flakes

Pasta:

2 tbsp Parsley (chopped)

10 ounces penne pasta

Directions:

Place a skillet on the stove and turn the heat to medium-high. Add the bacon strips, then cook for a few minutes until crispy. Move them to a plate lined with paper towels to drain any accumulated fat. Chop into small cuts.

Use paper towels to pat dry the chicken pieces, then sprinkle garlic powder, salt, and pepper on top and rub each well to coat.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the chicken into the hot skillet, then sear each side for about 4 minutes or until they turn brown. Move them to a cutting board and slice them into small cuts.

In the same skillet, add butter and allow it to melt. Sauté in the garlic just until aromatic.

Add the tomatoes, then stir and cook for about 3 minutes. Add and wilt the spinach.

Turn the heat down to low, then stir in paprika, crushed red pepper flakes, salt, and Italian seasoning.

Add Parmesan cheese and heavy cream, then stir to combine.

Cook the noodles according to the package instructions. Drain and put them into the skillet with the sauce together with the bacon and chicken. Toss everything to coat. Stir in freshly chopped parsley.

Remove from the heat, then garnish with Parmesan cheese and red pepper flakes.

Serve and enjoy!

Nutrition Facts:

Calories 1059 Calories from Fat 603 Fat 67g103% Saturated Fat 33g206% Trans Fat 1g Cholesterol 241mg80% Sodium 1027mg45% Potassium 1164mg33% Carbohydrates 64g21% Fiber 5g21% Sugar 6g7% Protein 50g100% Vitamin A 4656IU93% Vitamin C 26mg32% Calcium 422mg42% Iron 3mg17%

Creamy Chicken Pasta with Bacon

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings With pasta, chicken, bacon, and a delicious sauce, this dish is scrumptious!… General Recipes Creamy Chicken Pasta with Bacon European Print This

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

Nutrition facts: 1059 calories 67 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp garlic powder
• ½ tsp salt
• 3 garlic cloves (minced)
• 1.5 c heavy crea
• 2 c spinach
• 1 tbsp butter
• 6 bacon strips
• 4 small tomatoes (diced)
• 1 ½ tsp paprika
• salt and pepper
• 2 tbsp olive oil
• 1 c Parmesan cheese shredded (more for garnish)
• 1 lb. boneless and skinless chicken (thick in size, such as chicken breasts)
• 1 tsp Italian seasoning (more, if desired)
• ¼ tsp crushed red pepper flakes
• Pasta:
• 2 tbsp Parsley (chopped)
• 10 ounces penne pasta

Instructions

Place a skillet on the stove and turn the heat to medium-high. Add the bacon strips, then cook for a few minutes until crispy. Move them to a plate lined with paper towels to drain any accumulated fat. Chop into small cuts.

Use paper towels to pat dry the chicken pieces, then sprinkle garlic powder, salt, and pepper on top and rub each well to coat.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the chicken into the hot skillet, then sear each side for about 4 minutes or until they turn brown. Move them to a cutting board and slice them into small cuts.

In the same skillet, add butter and allow it to melt. Sauté in the garlic just until aromatic.

Add the tomatoes, then stir and cook for about 3 minutes. Add and wilt the spinach.

Turn the heat down to low, then stir in paprika, crushed red pepper flakes, salt, and Italian seasoning.

Add Parmesan cheese and heavy cream, then stir to combine.

Cook the noodles according to the package instructions. Drain and put them into the skillet with the sauce together with the bacon and chicken. Toss everything to coat. Stir in freshly chopped parsley.

Remove from the heat, then garnish with Parmesan cheese and red pepper flakes.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings

Chicken, potatoes, and creamy sauce? I bet you already have an idea of how this dish would taste! It is insanely delicious! The best thing is that it is ready in less than an hour! What are you waiting for? It is time to start prepping. Enjoy!

Ingredients:

16 oz. baby Dutch potatoes, halved

2 tbsp chopped fresh parsley leaves

1 tbsp Italian seasoning

Kosher salt and freshly ground black pepper, to taste

3 tbsp unsalted butter, divided

6 bone-in, skin-on chicken thighs

3 c baby spinach, roughly chopped

FOR THE GARLIC PARMESAN CREAM SAUCE:

1/4 c unsalted butter

1/2 tsp dried basil

2 tbsp all-purpose flour

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1 tsp dried thyme

1/2 c freshly grated Parmesan

1/2 c half and half

1 c chicken broth, or more, as needed

Directions:

For the Chicken:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Sprinkle salt, Italian seasoning, and pepper over the chicken thighs. Rub each well to coat.

Place a skillet on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.

Add the chicken thighs into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move them onto a clean plate.

In the same skillet, add 1 tbsp of butter and allow it to melt. Add the spinach, then cook until wilted. Set it aside as well.

For the Garlic Parmesan Cream Sauce:

In the same skillet, add butter and allow it to melt again. Add garlic and sauté for a minute or just until aromatic.

Add the flour, then whisk and cook for a minute to remove the raw taste.

Whisk in basil, chicken broth, and thyme until combined.

Stir in Parmesan cheese and half & half as well. Make sure to deglaze the skillet by scraping the bottom. Simmer for about 2 minutes or until the texture becomes thick.

Lay the chicken thighs into the baking dish. Make sure to leave a small space between each piece. Top them with the spinach and potatoes followed by the sauce.

Bake for about 25 to 30 minutes. Remove from the oven and garnish with freshly chopped parsley.

Serve and enjoy!

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings Chicken, potatoes, and creamy sauce? I bet you already have an idea… General Recipes CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz. baby Dutch potatoes, halved
• 2 tbsp chopped fresh parsley leaves
• 1 tbsp Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp unsalted butter, divided
• 6 bone-in, skin-on chicken thighs
• 3 c baby spinach, roughly chopped
• FOR THE GARLIC PARMESAN CREAM SAUCE:
• 1/4 c unsalted butter
• 1/2 tsp dried basil
• 2 tbsp all-purpose flour
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 tsp dried thyme
• 1/2 c freshly grated Parmesan
• 1/2 c half and half
• 1 c chicken broth, or more, as needed

Instructions

For the Chicken:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Sprinkle salt, Italian seasoning, and pepper over the chicken thighs. Rub each well to coat.

Place a skillet on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.

Add the chicken thighs into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move them onto a clean plate.

In the same skillet, add 1 tbsp of butter and allow it to melt. Add the spinach, then cook until wilted. Set it aside as well.

For the Garlic Parmesan Cream Sauce:

In the same skillet, add butter and allow it to melt again. Add garlic and sauté for a minute or just until aromatic.

Add the flour, then whisk and cook for a minute to remove the raw taste.

Whisk in basil, chicken broth, and thyme until combined.

Stir in Parmesan cheese and half & half as well. Make sure to deglaze the skillet by scraping the bottom. Simmer for about 2 minutes or until the texture becomes thick.

Lay the chicken thighs into the baking dish. Make sure to leave a small space between each piece. Top them with the spinach and potatoes followed by the sauce.

Bake for about 25 to 30 minutes. Remove from the oven and garnish with freshly chopped parsley.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Yield: 8 Servings

These juicy chicken breasts smothered in a rich and creamy sauce will surely make your dinner extra special! Serve them over rice or mashed potatoes. Enjoy!

Ingredients:

3-4 thyme sprigs (leaves only)

½ c heavy cream

1 c chicken stock

Salt and pepper to taste

2 tbsp butter

1 medium onion, diced

3 pounds chicken thighs, bone-in, skin-on

1 tbsp flour for thickening the sauce

½ c white wine

Italian seasoning (divided)

3 garlic cloves, chopped

Salt and pepper

1 tbsp olive oil

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and allow it to become hot.

Sprinkle Italian seasoning, pepper, and salt over the chicken thighs. Rub each well to coat.

Add the chicken thighs into the hot skillet, then sear each side for 5 minutes or until they turn brown. Move them onto a clean plate.

Melt 2 tbsp of butter in the same skillet. Add the onion and sauté for a few minutes until brown.

Add thyme, garlic, and 1 tsp Italian seasoning. Sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute to remove the raw taste.

Stir in the wine, then scrape the bottom of the skillet to deglaze it.

Add heavy cream and chicken stock, then stir to combine.

Put the chicken thighs back into the skillet with the sauce, then toss to coat.

Transfer the skillet to the preheated oven to cook the chicken for 35 minutes.

Remove from the oven and sprinkle freshly chopped thyme on top over the chicken thighs. Enjoy!

Notes:

Serve this dish over rice, roasted veggies, or mashed potatoes. Don’t forget to spoon the delicious sauce over!

Nutrition Facts:

Calories 500 Calories from Fat 342 Fat 38g58% Saturated Fat 13g81% Cholesterol 195mg65% Sodium 497mg22% Potassium 426mg12% Carbohydrates 5g2% Sugar 1g1% Protein 29g58% Vitamin A 460IU9% Vitamin C 2mg2% Calcium 39mg4% Iron 1.6mg9%

Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Yield: 8 Servings These juicy chicken breasts smothered in a rich and creamy sauce will… General Recipes Herb Roasted Chicken Thighs in Creamy White Wine Sauce European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 500 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3-4 thyme sprigs (leaves only)
• ½ c heavy cream
• 1 c chicken stock
• Salt and pepper to taste
• 2 tbsp butter
• 1 medium onion, diced
• 3 pounds chicken thighs, bone-in, skin-on
• 1 tbsp flour for thickening the sauce
• ½ c white wine
• Italian seasoning (divided)
• 3 garlic cloves, chopped
• Salt and pepper
• 1 tbsp olive oil

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and allow it to become hot.

Sprinkle Italian seasoning, pepper, and salt over the chicken thighs. Rub each well to coat.

Add the chicken thighs into the hot skillet, then sear each side for 5 minutes or until they turn brown. Move them onto a clean plate.

Melt 2 tbsp of butter in the same skillet. Add the onion and sauté for a few minutes until brown.

Add thyme, garlic, and 1 tsp Italian seasoning. Sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute to remove the raw taste.

Stir in the wine, then scrape the bottom of the skillet to deglaze it.

Add heavy cream and chicken stock, then stir to combine.

Put the chicken thighs back into the skillet with the sauce, then toss to coat.

Transfer the skillet to the preheated oven to cook the chicken for 35 minutes.

Remove from the oven and sprinkle freshly chopped thyme on top over the chicken thighs. Enjoy!

Notes

Serve this dish over rice, roasted veggies, or mashed potatoes. Don't forget to spoon the delicious sauce over!

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

This Carrot Cake, Banana Bread with Cinnamon Cream Cheese Frosting is just too perfect not to share with you! I love eating this with my favorite cup of coffee! In just about an hour, you can have the most amazing bread ever. Enjoy!

Ingredients:

Dry Ingredients:

¼ tsp nutmeg

1 tsp cinnamon

1 1/2 c whole wheat pastry flour (or white whole wheat flour)

1/4 tsp salt

1 tsp baking soda

1/2 c quick oats

Wet ingredients:

1/3 c chopped pecans or walnuts, plus 2 tbsp for topping

1/4 c unsweetened applesauce

1 heaping cup of shredded carrots (about 2 large carrots)

1 large Egg

1 tsp vanilla

1/3 c almond or coconut milk

2 medium very ripe bananas, mashed (¾ c mashed banana)

1/2 c coconut sugar (or brown sugar)

2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)

Optional add-ins:

1/2 c unsweetened shredded coconut

1/2 c raisins

For the frosting:

1/2 tsp vanilla extract

1/4 tsp cinnamon

4 ounces cream cheese, softened (reduced fat if you’d like)

1/3 c powdered sugar

Directions:

For the Bread:

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

Apply cooking spray to the inside of an 8×1/2-inch loaf pan.

Add whole wheat, cinnamon, quick oats, baking soda, pastry flour, salt, and nutmeg into a large mixing bowl. Whisk everything to combine.

In another mixing bowl, add vanilla, coconut sugar, mashed banana, and egg. Beat everything until well incorporated.

Stir in the almond milk, carrots, and applesauce to combine.

Transfer the wet ingredients into the bowl with the dry ingredients, then stir to combine.

Stir in 1/4 cup of chopped walnuts and coconut oil as well until well incorporated. Transfer the batter to the prepared pan and spread it evenly.

Bake for 55 minutes or until an inserted toothpick in the middle comes out clean. Remove the bread from the oven and let it rest for a few minutes while you make the frosting.

To Make the Cinnamon Cream Cheese Frosting:

Add cinnamon, vanilla, powdered sugar, and cream cheese into a mixing bowl. Beat to incorporate.

Add the frosting on top of the bread and spread it evenly. Top with chopped walnuts.

Serve and enjoy!

Nutrition Facts:

Servings: 12 slices Serving Size: 1 slice Calories: 210 kcal Fat: 7.5g Saturated fat: 3.7g Carbohydrates: 33.2g Fiber: 4.6g Sugar: 14.9g Protein: 4.3g

Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

Rebecca Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings This Carrot Cake, Banana Bread with Cinnamon Cream Cheese Frosting… General Recipes Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 210 calories 7.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dry Ingredients:
• ¼ tsp nutmeg
• 1 tsp cinnamon
• 1 1/2 c whole wheat pastry flour (or white whole wheat flour)
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 c quick oats
• Wet ingredients:
• 1/3 c chopped pecans or walnuts, plus 2 tbsp for topping
• 1/4 c unsweetened applesauce
• 1 heaping cup of shredded carrots (about 2 large carrots)
• 1 large Egg
• 1 tsp vanilla
• 1/3 c almond or coconut milk
• 2 medium very ripe bananas, mashed (¾ c mashed banana)
• 1/2 c coconut sugar (or brown sugar)
• 2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
• Optional add-ins:
• 1/2 c unsweetened shredded coconut
• 1/2 c raisins
• For the frosting:
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 4 ounces cream cheese, softened (reduced fat if you'd like)
• 1/3 c powdered sugar

Instructions

For the Bread:

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

Apply cooking spray to the inside of an 8×1/2-inch loaf pan.

Add whole wheat, cinnamon, quick oats, baking soda, pastry flour, salt, and nutmeg into a large mixing bowl. Whisk everything to combine.

In another mixing bowl, add vanilla, coconut sugar, mashed banana, and egg. Beat everything until well incorporated.

Stir in the almond milk, carrots, and applesauce to combine.

Transfer the wet ingredients into the bowl with the dry ingredients, then stir to combine.

Stir in 1/4 cup of chopped walnuts and coconut oil as well until well incorporated. Transfer the batter to the prepared pan and spread it evenly.

Bake for 55 minutes or until an inserted toothpick in the middle comes out clean. Remove the bread from the oven and let it rest for a few minutes while you make the frosting.

To Make the Cinnamon Cream Cheese Frosting:

Add cinnamon, vanilla, powdered sugar, and cream cheese into a mixing bowl. Beat to incorporate.

Add the frosting on top of the bread and spread it evenly. Top with chopped walnuts.

Serve and enjoy!