General Recipes

Yield: 6 Servings

This Crispy Country Fried Steak Roll is just pure perfection! You will be so glad that you tried this recipe! Just follow these easy steps, and you are good to go! You don’t need to worry about leftovers because they will be gone right away!

Ingredients:

5 Eggs, beaten

2 cloves garlic, minced

3 c panko bread crumbs (150 g)

2 pounds beef sirloin flap (905 g)

1 tbsp paprika

1 onion, finely chopped

1 tbsp garlic powder

salt, to taste

oil, to fry

4 slices of Monterey jack cheese

pepper, to taste

5 c spinach (200 g)

1 tbsp olive oil

2 c flour (250 g)

CREAMY PEPPERCORN GRAVY:

2 c milk (480 ml)

½ tsp nutmeg

salt, to taste

¼ c butter (60 g)

2 tbsp garlic, minced

freshly ground black pepper, to taste

¼ c all-purpose flour (30 g)

Directions:

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

Add the onion and garlic, then sauté for a few minutes until soft and aromatic. Sprinkle salt and pepper to season.

Add the spinach, then cook for a few minutes just until wilted. Transfer everything onto a clean plate.

Sprinkle salt, pepper, paprika, and garlic powder over the steak. Rub each to coat.

Wrap the steak, then gently pound it. Top it with Monterey Jack cheese, followed by the sauteed veggies. Roll it up and wrap it in plastic. Place it in the fridge to chill for about an hour.

In three individual bowls, add flour, eggs, and panko crumbs.

Add the steak into the bowl with flour, egg, and panko breadcrumbs. Remove any excess.

Prepare the oven and preheat it to 160 degrees C or 325 degrees F.

Place a pot on the stove and turn the heat to 180 degrees C. Add about 2 cm of oil and allow it to become hot.

Add the steak roll to the hot oil and cook for about 3 minutes or until golden brown.

Remove from the pot and transfer the steak onto a baking sheet. Put it in the oven and bake the steak for about half an hour.

Place a smaller pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic and sauté for about a minute or until aromatic. Whisk in flour and cook for another minute.

Add nutmeg, salt, pepper, and milk. Stir and simmer for a few minutes until the texture becomes smooth. Remove from the heat.

Slice the steak roll into even servings, then serve with the delicious gravy sauce. Enjoy!

Crispy Country Fried Steak Roll

Rebecca Yield: 6 Servings This Crispy Country Fried Steak Roll is just pure perfection! You will be so glad that you tried this recipe! Just follow these easy steps, and you… General Recipes Crispy Country Fried Steak Roll European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 Eggs, beaten
• 2 cloves garlic, minced
• 3 c panko bread crumbs (150 g)
• 2 pounds beef sirloin flap (905 g)
• 1 tbsp paprika
• 1 onion, finely chopped
• 1 tbsp garlic powder
• salt, to taste
• oil, to fry
• 4 slices of Monterey jack cheese
• pepper, to taste
• 5 c spinach (200 g)
• 1 tbsp olive oil
• 2 c flour (250 g)
• CREAMY PEPPERCORN GRAVY:
• 2 c milk (480 ml)
• ½ tsp nutmeg
• salt, to taste
• ¼ c butter (60 g)
• 2 tbsp garlic, minced
• freshly ground black pepper, to taste
• ¼ c all-purpose flour (30 g)

Instructions

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

Add the onion and garlic, then sauté for a few minutes until soft and aromatic. Sprinkle salt and pepper to season.

Add the spinach, then cook for a few minutes just until wilted. Transfer everything onto a clean plate.

Sprinkle salt, pepper, paprika, and garlic powder over the steak. Rub each to coat.

Wrap the steak, then gently pound it. Top it with Monterey Jack cheese, followed by the sauteed veggies. Roll it up and wrap it in plastic. Place it in the fridge to chill for about an hour.

In three individual bowls, add flour, eggs, and panko crumbs.

Add the steak into the bowl with flour, egg, and panko breadcrumbs. Remove any excess.

Prepare the oven and preheat it to 160 degrees C or 325 degrees F.

Place a pot on the stove and turn the heat to 180 degrees C. Add about 2 cm of oil and allow it to become hot.

Add the steak roll to the hot oil and cook for about 3 minutes or until golden brown.

Remove from the pot and transfer the steak onto a baking sheet. Put it in the oven and bake the steak for about half an hour.

Place a smaller pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic and sauté for about a minute or until aromatic. Whisk in flour and cook for another minute.

Add nutmeg, salt, pepper, and milk. Stir and simmer for a few minutes until the texture becomes smooth. Remove from the heat.

Slice the steak roll into even servings, then serve with the delicious gravy sauce. Enjoy!

Prep Time: 10 mins | Cook Time: 2 hrs 15 mins | Total Time: 2 hrs 25 mins | Yield: 4 Servings

You don’t need a grill to make these Barbecue Ribs! All you need are these simple ingredients, and an oven, and you are good to go! This is a very hassle-free recipe that you will surely enjoy preparing! Try it now!

Ingredients:

RIBS:

1 tsp onion powder

2 tsp paprika

1 tsp chili or Cayenne powder (optional)

1/2 tsp cumin

1 tsp cracked black pepper

2 tbsp olive oil

2 tsp salt

2 tsp garlic powder

4 lbs. (2 kg) baby back pork ribs

SAUCE:

1 tsp salt

3 tbsp minced garlic

2 tbsp olive oil

1 tbsp Worcestershire sauce

1/2–1 tbsp cayenne pepper (optional for heat)

2 c (500 ml) barbecue sauce

Directions:

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

Line the inside of a baking sheet with foil.

Remove the membrane around each rib. Place them onto the prepared baking sheet and arrange them in a single layer.

In a mixing bowl, add cumin, pepper, onion powder, salt, garlic powder, chili, and paprika. Whisk everything until well incorporated.

Season the ribs with the mixture, followed by the oil. Toss to coat. Cover them with foil.

Place the baking sheet in the preheated oven and bake the ribs for about 2 hours.

In a bowl, add all the ingredients to the sauce. Stir everything until well incorporated.

Unwrap the ribs, then brush each generously with the BBQ sauce.

Bake for 10 more minutes at over 460 degrees F. Broil for about 3 minutes.

Remove ribs from the oven and allow them to rest for 10 minutes before serving.

Serve and enjoy!

Nutrition Facts:

Calories: 630 kcal | Carbohydrates: 32g | Protein: 45g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 1776mg | Potassium: 951mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 86mg | Iron: 2.9mg

OVEN BARBECUE RIBS

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs 15 mins | Total Time: 2 hrs 25 mins | Yield: 4 Servings You don’t need a grill to make these… General Recipes OVEN BARBECUE RIBS European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 2 hrs 15 mins 2 hrs 15 mins

Nutrition facts: 630 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• RIBS:
• 1 tsp onion powder
• 2 tsp paprika
• 1 tsp chili or Cayenne powder (optional)
• 1/2 tsp cumin
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• 2 tsp salt
• 2 tsp garlic powder
• 4 lbs. (2 kg) baby back pork ribs
• SAUCE:
• 1 tsp salt
• 3 tbsp minced garlic
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1/2–1 tbsp cayenne pepper (optional for heat)
• 2 c (500 ml) barbecue sauce

Instructions

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

Line the inside of a baking sheet with foil.

Remove the membrane around each rib. Place them onto the prepared baking sheet and arrange them in a single layer.

In a mixing bowl, add cumin, pepper, onion powder, salt, garlic powder, chili, and paprika. Whisk everything until well incorporated.

Season the ribs with the mixture, followed by the oil. Toss to coat. Cover them with foil.

Place the baking sheet in the preheated oven and bake the ribs for about 2 hours.

In a bowl, add all the ingredients to the sauce. Stir everything until well incorporated.

Unwrap the ribs, then brush each generously with the BBQ sauce.

Bake for 10 more minutes at over 460 degrees F. Broil for about 3 minutes.

Remove ribs from the oven and allow them to rest for 10 minutes before serving.

Serve and enjoy!

Yield: 8 Servings

These Paleo Whole30 Potato Egg Boats are the perfect breakfast food! They have everything you would wish for in a complete breakfast meal. Eggs, sausage, potatoes, and seasonings. Enjoy!

Ingredients:

1 tbsp garlic oil

8-10 large potatoes

8 large Eggs

9 ounces Paleo breakfast sausage

1 bell pepper, diced (not green if need low FODMAP)

1/2 tsp salt

1/4 c chopped green onion, about a bunch

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Line the inside of a sheet tray with parchment paper.

Rinse the potatoes with water to remove any dirt. Use paper towels to pat them dry.

Use a fork to poke small holes all over the potatoes, then drizzle avocado oil over them and rub each to coat.

Place the potatoes into the prepared sheet tray and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 50 minutes or until fork-tender.

Remove from the oven and allow the potatoes to cool for a few minutes at room temperature. Cut each into two, then shape it into a boat by removing some of the flesh inside. Place them into a 13×9-inch baking pan, skin side down.

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

Add the garlic into the hot skillet, then sauté for about a minute or until aromatic. Add the green onion, then sauté for about 3 minutes or until soft. Season with a bit of salt and pepper to taste.

Add the sausage, then cook for a few minutes until brown.

Add the beaten eggs, whisk and cook for about 3 minutes. Remove from the heat.

Stuff each potato boat with the sausage mixture. Place them in the oven and bake for about 40 minutes or until done.

Serve and enjoy!

PALEO WHOLE30 POTATO EGG BOATS

Rebecca Yield: 8 Servings These Paleo Whole30 Potato Egg Boats are the perfect breakfast food! They have everything you would wish for in a complete breakfast meal. Eggs, sausage, potatoes, and… General Recipes PALEO WHOLE30 POTATO EGG BOATS European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp garlic oil
• 8-10 large potatoes
• 8 large Eggs
• 9 ounces Paleo breakfast sausage
• 1 bell pepper, diced (not green if need low FODMAP)
• 1/2 tsp salt
• 1/4 c chopped green onion, about a bunch

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Line the inside of a sheet tray with parchment paper.

Rinse the potatoes with water to remove any dirt. Use paper towels to pat them dry.

Use a fork to poke small holes all over the potatoes, then drizzle avocado oil over them and rub each to coat.

Place the potatoes into the prepared sheet tray and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 50 minutes or until fork-tender.

Remove from the oven and allow the potatoes to cool for a few minutes at room temperature. Cut each into two, then shape it into a boat by removing some of the flesh inside. Place them into a 13x9-inch baking pan, skin side down.

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

Add the garlic into the hot skillet, then sauté for about a minute or until aromatic. Add the green onion, then sauté for about 3 minutes or until soft. Season with a bit of salt and pepper to taste.

Add the sausage, then cook for a few minutes until brown.

Add the beaten eggs, whisk and cook for about 3 minutes. Remove from the heat.

Stuff each potato boat with the sausage mixture. Place them in the oven and bake for about 40 minutes or until done.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 Servings

These Stuffed Eggplants are what you just need today! They are loaded with pretty much the best things ever! Ready in less than an hour, this recipe is surely amazing. Enjoy!

Ingredients:

Spicy Garlic Tahini Sauce:

6 cloves garlic

1 tbsp lemon juice

¼ tsp cayenne pepper (or your desired amount)

3 tbsp water

½ c plain, low-fat Greek yogurt

½ tsp salt

2 tbsp tahini paste

Stuffed Eggplant:

2 eggplants, cut in half lengthwise and center scooped out, leaving about a 1-inch border all around

1 tsp paprika

½ tsp ground cinnamon

1 tsp ground cumin

½ lb. lean ground beef (or turkey, chicken, lamb, or sausage)

1 ½ c cooked basmati rice (you can get this from ½ c uncooked rice cooked with ¾ c water)

½ c chopped cherry tomatoes

Olive oil (about 4 tablespoons, divided use)

1 small onion, finely diced

1 tbsp chopped flat-leaf parsley

4 cloves garlic, pressed through a garlic press

1 tsp ground coriander

1 tsp chopped fresh mint leaves, plus a couple of extra leaves for garnish

Salt

Black pepper

A pinch of red pepper flakes (optional)

1 tbsp roughly chopped pistachios (optional)

Directions:

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

Line the inside of a baking sheet with parchment paper.

In your food processor, add all the ingredients for the tahini sauce. Pulse a few times until well incorporated. Transfer the mixture to a mixing bowl.

Add cinnamon, paprika, cumin, and coriander into a small bowl. Whisk everything until well incorporated.

Arrange the eggplants onto the prepared baking sheet with the flesh facing upwards. Add 3 tbsp of oil on top, followed by 1/3 of the seasonings, a bit of salt, and pepper. Roast for 35 minutes or until tender.

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

Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onions, then sauté for about 3 minutes or until soft. Add the rest of the seasonings together with salt, pepper, garlic, and red pepper flakes. Saute for a few minutes until aromatic.

Add the mint, parsley, cooked rice, pistachios, and cherry tomatoes. Stir everything until well incorporated. Remove from the heat.

Stuff each eggplant with the mixture, then top with the tahini sauce and more parsley.

Serve right away. Enjoy!

Stuffed Eggplant

Rebecca Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 Servings These Stuffed Eggplants are what you just need today! They are loaded… General Recipes Stuffed Eggplant European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Spicy Garlic Tahini Sauce:
• 6 cloves garlic
• 1 tbsp lemon juice
• ¼ tsp cayenne pepper (or your desired amount)
• 3 tbsp water
• ½ c plain, low-fat Greek yogurt
• ½ tsp salt
• 2 tbsp tahini paste
• Stuffed Eggplant:
• 2 eggplants, cut in half lengthwise and center scooped out, leaving about a 1-inch border all around
• 1 tsp paprika
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• ½ lb. lean ground beef (or turkey, chicken, lamb, or sausage)
• 1 ½ c cooked basmati rice (you can get this from ½ c uncooked rice cooked with ¾ c water)
• ½ c chopped cherry tomatoes
• Olive oil (about 4 tablespoons, divided use)
• 1 small onion, finely diced
• 1 tbsp chopped flat-leaf parsley
• 4 cloves garlic, pressed through a garlic press
• 1 tsp ground coriander
• 1 tsp chopped fresh mint leaves, plus a couple of extra leaves for garnish
• Salt
• Black pepper
• A pinch of red pepper flakes (optional)
• 1 tbsp roughly chopped pistachios (optional)

Instructions

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

Line the inside of a baking sheet with parchment paper.

In your food processor, add all the ingredients for the tahini sauce. Pulse a few times until well incorporated. Transfer the mixture to a mixing bowl.

Add cinnamon, paprika, cumin, and coriander into a small bowl. Whisk everything until well incorporated.

Arrange the eggplants onto the prepared baking sheet with the flesh facing upwards. Add 3 tbsp of oil on top, followed by 1/3 of the seasonings, a bit of salt, and pepper. Roast for 35 minutes or until tender.

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

Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the onions, then sauté for about 3 minutes or until soft. Add the rest of the seasonings together with salt, pepper, garlic, and red pepper flakes. Saute for a few minutes until aromatic.

Add the mint, parsley, cooked rice, pistachios, and cherry tomatoes. Stir everything until well incorporated. Remove from the heat.

Stuff each eggplant with the mixture, then top with the tahini sauce and more parsley.

Serve right away. Enjoy!

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings

This is one of my favorite eggplant recipes! This Skinny Eggplant Rollatini Skinny Eggplant Rollatini is packed with incredible flavors that you and your loved ones are going to enjoy! Ready in just about an hour and a half!

Ingredients:

1 ½ c shredded light mozzarella divided into ½ c and 1 c

salt and pepper to taste

2 large eggplants

1 c tomato paste or marinara

1 c reduced-fat ricotta 9 ounces/ 250 g

½ c shredded Parmesan

9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible

1 Egg

1 clove garlic germ removed, minced

Directions:

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

Apply cooking spray to the inside of a baking sheet.

Cut the ends of the eggplants and discard them. Thinly slice the eggplants into lengthwise pieces.

Add the eggplant slices onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the eggplant slices for about 10 minutes.

Remove from the oven and allow them to cool for a few minutes at room temperature.

Add egg, garlic, mozzarella cheese, spinach, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything until well incorporated.

Add 1/2 cup of tomato sauce to the bottom of a large baking dish and spread it evenly.

Top each eggplant slice with 2 tbsp of the ricotta mixture, then roll it up. Place it into the baking dish. Repeat this step with the rest of the eggplants and ricotta mixture.

Spread the rest of the tomato sauce over the eggplant rolls followed by mozzarella cheese. Cover them with foil.

Turn the heat of the oven down to about 350 degrees F. Place the Rollatini in it and bake for about 45 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.

Remove from the oven and allow the Rollatini to cool for a few minutes before serving.

Serve and enjoy!

Skinny Eggplant Rollatini

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings This is one of my favorite eggplant recipes! This Skinny… General Recipes Skinny Eggplant Rollatini European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ c shredded light mozzarella divided into ½ c and 1 c
• salt and pepper to taste
• 2 large eggplants
• 1 c tomato paste or marinara
• 1 c reduced-fat ricotta 9 ounces/ 250 g
• ½ c shredded Parmesan
• 9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
• 1 Egg
• 1 clove garlic germ removed, minced

Instructions

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

Apply cooking spray to the inside of a baking sheet.

Cut the ends of the eggplants and discard them. Thinly slice the eggplants into lengthwise pieces.

Add the eggplant slices onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the eggplant slices for about 10 minutes.

Remove from the oven and allow them to cool for a few minutes at room temperature.

Add egg, garlic, mozzarella cheese, spinach, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything until well incorporated.

Add 1/2 cup of tomato sauce to the bottom of a large baking dish and spread it evenly.

Top each eggplant slice with 2 tbsp of the ricotta mixture, then roll it up. Place it into the baking dish. Repeat this step with the rest of the eggplants and ricotta mixture.

Spread the rest of the tomato sauce over the eggplant rolls followed by mozzarella cheese. Cover them with foil.

Turn the heat of the oven down to about 350 degrees F. Place the Rollatini in it and bake for about 45 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.

Remove from the oven and allow the Rollatini to cool for a few minutes before serving.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 55 mins | Rest Time: 10 mins | Total Time: 1 hr 20 mins | Yield: 4 Servings

You will be amazed by how this simple Cheesy Eggplant Casserole could make your dinner amazing! Made with simple ingredients, this casserole is surely a hit! Try it now!

Ingredients:

Avocado oil spray for the pan

¼ tsp Diamond Crystal kosher salt

1 large eggplant (1 ¼ pound), unpeeled

¼ tsp garlic powder

1 c shredded part-skim Mozzarella, divided (4 ounces)

¼ tsp black peppers

½ c marinara sauce

1 tbsp grated Parmesan cheese

Directions:

Prepare the oven and preheat it to 250 degrees C or 500 degrees F.

Line the inside of a large, rimmed baking sheet with parchment paper, then apply avocado cooking spray on it.

Cut the eggplant into 1/4-inch round slices. Place them onto the prepared baking sheet and arrange them in a single layer.

Coat the eggplant slices with avocado oil, then season with salt, pepper, and garlic powder.

Place the baking sheet in the preheated oven and roast the eggplant slices for about 15 minutes. Turn them over and coat them with cooking spray once more. Bake for additional 10 minutes. Remove them from the oven.

Turn the heat of the oven down to 425 degrees F.

Apply cooking spray to a 1-quart casserole dish, then move 1/2 of the roasted eggplant slices into it. Top with 1/2 of the marinara sauce and 1/2 of the mozzarella cheese. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Bake the casserole for about 15 minutes or until the cheese turns golden brown.

Remove from the oven and allow the Cheesy Eggplant Casserole to cool for at least 10 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Serving: 0.25 recipe | Calories: 166 kcal | Carbohydrates: 10g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Sodium: 314mg | Fiber: 4g | Sugar: 6g

Cheesy Eggplant Casserole

Rebecca Prep Time: 15 mins | Cook Time: 55 mins | Rest Time: 10 mins | Total Time: 1 hr 20 mins | Yield: 4 Servings You will be amazed by… General Recipes Cheesy Eggplant Casserole European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 166 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Avocado oil spray for the pan
• ¼ tsp Diamond Crystal kosher salt
• 1 large eggplant (1 ¼ pound), unpeeled
• ¼ tsp garlic powder
• 1 c shredded part-skim Mozzarella, divided (4 ounces)
• ¼ tsp black peppers
• ½ c marinara sauce
• 1 tbsp grated Parmesan cheese

Instructions

Prepare the oven and preheat it to 250 degrees C or 500 degrees F.

Line the inside of a large, rimmed baking sheet with parchment paper, then apply avocado cooking spray on it.

Cut the eggplant into 1/4-inch round slices. Place them onto the prepared baking sheet and arrange them in a single layer.

Coat the eggplant slices with avocado oil, then season with salt, pepper, and garlic powder.

Place the baking sheet in the preheated oven and roast the eggplant slices for about 15 minutes. Turn them over and coat them with cooking spray once more. Bake for additional 10 minutes. Remove them from the oven.

Turn the heat of the oven down to 425 degrees F.

Apply cooking spray to a 1-quart casserole dish, then move 1/2 of the roasted eggplant slices into it. Top with 1/2 of the marinara sauce and 1/2 of the mozzarella cheese. Repeat the process with the rest of the ingredients until everything is arranged in layers.

Bake the casserole for about 15 minutes or until the cheese turns golden brown.

Remove from the oven and allow the Cheesy Eggplant Casserole to cool for at least 10 minutes at room temperature.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings

Enjoy this delicious treat in the comfort of your home! The cheesy taste of this Baked Eggplant Parmesan is simply the best! A must-try recipe indeed!

Ingredients:

8 oz. fresh mozzarella, sliced

1 c panko bread crumbs

2 c marinara sauce

¼ c chopped fresh basil

1 tsp salt

1 tsp garlic powder

1/2 c freshly grated Parmesan cheese divided

1 tsp salt

¼ tsp pepper

1 c all-purpose flour

3 medium eggplants

1 c Italian-style bread crumbs

2 large Eggs

Directions:

Line paper towels onto a baking sheet.

Cut the eggplant into 1/4-inch pieces. Place them onto the prepared baking sheet and arrange them in a single layer. Season with salt and allow them to rest for at least 1 hour.

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

Apply cooking spray to the insides of two large baking sheets.

In a mixing bowl, add salt, flour, and pepper. Whisk everything until well incorporated.

In another mixing bowl, whisk in eggs until smooth. In another bowl, add garlic powder, panko bread crumbs, and Italian bread crumbs. Whisk to combine.

Coat each eggplant slice with the flour mixture, beaten eggs, and breadcrumb mixture. Remove any excess by shaking it. Put it onto the prepared baking sheet. Repeat the process with the rest of the eggplant.

Sprinkle Parmesan cheese over the eggplant slices.

Place the baking sheets in the preheated oven and roast the eggplant for 10 minutes on each side.

Apply cooking spray to the inside of a 9×13-inch baking dish. Add 2 tbsp of marinara sauce and spread it evenly.

Add 1/2 of the eggplant slices into the prepared baking dish, then top them with the rest of the marinara sauce.

Add the mozzarella cheese on top, followed by 1/2 of the Parmesan cheese and 1/2 of the basil. Repeat the process with the rest of the ingredients until everything is arranged in layers. Bake for another 20 minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 435 kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg

BEST BAKED EGGPLANT PARMESAN

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings Enjoy this delicious treat in the comfort of your home! The cheesy… General Recipes BEST BAKED EGGPLANT PARMESAN European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 435 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. fresh mozzarella, sliced
• 1 c panko bread crumbs
• 2 c marinara sauce
• ¼ c chopped fresh basil
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 c freshly grated Parmesan cheese divided
• 1 tsp salt
• ¼ tsp pepper
• 1 c all-purpose flour
• 3 medium eggplants
• 1 c Italian-style bread crumbs
• 2 large Eggs

Instructions

Line paper towels onto a baking sheet.

Cut the eggplant into 1/4-inch pieces. Place them onto the prepared baking sheet and arrange them in a single layer. Season with salt and allow them to rest for at least 1 hour.

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

Apply cooking spray to the insides of two large baking sheets.

In a mixing bowl, add salt, flour, and pepper. Whisk everything until well incorporated.

In another mixing bowl, whisk in eggs until smooth. In another bowl, add garlic powder, panko bread crumbs, and Italian bread crumbs. Whisk to combine.

Coat each eggplant slice with the flour mixture, beaten eggs, and breadcrumb mixture. Remove any excess by shaking it. Put it onto the prepared baking sheet. Repeat the process with the rest of the eggplant.

Sprinkle Parmesan cheese over the eggplant slices.

Place the baking sheets in the preheated oven and roast the eggplant for 10 minutes on each side.

Apply cooking spray to the inside of a 9×13-inch baking dish. Add 2 tbsp of marinara sauce and spread it evenly.

Add 1/2 of the eggplant slices into the prepared baking dish, then top them with the rest of the marinara sauce.

Add the mozzarella cheese on top, followed by 1/2 of the Parmesan cheese and 1/2 of the basil. Repeat the process with the rest of the ingredients until everything is arranged in layers. Bake for another 20 minutes.

Serve and enjoy!

Total Time: 1 hr 40 mins | Yield: 6 to 8 Servings

This is the best way to cook potatoes! This recipe is the next level when it comes to flavors! In less than 2 hours, prepare to be amazed. Enjoy!

Ingredients:

1/2 tsp (4g) baking soda

A small handful of fresh parsley leaves, minced

3 medium cloves garlic, minced

4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

A small handful of picking fresh rosemary leaves, finely chopped

Kosher salt

Freshly ground black pepper

5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat

Directions:

Prepare the oven and preheat it to 225 degrees C or 450 degrees F. Put the rack in the center of the oven.

Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for about 10 minutes or until fork-tender.

Place a pan on the stove, then add garlic, rosemary, fat, black pepper, and olive oil. Stir everything until well incorporated.

Turn the heat to medium and cook the mixture for about 3 minutes.

Strain the oil right away after 3 minutes. Place it into a large mixing bowl. Put aside the garlic and rosemary individually.

Drain the potatoes and let them rest for at least a minute. Put them into the bowl with the oil mixture. Season with a bit of salt and pepper, then toss to coat.

Move the coated potatoes onto a large baking sheet with a rim and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 20 minutes. Shake the baking sheet and bake the potatoes for another 30 minutes or until done.

Remove the potatoes from the oven and put them into a large bowl, then add the rosemary and garlic. Toss to combine.

Transfer the baked potatoes into a serving bowl, then add the rosemary and garlic.

Sprinkle freshly chopped parsley, salt, and pepper to season further.

Serve and enjoy!

Nutrition Facts:

Calories 289 | Total Fat 9g 11% | Saturated Fat 1g 6% | Cholesterol 0mg 0% | Sodium 977mg 42% | Total Carbohydrate 49g 18% | Dietary Fiber 5g 18% | Total Sugars 3g | Protein 6g | Vitamin C 23mg 117% | Calcium 40mg 3% | Iron 3mg 15% | Potassium 1229mg 26%

The Best Roast Potatoes Ever

Rebecca Total Time: 1 hr 40 mins | Yield: 6 to 8 Servings This is the best way to cook potatoes! This recipe is the next level when it comes to… General Recipes The Best Roast Potatoes Ever European Print This

Serves: 6-8

Nutrition facts: 289 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tsp (4g) baking soda
• A small handful of fresh parsley leaves, minced
• 3 medium cloves garlic, minced
• 4 lbs. (about 2 kg) of russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
• A small handful of picking fresh rosemary leaves, finely chopped
• Kosher salt
• Freshly ground black pepper
• 5 tbsp (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat

Instructions

Prepare the oven and preheat it to 225 degrees C or 450 degrees F. Put the rack in the center of the oven.

Place a large pot with 2 liters of water on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes, baking soda, and 2 tbsp of kosher salt to the boiling water. Cook for about 10 minutes or until fork-tender.

Place a pan on the stove, then add garlic, rosemary, fat, black pepper, and olive oil. Stir everything until well incorporated.

Turn the heat to medium and cook the mixture for about 3 minutes.

Strain the oil right away after 3 minutes. Place it into a large mixing bowl. Put aside the garlic and rosemary individually.

Drain the potatoes and let them rest for at least a minute. Put them into the bowl with the oil mixture. Season with a bit of salt and pepper, then toss to coat.

Move the coated potatoes onto a large baking sheet with a rim and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 20 minutes. Shake the baking sheet and bake the potatoes for another 30 minutes or until done.

Remove the potatoes from the oven and put them into a large bowl, then add the rosemary and garlic. Toss to combine.

Transfer the baked potatoes into a serving bowl, then add the rosemary and garlic.

Sprinkle freshly chopped parsley, salt, and pepper to season further.

Serve and enjoy!

If you are having guests over, then you have got to surprise them with this Crispy Potato Roast! This is the perfect party food that everyone is going to love! Potatoes, butter, pancetta, and a lot more in one dish. Enjoy!

Ingredients:

10-12 russet potatoes, peeled

3 tbsp extra-virgin olive oil

1 small onion or 4 shallots, peeled and sliced very thin

About 3 ounces pancetta, cubed

4-6 fresh thyme sprigs

Kosher salt

1/2 tsp red pepper flakes (optional)

3 tbsp butter, melted

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

In a bowl, add the melted butter and oil. Stir until well incorporated.

Add a bit of the butter mixture into a 10-inch baking dish and spread it evenly to the sides and bottom.

Create crisscross slices out of the potatoes. Lay them into the prepared baking dish and arrange them in a single layer. Keep them intact. Place the onions in the middle of every 4 potato slices.

Sprinkle salt, pepper, and red pepper flakes on top, then brush the rest of the butter oil over the potatoes.

Cover the top with foil, then place it in the preheated oven and bake for about 30 minutes. Remove the foil cover and bake for another 1 hour.

Meanwhile, place a skillet on the stove and turn the heat to medium-high. Add the pancetta and cook for a few minutes until crispy. Transfer onto a clean plate lined with paper towels to drain oil.

Add the crispy pancetta and thyme sprigs all over the potatoes. Bake for 35 more minutes.

Remove the baking dish from the oven, then sprinkle a bit of kosher salt on top.

Serve with sour cream. Enjoy!

Notes:

I highly suggest slicing the potatoes thinly.

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

Although, I doubt that there will be leftovers because this Crispy Potato Roast is incredibly delicious that it will be gone in just minutes!

Crispy Potato Roast

Rebecca If you are having guests over, then you have got to surprise them with this Crispy Potato Roast! This is the perfect party food that everyone is going to love!… General Recipes Crispy Potato Roast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 10-12 russet potatoes, peeled
• 3 tbsp extra-virgin olive oil
• 1 small onion or 4 shallots, peeled and sliced very thin
• About 3 ounces pancetta, cubed
• 4-6 fresh thyme sprigs
• Kosher salt
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp butter, melted

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

In a bowl, add the melted butter and oil. Stir until well incorporated.

Add a bit of the butter mixture into a 10-inch baking dish and spread it evenly to the sides and bottom.

Create crisscross slices out of the potatoes. Lay them into the prepared baking dish and arrange them in a single layer. Keep them intact. Place the onions in the middle of every 4 potato slices.

Sprinkle salt, pepper, and red pepper flakes on top, then brush the rest of the butter oil over the potatoes.

Cover the top with foil, then place it in the preheated oven and bake for about 30 minutes. Remove the foil cover and bake for another 1 hour.

Meanwhile, place a skillet on the stove and turn the heat to medium-high. Add the pancetta and cook for a few minutes until crispy. Transfer onto a clean plate lined with paper towels to drain oil.

Add the crispy pancetta and thyme sprigs all over the potatoes. Bake for 35 more minutes.

Remove the baking dish from the oven, then sprinkle a bit of kosher salt on top.

Serve with sour cream. Enjoy!

Notes

I highly suggest slicing the potatoes thinly. Leftovers should be kept in an airtight container, then put in the fridge. Reheat for a few minutes before serving again. Although, I doubt that there will be leftovers because this Crispy Potato Roast is incredibly delicious that it will be gone in just minutes!

Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings

Loaded with a lot of delicious flavors, this Guinness Beef Stew with Cheddar Herb Dumplings is one to try! 3 hours and 30 minutes of cooking time will be worth it once you taste it. Enjoy!

Ingredients:

FOR THE STEW:

1 large onion, chopped

2 large potatoes or parsnips, diced

2 tbsp Worcestershire sauce

¼ lb. bacon

4 sticks of celery, chopped

2 lbs. boneless beef chuck, chopped into bite-sized pieces

½ lb. cremini mushrooms, sliced (optional)

1 turnip, diced

3 oz. tomato paste

Kosher salt and black pepper

4 cloves garlic, minced

Chopped parsley

1 (12 oz) bottle of Guinness

3 sprigs thyme

1 bay leaf

3 large carrots, chopped

1 tbsp cornstarch, or as needed

4 c low sodium chicken broth

FOR THE CHEDDAR HERB DUMPLINGS:

3/4 c shredded Irish sharp cheddar

2/3 c milk

1/3 c shortening

1 ½ c self-rising flour

2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped

1/2 tsp garlic powder

Directions:

Place a large oven-proof pot on the stove and turn the heat to medium. Add the bacon, then cook for a few minutes until crispy. Move onto a clean plate lined with paper towels to drain grease. Cut into small pieces.

Sprinkle salt and pepper over the steaks, then add them to the same pot. Cook for a few minutes until brown. Move them onto a clean plate as well.

In the same pot, add celery, carrots, and onion. Sauté the veggies for a few minutes until soft. Add the garlic and tomato paste, then sauté for a minute or until aromatic.

Stir in the Worcestershire sauce and Guinness. Make sure to scrape the bottom of the pot to get the browned bits. Simmer for a few minutes.

Put the steaks back into the pot together with bay leaf, chicken broth, and thyme. Stir to combine.

Turn the heat down to medium-low, then cover the pot with the lid. Simmer everything for about 1 1/2 hours.

Add the turnip and potatoes, then cook for 30 more minutes or until fork-tender. Remove and discard the thyme and bay leaf. You can add the mushrooms if you prefer. Cook them for another 10 minutes. Put the bacon back into the pot as well and stir to combine.

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

In a mixing bowl, add garlic powder and self-rising flour. Stir until well blended. Stir in the shortening until the mixture turns into coarse crumbs. Add the cheddar cheese and milk, then stir until well incorporated.

Form small balls out of the dough, then add them to the pot with the stew. Make sure to leave a small space because they will pop out.

Transfer the pot to the preheated oven and cook the stew for another 30 to 40 minutes.

Remove from the oven and garnish with freshly chopped parsley.

Serve right away. Enjoy!

Guinness Beef Stew with Cheddar Herb Dumplings

Rebecca Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins | Yield: 6 Servings Loaded with a lot of delicious flavors, this Guinness Beef… General Recipes Guinness Beef Stew with Cheddar Herb Dumplings European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE STEW:
• 1 large onion, chopped
• 2 large potatoes or parsnips, diced
• 2 tbsp Worcestershire sauce
• ¼ lb. bacon
• 4 sticks of celery, chopped
• 2 lbs. boneless beef chuck, chopped into bite-sized pieces
• ½ lb. cremini mushrooms, sliced (optional)
• 1 turnip, diced
• 3 oz. tomato paste
• Kosher salt and black pepper
• 4 cloves garlic, minced
• Chopped parsley
• 1 (12 oz) bottle of Guinness
• 3 sprigs thyme
• 1 bay leaf
• 3 large carrots, chopped
• 1 tbsp cornstarch, or as needed
• 4 c low sodium chicken broth
• FOR THE CHEDDAR HERB DUMPLINGS:
• 3/4 c shredded Irish sharp cheddar
• 2/3 c milk
• 1/3 c shortening
• 1 ½ c self-rising flour
• 2 tbsp mixed fresh herbs such as parsley, chives, and thyme, chopped
• 1/2 tsp garlic powder

Instructions

Place a large oven-proof pot on the stove and turn the heat to medium. Add the bacon, then cook for a few minutes until crispy. Move onto a clean plate lined with paper towels to drain grease. Cut into small pieces.

Sprinkle salt and pepper over the steaks, then add them to the same pot. Cook for a few minutes until brown. Move them onto a clean plate as well.

In the same pot, add celery, carrots, and onion. Sauté the veggies for a few minutes until soft. Add the garlic and tomato paste, then sauté for a minute or until aromatic.

Stir in the Worcestershire sauce and Guinness. Make sure to scrape the bottom of the pot to get the browned bits. Simmer for a few minutes.

Put the steaks back into the pot together with bay leaf, chicken broth, and thyme. Stir to combine.

Turn the heat down to medium-low, then cover the pot with the lid. Simmer everything for about 1 1/2 hours.

Add the turnip and potatoes, then cook for 30 more minutes or until fork-tender. Remove and discard the thyme and bay leaf. You can add the mushrooms if you prefer. Cook them for another 10 minutes. Put the bacon back into the pot as well and stir to combine.

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

In a mixing bowl, add garlic powder and self-rising flour. Stir until well blended. Stir in the shortening until the mixture turns into coarse crumbs. Add the cheddar cheese and milk, then stir until well incorporated.

Form small balls out of the dough, then add them to the pot with the stew. Make sure to leave a small space because they will pop out.

Transfer the pot to the preheated oven and cook the stew for another 30 to 40 minutes.

Remove from the oven and garnish with freshly chopped parsley.

Serve right away. Enjoy!