General Recipes

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings

Chicken, rice, and cheese in one serving! This spectacular dish is total comfort food! You have to try it! In just about 45 minutes, it is ready for serving. Enjoy!

Ingredients:

1/2 c fresh grated Parmesan cheese

1/2 c dry white wine

1 stick butter (1/2 c)

2 tbsp olive oil

2 tbsp minced garlic

1/2 tsp garlic powder

1 1/2 tsp salt, divided

1 1/2 c uncooked white rice

1-pound chicken tenderloins

Salt and pepper

3 c chicken broth

1/4 tsp red pepper flakes

Directions:

Sprinkle salt, garlic powder, and pepper over the chicken tenderloins. Toss to coat.

Place a non-stick skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the chicken tenderloins, then cook for a few minutes until they turn brown. Move them to a clean plate.

In the empty skillet, add butter and allow it to melt. Add garlic and red pepper flakes, then sauté for about a minute or until aromatic. Season with a bit of salt.

Turn the heat to medium-high, then stir in the white wine and scrape the bottom to deglaze. Simmer for about 5 minutes.

Remove the skillet from the heat and reserve 2 tbsp of the sauce for later use.

Toss the rice into the skillet until coated with the sauce. Stir in the chicken broth and a bit of salt, then let it boil.

Turn the heat down to medium-low, then cover the skillet with the lid and simmer for 20 minutes. Scatter the Parmesan cheese on top, followed by the chicken tenders.

Drizzle the reserved sauce on top, then remove the skillet from the heat. Cover it with the lid and cook the rice for a few more minutes. Garnish with parsley.

Serve and enjoy!

Chicken Scampi with Garlic Parmesan Rice

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings Chicken, rice, and cheese in one serving! This spectacular dish is total… General Recipes Chicken Scampi with Garlic Parmesan Rice European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c fresh grated Parmesan cheese
• 1/2 c dry white wine
• 1 stick butter (1/2 c)
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1/2 tsp garlic powder
• 1 1/2 tsp salt, divided
• 1 1/2 c uncooked white rice
• 1-pound chicken tenderloins
• Salt and pepper
• 3 c chicken broth
• 1/4 tsp red pepper flakes

Instructions

Sprinkle salt, garlic powder, and pepper over the chicken tenderloins. Toss to coat.

Place a non-stick skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the chicken tenderloins, then cook for a few minutes until they turn brown. Move them to a clean plate.

In the empty skillet, add butter and allow it to melt. Add garlic and red pepper flakes, then sauté for about a minute or until aromatic. Season with a bit of salt.

Turn the heat to medium-high, then stir in the white wine and scrape the bottom to deglaze. Simmer for about 5 minutes.

Remove the skillet from the heat and reserve 2 tbsp of the sauce for later use.

Toss the rice into the skillet until coated with the sauce. Stir in the chicken broth and a bit of salt, then let it boil.

Turn the heat down to medium-low, then cover the skillet with the lid and simmer for 20 minutes. Scatter the Parmesan cheese on top, followed by the chicken tenders.

Drizzle the reserved sauce on top, then remove the skillet from the heat. Cover it with the lid and cook the rice for a few more minutes. Garnish with parsley.

Serve and enjoy!

Total Time: 16 mins | Yield: 6 Slices

This is pizza, but low in carbs! Packed with amazing flavors, you will not be disappointed with this at all! It will only take you a few minutes to make this. Try it now!

Ingredients:

¾ c almond flour

6 strips bacon

1 Egg

2 oz. of cream cheese

1 c shredded chicken breast

¼ c ranch dressing

1 ½ c plus ¾ c of shredded mozzarella cheese, divided

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.

Add about 1 1/2 cups of shredded mozzarella cheese and cream cheese into a heat-proof bowl. Place it in the microwave and heat until the cheese is melted.

Remove from the microwave and stir until well blended.

Add the almond flour and egg, then stir until well incorporated. Use your clean hands to form the dough into a ball.

Put the dough onto the prepared baking sheet, then press the sides and bottom to shape it into a 9×13-inches rectangle.

Place the baking sheet in the preheated oven and bake the crust for about 8 minutes or until done.

Remove the crust from the oven and allow it to cool for at least 5 minutes.

Turn the heat of the oven to about 350 degrees F.

Place a skillet on the stove and turn the heat to medium. Add the bacon and cook for a few minutes until crispy. Transfer the bacon onto a clean plate lined with paper towels to drain any grease.

Add the ranch dressing on top of the cooked crust and spread it evenly. Make sure to leave a small space to the sides.

Scatter the shredded chicken on top of the ranch dressing layer, followed by the bacon and more shredded cheese.

Place the pizza in the preheated oven and bake for about 8 minutes or until the cheese is melted.

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

Serve and enjoy!

Keto Chicken Bacon Ranch Pizza

Rebecca Total Time: 16 mins | Yield: 6 Slices This is pizza, but low in carbs! Packed with amazing flavors, you will not be disappointed with this at all! It will… General Recipes Keto Chicken Bacon Ranch Pizza European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ c almond flour
• 6 strips bacon
• 1 Egg
• 2 oz. of cream cheese
• 1 c shredded chicken breast
• ¼ c ranch dressing
• 1 ½ c plus ¾ c of shredded mozzarella cheese, divided

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.

Add about 1 1/2 cups of shredded mozzarella cheese and cream cheese into a heat-proof bowl. Place it in the microwave and heat until the cheese is melted.

Remove from the microwave and stir until well blended.

Add the almond flour and egg, then stir until well incorporated. Use your clean hands to form the dough into a ball.

Put the dough onto the prepared baking sheet, then press the sides and bottom to shape it into a 9x13-inches rectangle.

Place the baking sheet in the preheated oven and bake the crust for about 8 minutes or until done.

Remove the crust from the oven and allow it to cool for at least 5 minutes.

Turn the heat of the oven to about 350 degrees F.

Place a skillet on the stove and turn the heat to medium. Add the bacon and cook for a few minutes until crispy. Transfer the bacon onto a clean plate lined with paper towels to drain any grease.

Add the ranch dressing on top of the cooked crust and spread it evenly. Make sure to leave a small space to the sides.

Scatter the shredded chicken on top of the ranch dressing layer, followed by the bacon and more shredded cheese.

Place the pizza in the preheated oven and bake for about 8 minutes or until the cheese is melted.

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

Serve and enjoy!

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

These Mini doughnuts, Hot Buttered Cheerios have always been a part of my family since I was little. I can’t count how many times I made these heavenly treats! I got this recipe from my grandma. Now, allow me to share it with you! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! In just 15 minutes, you can have the most satisfying treats ever! This recipe can yield up to 4 servings only so make sure to double the ingredients if you are serving more than that! Anyway, try this recipe now, and don’t forget to share it with everyone. I’m sure they are going to love it as much as we do. Enjoy!

Ingredients:

4 c Cheerios™ OR Cinnamon Cheerios™ cereal

1/4 tsp vanilla

1 tsp ground cinnamon

1/4 c white sugar

1/4 c butter

Directions:

Place a large skillet on the stove and turn the heat to low. Add butter and allow it to melt.

Add the vanilla and stir until well blended.

Stir in the cereal and cook for about 5 minutes. Move everything into a large mixing bowl.

Add the cinnamon and sugar, then toss everything until well combined.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred kind of Cheerios.

Place any leftover Mini Doughnut, Hot Buttered Cheerios in an airtight container, then put them in the fridge. They can last up to one week.

Feel free to use a slow cooker to cook these Mini Doughnut Hot Buttered Cheerios! I have tried it before and it’s amazing!

Mini Doughnut Hot Buttered Cheerios

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 Servings These Mini doughnuts, Hot Buttered Cheerios have always been a part of… General Recipes Mini Doughnut Hot Buttered Cheerios European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 c Cheerios™ OR Cinnamon Cheerios™ cereal
• 1/4 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 c white sugar
• 1/4 c butter

Instructions

Place a large skillet on the stove and turn the heat to low. Add butter and allow it to melt.

Add the vanilla and stir until well blended.

Stir in the cereal and cook for about 5 minutes. Move everything into a large mixing bowl.

Add the cinnamon and sugar, then toss everything until well combined.

Serve right away. Enjoy!

Notes

Feel free to use your preferred kind of Cheerios. Place any leftover Mini Doughnut, Hot Buttered Cheerios in an airtight container, then put them in the fridge. They can last up to one week. Feel free to use a slow cooker to cook these Mini Doughnut Hot Buttered Cheerios! I have tried it before and it's amazing!

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

This Easy Low Carb Crustless Skillet Pizza is one to try! Enjoy the cheesy flavors in this dish! Ready in less than an hour, you will be glad to have tried this recipe!

Ingredients:

2 c sugar-free pizza sauce

3 c semi-hard cheese of choice (mozzarella, cheddar) divided

1 c bell pepper, chopped

1 tsp sea salt

6 large white mushrooms, sliced

1 tsp dried basil

½ c red onion, sliced

1 tsp dried oregano

1 c black olives, sliced

2 lbs. of lean ground meat (turkey and chicken are the best)

1 tsp black pepper

Directions:

For the Meat Crust:

Prepare the oven and preheat it to 425 degrees F.

Add salt, pepper, oregano, and ground meat into a mixing bowl. Stir everything until well incorporated.

Add the mixture into a 12-inch cast-iron skillet and spread it evenly.

Place the skillet in the preheated oven and bake the crust for about 25 minutes or until done.

For the Pizza Toppings:

Grate the cheese, then slice the black olives, mushrooms, bell peppers, and onions.

To Assemble the Pizza:

Add the pizza sauce over the meat crust and spread it evenly.

Scatter 2 cups of grated cheese over the sauce layer. Make sure to cover it well.

Scatter the pizza toppings over the cheese layer, followed by the rest of the cheese.

Put the pizza back into the oven and bake for 10 more minutes or until done.

Remove the pizza from the oven and allow it to rest for at least 10 minutes at room temperature to incorporate all the flavors.

Sprinkle red pepper flakes and more grated Parmesan cheese on top to garnish. Slice into even servings.

Serve and enjoy!

Notes:

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

I highly recommend using lean meat for this recipe.

Nutrition Facts:

Calories: 407 kcal | Carbohydrates: 11g | Protein: 51g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1600mg | Potassium: 903mg | Fiber: 3g | Sugar: 6g | Vitamin A: 923IU | Vitamin C: 27mg | Calcium: 436mg | Iron: 3mg

Easy Low Carb Crustless Skillet Pizza

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings This Easy Low Carb Crustless Skillet Pizza is one to try! Enjoy… General Recipes Easy Low Carb Crustless Skillet Pizza European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 407 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c sugar-free pizza sauce
• 3 c semi-hard cheese of choice (mozzarella, cheddar) divided
• 1 c bell pepper, chopped
• 1 tsp sea salt
• 6 large white mushrooms, sliced
• 1 tsp dried basil
• ½ c red onion, sliced
• 1 tsp dried oregano
• 1 c black olives, sliced
• 2 lbs. of lean ground meat (turkey and chicken are the best)
• 1 tsp black pepper

Instructions

For the Meat Crust:

Prepare the oven and preheat it to 425 degrees F.

Add salt, pepper, oregano, and ground meat into a mixing bowl. Stir everything until well incorporated.

Add the mixture into a 12-inch cast-iron skillet and spread it evenly.

Place the skillet in the preheated oven and bake the crust for about 25 minutes or until done.

For the Pizza Toppings:

Grate the cheese, then slice the black olives, mushrooms, bell peppers, and onions.

To Assemble the Pizza:

Add the pizza sauce over the meat crust and spread it evenly.

Scatter 2 cups of grated cheese over the sauce layer. Make sure to cover it well.

Scatter the pizza toppings over the cheese layer, followed by the rest of the cheese.

Put the pizza back into the oven and bake for 10 more minutes or until done.

Remove the pizza from the oven and allow it to rest for at least 10 minutes at room temperature to incorporate all the flavors.

Sprinkle red pepper flakes and more grated Parmesan cheese on top to garnish. Slice into even servings.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to days. Reheat for a few minutes before serving again. I highly recommend using lean meat for this recipe.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 24 Servings

These deviled eggs never fail to amaze me every time! It will only take you 30 minutes to prepare and cook these delicious treats! Try this recipe now, and I promise you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

1/4 to 1/3 c mayonnaise (reduced fat is OK)

1/4 tsp kosher salt

A dozen of large eggs

1 tbsp yellow mustard

1/4 tsp black pepper

3-4 tbsp sweet

pickle cubes, drained

OPTIONAL TOPPINGS:

Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice

Directions:

In a large pot with cold water, add the eggs. Make sure to cover them well with water.

Place the pot on the stove and turn the heat to high. Allow the water to boil.

Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.

Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.

Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.

Fill each egg white with the yolk mixture, then top each with your favorite toppings.

Serve and enjoy!

Notes:

Feel free to make this the day before. Place it in the fridge overnight and serve the next day.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days.

Try these for the toppings:

crumbled bacon or an olive slice

hot sauce or sriracha

caviar

Paprika

capers

freshly chopped parsley

Nutrition Facts:

Amount Per Serving: CALORIES: 56 | TOTAL FAT: 5g | SATURATED FAT: 1g | CHOLESTEROL: 94mg | SODIUM: 66mg | FIBER: 0g | SUGAR: 0g | PROTEIN: 3g

MOM’S CLASSIC SOUTHERN DEVILED EGGS

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 24 Servings These deviled eggs never fail to amaze me every time! It will… General Recipes MOM’S CLASSIC SOUTHERN DEVILED EGGS European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 56 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 to 1/3 c mayonnaise (reduced fat is OK)
• 1/4 tsp kosher salt
• A dozen of large eggs
• 1 tbsp yellow mustard
• 1/4 tsp black pepper
• 3-4 tbsp sweet
• pickle cubes, drained
• OPTIONAL TOPPINGS:
• Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice

Instructions

In a large pot with cold water, add the eggs. Make sure to cover them well with water.

Place the pot on the stove and turn the heat to high. Allow the water to boil.

Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.

Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.

Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.

Fill each egg white with the yolk mixture, then top each with your favorite toppings.

Serve and enjoy!

Notes

Feel free to make this the day before. Place it in the fridge overnight and serve the next day. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Try these for the toppings: crumbled bacon or an olive slice hot sauce or sriracha caviar Paprika capers freshly chopped parsley

Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 Servings

Who would have thought that cauliflower would taste this amazing with this Bang Bang Sauce? You are so in for a treat! These low-carb treats will surely make your day extra special. Try it now!

Ingredients:

cooking oil for frying

1 large Egg whisked

1/2 tablespoon parsley, finely chopped

1 tablespoon heavy cream

12 ounces of cauliflower, cut into bite-sized pieces (about 1/2 a large head of cauliflower)

BREADING

1 c finely grated Parmesan cheese use fresh and not shelf-stable kind

1 c superfine almond flour

BANG BANG SAUCE

1 tablespoon erythritol granular

1 teaspoon sriracha

1 tablespoon chili paste I used sambal

1 teaspoon lime juice1/4 c mayonnaise

Directions:

Add heavy cream and egg into a mixing bowl. Whisk until well blended.

Add cheese and almond flour into a mixing bowl. Whisk to combine.

Line the inside of a baking sheet with parchment paper. Spread a bit of the breading mixture to the bottom of the baking sheet.

Coat each cauliflower with the egg wash, shake off any excess, and coat with the breading. Place it on the prepared baking sheet and repeat the process with the rest of the ingredients.

Place a pot on the stove and turn the heat to about 350 degrees F. Add about 1 1/2 inches of oil and allow it to become hot.

Add the coated cauliflower in batches, then cook for a few minutes until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the cauliflower.

For the Sauce:

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

Drizzle the sauce on top of the fried cauliflowers, then toss to coat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Make sure to grate the Parmesan cheese, finely in your food processor.

Make sure to add heavy cream to the eggs.

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

Nutrition Facts:

Serving: 0.25of recipe, Calories: 433 kcal, carbohydrates: 11g, Protein: 13g, fat: 35g, saturated fat: 8g, Sodium: 546mg, fiber: 5g, sugar: 3g, net carbs: 6g

KETO LOW CARB BANG BANG CAULIFLOWER

Rebecca Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 Servings Who would have thought that cauliflower would taste this amazing with this… General Recipes KETO LOW CARB BANG BANG CAULIFLOWER European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 433 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking oil for frying
• 1 large Egg whisked
• 1/2 tablespoon parsley, finely chopped
• 1 tablespoon heavy cream
• 12 ounces of cauliflower, cut into bite-sized pieces (about 1/2 a large head of cauliflower)
• BREADING
• 1 c finely grated Parmesan cheese use fresh and not shelf-stable kind
• 1 c superfine almond flour
• BANG BANG SAUCE
• 1 tablespoon erythritol granular
• 1 teaspoon sriracha
• 1 tablespoon chili paste I used sambal
• 1 teaspoon lime juice1/4 c mayonnaise

Instructions

Add heavy cream and egg into a mixing bowl. Whisk until well blended.

Add cheese and almond flour into a mixing bowl. Whisk to combine.

Line the inside of a baking sheet with parchment paper. Spread a bit of the breading mixture to the bottom of the baking sheet.

Coat each cauliflower with the egg wash, shake off any excess, and coat with the breading. Place it on the prepared baking sheet and repeat the process with the rest of the ingredients.

Place a pot on the stove and turn the heat to about 350 degrees F. Add about 1 1/2 inches of oil and allow it to become hot.

Add the coated cauliflower in batches, then cook for a few minutes until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the cauliflower.

For the Sauce:

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

Drizzle the sauce on top of the fried cauliflowers, then toss to coat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes

Make sure to grate the Parmesan cheese, finely in your food processor. Make sure to add heavy cream to the eggs. Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 30 mins | Yield: 8 Servings

The caramelized crust of these Oven Roasted Sweet Potatoes is very flavorful! The perfect side dish is ready in just about an hour and a half! Don’t wait another minute not knowing how delicious these treats are. Try it now and prepare to fall in love with each bite. Enjoy!

Ingredients:

¼ tsp garlic powder

1 tsp kosher salt

2 tbsp olive oil

1 tsp chopped thyme

¼ tsp black pepper

3 lbs. sweet potatoes

Directions:

Line the inside of a large baking sheet with aluminum foil, then brush it with olive oil.

Wash the potatoes under running water to remove any dirt. Peel and slice each into 3/4-inch round pieces. Put them into a large mixing bowl.

Add olive oil, salt, pepper, and garlic powder over the potato slices, then toss to coat.

Lay the potato slices onto the prepared baking sheet and arrange them in a single layer. Wrap them with foil.

Place the rack in the middle of the oven, then heat it to about 425 degrees F.

Place the baking sheet in the preheated oven and roast the potatoes for about half an hour.

Remove the foil cover, then roast the potatoes for another 15 minutes.

Flip the potatoes over and roast the other sides for 15 more minutes.

Remove the Roasted Sweet Potatoes from the oven and allow them to cool for at least 10 minutes at room temperature. Dish out!

Sprinkle freshly chopped thyme on top to garnish.

Serve and enjoy!

Notes:

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

Serve this with:

Green Beans

Roasted Chicken

Roasted Turkey Breast

Nutrition Facts:

Calories 178 Calories from Fat 36 Fat 4g6% Saturated Fat 1g5% Sodium 384mg16% Potassium 573mg16% Carbohydrates 34g11% Fiber 5g20% Sugar 7g8% Protein 3g6% Vitamin A 24132IU483% Vitamin C 4mg5% Calcium 51mg5% Iron 1mg6%

Oven Roasted Sweet Potatoes

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 30 mins | Yield: 8 Servings The caramelized crust of these Oven Roasted Sweet… General Recipes Oven Roasted Sweet Potatoes European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 178 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ tsp garlic powder
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 tsp chopped thyme
• ¼ tsp black pepper
• 3 lbs. sweet potatoes

Instructions

Line the inside of a large baking sheet with aluminum foil, then brush it with olive oil.

Wash the potatoes under running water to remove any dirt. Peel and slice each into 3/4-inch round pieces. Put them into a large mixing bowl.

Add olive oil, salt, pepper, and garlic powder over the potato slices, then toss to coat.

Lay the potato slices onto the prepared baking sheet and arrange them in a single layer. Wrap them with foil.

Place the rack in the middle of the oven, then heat it to about 425 degrees F.

Place the baking sheet in the preheated oven and roast the potatoes for about half an hour.

Remove the foil cover, then roast the potatoes for another 15 minutes.

Flip the potatoes over and roast the other sides for 15 more minutes.

Remove the Roasted Sweet Potatoes from the oven and allow them to cool for at least 10 minutes at room temperature. Dish out!

Sprinkle freshly chopped thyme on top to garnish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Serve this with: Green Beans Roasted Chicken Roasted Turkey Breast

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

The sauce alone of this Crispy Sesame Chicken is more than enough to satisfy your cravings! This dish is ready to be devoured in just half an hour. You have got to try and taste it yourself. Enjoy!

Ingredients:

Sesame Chicken Sauce Ingredients:

2 tsp sesame oil

1/2 c brown sugar

1/4 c rice vinegar

1/2 tbsp sesame seeds

1 tbsp cornstarch

1/4 c soy sauce

1/3 c water

Tempura Batter:

1/2 c cold seltzer water

1/2 c cornstarch

2 Egg whites

1/2 c flour

Chicken:

1 tbsp minced garlic

1/4 tsp crushed red pepper

1 lb. chicken thighs, boneless and skinless, cut into 1-inch chunks

vegetable oil for deep frying

2 tsp sesame oil

Directions:

In a mixing bowl, add all the ingredients for the sesame chicken sauce. Stir everything until well incorporated.

In another mixing bowl, add all the ingredients for the batter. Stir everything until well incorporated.

Put the chicken thighs into the bowl with the batter, then toss to coat.

Place a deep-frying pan on the stove and turn the heat to about 350 degrees F. Add 3 inches of oil and allow it to become hot.

Add the coated chicken to the hot oil and cook for a few minutes until they turn golden brown. Transfer them to a clean plate lined with paper towels to drain excess oil. Cook the chicken in batches to prevent overcrowding.

Place a skillet on the stove and turn the heat to medium. Add sesame oil and allow it to become hot. Add garlic and red pepper flakes, then saute for about a minute or until aromatic.

Pour in the sauce together with the fried chicken, then toss everything until well incorporated. Dish out!

Sprinkle sesame seeds over each serving to garnish.

Serve right away. Enjoy!

Nutrition Facts:

Calories: 361 kcal | Carbohydrates: 38g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 623mg | Potassium: 227mg | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1.5mg

Crispy Sesame Chicken

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings The sauce alone of this Crispy Sesame Chicken is more than enough… General Recipes Crispy Sesame Chicken European Print This

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

Nutrition facts: 361 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sesame Chicken Sauce Ingredients:
• 2 tsp sesame oil
• 1/2 c brown sugar
• 1/4 c rice vinegar
• 1/2 tbsp sesame seeds
• 1 tbsp cornstarch
• 1/4 c soy sauce
• 1/3 c water
• Tempura Batter:
• 1/2 c cold seltzer water
• 1/2 c cornstarch
• 2 Egg whites
• 1/2 c flour
• Chicken:
• 1 tbsp minced garlic
• 1/4 tsp crushed red pepper
• 1 lb. chicken thighs, boneless and skinless, cut into 1-inch chunks
• vegetable oil for deep frying
• 2 tsp sesame oil

Instructions

In a mixing bowl, add all the ingredients for the sesame chicken sauce. Stir everything until well incorporated.

In another mixing bowl, add all the ingredients for the batter. Stir everything until well incorporated.

Put the chicken thighs into the bowl with the batter, then toss to coat.

Place a deep-frying pan on the stove and turn the heat to about 350 degrees F. Add 3 inches of oil and allow it to become hot.

Add the coated chicken to the hot oil and cook for a few minutes until they turn golden brown. Transfer them to a clean plate lined with paper towels to drain excess oil. Cook the chicken in batches to prevent overcrowding.

Place a skillet on the stove and turn the heat to medium. Add sesame oil and allow it to become hot. Add garlic and red pepper flakes, then saute for about a minute or until aromatic.

Pour in the sauce together with the fried chicken, then toss everything until well incorporated. Dish out!

Sprinkle sesame seeds over each serving to garnish.

Serve right away. Enjoy!

Prep Time: 10 mins | Total Time: 30 mins | Yield: 10 Balls

You don’t need to bake these delicious treats! Just let them chill in the fridge until ready to serve! In just 30 minutes, you can have the best dessert to serve your loved ones today. Enjoy!

Ingredients:

Monster Cookie Energy Bites

¼ c dry roasted peanuts

A dash of salt

¼ c peanut butter

¼ c honey

¼ c mini chocolate chips

¼ c mini M&M’s

1 c dry oats (old-fashioned, instant, or a mix of the two)

½ tsp vanilla, optional

Blueberry Muffin Energy Bites

½ c dried blueberries

¼ tsp cinnamon

¼ c almond butter

A dash of salt

½ tsp vanilla, optional

¼ c honey

1 c dry oats (old-fashioned, instant, or a mix of the two)

Peanut Butter Chocolate Chip Energy Bites

½ c mini chocolate chips

¼ c peanut butter

½ tsp vanilla, optional

¼ c honey

1 c dry oats (old-fashioned, instant, or a mix of the two)

A dash of salt

Sweet and Salty Energy Bites

¼ c chopped roasted salted almonds

¼ c crushed pretzels

¼ c almond butter

A dash of salt

1 c dry oats (old-fashioned, instant, or a mix of the two)

½ tsp vanilla, optional

¼ c honey

Peanut Butter Cookie Energy Bites

½ c roasted salted peanuts

¼ c honey

1 c dry oats (old-fashioned, instant, or a mix of the two)

½ tsp vanilla, optional

¼ c peanut butter

Oatmeal Raisin Cookie Energy Bites

¼ c toasted coconut

½ tsp ground cinnamon

¼ c chopped pecans

1 c dry oats (old-fashioned, instant, or a mix of the two)

¼ c almond butter

A dash of salt

¼ c raisins

½ tsp vanilla, optional

¼ c honey

Double Chocolate Energy Bites

¼ c honey

½ c mini chocolate chips

1 c dry oats (old-fashioned, instant, or a mix of the two)

A dash of salt

½ tsp vanilla, optional

2 tbsp cocoa powder

¼ c peanut butter

Vegan Banana Oatmeal Bites

½ c vegan chocolate chips (or something similar), optional

1 c dry oats (old-fashioned, instant, or a mix of the two)

1 ripe (but not grossly ripe) medium banana

Directions:

For the Energy Bites:

In a mixing bowl, add honey and nut butter. Stir until well incorporated. Stir in the rest of the ingredients until mixed. Place it in the fridge to chill for at least half an hour.

Make 12 small balls out of the mixture and refrigerate them. They can last up to a week.

For the Banana Oatmeal Bites:

Peel the banana and put them into a mixing bowl, then use a fork to mash them.

Stir in the chocolate chips and dry oats until well incorporated. Place it in the fridge to chill for half an hour.

Make 12 small balls out of the mixture and refrigerate them. They can last up to a week.

Notes:

Make sure to let the balls, chill for at least half an hour before serving.

Add more oats if the balls get too sticky.

Nutrition Facts:

Calories 108 Total Fat 4.5g 6% Cholesterol 0.2mg 0% Sodium 39.6mg 2% Total Carbohydrate 13.8g 5% Sugars 7.1g Protein 2.8g 6% Vitamin A0% Vitamin C0%

8 no-bake oatmeal energy balls

Rebecca Prep Time: 10 mins | Total Time: 30 mins | Yield: 10 Balls You don’t need to bake these delicious treats! Just let them chill in the fridge until ready… General Recipes 8 no-bake oatmeal energy balls European Print This

Serves: 10 Prep Time: 10 mins

Nutrition facts: 108 calories 4.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Monster Cookie Energy Bites
• ¼ c dry roasted peanuts
• A dash of salt
• ¼ c peanut butter
• ¼ c honey
• ¼ c mini chocolate chips
• ¼ c mini M&M's
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• ½ tsp vanilla, optional
• Blueberry Muffin Energy Bites
• ½ c dried blueberries
• ¼ tsp cinnamon
• ¼ c almond butter
• A dash of salt
• ½ tsp vanilla, optional
• ¼ c honey
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• Peanut Butter Chocolate Chip Energy Bites
• ½ c mini chocolate chips
• ¼ c peanut butter
• ½ tsp vanilla, optional
• ¼ c honey
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• A dash of salt
• Sweet and Salty Energy Bites
• ¼ c chopped roasted salted almonds
• ¼ c crushed pretzels
• ¼ c almond butter
• A dash of salt
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• ½ tsp vanilla, optional
• ¼ c honey
• Peanut Butter Cookie Energy Bites
• ½ c roasted salted peanuts
• ¼ c honey
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• ½ tsp vanilla, optional
• ¼ c peanut butter
• Oatmeal Raisin Cookie Energy Bites
• ¼ c toasted coconut
• ½ tsp ground cinnamon
• ¼ c chopped pecans
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• ¼ c almond butter
• A dash of salt
• ¼ c raisins
• ½ tsp vanilla, optional
• ¼ c honey
• Double Chocolate Energy Bites
• ¼ c honey
• ½ c mini chocolate chips
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• A dash of salt
• ½ tsp vanilla, optional
• 2 tbsp cocoa powder
• ¼ c peanut butter
• Vegan Banana Oatmeal Bites
• ½ c vegan chocolate chips (or something similar), optional
• 1 c dry oats (old-fashioned, instant, or a mix of the two)
• 1 ripe (but not grossly ripe) medium banana

Instructions

For the Energy Bites:

In a mixing bowl, add honey and nut butter. Stir until well incorporated. Stir in the rest of the ingredients until mixed. Place it in the fridge to chill for at least half an hour.

Make 12 small balls out of the mixture and refrigerate them. They can last up to a week.

For the Banana Oatmeal Bites:

Peel the banana and put them into a mixing bowl, then use a fork to mash them.

Stir in the chocolate chips and dry oats until well incorporated. Place it in the fridge to chill for half an hour.

Make 12 small balls out of the mixture and refrigerate them. They can last up to a week.

Notes:

Make sure to let the balls, chill for at least half an hour before serving.

Add more oats if the balls get too sticky.

Prep Time: 5 mins | Cook Time: 8 mins | Total Time: 13 mins | Yield: 8 Pancakes

I learned about this recipe a couple of years ago and I’m still in love with it to this day! These Pumpkin Spice Pancakes are simply the best! They only require very simple ingredients. I’m pretty sure you already have most of them! This recipe is very easy. You start by preheating the pan and mixing the batter. In less than 15 minutes, these delicious treats are ready to be served! This recipe can yield up to 8 servings. Make sure to double the ingredients if you are serving more than that! Try this recipe now! I promise you that it will be the best decision you will ever make today! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1/8 teaspoon ground all-spice

A pinch of sea salt

1/4 teaspoon baking powder

1-3 tablespoons vegan butter (for cooking)

1 cup unsweetened nondairy milk

1/4 teaspoon cinnamon

1/8 teaspoon ground ginger

1/4 cup pure pumpkin pureé

1/8 teaspoon ground nutmeg

1 tablespoon maple syrup

1/4 cup whole wheat flour

1/2 cup all-purpose flour

Directions:

Place a non-stick pan on the stove and turn the heat to medium.

Add baking powder, salt, flour, and spices to a large bowl. Whisk everything until well incorporated.

Add milk, pumpkin puree, and maple syrup. Stir everything until well blended.

Add butter to the preheated pan and allow it to melt. Spread it evenly.

Spoon the pancake batter into cups and gently flatten it. Cook each side for about 2 minutes. Transfer them to a clean serving plate.

Serve right away with maple syrup and vegan butter. Enjoy!

Notes:

Place the leftover batter in an airtight container, then put it in the fridge.

pumpkin spice pancakes

Rebecca Prep Time: 5 mins | Cook Time: 8 mins | Total Time: 13 mins | Yield: 8 Pancakes I learned about this recipe a couple of years ago and I’m… General Recipes pumpkin spice pancakes European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/8 teaspoon ground all-spice
• A pinch of sea salt
• 1/4 teaspoon baking powder
• 1-3 tablespoons vegan butter (for cooking)
• 1 cup unsweetened nondairy milk
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/4 cup pure pumpkin pureé
• 1/8 teaspoon ground nutmeg
• 1 tablespoon maple syrup
• 1/4 cup whole wheat flour
• 1/2 cup all-purpose flour

Instructions

Place a non-stick pan on the stove and turn the heat to medium.

Add baking powder, salt, flour, and spices to a large bowl. Whisk everything until well incorporated.

Add milk, pumpkin puree, and maple syrup. Stir everything until well blended.

Add butter to the preheated pan and allow it to melt. Spread it evenly.

Spoon the pancake batter into cups and gently flatten it. Cook each side for about 2 minutes. Transfer them to a clean serving plate.

Serve right away with maple syrup and vegan butter. Enjoy!

Notes

Place the leftover batter in an airtight container, then put it in the fridge.