General Recipes

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 6-8

Meatballs in curry sauce. I am all in! This is an amazing meatball dish perfect to serve with basmati rice or naan. For a low carb option, enjoy these mouthwatering Indian Spiced Meatballs in Curry Sauce with lentil dhal. What are you waiting for? Grab a big spoon and dig in!

Ingredients

Meatballs:

1 tablespoon vegetable oil

2 pounds lean ground pork or lamb

1 tablespoon cumin

¼ teaspoon ground cloves

⅛ teaspoon nutmeg

¼ teaspoon ground cinnamon

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

1 tablespoon fresh ginger, peeled and grated or 1 teaspoon dried ginger

2 tablespoons plain yoghurt

1 tablespoon coriander

1 teaspoon salt

Curry sauce:

3 garlic cloves, minced

1 large onion, chopped

1 tablespoon fresh ginger, peeled and grated

3 tablespoons Indian curry paste not sauce

2 tablespoons cilantro stalks, chopped

400 gl/14 ounces canned chopped tomatoes

10 grams/1 c. black kale/cavolo nero or spinach chopped

250ml/1 c. water

125ml/1/2 c. light cream/single cream or coconut milk

2 tablespoons cilantro leaves, chopped

1 teaspoon garam masala optional

How to make Indian Spiced Meatballs in Curry Sauce

Step 1: Place the pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt, and plain yoghurt in a large bowl. Mix well until combined. Then, shape the mixture into golf ball-sized meatballs.

Step 2: Cook the meatballs in 1 tablespoon of vegetable oil until golden but not cooked through. To a plate, transfer the meatballs and set them aside.

Step 3: Discard the excess grease, leaving only about 1 tablespoon in the pan. Then, add the onions along with the garlic, ginger, and chopped cilantro stalks. Cook for about 10 minutes over low heat, turning often. Next, add the curry paste and stir for a minute more. Then, stir in the canned tomatoes and water before returning the meatballs to the pan. Coat the meatballs with some of the curry sauce. Bring everything to a boil, then adjust the heat to low. Put the lid on and simmer for about 20 minutes.

Step 4: To the meatballs, add the chopped kale. If using other veggies, add them too. Continue to cook for another 10 minutes without the lid, stirring often. Add the light cream in the last few minutes of cooking and season with extra salt if needed.

Step 5: Before serving, garnish with garam masala and chopped cilantro leaves. Enjoy the Indian spiced meatballs in curry sauce with basmati rice or naan. For a low-carb version, serve with lentil dhal.

Nutrition Facts:

Calories: 522 kcal | Carbohydrates: 8g | Protein: 28g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 585mg |

Indian Spiced Meatballs in Curry Sauce

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 6-8 Meatballs in curry sauce. I am all in! This is an amazing meatball… General Recipes Indian Spiced Meatballs in Curry Sauce European Print This

Serves: 6-8 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 522 calories 42 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 1 tablespoon vegetable oil
• 2 pounds lean ground pork or lamb
• 1 tablespoon cumin
• ¼ teaspoon ground cloves
• ⅛ teaspoon nutmeg
• ¼ teaspoon ground cinnamon
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 tablespoon fresh ginger, peeled and grated or 1 teaspoon dried ginger
• 2 tablespoons plain yoghurt
• 1 tablespoon coriander
• 1 teaspoon salt
• Curry sauce:
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 tablespoon fresh ginger, peeled and grated
• 3 tablespoons Indian curry paste not sauce
• 2 tablespoons cilantro stalks, chopped
• 400 gl/14 ounces canned chopped tomatoes
• 10 grams/1 c. black kale/cavolo nero or spinach chopped
• 250ml/1 c. water
• 125ml/1/2 c. light cream/single cream or coconut milk
• 2 tablespoons cilantro leaves, chopped
• 1 teaspoon garam masala optional

Instructions

Step 1: Place the pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt, and plain yoghurt in a large bowl. Mix well until combined. Then, shape the mixture into golf ball-sized meatballs.

Step 2: Cook the meatballs in 1 tablespoon of vegetable oil until golden but not cooked through. To a plate, transfer the meatballs and set them aside.

Step 3: Discard the excess grease, leaving only about 1 tablespoon in the pan. Then, add the onions along with the garlic, ginger, and chopped cilantro stalks. Cook for about 10 minutes over low heat, turning often. Next, add the curry paste and stir for a minute more. Then, stir in the canned tomatoes and water before returning the meatballs to the pan. Coat the meatballs with some of the curry sauce. Bring everything to a boil, then adjust the heat to low. Put the lid on and simmer for about 20 minutes.

Step 4: To the meatballs, add the chopped kale. If using other veggies, add them too. Continue to cook for another 10 minutes without the lid, stirring often. Add the light cream in the last few minutes of cooking and season with extra salt if needed.

Step 5: Before serving, garnish with garam masala and chopped cilantro leaves. Enjoy the Indian spiced meatballs in curry sauce with basmati rice or naan. For a low-carb version, serve with lentil dhal.

These easy cheesy garlic breadsticks are the best! They are made with only a few simple ingredients. To make these breadsticks you need just about any pizza dough. Either homemade or store-bought. If you love garlic breadsticks, I am pretty sure that you’ll never get over these delicious cheesy garlic breadsticks!

Cheese and bread are the perfect couples. Throw in some garlic in there and you are in paradise! Melted cheese with garlic on top of warm bread. Can imagine how appetizing is that? Super cheesy, garlicky, crazy good, and incredibly easy to throw together. These cheesy garlic breadsticks checked all the sweet spots! Beware, these breadsticks are addicting. You might end up eating the whole thing yourself! I also love these wonderful cheesy garlic breadsticks to go with any soup or pasta.

Ingredients

1 tbsp butter, melted

1 (10 oz.) can prepared pizza crust

1 clove of garlic, finely minced

1 tbsp Parmesan cheese

1/2 c. mozzarella cheese, grated

salt & pepper to taste

1 tbsp dried basil

How to make Easy Cheesy Garlic Breadsticks

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: In a small bowl, place the butter and garlic. Mix well and set aside.

Step 3: Onto a parchment paper-lined baking sheet, unroll the pizza dough, and brush with the butter and garlic mixture. Over the dough, evenly sprinkle the Parmesan, mozzarella, and spices.

Step 4: Cut the dough into 7 long strips (lengthwise) and 3 strips (crosswise) using a pizza cutter. But do not separate the strips.

Step 5: Place in the preheated oven and bake for about 10 to 12 minutes or until the breadsticks are light golden brown. Remove from the oven when done and recut the breadsticks along each strip.

Step 6: Take the strips from the cooking sheet and serve warm with marinara sauce. Enjoy!

Easy Cheesy Garlic Breadsticks

Rebecca These easy cheesy garlic breadsticks are the best! They are made with only a few simple ingredients. To make these breadsticks you need just about any pizza dough. Either homemade… General Recipes Easy Cheesy Garlic Breadsticks European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp butter, melted
• 1 (10 oz.) can prepared pizza crust
• 1 clove of garlic, finely minced
• 1 tbsp Parmesan cheese
• 1/2 c. mozzarella cheese, grated
• salt & pepper to taste
• 1 tbsp dried basil

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: In a small bowl, place the butter and garlic. Mix well and set aside.

Step 3: Onto a parchment paper-lined baking sheet, unroll the pizza dough, and brush with the butter and garlic mixture. Over the dough, evenly sprinkle the Parmesan, mozzarella, and spices.

Step 4: Cut the dough into 7 long strips (lengthwise) and 3 strips (crosswise) using a pizza cutter. But do not separate the strips.

Step 5: Place in the preheated oven and bake for about 10 to 12 minutes or until the breadsticks are light golden brown. Remove from the oven when done and recut the breadsticks along each strip.

Step 6: Take the strips from the cooking sheet and serve warm with marinara sauce. Enjoy!

Prep time: 1 hr 15 mins | Cook time: 15 mins | Total time: 1 hr 30 mins| Yield: 6 SERVINGS

Make this authentic carne asada street tacos at home with this easy Mexican Street Tacos recipe. It’s easy and quick, you’ll be amazed by the result! All you need to do is mix the marinade ingredients, add the chicken, and set it aside to marinate for an hour. When the steak is ready, sear in the skillet with the marinade until done. No special equipment is needed or fancy ingredients. Serve the steak in tortillas and top the tacos with some diced onion, cilantro, and a drizzle of fresh lime juice.

Never miss your favorite Mexican Street Tacos. Anywhere you are, you can whip this up any time with this easy recipe.

INGREDIENTS

1 1/2 lbs. skirt steak, cut into 1/2” pieces

2 tbsp canola oil, divided

2 tbsp freshly squeezed lime juice

2 tsp chili powder

3 cloves garlic, minced

1 tsp ground cumin

2 tbsp reduced-sodium soy sauce

1 tsp dried oregano

3/4 c. diced red onion

12 mini flour tortillas, warmed

1 lime, cut into wedges

1/2 c. chopped fresh cilantro leaves

HOW TO MAKE MEXICAN STREET TACOS

Step 1: Place the soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano in a medium bowl. Mix well until combined.

Step 2: Place the soy sauce mixture and steak in a gallon size Ziplock bag or large bowl. Set aside to marinate for at least 1 hour up to 4 hours, turning the bag often.

Step 3: In a large skillet, heat the rest of the 1 tbsp canola oil over medium-high heat. Once the oil is hot, add the steak and marinade to the skillet and cook for about 5 to 6 minutes until the steak has browned and the marinade has reduced, stirring occasionally.

Step 4: Remove from the heat when done and serve the steak in tortillas, topped with onion, cilantro, and lime. Enjoy!

MEXICAN STREET TACOS

Rebecca Prep time: 1 hr 15 mins | Cook time: 15 mins | Total time: 1 hr 30 mins| Yield: 6 SERVINGS Make this authentic carne asada street tacos at home… General Recipes MEXICAN STREET TACOS European Print This

Serves: 6 Prep Time: 1 hr 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 lbs. skirt steak, cut into 1/2” pieces
• 2 tbsp canola oil, divided
• 2 tbsp freshly squeezed lime juice
• 2 tsp chili powder
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 2 tbsp reduced-sodium soy sauce
• 1 tsp dried oregano
• 3/4 c. diced red onion
• 12 mini flour tortillas, warmed
• 1 lime, cut into wedges
• 1/2 c. chopped fresh cilantro leaves

Instructions

Step 1: Place the soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano in a medium bowl. Mix well until combined.

Step 2: Place the soy sauce mixture and steak in a gallon size Ziplock bag or large bowl. Set aside to marinate for at least 1 hour up to 4 hours, turning the bag often.

Step 3: In a large skillet, heat the rest of the 1 tbsp canola oil over medium-high heat. Once the oil is hot, add the steak and marinade to the skillet and cook for about 5 to 6 minutes until the steak has browned and the marinade has reduced, stirring occasionally.

Step 4: Remove from the heat when done and serve the steak in tortillas, topped with onion, cilantro, and lime. Enjoy!

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8

Easily make this creamy and cheesy chicken rice from scratch with this simple recipe. It is an irresistible casserole with tender chicken and rice. A complete meal in one for an easy and quick weeknight dinner that your whole family will ask for over and over again!

Ingredients

¼ c. all-purpose unbleached flour

½ tbsp fresh minced garlic

4 tablespoons butter

2 c. low-sodium chicken broth

2 c. shredded cooked chicken breast

4 c. cooked rice

¼ c. white wine or additional chicken stock

3 ½ c. shredded cheddar cheese divided

1 teaspoon kosher salt

1 teaspoon black pepper

½ tbsp fresh chopped thyme, optional

How to make Creamy and Cheesy Chicken and Rice

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 2-quart or 9 x 13-inch baking sheet. Lightly grease and set aside.

Step 2: In a medium saucepan, melt the butter over medium-high heat. Once the butter has melted, stir in the flour and cook for about a minute until the raw flour taste is gone. Next, gradually stir in the wine and garlic. Continue stirring until the mixture has thickened.

Step 3: To the pan, pour in the chicken broth, 1/4 c at a time, stirring until mixed. Season with salt, pepper, and thyme. Let the mixture simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally.

Step 4: Adjust the heat to medium-low and whisk in 2 cups of cheese until melted. Turn the heat off and stir in the cooked rice and chicken.

Step 5: Into the prepared baking sheet, pour the mixture, and top with the rest of the cheddar cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has completely melted.

Notes:

Thyme is optional but recommended if you want to add an extra layer of flavor. You can swap it with half tsp dried thyme leaves. I do not suggest using ground thyme as the flavor is overwhelming.

The wine is optional, but I suggest not to omit it as this adds a rich depth of flavor to the casserole. If desired, substitute it with extra 1/4 c chicken stock. For the wine, I recommend dry Chardonnay or Pinot Grigio.

If you are sensitive to high amounts of garlic, feel free to cut the amount of garlic in half.

In a covered container, keep any leftovers and store them in the fridge for up to 3 days or freeze them for up to 3 months.

Make-Ahead:

Assemble the casserole, but do not bake. Tightly cover with two layers of foil and store in the fridge for up to 3 days. You can freeze this also for up to 3 months.

If baking from the fridge, preheat the oven to 350 degrees while allowing the casserole to sit on the counter. Once the oven is ready, bake the casserole for about 30 to 40 minutes or until heated through.

Take the frozen casserole from the freezer and take 1 layer of foil off. Bake for about 60 minutes at 350 degrees, covered. Remove the cover and continue to bake for another 15 minutes.

Nutrition Facts:

Calories: 485 kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 911mg | Potassium: 355mg | Fiber: 3g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 382mg | Iron: 2.3mg

Creamy and Cheesy Chicken and Rice

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8 Easily make this creamy and cheesy chicken rice from scratch with this simple… General Recipes Creamy and Cheesy Chicken and Rice European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 485 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c. all-purpose unbleached flour
• ½ tbsp fresh minced garlic
• 4 tablespoons butter
• 2 c. low-sodium chicken broth
• 2 c. shredded cooked chicken breast
• 4 c. cooked rice
• ¼ c. white wine or additional chicken stock
• 3 ½ c. shredded cheddar cheese divided
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ tbsp fresh chopped thyme, optional

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 2-quart or 9 x 13-inch baking sheet. Lightly grease and set aside.

Step 2: In a medium saucepan, melt the butter over medium-high heat. Once the butter has melted, stir in the flour and cook for about a minute until the raw flour taste is gone. Next, gradually stir in the wine and garlic. Continue stirring until the mixture has thickened.

Step 3: To the pan, pour in the chicken broth, 1/4 c at a time, stirring until mixed. Season with salt, pepper, and thyme. Let the mixture simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally.

Step 4: Adjust the heat to medium-low and whisk in 2 cups of cheese until melted. Turn the heat off and stir in the cooked rice and chicken.

Step 5: Into the prepared baking sheet, pour the mixture, and top with the rest of the cheddar cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has completely melted.

Notes

Thyme is optional but recommended if you want to add an extra layer of flavor. You can swap it with half tsp dried thyme leaves. I do not suggest using ground thyme as the flavor is overwhelming. The wine is optional, but I suggest not to omit it as this adds a rich depth of flavor to the casserole. If desired, substitute it with extra 1/4 c chicken stock. For the wine, I recommend dry Chardonnay or Pinot Grigio. If you are sensitive to high amounts of garlic, feel free to cut the amount of garlic in half. In a covered container, keep any leftovers and store them in the fridge for up to 3 days or freeze them for up to 3 months. Make-Ahead: Assemble the casserole, but do not bake. Tightly cover with two layers of foil and store in the fridge for up to 3 days. You can freeze this also for up to 3 months. If baking from the fridge, preheat the oven to 350 degrees while allowing the casserole to sit on the counter. Once the oven is ready, bake the casserole for about 30 to 40 minutes or until heated through. Take the frozen casserole from the freezer and take 1 layer of foil off. Bake for about 60 minutes at 350 degrees, covered. Remove the cover and continue to bake for another 15 minutes.

Prep time: 15 mins | Cooking time: 30 mins | Yield: 25 meatballs (around 5 servings)

This very easy and quick recipe guarantees the best meatballs in town! Four-ingredient porcupine meatballs that anyone can make at any time with little effort. If you love meatballs and looking for another variety that you can make easily, then these four-ingredient porcupine meatballs are a must! Pair these meatballs up with mashed potato casserole for a filling weeknight meal that your entire family will love!

These porcupine meatballs have been one of our favorite menu rotations for years. This dish is perfect whenever I need something easy and quick. And these porcupine meatballs are freezer-friendly. Simply assemble and cook accordingly. Then, keep in a foil and freeze. Before serving, thaw completely. Then, bake in a half-cup broth for 20 minutes at 350 degrees covered.

Ingredients

1 egg

1 lb. ground beef

2 1/4 cups of water

1 (6.8 oz.) box Beef Rice A Roni

How to make Four Ingredient Porcupine Meatballs

Step 1: Into a medium-sized mixing bowl, place 1 pound of ground beef. Pour in 1 box of Beef Rice A Roni (only the rice and pasta). Set the seasoning packet aside for later.

Step 2: To the bowl, add the egg. Using your hands, mix everything well until combined. Then, form the mixture into 25 golf ball-sized meatballs.

Step 3: Carefully place the meatballs in a hot large, deep skillet over medium-high heat. Cook until the top and bottom is browned.

Step 4: In a large measuring cup, pour 2 1/4 cups of water. Then, add the packet of seasoning from the Rice A Roni box. Stir well. Pour this over the meatballs. Adjust the heat to medium-low and let the liquid come to a simmer. Then, put the lid on and simmer for about 30 to 40 minutes until the liquid has been absorbed and everything is completely cooked.

Step 5: Remove from the oven when done and serve the porcupine meatballs right away. Enjoy!

Four Ingredient Porcupine Meatballs

Rebecca Prep time: 15 mins | Cooking time: 30 mins | Yield: 25 meatballs (around 5 servings) This very easy and quick recipe guarantees the best meatballs in town! Four-ingredient porcupine… General Recipes Four Ingredient Porcupine Meatballs European Print This

Serves: 25 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 1 lb. ground beef
• 2 1/4 cups of water
• 1 (6.8 oz.) box Beef Rice A Roni

Instructions

Step 1: Into a medium-sized mixing bowl, place 1 pound of ground beef. Pour in 1 box of Beef Rice A Roni (only the rice and pasta). Set the seasoning packet aside for later.

Step 2: To the bowl, add the egg. Using your hands, mix everything well until combined. Then, form the mixture into 25 golf ball-sized meatballs.

Step 3: Carefully place the meatballs in a hot large, deep skillet over medium-high heat. Cook until the top and bottom is browned.

Step 4: In a large measuring cup, pour 2 1/4 cups of water. Then, add the packet of seasoning from the Rice A Roni box. Stir well. Pour this over the meatballs. Adjust the heat to medium-low and let the liquid come to a simmer. Then, put the lid on and simmer for about 30 to 40 minutes until the liquid has been absorbed and everything is completely cooked.

Step 5: Remove from the oven when done and serve the porcupine meatballs right away. Enjoy!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4

I love Monte Cristo Sandwiches. It is the famous sandwich of Cajun restaurant in Disneyland with layers of Swiss cheese and meat slices sandwiched in Texas-style white bread and coated in a sweet batter, then fried to golden perfection! I have been enjoying this recipe for years. It is the best Monte Cristo Sandwiches copycat that I’ve ever tried. A fool-proof recipe that gets you close to the original! Dust with powdered sugar and dip the sandwich in a sweet jam before serving.

Ingredients

Sweet Batter:

1 large egg

2 tsp baking powder

¼ tsp salt

3/4 c. milk

2 tbsp sugar

1 c. flour

Monte Cristo Sandwich:

8 slices turkey

powdered sugar raspberry jam for dipping

8 slices ham

8 slices of Swiss cheese

4 tbsp vegetable oil for frying

8 slices Texas style white bread or any square formed white bread

How to make Monte Cristo Sandwiches

Step 1: In a bowl, sift the flour, sugar, baking powder, and salt.

Step 2: Whisk the milk and egg in another bowl.

Step 3: To the dry ingredients, add the egg mixture, mixing until blended and the lumps are gone.

Step 4: To make the sandwich, layer a slice of Swiss cheese, 4 slices of meat, and Swiss cheese, then top with another slice of bread. To ensure beautiful melty goodness, put the cheese on either side of the meat. On each corner of the sandwich, place a toothpick.

Step 5: In the batter dip the whole sandwich, coating the surface completely. In 340 degrees F oil, fry the sandwich until golden. You can go up to about 360 degrees F if using a normal bread.

Step 6: On paper towels, transfer the bread to the drain. Take the toothpicks off, then sprinkle the sandwich with powdered sugar (optional). Slice and enjoy!

Note:

For extra goodness, dip the sandwich in a sweet jam.

Nutrition Facts:

Calories: 707 kcal, Carbohydrates: 60g, Protein: 44g, Fat: 31g, Saturated Fat: 15g, Cholesterol: 153mg, Sodium: 1235mg, Potassium: 690mg, Fiber: 2g, Sugar: 11g, Vitamin A: 615IU, Calcium: 751mg, Iron: 4.5mg

Monte Cristo Sandwiches

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4 I love Monte Cristo Sandwiches. It is the famous sandwich of Cajun restaurant… General Recipes Monte Cristo Sandwiches European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 707 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sweet Batter:
• 1 large egg
• 2 tsp baking powder
• ¼ tsp salt
• 3/4 c. milk
• 2 tbsp sugar
• 1 c. flour
• Monte Cristo Sandwich:
• 8 slices turkey
• powdered sugar raspberry jam for dipping
• 8 slices ham
• 8 slices of Swiss cheese
• 4 tbsp vegetable oil for frying
• 8 slices Texas style white bread or any square formed white bread

Instructions

Step 1: In a bowl, sift the flour, sugar, baking powder, and salt.

Step 2: Whisk the milk and egg in another bowl.

Step 3: To the dry ingredients, add the egg mixture, mixing until blended and the lumps are gone.

Step 4: To make the sandwich, layer a slice of Swiss cheese, 4 slices of meat, and Swiss cheese, then top with another slice of bread. To ensure beautiful melty goodness, put the cheese on either side of the meat. On each corner of the sandwich, place a toothpick.

Step 5: In the batter dip the whole sandwich, coating the surface completely. In 340 degrees F oil, fry the sandwich until golden. You can go up to about 360 degrees F if using a normal bread.

Step 6: On paper towels, transfer the bread to the drain. Take the toothpicks off, then sprinkle the sandwich with powdered sugar (optional). Slice and enjoy!

Notes

For extra goodness, dip the sandwich in a sweet jam.

PREP TIME: 5 MINS | COOK TIME: 12 MINS | TOTAL TIME: 17 MINS | YIELD: 15-20

I always love easy recipes that require only minimal ingredients just like these four-ingredient peanut butter oatmeal cookies. This simple recipe needs only an egg, creamy peanut butter (Yum!), maple syrup, and oats. Unlike other cookie recipes I’ve tried, this is the easiest and quickest. These cookies are also perfect for my mom, which is now on a strict diet.

Peanut butter is one of my favorites. I never run out of it. Peanut butter adds delicious flavor, and it boosts healthy fat and protein. Mix it with egg and oats plus maple syrup, and you have yourself a guilt-free and even more filling treat. These peanut butter oatmeal cookies are not too sweet, a little crispy on the outside, and deliciously chewy on the inside.

I always whip up a big batch of these healthy peanut butter oatmeal cookies at the beginning of the week, so I’ll have enough to snack on for breakfast or dessert. If someone will ask me what is my favorite and go-to cookies, I will (without blinking) tell them that it’ll be these tasty oatmeal cookies!

INGREDIENTS

1 large egg

1 c. creamy peanut butter

1 1/4-1/2 c. oats

2/3 c. maple syrup

How to make Healthy Peanut Butter Oatmeal Cookies

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

Step 2: Place the peanut butter, egg, and maple syrup in a large bowl. Stir well until blended and thick.

Step 3: To the large bowl, gradually add the oats, mixing until the consistency of the mixture is like sticky cookie dough.

Step 4: On a greased baking sheet, place heaping tablespoons of the mixture using a tablespoon. Gently shape the mixture into rounds using your hands, slightly pressing it down to flatten.

Step 5: Place in the preheated oven and bake for about 10 to 12 minutes or until the cookies are completely cooked. Remove from the oven when done and allow them to cool before serving. Enjoy!

Healthy Peanut Butter Oatmeal Cookies

Rebecca PREP TIME: 5 MINS | COOK TIME: 12 MINS | TOTAL TIME: 17 MINS | YIELD: 15-20 I always love easy recipes that require only minimal ingredients just like these… General Recipes Healthy Peanut Butter Oatmeal Cookies European Print This

Serves: 15-20 Prep Time: 5 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large egg
• 1 c. creamy peanut butter
• 1 1/4-1/2 c. oats
• 2/3 c. maple syrup

Instructions

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

Step 2: Place the peanut butter, egg, and maple syrup in a large bowl. Stir well until blended and thick.

Step 3: To the large bowl, gradually add the oats, mixing until the consistency of the mixture is like sticky cookie dough.

Step 4: On a greased baking sheet, place heaping tablespoons of the mixture using a tablespoon. Gently shape the mixture into rounds using your hands, slightly pressing it down to flatten.

Step 5: Place in the preheated oven and bake for about 10 to 12 minutes or until the cookies are completely cooked. Remove from the oven when done and allow them to cool before serving. Enjoy!

PREP TIME: 5 MINS | REFRIGERATION TIME: 6 HRS | TOTAL TIME: 5 MINS | SERVINGS: 8 slices

I have been obsessed with no-bake desserts! One of my favorites is this Heath Toffee Cheesecake Pie. It is incredibly easy to whip up. You can even make this in advance and simply pop it in the fridge until ready to serve. The ultimate dessert that everyone loves – from the chocolate Graham cracker crust to the creamy cheesecake filling that is loaded with toffee bits and whipped cream topping, and additional toffee.

INGREDIENTS

1 bar (8 ounces) cream cheese softened

1 store-bought chocolate Graham cracker crust

⅓ c. granulated sugar

6 (1.4 ounces each) Heath Toffee candy bars about 1 ¼ c. chopped

½ tsp vanilla extract

1 carton (8 ounces) of Cool Whip

HOW TO MAKE (NO-BAKE) HEATH TOFFEE CHEESECAKE PIE

Step 1: Place the softened cream cheese, sugar, and vanilla extract in a mixing bowl. Mix well until blended. Then, add a tub of cool whip and mix well until combined. Next, add the chopped heath bars and mix well using a spatula or wooden spoon. Into the prepared Graham cracker crust, spread the cheesecake mixture, and smooth the top.

Step 2: With the enclosed lid, cover the pie and keep it in the fridge for at least 8 hours before serving or overnight.

Step 3: To serve, slice, and garnish with whipped cream and extra pieces of Heath Toffee.

NOTES:

I combined 1 c heavy whipping cream with 1/4 c powdered sugar for the whipped cream. Whip it until stiff peaks form. You can pipe this on the pie or simply leave it on top, then garnish it with some chopped candy bars.

In place of chocolate, you can use a regular Graham cracker crust. You can also try to use an Oreo crust or a Shortbread crust.

You can beat 1 c heavy whipping cream with 3 tbsp powdered sugar until stiff peaks form, and use this instead of cool whip.

For this recipe, it is important to use softened cream cheese. Unwrap and place the cream cheese on a microwave-safe plate. Pop in the microwave for around 30 seconds.

NUTRITION FACTS:

Calories: 476 kcal, Carbohydrates: 53g, Protein: 4g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 44mg, Sodium: 341mg, Potassium: 94mg, Fiber: 1g, Sugar: 40g, Vitamin A: 431IU, Calcium: 66mg, Iron: 1mg

(NO BAKE) HEATH TOFFEE CHEESECAKE PIE

Rebecca PREP TIME: 5 MINS | REFRIGERATION TIME: 6 HRS | TOTAL TIME: 5 MINS | SERVINGS: 8 slices I have been obsessed with no-bake desserts! One of my favorites is… General Recipes (NO BAKE) HEATH TOFFEE CHEESECAKE PIE European Print This

Serves: 8 Prep Time: 5 mins

Nutrition facts: 476 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 bar (8 ounces) cream cheese softened
• 1 store-bought chocolate Graham cracker crust
• ⅓ c. granulated sugar
• 6 (1.4 ounces each) Heath Toffee candy bars about 1 ¼ c. chopped
• ½ tsp vanilla extract
• 1 carton (8 ounces) of Cool Whip

Instructions

Step 1: Place the softened cream cheese, sugar, and vanilla extract in a mixing bowl. Mix well until blended. Then, add a tub of cool whip and mix well until combined. Next, add the chopped heath bars and mix well using a spatula or wooden spoon. Into the prepared Graham cracker crust, spread the cheesecake mixture, and smooth the top.

Step 2: With the enclosed lid, cover the pie and keep it in the fridge for at least 8 hours before serving or overnight.

Step 3: To serve, slice, and garnish with whipped cream and extra pieces of Heath Toffee.

Notes

I combined 1 c heavy whipping cream with 1/4 c powdered sugar for the whipped cream. Whip it until stiff peaks form. You can pipe this on the pie or simply leave it on top, then garnish it with some chopped candy bars. In place of chocolate, you can use a regular Graham cracker crust. You can also try to use an Oreo crust or a Shortbread crust. You can beat 1 c heavy whipping cream with 3 tbsp powdered sugar until stiff peaks form, and use this instead of cool whip. For this recipe, it is important to use softened cream cheese. Unwrap and place the cream cheese on a microwave-safe plate. Pop in the microwave for around 30 seconds.

PREP TIME: 20 MINS | COOK TIME: 5 MINS | TOTAL TIME: 25 MINS | SERVINGS: 12 fritters

These vegetable fritters are an excellent way to sneak in some veggies to your meal. These fritters are made with only a few simple ingredients and ready in minutes. Sprinkle the fritters with salt and pepper right after coming out of the pan, and serve immediately with a dollop of sour cream or yoghurt.

If you are looking for another amazing side dish that your picky eaters will surely love, then these quick and crispy vegetable fritters are a must! They are incredibly easy and quick to make using pantry staples. Make sure to give these veggie fritters a try very soon. They are amazing!

Ingredients

2 tbsp olive oil

2 large eggs, lightly beaten

2 cloves garlic, minced

2/3 c. all-purpose flour

1/3 c. sliced scallions (green and white parts)

Sour cream or yoghurt, for serving

2 c. shredded zucchini

2 c. shredded carrots

How to make Quick and Crispy Vegetable Fritters

Step 1: In a colander, place the shredded zucchini and lightly sprinkle with salt. Set aside for 10 minutes. Then, squeeze out as much liquid as possible from the zucchini using your hands.

Step 2: In a large bowl, place the zucchini, carrots, garlic, flour, eggs, scallions, ¼ tsp salt, and ⅛ tsp pepper. Mix well.

Step 3: With paper towels, line a plate.

Step 4: Heat the olive oil in a large saute pan over medium-high heat. Scoop 3 tbsp mounds of the veggie mixture into the pan once the oil is shimmering. Slightly flatten the mounds and keep them about 1-inch apart from each other. Cook for about 2 to 3 minutes. Flip the fritters and cook the other side for 1 to 2 minutes more or until crispy and golden brown.

Step 5: To the paper towel-lined plate, transfer the fritters and sprinkle with salt and pepper. Cook the rest of the veggie mixture.

Step 6: Enjoy the fritters right away topped with yoghurt or sour cream

Quick and Crispy Vegetable Fritters

Rebecca PREP TIME: 20 MINS | COOK TIME: 5 MINS | TOTAL TIME: 25 MINS | SERVINGS: 12 fritters These vegetable fritters are an excellent way to sneak in some veggies… General Recipes Quick and Crispy Vegetable Fritters European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 2/3 c. all-purpose flour
• 1/3 c. sliced scallions (green and white parts)
• Sour cream or yoghurt, for serving
• 2 c. shredded zucchini
• 2 c. shredded carrots

Instructions

Step 1: In a colander, place the shredded zucchini and lightly sprinkle with salt. Set aside for 10 minutes. Then, squeeze out as much liquid as possible from the zucchini using your hands.

Step 2: In a large bowl, place the zucchini, carrots, garlic, flour, eggs, scallions, ¼ tsp salt, and ⅛ tsp pepper. Mix well.

Step 3: With paper towels, line a plate.

Step 4: Heat the olive oil in a large saute pan over medium-high heat. Scoop 3 tbsp mounds of the veggie mixture into the pan once the oil is shimmering. Slightly flatten the mounds and keep them about 1-inch apart from each other. Cook for about 2 to 3 minutes. Flip the fritters and cook the other side for 1 to 2 minutes more or until crispy and golden brown.

Step 5: To the paper towel-lined plate, transfer the fritters and sprinkle with salt and pepper. Cook the rest of the veggie mixture.

Step 6: Enjoy the fritters right away topped with yoghurt or sour cream

Prep Time: 10 mins | Bake Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 15 Meatballs (large) | Appetizer Sized Meatballs: 30

We put a fun and exciting twist on our favorite meatballs. An unexpected turnover that results in the best meatballs in the house! These coca-cola meatballs are an easy weeknight dinner. You can make these meatballs smaller and serve as an excellent appetizer. If you are a coca-cola fan, then this will be your next favorite! Just make sure to use the real thing and not light or diet. Enjoy these savory coca-cola meatballs with impressive tangy and rich taste.

Ingredients

1 egg

450 g. Lean Ground Beef, (1 lb.)

1 tbsp Water

1/2 tsp Salt, divided

1 small Onion, finely chopped, divided

1/2 tsp Black Pepper, divided

1 c. Tomato Sauce, (thick ketchup)

2 tbsp Worcestershire Sauce

1 c. Coca-Cola

2 tsp Fresh Garlic, crushed

1/2 Green Bell Pepper

1/2 c. Seasoned Bread Crumbs

How to make Coca-Cola Meatballs

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using cooking spray, grease a 20 x 30 cm (8 x 12-inch) oven dish.

Step 2: Place the beef, bread crumbs, egg, water, half of the chopped onion, half of the green bell pepper (optional), and half of the salt & black pepper in a large mixing bowl. Mix well until just combined. Then, shape the mixture into balls. Onto the prepared oven dish, place the meatballs in a single layer.

Step 3: Whisk the rest of the onion, salt, and pepper in a small bowl until well mixed. Then, add the garlic along with the tomato sauce, coca-cola, Worcestershire sauce, and green bell pepper. Mix well and pour this on top of the meatballs.

Step 4: Place in the preheated oven and bake for about 50 to 60 minutes, turning the meatballs twice as they bake, until the sauce is bubbly and the meatballs are cooked through.

Step 5: Serve these meatballs over pasta, and do not forget the sauce. This makes for a delicious dinner or appetizer (smaller meatballs). Enjoy!

Nutrition Facts:

Yield: 15 Large Meatballs, Serving Size: Per Meatball
Amount Per Serving: Calories 106, Total Fat 4g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 2g, Cholesterol 39mg, Sodium 262mg, Carbohydrates 7g, Fiber 1g, Sugar 3g, Protein 10g

Coca-Cola Meatballs

Rebecca Prep Time: 10 mins | Bake Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 15 Meatballs (large) | Appetizer Sized Meatballs: 30 We put a fun… General Recipes Coca-Cola Meatballs European Print This

Serves: 15 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 106 calories 4 fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 1 egg
• 450 g. Lean Ground Beef, (1 lb.)
• 1 tbsp Water
• 1/2 tsp Salt, divided
• 1 small Onion, finely chopped, divided
• 1/2 tsp Black Pepper, divided
• 1 c. Tomato Sauce, (thick ketchup)
• 2 tbsp Worcestershire Sauce
• 1 c. Coca-Cola
• 2 tsp Fresh Garlic, crushed
• 1/2 Green Bell Pepper
• 1/2 c. Seasoned Bread Crumbs

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using cooking spray, grease a 20 x 30 cm (8 x 12-inch) oven dish.

Step 2: Place the beef, bread crumbs, egg, water, half of the chopped onion, half of the green bell pepper (optional), and half of the salt & black pepper in a large mixing bowl. Mix well until just combined. Then, shape the mixture into balls. Onto the prepared oven dish, place the meatballs in a single layer.

Step 3: Whisk the rest of the onion, salt, and pepper in a small bowl until well mixed. Then, add the garlic along with the tomato sauce, coca-cola, Worcestershire sauce, and green bell pepper. Mix well and pour this on top of the meatballs.

Step 4: Place in the preheated oven and bake for about 50 to 60 minutes, turning the meatballs twice as they bake, until the sauce is bubbly and the meatballs are cooked through.

Step 5: Serve these meatballs over pasta, and do not forget the sauce. This makes for a delicious dinner or appetizer (smaller meatballs). Enjoy!