General Recipes

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

The amazing texture of these Potato Stacks with Garlic, Thyme, and Parmesan is something you will find constantly! I always crave these delicious treats. I’m sure you will too!

Ingredients:

2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16-inch thick

1/2 teaspoon ground nutmeg

1 teaspoon kosher salt

2 garlic cloves, minced

1 1/2 c heavy cream

Freshly grated Parmesan cheese

1/2 teaspoon black pepper

1 sprig of fresh thyme

Directions:

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

Apply cooking spray to a 12-cup muffin pan.

Place a saucepan on the stove, then add nutmeg, cream, garlic, and thyme. Stir until well blended. Turn the heat to medium and allow the mixture to simmer.

Remove the pan from the heat right away and allow it to cool for a few minutes while you prepare the other ingredients.

Remove the thyme and discard it.

Place the potatoes into a mixing bowl, then sprinkle salt and pepper on top. Toss until fully coated.

Fill each cup with potato stacks. Make sure not to overfill it.

Top each potato stack with cream to fill each cup. Sprinkle with Parmesan cheese.

Place the muffin cups in the preheated oven and bake for about 25 to 30 minutes or until the potatoes are fork-tender and turn golden brown.

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

Serve and enjoy!

Notes:

Feel free to use your preferred type of potatoes for this recipe.

I recommend the use of cream for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving Size: 1 potato stack Calories: 164 Sugar: 1.8 g Sodium: 251.7 mg Fat: 11.5 g Carbohydrates: 13.1 g Protein: 3 g Cholesterol: 35.2 mg

Potato Stacks with Garlic, Thyme, and Parmesan

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 Servings The amazing texture of these Potato Stacks with Garlic, Thyme, and Parmesan… General Recipes Potato Stacks with Garlic, Thyme, and Parmesan European Print This

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

Nutrition facts: 164 calories 11.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16-inch thick
• 1/2 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• 1 1/2 c heavy cream
• Freshly grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1 sprig of fresh thyme

Instructions

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

Apply cooking spray to a 12-cup muffin pan.

Place a saucepan on the stove, then add nutmeg, cream, garlic, and thyme. Stir until well blended. Turn the heat to medium and allow the mixture to simmer.

Remove the pan from the heat right away and allow it to cool for a few minutes while you prepare the other ingredients.

Remove the thyme and discard it.

Place the potatoes into a mixing bowl, then sprinkle salt and pepper on top. Toss until fully coated.

Fill each cup with potato stacks. Make sure not to overfill it.

Top each potato stack with cream to fill each cup. Sprinkle with Parmesan cheese.

Place the muffin cups in the preheated oven and bake for about 25 to 30 minutes or until the potatoes are fork-tender and turn golden brown.

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

Serve and enjoy!

Notes

Feel free to use your preferred type of potatoes for this recipe. I recommend the use of cream for this recipe. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Yield: 2 to 4 Servings

The Easy Mashed Potato is the best side dish ever! Made with basic ingredients such as potatoes, Parmesan cheese, garlic, olive oil, and parsley, this is perfect to go with your favorite protein dish! Try it now!

Ingredients:

1 garlic clove, minced

salt and pepper to taste

16 ounces (450 g) of red baby potatoes

1 tbsp (15 ml) olive oil

1 tsp (5 ml) freshly grated Parmesan cheese

1 tbsp (15 ml) fresh parsley, chopped

a sprinkle of fleur de sel sea salt, optional

2 tbsp (30 ml) melted butter

Directions:

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

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes into the pot, then cook for a few minutes until they are fork-tender. Drain and allow them to cool. Use paper towels to pat them dry.

Add the boiled potatoes onto a rimmed cookie sheet, then press each gently with a masher.

Drizzle olive oil over the potatoes followed by salt and pepper.

Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.

Add melted butter and garlic into a bowl. Stir until well incorporated.

Remove the potatoes from the oven, then brush each with the butter mixture.

Put the potatoes back in the oven and roast for additional 5 minutes.

Remove the potatoes from the oven and place them into a large mixing bowl. Sprinkle a bit of fleur de sel sea salt, grated

Parmesan cheese, and freshly chopped parsley on top.

Serve and enjoy!

Notes:

I highly recommend using Red Potatoes for this recipe for the best experience.

It is important to pat dry the potatoes before baking them to remove most of the liquid.

Do not mash the potatoes all the way through.

Nutrition Facts:

Amount Per Serving: CALORIES: 182 | TOTAL FAT: 10g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 16mg | SODIUM: 298mg | CARBOHYDRATES: 22g | FIBER: 2g | SUGAR: 1g | PROTEIN: 3g

EASY SMASHED POTATO RECIPE

Rebecca Yield: 2 to 4 Servings The Easy Mashed Potato is the best side dish ever! Made with basic ingredients such as potatoes, Parmesan cheese, garlic, olive oil, and parsley, this… General Recipes EASY SMASHED POTATO RECIPE European Print This

Serves: 2-4

Nutrition facts: 182 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 garlic clove, minced
• salt and pepper to taste
• 16 ounces (450 g) of red baby potatoes
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) freshly grated Parmesan cheese
• 1 tbsp (15 ml) fresh parsley, chopped
• a sprinkle of fleur de sel sea salt, optional
• 2 tbsp (30 ml) melted butter

Instructions

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

Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.

Add the potatoes into the pot, then cook for a few minutes until they are fork-tender. Drain and allow them to cool. Use paper towels to pat them dry.

Add the boiled potatoes onto a rimmed cookie sheet, then press each gently with a masher.

Drizzle olive oil over the potatoes followed by salt and pepper.

Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.

Add melted butter and garlic into a bowl. Stir until well incorporated.

Remove the potatoes from the oven, then brush each with the butter mixture.

Put the potatoes back in the oven and roast for additional 5 minutes.

Remove the potatoes from the oven and place them into a large mixing bowl. Sprinkle a bit of fleur de sel sea salt, grated

Parmesan cheese, and freshly chopped parsley on top.

Serve and enjoy!

Notes

I highly recommend using Red Potatoes for this recipe for the best experience. It is important to pat dry the potatoes before baking them to remove most of the liquid. Do not mash the potatoes all the way through.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 24 Tots

Yellow Squash Tots with a delicious yogurt dipping sauce, anyone? Well, this recipe is the one you are looking for! These treats will be gone in just a few minutes after serving them! Try this recipe now!

Ingredients:

For the Tots:

3/4 c breadcrumbs

Ground black pepper, to taste

4 ounces grated cheddar cheese or other meltable cheese (about 1/2 c grated)

1 Egg

1/2 medium onion, finely chopped

3 small yellow squashes or zucchini – about 1-1.5-pound yellow squash

1/2 tsp salt

Optional:

2 tbsp – 1/4 c finely minced parsley leaves

1/2 tsp garlic powder

For the Yogurt Dip:

¼ tsp pepper, or to taste

1 tsp finely minced parsley (or dill, or 1/2 tsp dried parsley or dill)

1/4 tsp garlic powder (or use 1 small clove of garlic, minced)

⅓ c unsweetened Greek yogurt

2 tsp lemon juice (from about 1/2 lemon, or to taste)

¼ tsp salt, or to taste

Directions:

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

Line parchment paper onto a large baking sheet.

With the use of a food processor, grate the squash and move them into a colander to drain. Make sure to sprinkle 1/2 tsp of salt on top.

Squeeze the grated squash to remove the excess water with your clean hands.

In a large bowl, add all the ingredients for the tots. Stir everything until well incorporated. Add more breadcrumbs if needed.

Use your clean hands to shape the mixture into small tots. Make sure to wet your hands a bit to prevent the mixture from sticking to your fingers.

Place the tots onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the tots for 25 minutes or until they turn golden brown.

Remove the tots from the oven and allow them to rest for at least 5 minutes at room temperature.

Stir in all the ingredients for the sauce in a bowl.

Serve the tots with the dip. Enjoy!

Nutrition Facts:

Serving: 1g | Calories: 290 kcal (15%) | Carbohydrates: 25g (8%) | Protein: 15g (30%) | Fat: 15g (23%) | Saturated Fat: 7g (35%) | Polyunsaturated Fat: 5g | Cholesterol: 82mg (27%) | Sodium: 669mg (28%) | Fiber: 4g (16%) | Sugar: 6g (7%)

Yellow Squash Tots

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 24 Tots Yellow Squash Tots with a delicious yogurt dipping sauce, anyone? Well, this… General Recipes Yellow Squash Tots European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 290 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Tots:
• 3/4 c breadcrumbs
• Ground black pepper, to taste
• 4 ounces grated cheddar cheese or other meltable cheese (about 1/2 c grated)
• 1 Egg
• 1/2 medium onion, finely chopped
• 3 small yellow squashes or zucchini – about 1-1.5-pound yellow squash
• 1/2 tsp salt
• Optional:
• 2 tbsp – 1/4 c finely minced parsley leaves
• 1/2 tsp garlic powder
• For the Yogurt Dip:
• ¼ tsp pepper, or to taste
• 1 tsp finely minced parsley (or dill, or 1/2 tsp dried parsley or dill)
• 1/4 tsp garlic powder (or use 1 small clove of garlic, minced)
• ⅓ c unsweetened Greek yogurt
• 2 tsp lemon juice (from about 1/2 lemon, or to taste)
• ¼ tsp salt, or to taste

Instructions

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

Line parchment paper onto a large baking sheet.

With the use of a food processor, grate the squash and move them into a colander to drain. Make sure to sprinkle 1/2 tsp of salt on top.

Squeeze the grated squash to remove the excess water with your clean hands.

In a large bowl, add all the ingredients for the tots. Stir everything until well incorporated. Add more breadcrumbs if needed.

Use your clean hands to shape the mixture into small tots. Make sure to wet your hands a bit to prevent the mixture from sticking to your fingers.

Place the tots onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the tots for 25 minutes or until they turn golden brown.

Remove the tots from the oven and allow them to rest for at least 5 minutes at room temperature.

Stir in all the ingredients for the sauce in a bowl.

Serve the tots with the dip. Enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 5 Servings

I am so excited to share this recipe with you today! This One-Pan Cheesy Smoked Sausage Pasta is your new favorite! It will only take you about 35 minutes to prepare and cook this dish. Pasta, sausage, cheese, and a lot more in one serving. What’s not to love?

Ingredients:

1/2 c milk or heavy cream

1 tbsp minced garlic about 2-3 fresh cloves

2 c chicken broth

1 10 oz. can of diced tomatoes (with or without chiles) (like Rotel)

1 c shredded Cheddar-Jack cheese

1 c diced onion about 1 medium onion

1 lb. Smoked Turkey Sausage, sliced

salt and pepper to taste

1 tbsp extra virgin olive oil

1/3 c sliced scallions for garnish

8 oz. dry pasta like rotini, penne or farfalle

Directions:

Place a 5-quart pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the sausage and onions, then cook for a few minutes or until crumbly and brown.

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

Add milk, pasta, chicken broth, seasonings, and undrained tomatoes. Stir everything just until combined. Also, don’t forget to scrape the bottom of the pan to get the browned bits.

Cover the pan with the lid and allow the mixture to boil.

Turn the heat down to low, then simmer the dish for 15 minutes or until the pasta is al dente. Remove from the heat.

Add 1/2 cup of cheese and stir until completely melted.

Sprinkle the other half cup of cheese on top. Cover the pan with the lid and allow it to melt as well.

Scatter freshly chopped scallions on top to garnish.

Serve right away. Enjoy!

Notes:

Remove some of the thin liquid before adding the cheese to the dish.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 526 kcal | Carbohydrates: 44g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 1350mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 10.7mg | Calcium: 251mg | Iron: 2mg

ONE PAN CHEESY SMOKED SAUSAGE & PASTA RECIPE

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 5 Servings I am so excited to share this recipe with you today! This… General Recipes ONE PAN CHEESY SMOKED SAUSAGE & PASTA RECIPE European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 526 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c milk or heavy cream
• 1 tbsp minced garlic about 2-3 fresh cloves
• 2 c chicken broth
• 1 10 oz. can of diced tomatoes (with or without chiles) (like Rotel)
• 1 c shredded Cheddar-Jack cheese
• 1 c diced onion about 1 medium onion
• 1 lb. Smoked Turkey Sausage, sliced
• salt and pepper to taste
• 1 tbsp extra virgin olive oil
• 1/3 c sliced scallions for garnish
• 8 oz. dry pasta like rotini, penne or farfalle

Instructions

Place a 5-quart pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the sausage and onions, then cook for a few minutes or until crumbly and brown.

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

Add milk, pasta, chicken broth, seasonings, and undrained tomatoes. Stir everything just until combined. Also, don't forget to scrape the bottom of the pan to get the browned bits.

Cover the pan with the lid and allow the mixture to boil.

Turn the heat down to low, then simmer the dish for 15 minutes or until the pasta is al dente. Remove from the heat.

Add 1/2 cup of cheese and stir until completely melted.

Sprinkle the other half cup of cheese on top. Cover the pan with the lid and allow it to melt as well.

Scatter freshly chopped scallions on top to garnish.

Serve right away. Enjoy!

Notes

Remove some of the thin liquid before adding the cheese to the dish. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

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

For an easy and quick recipe for today, I highly recommend this Chicken Stir Fry! Dinner with your loved ones is going to be amazing, I’m telling you!

Ingredients:

1-pound boneless, skinless chicken breast, cut into cubes

¾ c baby carrots, quartered

½ green bell pepper

2 c broccoli florets

White Pepper/Salt, to taste

½ c onion, sliced

3 cloves garlic

½ red bell pepper

3 tbsp peanut oil

2 sticks celery, diced

Sauce:

2 tbsp Cornstarch + 2 tbsp water

1 tbsp Hoisin Sauce

¼ tsp sesame oil

¼ c chicken broth

1-2 pinches red pepper flakes, optional

1 tbsp Sweet and Sour Sauce, I use La Choy brand

3 tbsp soy sauce

1 tbsp Honey

Optional Garnishes:

Cashews, peanuts, green onions, sesame seeds, crunchy chow Mein noodles

Directions:

Add water and cornstarch into a mixing bowl, then whisk until well blended.

Add the rest of the ingredients for the sauce into the same bowl with the dissolved cornstarch. Whisk everything until well combined.

Place a skillet on the stove and turn the heat to medium. Add peanut oil and allow it to become hot. Add garlic and onions, then sauté for about 3 minutes or until aromatic and translucent.

Turn the heat up to medium-high heat, then add the chicken and cook for a few minutes until brown. Stir in the broccoli and cook for about 2 minutes.

Add the rest of the veggies into the skillet, then cook for additional 2 minutes.

Stir in the sauce until well blended.

Simmer the mixture for a few minutes until the texture becomes thick.

Remove the skillet from the heat, then place the toppings over the dish.

Serve and enjoy!

Notes:

Feel free to use beef tips, ground chicken, sausage, or ground turkey for this recipe.

You can serve this with rice or noodles.

Feel free to add more paprika or hot sauce if you prefer.

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories: 316 kcal, Carbohydrates: 20g, Protein: 28g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1043mg, Potassium: 770mg, Fiber: 3g, Sugar: 9g, Vitamin A: 4165IU, Vitamin C: 77mg, Calcium: 52mg, Iron: 2mg

Easy Chicken Stir Fry

Rebecca Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings For an easy and quick recipe for today, I highly recommend this… General Recipes Easy Chicken Stir Fry European Print This

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

Nutrition facts: 316 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-pound boneless, skinless chicken breast, cut into cubes
• ¾ c baby carrots, quartered
• ½ green bell pepper
• 2 c broccoli florets
• White Pepper/Salt, to taste
• ½ c onion, sliced
• 3 cloves garlic
• ½ red bell pepper
• 3 tbsp peanut oil
• 2 sticks celery, diced
• Sauce:
• 2 tbsp Cornstarch + 2 tbsp water
• 1 tbsp Hoisin Sauce
• ¼ tsp sesame oil
• ¼ c chicken broth
• 1-2 pinches red pepper flakes, optional
• 1 tbsp Sweet and Sour Sauce, I use La Choy brand
• 3 tbsp soy sauce
• 1 tbsp Honey
• Optional Garnishes:
• Cashews, peanuts, green onions, sesame seeds, crunchy chow Mein noodles

Instructions

Add water and cornstarch into a mixing bowl, then whisk until well blended.

Add the rest of the ingredients for the sauce into the same bowl with the dissolved cornstarch. Whisk everything until well combined.

Place a skillet on the stove and turn the heat to medium. Add peanut oil and allow it to become hot. Add garlic and onions, then sauté for about 3 minutes or until aromatic and translucent.

Turn the heat up to medium-high heat, then add the chicken and cook for a few minutes until brown. Stir in the broccoli and cook for about 2 minutes.

Add the rest of the veggies into the skillet, then cook for additional 2 minutes.

Stir in the sauce until well blended.

Simmer the mixture for a few minutes until the texture becomes thick.

Remove the skillet from the heat, then place the toppings over the dish.

Serve and enjoy!

Notes

Feel free to use beef tips, ground chicken, sausage, or ground turkey for this recipe. You can serve this with rice or noodles. Feel free to add more paprika or hot sauce if you prefer. Leftovers should be kept in the fridge.

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

Since this casserole dish is low-carb, you will not feel guilty when you eat a lot of it! Ready in half an hour, this recipe will be the best decision you will ever make today! All you need for this are these basic ingredients which I know you already have! Try this recipe now. Enjoy!

Ingredients:

1/4 c chicken bone broth

2 teaspoons Sea salt

1/2 teaspoon Black pepper

1/2 teaspoon Garlic powder

3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)

1 teaspoon smoked paprika

6 slices Provolone cheese (4 ounces)

1/2 tablespoon Italian seasoning

1 large onion (cut in half, and sliced into thin slices)

4 ounces of Cream cheese

2 pounds of Ground beef

Directions:

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

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 8 minutes until crumbly and brown. Sprinkle salt and pepper to season.

Add the onions and bell peppers, then sauté for a couple of minutes until soft. Sprinkle garlic powder, Italian seasoning, and smoked paprika.

Stir in chicken broth and cream cheese until well blended. Make sure to melt the cream cheese completely.

Pour the mixture into an 8×11-1/2-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the mixture and arrange them in a single layer.

Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese has completely melted.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 689.7 | Fat 48.9g | Protein 52.5g | Total Carbs 9.7g | Net Carbs 7.2g | Fiber 2.5g | Sugar 5.4g

LOW-CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE

Rebecca Cook Time: 30 mins | Total Time: 30 mins | Yield: 6 Servings Since this casserole dish is low-carb, you will not feel guilty when you eat a lot of… General Recipes LOW-CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE European Print This

Serves: 6 Prep Time: 30 mins

Nutrition facts: 689.7 calories 48.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c chicken bone broth
• 2 teaspoons Sea salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Garlic powder
• 3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
• 1 teaspoon smoked paprika
• 6 slices Provolone cheese (4 ounces)
• 1/2 tablespoon Italian seasoning
• 1 large onion (cut in half, and sliced into thin slices)
• 4 ounces of Cream cheese
• 2 pounds of Ground beef

Instructions

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

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for about 8 minutes until crumbly and brown. Sprinkle salt and pepper to season.

Add the onions and bell peppers, then sauté for a couple of minutes until soft. Sprinkle garlic powder, Italian seasoning, and smoked paprika.

Stir in chicken broth and cream cheese until well blended. Make sure to melt the cream cheese completely.

Pour the mixture into an 8×11-1/2-inch stoneware baking dish and spread it evenly. Place the provolone cheese slices over the mixture and arrange them in a single layer.

Place the baking dish in the preheated oven and bake the casserole for 10 to 15 minutes or until the cheese has completely melted.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 9 Servings

These delicious treats are packed with luscious flavors that will surely satisfy all your cravings today! The glaze is my favorite. It gives life to each bite. It’s very difficult not to fall in love with these treats. A must-try indeed!

Ingredients:

Dry ingredients:

½ tsp baking soda

2 tbsp poppy seeds

1 ½ tsp baking powder

1/4 tsp salt

1 1/2 c whole wheat pastry flour or all-purpose flour

Wet Ingredients:

2 large Eggs

1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)

Zest from 2 large lemons (about 2 tbsp)

½ tsp almond extract (feel free to skip if you don’t have it)

2 tbsp freshly squeezed lemon juice (from 1 large lemon)

1/2 c honey

¼ c butter, melted and cooled (or sub-olive oil)

Optional:

¾ c blueberries

For the glaze:

1 tsp fresh lemon juice

1 tbsp low-sugar blueberry preserves (or jam of choice)

1/2 tbsp melted butter

1 tsp lemon zest

⅓ c powdered sugar

Directions:

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

Line with parchment paper into a 12-cup muffin tin, then apply cooking spray to it.

Add poppyseeds, flour, baking soda, baking powder, and salt into a mixing bowl. Whisk everything until well incorporated.

Add almond extract, lemon zest, lemon juice, yogurt, and eggs into another mixing bowl. Whisk everything until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients together with butter, then stir and whisk until mixed.

Fill each cup of the muffin tin with the batter. Place it in the preheated oven and bake for about 11 to 15 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the muffins to cool at room temperature.

Add melted butter, lemon juice, powdered sugar, lemon zest, and blueberry jam into a mixing bowl. Beat until well incorporated.

Coat each muffin with the glaze.

Serve and enjoy!

Notes:

You can use all-purpose gluten-free flour or chickpea flour for this recipe.

Nutrition Facts:

Servings: 9 muffins Serving size: 1 muffin Calories: 216 kcal Fat: 8.9g Saturated fat: 6g Carbohydrates: 30.3g Fiber: 2.9g Sugar: 13.4g Protein: 5.1g

Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 9 Servings These delicious treats are packed with luscious flavors that will surely satisfy… General Recipes Healthy Lemon Poppy Seed Muffins with Lemon Blueberry Glaze European Print This

Serves: 9 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 216 calories 8.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dry ingredients:
• ½ tsp baking soda
• 2 tbsp poppy seeds
• 1 ½ tsp baking powder
• 1/4 tsp salt
• 1 1/2 c whole wheat pastry flour or all-purpose flour
• Wet Ingredients:
• 2 large Eggs
• 1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)
• Zest from 2 large lemons (about 2 tbsp)
• ½ tsp almond extract (feel free to skip if you don't have it)
• 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
• 1/2 c honey
• ¼ c butter, melted and cooled (or sub-olive oil)
• Optional:
• ¾ c blueberries
• For the glaze:
• 1 tsp fresh lemon juice
• 1 tbsp low-sugar blueberry preserves (or jam of choice)
• 1/2 tbsp melted butter
• 1 tsp lemon zest
• ⅓ c powdered sugar

Instructions

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

Line with parchment paper into a 12-cup muffin tin, then apply cooking spray to it.

Add poppyseeds, flour, baking soda, baking powder, and salt into a mixing bowl. Whisk everything until well incorporated.

Add almond extract, lemon zest, lemon juice, yogurt, and eggs into another mixing bowl. Whisk everything until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients together with butter, then stir and whisk until mixed.

Fill each cup of the muffin tin with the batter. Place it in the preheated oven and bake for about 11 to 15 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the muffins to cool at room temperature.

Add melted butter, lemon juice, powdered sugar, lemon zest, and blueberry jam into a mixing bowl. Beat until well incorporated.

Coat each muffin with the glaze.

Serve and enjoy!

 

Notes

You can use all-purpose gluten-free flour or chickpea flour for this recipe.

Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins | Yield: 12 Servings

These heavenly treats are gluten-free! Each bite is amazing and very addicting. You would want to eat them all! These Healthy Soft Banana Bread Cookies are ready for serving in under an hour. They can last up to one week in the fridge or 2 months in the freezer. Try this recipe!

Ingredients:

Wet Ingredients:

1 tsp vanilla extract

1/2 c mashed ripe banana (from 1 medium ripe banana)

2 tbsp melted and cooled coconut oil (or sub-melted butter or vegan butter)

1 Egg, at room temperature

¼ c organic cane sugar (or coconut sugar)

Dry Ingredients:

1/2 tsp baking soda

¼ c coconut flour

1 1/4 c packed fine-blanched almond flour (do not use almond meal)

1/4 tsp salt

1/2 tsp cinnamon

For the cream cheese frosting:

½ tsp almond milk, if necessary, to thin out the frosting

2 tbsp butter or vegan butter, at room temperature

1/2 tsp vanilla extract

½ c powdered sugar

2 tbsp cream cheese or vegan cream cheese, at room temperature

For the topping:

¼ c chopped toasted walnuts or pecans

Directions:

Add mashed banana, coconut oil, vanilla extract, sugar, and egg into a large mixing bowl. Stir everything until well incorporated.

Add salt, cinnamon, almond flour, baking soda, and coconut flour. Whisk until the mixture turns into a dough. Place it in the fridge to chill for at least 5 minutes.

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

Line the inside of a baking sheet with parchment paper.

Form the dough into small balls, then put them onto the prepared cookie sheet. Gently press to flatten it out. Make sure to leave a small space between each dough.

Place the cookie sheet in the preheated oven and bake the cookies for about 9 to 12 minutes or until done.

Remove the cookies from the oven and let them rest for at least 10 minutes at room temperature.

To Make the Frosting:

Add softened butter, powdered sugar, vanilla extract, and cream cheese into the bowl of a stand mixer. Beat a few times until well incorporated. Add more milk if the texture of the frosting gets too thick.

Top each cookie with the frosting, followed by pecans and cinnamon.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to one week or 2 months in the freezer.

Feel free to use vanilla buttercream instead of cream cheese for this recipe.

Coconut sugar could make these cookies darker, but don’t worry, they would still taste delicious!

Nutrition Facts:

Servings: 12 servings Serving size: 1 cookie (with frosting) Calories: 189 kcal Fat: 13.2g Saturated fat: 4.5g Carbohydrates: 16g Fiber: 2.7g Sugar: 10.7g Protein: 4g

Healthy Soft Banana Bread Cookies

Rebecca Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins | Yield: 12 Servings These heavenly treats are gluten-free! Each bite is amazing and very addicting.… General Recipes Healthy Soft Banana Bread Cookies European Print This

Serves: 12 Prep Time: 25 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 189 calories 13.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Wet Ingredients:
• 1 tsp vanilla extract
• 1/2 c mashed ripe banana (from 1 medium ripe banana)
• 2 tbsp melted and cooled coconut oil (or sub-melted butter or vegan butter)
• 1 Egg, at room temperature
• ¼ c organic cane sugar (or coconut sugar)
• Dry Ingredients:
• 1/2 tsp baking soda
• ¼ c coconut flour
• 1 1/4 c packed fine-blanched almond flour (do not use almond meal)
• 1/4 tsp salt
• 1/2 tsp cinnamon
• For the cream cheese frosting:
• ½ tsp almond milk, if necessary, to thin out the frosting
• 2 tbsp butter or vegan butter, at room temperature
• 1/2 tsp vanilla extract
• ½ c powdered sugar
• 2 tbsp cream cheese or vegan cream cheese, at room temperature
• For the topping:
• ¼ c chopped toasted walnuts or pecans

Instructions

Add mashed banana, coconut oil, vanilla extract, sugar, and egg into a large mixing bowl. Stir everything until well incorporated.

Add salt, cinnamon, almond flour, baking soda, and coconut flour. Whisk until the mixture turns into a dough. Place it in the fridge to chill for at least 5 minutes.

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

Line the inside of a baking sheet with parchment paper.

Form the dough into small balls, then put them onto the prepared cookie sheet. Gently press to flatten it out. Make sure to leave a small space between each dough.

Place the cookie sheet in the preheated oven and bake the cookies for about 9 to 12 minutes or until done.

Remove the cookies from the oven and let them rest for at least 10 minutes at room temperature.

To Make the Frosting:

Add softened butter, powdered sugar, vanilla extract, and cream cheese into the bowl of a stand mixer. Beat a few times until well incorporated. Add more milk if the texture of the frosting gets too thick.

Top each cookie with the frosting, followed by pecans and cinnamon.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to one week or 2 months in the freezer. Feel free to use vanilla buttercream instead of cream cheese for this recipe. Coconut sugar could make these cookies darker, but don’t worry, they would still taste delicious!

Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Yield: 6 Servings

You will only need four ingredients for these Sausage and Shrimp Kabobs! Yes, you read it right! The main seasoning is BBQ sauce. You will be amazed by how these four basic ingredients could turn into something unforgettable! Try this recipe now. I promise you; it is worth all your time and effort. Enjoy!

Ingredients:

2 teaspoons olive oil

12 ounces shrimp jumbo, tail-on, peeled and deveined

2 tablespoons Barbecue Seasoning

12 ounces smoked sausage rope

Directions:

Prepare the grill and preheat it to 175 degrees C or 350 degrees F. Clean the grates and remove any dirt.

Slice the sausage into 1-inch pieces. They should be the same as the shrimp.

Use paper towels to pat dry the shrimp, then put them into a large mixing bowl.

Add BBQ seasoning, olive oil, and sausage slices into the bowl with the shrimp. Toss everything until well incorporated.

Turn each shrimp into a “C” shape. Use the skewers to thread them together with the sausage slices alternately.

Place the Sausage and Shrimp Kabobs over the preheated grill, then cook each side for 3 minutes or until done.

Transfer the Sausage and Shrimp Kabobs onto a clean serving plate.

Serve right away. Enjoy!

Notes:

It is important to soak the wooden skewers for about half an hour if you are using them. This step will prevent them from burning while on the grill. You can use metal skewers instead.

Make sure not to overcook the shrimp. 3 minutes on each side is just enough to cook them.

It is also important to devein the shrimp. To do that, follow these easy steps.

Place the shrimp under running cold water and remove any dirt.

Remove any shrimp that is not fresh and throw them away.

Peel, then use a pairing knife to slice through the back of the shrimp. When you see the vein, pull it up and remove it. Rinse the shrimp once more. That’s it!

Nutrition Facts:

Calories: 255 kcal (13%), Carbohydrates: 4g (1%), Protein: 18g (36%), Fat: 17g (26%), Saturated Fat: 5g (31%), Cholesterol: 183mg (61%), Sodium: 922mg (40%), Potassium: 186mg (5%), Vitamin A: 130IU (3%), Vitamin C: 2.9mg (4%), Calcium: 135mg (14%), Iron: 3.5mg (19%)

Sausage and Shrimp Kabobs

Rebecca Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Yield: 6 Servings You will only need four ingredients for these Sausage and Shrimp Kabobs!… General Recipes Sausage and Shrimp Kabobs European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 255 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 teaspoons olive oil
• 12 ounces shrimp jumbo, tail-on, peeled and deveined
• 2 tablespoons Barbecue Seasoning
• 12 ounces smoked sausage rope

Instructions

Prepare the grill and preheat it to 175 degrees C or 350 degrees F. Clean the grates and remove any dirt.

Slice the sausage into 1-inch pieces. They should be the same as the shrimp.

Use paper towels to pat dry the shrimp, then put them into a large mixing bowl.

Add BBQ seasoning, olive oil, and sausage slices into the bowl with the shrimp. Toss everything until well incorporated.

Turn each shrimp into a “C” shape. Use the skewers to thread them together with the sausage slices alternately.

Place the Sausage and Shrimp Kabobs over the preheated grill, then cook each side for 3 minutes or until done.

Transfer the Sausage and Shrimp Kabobs onto a clean serving plate.

Serve right away. Enjoy!

Notes

It is important to soak the wooden skewers for about half an hour if you are using them. This step will prevent them from burning while on the grill. You can use metal skewers instead. Make sure not to overcook the shrimp. 3 minutes on each side is just enough to cook them. It is also important to devein the shrimp. To do that, follow these easy steps. Place the shrimp under running cold water and remove any dirt. Remove any shrimp that is not fresh and throw them away. Peel, then use a pairing knife to slice through the back of the shrimp. When you see the vein, pull it up and remove it. Rinse the shrimp once more. That’s it!

Prep Time: 20 mins | Cook Time: 20 mins | Marinate Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 5 Servings

The rich orange sauce of this dish is my favorite! It compliments very well with fried chicken. Serve it over rice, and you have yourself a meal to remember. Enjoy!

Ingredients:

1/4 teaspoon dried ginger

2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)

2 cloves garlic, finely minced

1 1/4 c + 2 tablespoons cornstarch

1/2 c freshly squeezed orange juice

1/3 c white vinegar

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1 1/2-inch pieces

Freshly ground black or white pepper, to taste

2 tablespoons cold water

1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)

2 large Eggs

vegetable or peanut oil, for frying

1 c low-sodium chicken broth

1 teaspoon Sriracha hot sauce (optional)

Chopped green onions and sesame seeds, for garnish (optional)

1/2 c granulated sugar

1/4 c soy sauce

Directions:

Put the chicken inside a large Ziplock bag.

Add orange juice, ginger, chicken broth, granulated sugar, orange zest, yellow onion, garlic, pepper, and sriracha into a large container. Stir everything until well blended.

Add 2/3 cup of the mixture inside the bag with the chicken. Seal the bag and remove the air inside. Shake it until the chicken pieces are completely coated. Place the bag in the fridge and marinate the chicken for half an hour.

Add the rest of the sauce into a saucepan, then place it on the stove. Turn the heat to medium and allow the mixture to boil.

Make sure to stir from time to time.

Combine 2 tablespoons of water and 2 tablespoons of cornstarch. Add it into the pan, then stir until well blended. Simmer the mixture for about 2 minutes or until the texture become thick. Remove the pan from the heat.

Place a Dutch oven on the stove and turn the heat to about 350 degrees F. Add 2-inches of oil and allow it to become hot.

In a mixing bowl, add eggs and whisk to combine. Add cornstarch into another bowl.

Remove the chicken from the marinade, then coat each with egg and cornstarch. Shake off any excess.

Put the chicken into the hot oil, then cook each side for about 5 minutes or more or until they turn golden brown.

Move the chicken onto a clean plate lined with paper towels to drain most of the oil.

Toss the chicken in sauce.

Serve and enjoy!

Notes:

Make sure to cook the chicken in batches. Do not overcrowd them in the pot.

Nutrition Facts:

Calories 608 Calories from Fat 252 Fat 28g43% Saturated Fat 19g119% Cholesterol 152mg51% Sodium 874mg38% Potassium 642mg18% Carbohydrates 54g18% Sugar 22g24% Protein 33g66% Vitamin A 185IU4% Vitamin C 17.1mg21% Calcium 24mg2% Iron 1.4mg8%

Chinese Orange Chicken

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Marinate Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 5 Servings The rich orange sauce of… General Recipes Chinese Orange Chicken European Print This

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

Nutrition facts: 608 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 teaspoon dried ginger
• 2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
• 2 cloves garlic, finely minced
• 1 1/4 c + 2 tablespoons cornstarch
• 1/2 c freshly squeezed orange juice
• 1/3 c white vinegar
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1 1/2-inch pieces
• Freshly ground black or white pepper, to taste
• 2 tablespoons cold water
• 1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)
• 2 large Eggs
• vegetable or peanut oil, for frying
• 1 c low-sodium chicken broth
• 1 teaspoon Sriracha hot sauce (optional)
• Chopped green onions and sesame seeds, for garnish (optional)
• 1/2 c granulated sugar
• 1/4 c soy sauce

Instructions

Put the chicken inside a large Ziplock bag.

Add orange juice, ginger, chicken broth, granulated sugar, orange zest, yellow onion, garlic, pepper, and sriracha into a large container. Stir everything until well blended.

Add 2/3 cup of the mixture inside the bag with the chicken. Seal the bag and remove the air inside. Shake it until the chicken pieces are completely coated. Place the bag in the fridge and marinate the chicken for half an hour.

Add the rest of the sauce into a saucepan, then place it on the stove. Turn the heat to medium and allow the mixture to boil.

Make sure to stir from time to time.

Combine 2 tablespoons of water and 2 tablespoons of cornstarch. Add it into the pan, then stir until well blended. Simmer the mixture for about 2 minutes or until the texture become thick. Remove the pan from the heat.

Place a Dutch oven on the stove and turn the heat to about 350 degrees F. Add 2-inches of oil and allow it to become hot.

In a mixing bowl, add eggs and whisk to combine. Add cornstarch into another bowl.

Remove the chicken from the marinade, then coat each with egg and cornstarch. Shake off any excess.

Put the chicken into the hot oil, then cook each side for about 5 minutes or more or until they turn golden brown.

Move the chicken onto a clean plate lined with paper towels to drain most of the oil.

Toss the chicken in sauce.

Serve and enjoy!

Notes

Make sure to cook the chicken in batches. Do not overcrowd them in the pot.