HealthyDiet RecipeWorld

Keto Specialist

Baked Cabbage Steak Recipe

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This Roasted Cabbage is the perfect healthy side dish! Ready in 30 minutes, requires very little effort and cleanup, and has under 4 net carbs per serving!

For a side dish this delicious, you’ll be amazed it’s so easy and healthy! This Roasted Cabbage is coated in seasoning and roasted at a high temperature for beautifully crispy edges. These cabbage steaks are perfectly tender and would be an amazing side dish for nearly any entrée!

This requires only four ingredients (plus salt, pepper, and red pepper flakes if you want them), so this can be thrown together easily! You can customize the seasonings based on your preference, making this a fantastic, simple dish on a busy weeknight. 

This dish will add a ton of flavor and nutrients without many calories or carbs! It’s great for keto meal prep and extremely versatile. You can even turn it into a sheet pan meal by cooking this ! Just pop it into the oven for 15-20 minutes, then add your cabbage and cook as directed. This makes a super impressive, healthy dish for just 4.5 net carbs total!

Can I make this ahead of time?

I enjoy this most fresh out of the oven because the crispy edges are my favorite part. After it has been stored in the fridge, you’ll lose a lot of this crispiness. However, if you reheat this in the air fryer, you can get some of that crispiness back without completely overcooking the cabbage. 

If you’d like to meal prep this but cook it fresh, you can easily cut and season the wedges, then store them in the fridge until ready to cook. I would not leave them in the fridge longer than a day or two as the cut pieces can dry out or brown a little over time.

How to Store & Reheat Roasted Cabbage Steaks

Once cooked, allow the roasted cabbage to completely cool before storing in an airtight container in the fridge. It will last up to 5 days in the fridge, but you can extend the life of the cabbage by freezing it up to 3-6 months. When freezing, it’s best to tightly wrap with foil or plastic wrap before storing in a freezer bag.

When reheating, there are several ways to warm up your cabbage. You can microwave it if you prefer soft cabbage, but here are the best ways to enjoy crispy edges:

Air Fryer: 400 degrees F for about 3 minutes

Oven: 450 degrees F 5-8 minutes (reheating on a rack in a pan might result in crispier edges)

Skillet: Medium high heat, about 2 minutes per side.

If you have frozen the cabbage, make sure to allow it to thaw before reheating. Keep in mind that there will be a lot of extra moisture after freezing, so you may not be able to get super crispy edges when reheating previously frozen cabbage.

What to Serve with Roasted Cabbage Wedges

I absolutely LOVED this roasted cabbage with the (as pictured above), but you could serve this with many different types of dishes! Consider serving with a for a great keto-friendly dinner, just 6.5 net carbs total. For a super kid-friendly meal, this would be fantastic with and … And you’d still stay under 10 net carbs! 

YIELD: 6

PREP TIME: 5 minutes

COOK TIME: 20 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

1/2 medium head of cabbage, cut into 6 wedges

2 tablespoon olive oil

1 teaspoon worcestershire sauce

1 teaspoon minced garlic

salt and pepper to taste

crushed red pepper flakes (optional)

INSTRUCTIONS

Preheat the oven to 450 degrees F.

Slice half of a head of cabbage into 6 wedges

Lightly spray a casserole dish or rimmed baking sheet.

Combine the olive oil, worcestershire sauce and minced garlic. Brush generously onto the cabbage wedges.

Season with salt and pepper to taste.

Roast the cabbage 20-25 minutes until the edges are golden brown and it has reached your desired tenderness.

Notes

This recipe can be easily doubled.

Nutritional INFO:

YIELD: 6 SERVING SIZE: Nutrition calculated per cabbage wedge

Amount Per Serving: CALORIES: 67TOTAL FAT: 4.8gSODIUM: 28mgCARBOHYDRATES: 6.2gNET CARBOHYDRATES: 3.6gFIBER: 2.6gSUGAR: 3.4gPROTEIN: 1.3g

Lemon Honey Jam Recipe

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Ingredients:

  • 12 cups chopped apples
  • 2 cups lemons juice I used a combination of freshly squeezed Meyer lemon juice and bottled
  • 2 cups honey
  • 3 cups sugar
  • 1 envelope of liquid pectin can be omitted if you use a few firm, green apples
  • zest of three lemons

Instructions:

  1. Prepare your canning pot, as well as seven pint jars, lids and rings.
  2. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
  3. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.
  4. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands.
  5. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
  6. Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

Fresh Asparagus-Tomato Salad

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Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.

Prep Time: 20 mins

Total Time: 20 mins

Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity Heart Healthy Low Carbohydrate Low Sodium Low-Calorie Soy-Free Vegetarian

Ingredients:

2 cups mixed salad greens or baby spinach

1 pound thin fresh asparagus, trimmed and cut diagonally into 1 1/2-inch pieces

1 cup cherry tomatoes, halved

½ cup fresh basil leaves, large leaves torn

2 tablespoons white wine vinegar

4 teaspoons olive oil

1 teaspoon honey

⅛ teaspoon salt

⅛ teaspoon black peppera

2 tablespoons shredded Parmesan cheese

2 tablespoons pine nuts or chopped walnuts, toasted

Directions:

In a large bowl combine salad greens, asparagus, tomatoes and basil.

For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.

Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

Nutritional Info:

Serving Size 1 1/4 cups

calories 112 total carbohydrate 7g dietary fiber 2g total sugars 4g protein 4g total fat 8g saturated fat 1g cholesterol 2mg vitamin a 1387iu vitamin c 12mg folate 43mcg sodium 123mg calcium 72mg iron 2mg magnesium 33mg potassium 341mg

Kentucky Blueberry Cobbler Recipe

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When I serve this wonderful dessert, memories flood back of blackberry picking, chiggers, and my grandmothers kitchen with the wood burning stove…and the wonderful smell of fresh baked blackberry cobbler.

Serves 8 | Prep Time 30 | Cook Time 45 minutes

INGREDIENTS YOU’LL NEED

2 1/2 c blackberries, washed

1 c sugar

1 c flour

2 t baking powder

1/2 t salt

1 c milk

1/2 c unsalted butter, melted

DIRECTIONS

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375?. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for 5 minutes so it will hold its shape.

Parmesan Meatloaf Recipe

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This Meatloaf Parmesan is a delicious spin on that traditional meatloaf we all know and love. Bursting with flavor, three types of meat, and two types of cheese – this recipe will make your dinner a success. Spice up meatloaf night and give this rendition a whirl!

Cheesy and tender meatloaf. An amazing twist on classic meatloaf.

Prep Time: 5mins

Cook Time: 1hr

Total Time: 1hr 5mins

Servings: 6 servings 

INGREDIENTS:

  • 1 lb ground turkey
  • 1 lb ground beef
  • 2 eggs
  • 1/4 cup gluten free breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-2 cloves garlic, finely minced
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup marinara pasta sauce (homemade here, minus the meat)
  • 1/2 cup shredded Italian cheese blend
  • minced parsley for garnish

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
  2. In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese.
  3. To not over handle the mixture otherwise it will get tough.
  4. Place the mixture in the greased loaf pan and form into a loaf.
  5. Top the meatloaf with pasta sauce.
  6. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes.
  7. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese.
  8. Place the meatloaf back in the oven and bake until the cheese is melted.
  9. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
  10. Serve immediately and enjoy!

Nutritional Info:

Calories: 234kcal | Carbohydrates: 5g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 530mg | Potassium: 285mg | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 4.7mg | Calcium: 248mg | Iron: 1.5mg

Chocolate Peanut Butter Cheesecake Recipe

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If there’s nothing you love more in the world than the combination of chocolate and peanut butter, you must try this Chocolate Peanut Butter Cheesecake recipe! Oreo crust, creamy peanut butter cheesecake filling with chocolate chips, milk chocolate ganache, and a pile of chopped Reese’s cups on top, equals pure bliss!

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Yield: 16 slices

Category: Dessert

Method: Oven

Cuisine: American

Ingredients:

FOR OREO CRUST:

2 cups Oreo crumbs

4 Tbsp. unsalted butter-melted

PEANUT BUTTER CHEESECAKE FILLING:

32 oz. cream cheese- softened

1 and 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup heavy cream

1 ¼ cups miniature chocolate chips

FOR MILK CHOCOLATE GANACHE:

½ cup heavy cream

1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped

FOR GARNISH:

Chopped Reese’s cups

Crushed roasted peanuts

Instructions:

First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in the water bath!!!!

TO MAKE THE CRUST:

In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.

TO MAKE THE CHEESECAKE FILLING:

Preheat the oven to 350 F.

Beat softened cream cheese with sugar until smooth.

Mix in peanut butter, heavy cream, and vanilla.

Add eggs one at a time beating after each addition just to combine, do not over mix it.

Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).

Bake for 55-70 minutes, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.

Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).

GANACHE:

When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.

On medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.

Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.

Set in the fridge until ready to serve.

Cool Whip Cookies Recipe

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Cool Whip Cookies are one of the easiest cookie recipes you’ll ever make. Grab a box of your favorite cake mix, Cool Whip, an egg and powdered sugar and get started! Create a variety of flavors like lemon, strawberry, red velvet, funfetti, chocolate and more.

I can’t remember where I first heard of this Cool Whip Cookies recipe, but I’m so glad I did. Not only are they delicious, but they are also crazy simple. They are so easy you could make them in your sleep! Ok, maybe not in your sleep, but you get the idea.

I love them because they are so versatile. I wait for Cool Whip and cake mix to come on sale and I’ll grab a bunch so I can whip up a few batches. They never last long here

Want to learn how to make the easiest-ever holiday cookies? You’ve come to the right place. This crazy boxed-cake-mix hack makes super-fudgy crinkle cookies—with a third of the typical ingredients. 

Can you freeze these cookies?

Yes! You can freeze the baked cookies by letting them cool, then placing in freezer-safe plastic bags. You can also freeze the dough for up to 3 months. Freeze them as balls in freezer-safe plastic bags and let thaw before baking.

Having trouble rolling? Chill the dough.

Thanks to the Cool Whip, this is a very soft dough. If it’s too sticky in your hands to roll, chill the dough in the refrigerator for up to 30 minutes before rolling into balls and powdered sugar.

YIELDS: 20 serving(s)

PREP TIME: 5 mins

TOTAL TIME: 30 mins

CAL/SERV: 157

Ingredients:

1 box devil’s food cake mix

1 (8-oz.) container Cool Whip

1 large egg

1/2 c. powdered sugar

Directions:

Step 1

Preheat the oven to 350° with racks in the upper and lower thirds. Line two baking sheets with parchment paper.

Step 2

In a large bowl, using a hand mixer, beat cake mix with Cool Whip and egg until smooth and dough has a taffy-like consistency, about 1 minute.

Step 3

Place powdered sugar in a shallow bowl. Using a medium cookie scoop, scoop dough into the powdered sugar and roll to coat completely.

Step 4

Arrange each ball 2″ apart on prepared baking sheets and bake, rotating the trays halfway through, until cookies crackle and are set but still slightly soft in the center, 13 to 15 minutes.

Step 5

Transfer to a cooling rack and let cool completely.

Pineapple Dessert Recipe

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This is the easiest pineapple dessert recipe you’ll find anywhere. Easy pineapple dessert has been one of the most popular desserts on my blog to date due to its simplicity and amazing taste. It’s 2023 and this is still the very top recipe year after year.

I can admit it, I’d eat dessert all day if I could pull it off. I’ve been in a fruity mood lately, so this is the perfect hack.

This easy pineapple dessert comes together with just three simple ingredients. Yes…just three.

easy pineapple dessert served in a vintage glass dish

Along with being so easy to throw together, it packs a yummy and surprising punch!

Last spring I made this Pineapple Lush Cake which blew my mind. So easy to make and the filling?

Well, that’s what completely inspired this dessert idea. Crushed pineapple is the star player in this simple treat.

The extra juices in this simple recipe soak up vanilla instant pudding mix and when combined with whipped topping (Cool Whip) comes together into a very tasty and satisfying dessert. Until I made this recipe, I never realized just how delicious a canned pineapple dessert could truly be. All of these flavors just work so well together and you get to skip the mess of cutting up a fresh pineapple.

angled down view of pineapple pudding served in individual dishes with whipped cream and a cherry on top

I served this up in mini parfait cups that are perfect for just that little sweet bite every once and awhile. Yum! Top with a little whipped cream and a cherry for a little added flair.

Pineapple Dessert with only 3 ingredients. Basically crack pineapple pudding. SO good.

This simple recipe is easily the best pineapple dessert with cool whip that I’ve ever made. So simple and easy but so delicious. 

YIELD: 6

PREP TIME: 5 MINUTES

Additional Time: 1 HOUR

Total Time: 1 HOUR 5 MINUTES

Ingredients:

  • 1 can (20 oz.) Crushed Pineapple in Juice, undrained
  • 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
  • 1 cup thawed Whipped Topping

Instructions:

  1. Mix pineapple and dry pudding mix.
  2. Gently stir in whipped topping.
  3. Refrigerate for an hour before serving.

Nutritional Info:

Yield: 6

Serving Size: 1

Amount Per Serving

Calories:100/TotalFat:4g/SaturatedFat:3g/TransFat:0g/UnsaturatedFat:0g/Cholesterol:1mg/Sodium:95mg/Carbohydrates:16g/Fiber:1g/Sugar:10g/Protein:1g

 

 

Quick Chile Lime Potato Tacos Recipe

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This recipe is great for people who crave Mexican food but strive to consume fewer calories. The chili and lime flavors make this recipe so tasty and with all variations under 250 calories and 7 grams of fat per serving, this is a perfect recipe to include in a low-calorie diet. Adding potatoes to your taco increases the potassium and vitamin c, without adding fat or cholesterol.

Prep Time: 10minutes

Cook Time: 20minutes

Total Time: 30minutes 

Course: Main Course, Main Dish, Mains & Sides, Snacks

Cuisine: Mexican

Keyword: potato, potatoes, tacos

Servings: 4 

Equipment:

stovetop

microwave

INGREDIENTS:

  • 1/2 lb. yellow or red potatoes cut into bite-size cubes
  • Olive oil cooking spray
  • 1/2 cup chopped onion
  • 1/2 lb diced boneless skinless chicken breasts
  • 1/2 cup red chili enchilada sauce
  • 1/4 cup finely chopped poblano Anaheim or bell pepper
  • 1 teaspoon Mexican seasoning blend
  • 1/2 cup shredded reduced-fat Monterey Jack cheese
  • 8 small corn tortillas* warmed or crunchy taco shells
  • 8 lime wedges
  • Optional Ingredients
  • Shredded cabbage or romaine lettuce
  • Diced tomato
  • Diced avocado
  • Thinly sliced radishes
  • Fresh cilantro leaves

INSTRUCTIONS:

  1. Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
  2. Spray a large skillet liberally with cooking spray.
  3. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
  4. Stir in chicken, pepper and seasoning and cook for 5 minutes more.
  5. Add red chili enchilada sauce and simmer for 5 minutes.
  6. Place equal amounts of cheese on each tortilla and heat in a skillet until cheese is melted.
  7. Add potato mixture and any other desired toppings. Serve with lime wedge.

Notes:

Variations

Chicken Verde Potato Tacos

Cook potatoes, onion, chicken and peppers as directed above. Omit garlic salt, chili and lime seasoning and lime juice. Stir in 1 teaspoon Mexican seasoning blend and 1/2 cup green chile salsa.

Nutritional analysis per serving: Calories: 230, Fat: 5g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 340mg, Potassium: 397mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 3g, Protein: 18g, Vitamin A: 6%, Vitamin C: 35%, Calcium: 10%, Iron: 6%

Turkey and Red Chili Potato Tacos

Sauté potatoes and onions as directed above. Omit chicken and add 1/2 lb. 99% lean ground turkey with peppers and Mexican seasoning; cook for 5 minutes more. Stir in 1/2 cup red chili enchilada sauce and simmer for 5 minutes over low heat.

Nutritional analysis per serving: Calories: 250, Fat: 7g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 40mg, Sodium: 500mg, Potassium: 303mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 3g, Protein: 23g, Vitamin A: 15%, Vitamin C: 35%, Calcium: 15%, Iron: 8%

NUTRITIONAL INFO:

Calories: 220kcal | Carbohydrates: 25g | Protein: 19g | Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Fiber: 2g

Sweet Hawaiian Crock Pot Chicken Recipe

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Three ingredients and a slow cooker is all you need to make this healthy Sweet Hawaiian Crock Pot Chicken. It’s sweetened naturally with pineapple and perfectly balanced with a smokey bbq kick! Simply add your ingredients and let it simmer away.

Why We Love It

Yup, you read that right. There are only 3 ingredients in this recipe! But don’t let that fool you into thinking it’s boring- It’s jam packed with flavor!

Sweet canned pineapple is paired with smokey, tangy bbq sauce to make the best ever Hawaiian inspired flavor combination.

The chicken comes out ultra tender and delicious. And because it’s made with all natural ingredients, it’s also Whole30 compatible and Paleo friendly.

But the real beauty of this dish is how little work is involved! You simply add your ingredients to your slow cooker, then turn it on. I call this “dump and start” cooking, and it’s one of my favorite things!

The chicken simmers away in the sauce until it’s fork tender, then just serve with cauliflower rice, purple cabbage slaw, or all by itself!

It’s also freezer friendly, so you can save leftovers or make a double batch for easy meals later on. And don’t forget to check out my Aloha Burgers, too!

Sweet Hawaiian Crock Pot Chicken

Three ingredients and a crock pot is all you need to make this healthy dinner. Sweet Hawaiian Chicken is sweetened with pineapple and perfectly balanced with a smokey bbq kick!

Prep Time: 5 mins

Cook Time: 3 hrs

Total Time: 3 hrs 5 mins

Course: Dinner, Main Course

Cuisine: American

Servings: 6 servings

Equipment:

1 Slow Cooker / Crock Pot

INGREDIENTS:

  • 2 lb. chicken breasts boneless & skinless
  • 1.5 cups bbq sauce
  • 15 oz. canned crushed pineapple

INSTRUCTIONS:

  1. Dice the chicken into about 1 inch cube pieces.
  2. Transfer the chicken to the slow cooker. Add the pineapple and bbq sauce. Stir to combine the ingredients.
  3. Cover and cook on low heat for 3.5 – 4 hours or high for 2 – 2.5 hours. If using frozen diced chicken, add an additional 30-45 minutes to the cook time.
  4. When it’s done cooking, the chicken should be at least 165°F (74°Ç) and fork tender, and the sauce should be simmering and thickened slightly.
  5. Carefully open the lid and spoon the chicken mixture onto plates. Garnish with lime and cilantro (optional).

Notes:

Ingredient Substitutions

Don’t like canned pineapple? Substitute diced fresh or frozen pineapple!

Don’t have chicken breasts? Use boneless, skinless thighs, and add about 20 minutes to cook time.

For extra veggies, add a diced bell pepper and/or red onion.

Instant Pot Instructions: Add all the ingredients to your Instant Pot inner pot. No additional liquid is necessary. Close the lid and turn High Pressure for 8 minutes. If using frozen diced chicken, adjust the time and cook for 12 minutes. Allow for a Natural Pressure Release (NPR), then carefully open the lid. Stir and serve!

To store leftovers: Transfer the leftover chicken and sauce to an airtight container. Store in the refrigerator for 3-4 days, per USDA.

To freeze leftovers: Allow the chicken and sauce to completely cool. Transfer to a freezer safe container or bag, squeezing out as much air as possible. Set flat in the freezer. For best taste, use within 6 months, per USDA. Defrost on plate overnight in the refrigerator.

NUTRITIONAL INFO:

Calories: 338kcal | Carbohydrates: 35g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 910mg | Potassium: 813mg | Fiber: 2g | Sugar: 28g | Vitamin A: 241IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg

Butter Nut Cookies Recipe

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These are my most requested cookie. I usually make at least 500 of these at Christmas. It’s a very simple recipe but packed with lots of flavor!

Cook time: 15 Min

  Prep time: 5 Min

  Serves: 3 dozen

INGREDIENTS:

  • 3/4 c butter, room temperature + 1 Tbsp
  • 1/2 c powdered sugar
  • 1/4 tsp salt
  • 1 3/4 c all-purpose flour
  • 1 pkg package butterscotch chips, 6 oz.
  • 1 c finely chopped pecans
RUM GLAZE
  • 3 c powdered sugar
  • 3 to 4 Tbsp milk or water
  • 1 tsp rum extract
TOPPING
  • 1/2 c chopped pecans

INSTRUCTIONS:

1. Cream butter with powdered sugar and salt until light and fluffy.

2. Blend in flour; mix well.

3. Add butterscotch chips and 1 cup finely chopped pecans.

4. Mix well by hand.

5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.

6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.

7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.

8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.

9. Sprinkle with chopped pecans and allow the glaze to set up.

Final Step: Share!

 

Old Fashioned Stuffed Cabbage Rolls Recipe

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Old Fashioned Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!

 Course Dinner

 Cuisine Polish

 Prep Time 30 minutes

 Cook Time 1 hour

 Total Time 1 hour 30 minutes

 Servings 6 servings

INGREDIENTS:

1 large head of cabbage green*

Tomato Sauce:

2 Tbsp. oil olive or avocado

1 cup sweet onion finely chopped, divided

2 cloves garlic crushed

15 oz. tomato sauce canned

15 oz. crushed tomatoes canned

1 Tbsp. Worcestershire sauce

1 Tbsp. sugar optional

1 tsp. salt to taste

½ tsp. black pepper to taste

Filling:

1 lb. ground beef or turkey, uncooked*

1 cup rice cooked, white or brown*

½ cup sweet onion finely chopped, divided

1 clove garlic crushed

1 egg

1 tsp. salt

¼ tsp. black pepper

3 Tbsp. fresh parsley finely chopped

¼ tsp. paprika

⅛ tsp. cayenne pepper

INSTRUCTIONS:

Preheat oven to 350°F.

Bring a large pot of water to a boil.

Cut and remove about 1 inch from the bottom of the head of cabbage.

Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.

Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.

Tomato Sauce:

Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.

Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.

Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.

Cabbage Rolls:

Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.

Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.

Add in about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.

Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish. Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.

Recipe Notes:

A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.

Substitute with uncooked cauliflower rice if on a low-carb diet.

Can use 90/10 or 93/7 ground meat.

To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.

EXPERT TIPS:

Soften it. Boiling an entire head of cabbage ensures you get the most number of leaves that are fully intact with no tears.

Get the right size. Make sure you choose a medium to large head of cabbage. This makes stuffing them with the filling MUCH easier.

Cut it out. Removing the rib from the base of each leaf helps the cabbage to become even more pliable and easier to roll.

Use the right tools. Mix the filling ingredients together first with a potato masher to ensure all of the meat is thoroughly mixed with the other ingredients.

Check for doneness. Use a meat thermometer to make sure the ground beef is cooked all of the way.

Shhhhhh! Worcestershire sauce is a secret ingredient that replaces the traditional vinegar found in other recipes.

Homemade Crispy Kremes Recipe

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Homemade Krispy Kremes Donut Holes

You might have to play with this recipe depending on elevation and humidity differences for different areas. I live in Colorado and use 1 1/2 to 1 3/4 cups of flour. Good luck! 🙂

Ingredients:

DONUT RECIPE:

3 Tbsp milk

3 Tbsp boiling water

1 tsp dry active yeast

1 1/2 c all purpose flour (you might need up to 2 cups of flour. depending on where you live) see note above

3 Tbsp sugar

1 egg, slightly beaten

2 Tbsp butter, cold to room temperature (do not melt)

dash of salt

enough oil to cover the bottom few inches of a wok, or a deep fryer.

GLAZE:

1/3 c cup butter

2 c confectioners’ sugar

1 1/2 tsp vanilla

4 Tbsp hot water or as needed

Directions:

1. In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate. It will look foamy

2. In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

3. Add the egg and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

4. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

5. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.Cover the donut holes with a cloth to rise. Cover the donut holes with a cloth to rise

6. Heat the oil to 375F. Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Only cook a few at a time so they don’t overcrowd and stick together.

7. Drain on a paper towel or wire rack over a cloth, before glazing them.

8. Combine ingredients for glaze. Dunk cooked donuts in warm glaze and place on paper towel or wire rack to dry. Reheat glaze if it cools too much. It needs to be warm while dunking donuts to get that yummy Krisp Kreme affect.

Fluffy Condensed Milk Bread Recipe

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This sweet and fluffy condensed milk bread is a real showstopper! It’s deliciously buttery and just the right amount of sweet, which makes it perfect to balance out a strong cup of morning coffee. If you’re looking for an easy yet delicious sweet treat recipe, then this condensed milk bread will be sure to hit the spot! With just a few simple pantry ingredients—flour, egg, condensed milk, and butter—you can make this rich, sweet bread without a lot of hassle. The texture is light and soft, while the sweet flavor of the condensed milk makes it totally moreish!

What is Condensed Milk Bread?

Condensed milk bread is a homemade bread recipe made with simple pantry staples and one special ingredient… condensed milk! Inspired by Japanese milk bread, the condensed make creates a super fluffy, soft textured bread, that’s slightly sweet, without being too overpowering.

Tips

When it comes to baking, it’s best to do it by weight measurement. This means the flour will be measured more accurately and your bread will more likely be a success.

If you prefer the bread to have a chewy texture, use bread flour.

The dough will be sticky, so oil your hands to prevent it from sticking.

How To Serve Condensed Milk Bread

This bread tastes good on its own with a bit of butter. But you can also use it to make French toast or a sandwich.

How to Store Condensed Milk Bread

The condensed milk bread can be wrapped in plastic wrap and store it at room temperature for up to 3 days.

INGREDIENTS:

  • WARM MILK: 240ml
  • CONDENSED MILK: 75g
  • EGG: 1
  • SUGAR: 30g
  • DRY YEAST: 7g
  • FLOUR: 520g
  • SALT: 1tsp
  • BUTTER: 50g

INSTRUCTIONS:

  1. Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again.
  2. Add the dry ingredients (flour and salt) to the wet ingredients.
  3. Mix the dough with the dough hooks until it comes together.
  4. Add the softened butter and mix again with the dough hooks for 10 minutes. Set the dough aside to rest for one hour or until doubled in size.
  5. Punch down the dough.
  6. Cut ⅔ of the dough and roll it out into a 25×40 cm (10 x 16 inches) rectangle.
  7. Roll the dough into a log and cut it into pieces.
  8. Place pieces of dough into a prepared baking pan and set aside.
  9. To make smaller buns, cut the remaining dough into smaller pieces, and place in small baking tins.
  10. Set the buns aside for 1 hour.
  11. Brush the top of each bun with egg wash before baking, then bake at 180°C/350°F for 25-30 minutes. For smaller buns, 20 minutes will be enough.
  12. Whisk equal parts of butter and condensed milk. Brush buns with this mixture while they are still warm.
  13. Remove from the baking molds when they have cooled completely.

 

 

Low-Carb Chicken Taco Lettuce Wraps

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Lettuce wraps filled with spicy taco-spiced chicken, avocado, tomato, and drizzled with a zesty cilantro lime sauce. This healthy nutritious low-carb meal is a delicious protein packed option and great if you are on a low-carb, paleo or keto diet! 

Low-Carb Tacos!! If you’re a fan of tacos but don’t are watching you’re weight or carbs, then you’re going to fall in love with these taco lettuce wraps. They’re a great option if you’re on a low-carb, paleo or keto diet. The tortilla is replaced with lettuce and filled with chicken and all your favorite taco fillings. The result is healthy flavor packed tacos without all the added carbs!

The chicken is marinated in a spicy homemade taco seasoning and grilled (or pan-fried) to perfection. While the chicken is cooking, blend together the cilantro sauce. It takes just 1 minute in the blender and makes a DELICIOUS zesty topping for the tacos!

 Cuisine: Mexican

 Prep Time: 15 minutes

 Cook Time: 15 minutes

 Total Time: 30 minutes

 Servings: 4 people

 Calories161kcal

INGREDIENTS:

Grilled Taco Chicken

1 pound Boneless, skinless chicken breasts or thighs

2 tablespoons taco seasoning

2 cloves garlic minced

1 tablespoon olive oil

To Assemble

8 leaves Romaine Lettuce rinsed

1 avocado diced

1 tomato diced

1/4 cup onion diced

Cilantro Sauce

1/2 cup loosely packed cilantro

1/2 cup Greek Yogurt or sour-cream or mayo

2 tablespoons olive oil

1 jalapeno optional

1 clove garlic minced

Juice of 1/2 lime

Pinch of salt

INSTRUCTIONS:

To Cook Chicken

Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.

Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F).

To Make Cilantro Sauce

Place all the ingredients in the food processor and blend for 1 minute or until creamy.

To Assemble

Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce.

Nutritional Info:

Serving: 1tacos | Calories: 161kcal | Carbohydrates: 6.1g | Protein: 14.5g | Fat: 9.1g | Saturated Fat: 1.5g | Cholesterol: 42.5mg | Sodium: 382.9mg | Fiber: 1.2g | Sugar: 2.3g

Porcupine Meatballs Recipe

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Tender beef meatballs with rice in a rich and delicious tomato sauce – A perfect recipe for the whole family.

Porcupine Beef Meatballs

Despite the name, these delicious meatballs definitely do not contain any porcupine, intead they get their name from because they resemble little porcupine balls from the rice that is combined into the meatball mix.

These are one of my kids favourites. I mean what is not to love about meatballs in a yummy rich sauce. So simple to make an will be a regular feature on your meal plan.

Best Rice For Porcupine Meatballs

I use just basic long grain rice for these meatballs, this is neither Jasmine (a sticky long grain rice) or Basmati which is an extra long grain rice.

Sides for Meatballs

Because these meatballs contain rice, they are quite filling, so my family likes to enjoy these just a they are in a bowl with a little grated cheese (parmesan or cheddar0 on top and then vegetables on the side.

You can serve these with any vegetables you like, but some of my favourites are:

  • Grilled Zucchini
  • Roasted Green Beans
  • Roasted Asparagus
  • Broccoli or Cauliflower

If you prefer a more substantial side, these are great with some mashed potatoes, or a baked potato too.

YIELD: SERVES 4

PREP TIME: 15 minutes

COOK TIME: 40 minutes

TOTAL TIME: 55 minutes

INGREDIENTS:

For the meatballs

500g (17.5oz) extra lean beef mince (ground beef)

2 tablespoons of tomato paste (puree)

60ml of water

90g (½ cup) of uncooked long grain rice

1.5 tablespoons of fresh chopped parsley

1 teaspoon of onion powder

½ teaspoon of garlic powder

1 teaspoon of salt

1 teaspoon of Worcestershire sauce

pinch of black pepper

spray oil

For the sauce

400g (14oz) of passata (sieved tomatoes)

2 tablespoons of tomato paste (puree)

300ml of chicken stock

1 tablespoon of maple syrup

1 tablespoon of balsamic vinegar

½ tablespoon of paprika

1 teaspoon of Worcestershire sauce

salt and black pepper

fresh chopped parsley to serve

INSTRUCTIONS:

Combine all the ingredients for the meatballs together in a bowl and form into meatballs (I make 16).

Spray a frying pan over a medium high heat with spray oil, add the meatballs a lightly brown.

Mix all the sauce ingredients together ina large bowl.

Pour into the frying pan, bring a to a boil, reduce heat, then cover and simmer for approx 30-35 minutes, carefully turning once to cover in sauce.

Sauce should have reduced down and thickened around meatballs and rice in meatballs should be cooked after this time. If it the sauce reduces too much just add in a little more stock or water.

Taste and season as needed with salt and black pepper.

Sprinkle with some fresh chopped parsley

Enjoy with your favourites sides.

Notes:

WW Points and other Slimming or Weight Loss programs – due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

NUTRITIONAL INFO:

Yield: 4

Serving Size: 1 SERVING

Amount Per Serving

Calories:304/Total Fat:7g/Saturated Fat:3g/Trans Fat:0g/Unsaturated Fat:0g/Cholesterol:21mg/Sodium:844mg/Carbohydrates:31g/Fiber:2g/Sugar:9g/Protein:28g

 

No-Bake Biscuit Cake Recipe

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This No Bake Chocolate Biscuit Cake Recipe is one of the most delicious desserts. The cake takes no time at all to whip up, is so simple and easy to make and doesn’t require an oven which makes it perfect to get kids involved. Add your own spin with nuts or fruit or keep it as is!

A no-bake chocolate biscuit cake is cake that reminds memories of childhood for many of us. Such an easy to make cake, but yet, we all love it. What’s makes it so popular is probably the simple ingredients, digestive biscuits, butter, cocoa powder and other basic ingredients that we all have at home. Chocolate fridge cake is one of my favorite cake and I hope you will like it too.

YIELDS: 12 

PREP TIME: 20 Minutes 

WORK TIME: 20 Minutes 

INGREDIENTS:

For the cake:

500g Digestive biscuits/crackers

150g Walnuts/hazelnuts/almonds, roasted (optional)

3/4 cup (150g) Sugar

2/3 cup (150g) Butter

1/2 cup (50g) Cocoa powder

1 cup (240ml) Water/coffee

For the ganache:

120g Dark chocolate

1/2 cup (120ml) Heavy cream

DIRECTIONS:

Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.

In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.

Pour chocolate syrup over the biscuits and stir until well coated.

Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.

Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.

Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.

Decorate with nuts.

Cheesy Taco Lasagna Recipe

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This dish is assembled casserole-style and filled with the most irresistible mixture of seasoned ground beef and black beans, tortillas, sour cream, and plenty of melted cheese.

What Is Taco Lasagna?

Take everything there is to love about ground beef tacos — the browned ground beef kissed with warm spices, the tortillas, cheese, and salsa — and then borrow some inspiration from the ways you’d layer a lasagna, and you’ve got taco lasagna. 

This version of taco lasagna is layered with corn or flour tortillas (pick your favorite one!), seasoned ground beef and black beans mixed with salsa, lots of shredded cheese, and creamy sour cream. And of course, don’t forget the toppings! Any of your favorite taco toppings are fair game here. We especially love shredded romaine, chopped tomatoes, avocado, fresh cilantro, pickled jalapenos, and extra sour cream. 

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out. 

SERVES: 6 to 8

PREP: 20 minutes

COOK Time: 43 minutes to 45 minutes

INGREDIENTS:

  • 1 medium yellow onion
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1 (about 15-ounce) can black bean
  • 2 tablespoons olive oil, divide
  • 1 pound lean ground bee
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (about 16-ounce) jar tomato salsa, divide
  • 12 (8-inch) corn or flour tortillas, divide
  • 16 ounces sour cream, divide
  • 16 ounces shredded Mexican cheese blend (about 4 cups), divide
FOR SERVING (OPTIONAL)
  • Shredded romaine lettuce
  • Chopped tomatoes
  • Fresh cilantro leave
  • Sliced avocado
  • Pickled jalapeño slice

INSTRUCTION:

  1. Arrange a rack in the middle of the oven and heat the oven to 350℉
  2. Dice 1 medium yellow onion (about 1 cup). Core, seed, and dice 1 medium red bell pepper (about 1 1/2 cups). Mince 2 garlic cloves. Drain and rinse 1 can black beans
  3. Heat 1 tablespoon of the olive oil in a large, high-sided skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then pour off any fat from the skillet
  4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Return the beef and any accumulated juices to the skillet, add the black beans, and stir to combine.
  5. Add 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Cook for 2 minutes
  6. Remove from skillet from the heat. Transfer 1/4 cup tomato salsa from a 16-ounce jar into a 9×13-inch baking dish, then pour the remaining salsa into the skillet and stir to combine
  7. Assemble the lasagna: Spread the salsa out in the baking dish into a thin layer. Arrange 4 (8-inch) tortillas in a single layer on top of the salsa, overlapping them as needed. Dollop and spread 2/3 cup of the sour sour cream.
  8. Spoon half of the meat mixture over the sour cream and spread in an even layer. Sprinkle with 1 1/3 cups of the shredded Mexican cheese blend
  9. Repeat layering the following: 4 tortillas, 2/3 cup sour cream, the remaining meat mixture, and 1 1/3 cups shredded cheese. Top with the remaining 4 tortillas and remaining 2/3 cup sour cream. Sprinkle with the remaining 1 1/3 cups cheese
  10. Bake uncovered until the cheese is melted and lightly browned, 30 minutes. Let cool for at least 15 minutes before serving. Garnish with the desired toppings

RECIPE NOTE:

Beef substitutions: Substitute an equal amount of plant-based meat alternative (like Beyond Beef or Impossible Burger), soyrizo, or crumbled tempeh for the ground beef

Storage: Refrigerate in an airtight container for up to 2 days. Reheat in a covered baking dish in the oven until heated through baking dish in the oven until heated through.

What’s the Best Way to Reheat Taco Lasagna?

Taco lasagna is at its best when eaten right after it’s cooked. With that said, the leftovers (which will keep for a couple of days in the fridge) are still pretty amazing and reheat well. As taco lasagna sits, the sour cream layer will soak into the tortillas, and the tortillas will soften a little, but you’ll still get clean, layered slices.

For the best results, reheat taco lasagna in a covered baking dish in a 350℉ oven until heated through, 10 to 20 minutes. Total cook time will vary depending on how big the pieces are. Covering the baking dish with foil will prevent the lasagna from drying out.

Chocolate Cake Recipe

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An easy to make, rich Chocolate Cake is the most craved cake recipe. One bowl, minimal ingredients = a fluffy, tender-moist chocolate cake!

Prep Time

15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 12 serves

Ingredients:

CHOCOLATE CAKE

1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)

3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey’s cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda, (or bi-carb soda)

1 teaspoon salt

2 cups white granulated sugar, (14 oz | 410 g)

2 large eggs

1 cup milk, (250 ml)

1/2 cup vegetable oil, (125 ml)

2 teaspoons pure vanilla extract

1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)

2/3 cup unsweetened cocoa powder, or regular HERSHEY’S (2.4 oz | 65 g)

3 cups powdered sugar, (confectioners or icing sugar)

1/3 cup milk

1 teaspoon pure vanilla extract

Instructions:

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.

Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Notes:

COCOA POWDER:

I use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake.

COFFEE:

For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can’t taste the coffee!

SUGAR:

White granulated sugar is used here. You can also use superfine or caster sugar.

VARIATIONS FOR CHOCOLATE CAKE SIZES FROM HERSHEY’S

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes.

THREE LAYER CAKE: You’ll need 8-inch round baking pans. Bake 30-35 minutes.

BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.

Nutritional Info:

Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g

Baked King Crab Recipe

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Baked King Crab – King crab is everyone’s favorite crustacean and this king crab recipe is baked with Sriracha lemon butter. The crab legs are so delicious!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

2 lbs. king crab legs

1 stick unsalted butter room temperature and softened

1 teaspoon Sriracha

1 1/2 tablespoons lemon juice

1/2 tablespoon sugar

3 dashes smoked paprika and more for dusting

1 tablespoon chopped parsley and/or chives

Instructions

Preheat oven to 400°F (207°C).

Cut the king crab legs into shorter segments using a pair of scissors. Cut the crab leg segments lengthwise to expose the crab meat. Alternatively, you can also cut the top part of the shell to expose the crab meat.

King Crab

Arrange the king crab legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out the crab.

In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice and sugar, whisk to combine well. Set aside.

As soon as the crab is out of the oven, spoon the butter over the crab meat. Dust with more smoked paprika and garnish with chopped parsley and/or chives. Serve immediately.

Nutritional Info:

Serving: 4people | Calories: 388kcal | Carbohydrates: 2g | Protein: 42g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 1927mg | Fiber: 1g | Sugar: 2g

CHERRY CHEESECAKE LUSH

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Ingredients

  •             1-14 ounce package of golden oreos, crushed in processor
  •             ⅓ cup butter, salted and melted
  •             1 tbsp for preparing the pan
  •             8 ounces cream cheese, softened to room temp
  •             ¾ cup white sugar
  •             16 ounces frozen whipped topping, thawed
  •             2 small boxes of Cheesecake flavored instant pudding mix
  •             3 cups whole milk
  •             2 large cans of cherry pie filling
  •             1 cup chopped pecans or chopped walnuts

Instructions

  • Butter the inside of a 9×13 baking dish and set to the side
  • Crush the cookies until small crumbs form
  • Add the melted butter and pulse until combined
  • Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
  • Place the crust into the freezer for 10 minutes while you make the filling.
  • In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
  • Mix until smooth
  • Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
  • In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
  • Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
  • After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
  • Carefully spread the remaining whipped topping over the entire dessert
  • Top with chopped pecans and chill for 1 to 2 hours before serving.
  • Enjoy!

 

Greek Yogurt Smoothie Recipe

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A creamy Greek yogurt smoothie garnished with blueberries.

Greek Yogurt Smoothie

A healthy Greek yogurt smoothie recipe to use as a base! Try this fun combo of pineapple and berries, or explore your own favorite flavors. The sky is the limit.

A Greek Yogurt Smoothie is a great way to start the day off with beneficial probiotics, protein, and a variety of fruits and vegetables. It’s super creamy, and turns smoothies into a dessert-like consistency. Turn this recipe into your favorite flavor combo! Add strawberries, blueberries, mango, bananas, a variety of greens, or even flavors like cocoa powder or chai spice.

A GREEK YOGURT SMOOTHIE FORMULA

Smoothies are a great way to pack in nutrients. I love starting my day with a smoothie, and knowing I am front-loading my day with protein, fruits, veggies, and healthy fats.

They are ideal for busy lifestyles. I can’t imagine an easier way to get such a variety of healthy foods in! When the mood strikes, a smoothie is a perfect quick snack.

Greek yogurt has long been a favorite smoothie addition of mine. It adds a creamy and tangy flavor. The Greek yogurt taste compliments the sweetness fruit!

When making smoothies, I like to think of this balanced approach:

1-2 servings of vegetables (think spinach, kale, cauliflower, and zucchini)

1-2 servings of fresh fruits (fruit is high in sugar, but that is mediated by the fiber and protein in a balanced smoothie!)

1 T healthy fat (coconut oil, MCT oil, avocado, or nut butter)

20-45 g of protein (depending on whether it’s a meal or a snack. This can be a combination of Greek yogurt and protein powder).

Unsweetened liquid (such as almond milk, coconut milk, oat milk, or green tea. Avoid apple juice or other liquids that add sugar without fiber.)

Extra Ingredients: Add flavor and healthy nutrients by throwing in some superfoods! Matcha, cinnamon, turmeric, vanilla extract, and cacao powder are great options

WHY IS GREEK YOGURT GOOD FOR SMOOTHIES?

Greek yogurt has a range of health benefits!

It’s a great way to add protein to a smoothie. 1/2 cup of Greek yogurt has 15-20 grams of protein. It’s a great option for people who prefer not to use protein powders. Adding protein to smoothies makes them more satiating.

Greek yogurt is UBER creamy! Honestly, yogurt adds a tangy flavor and creamy consistency that makes smoothies dessert-like. I use it in my Chocolate Chip Mint Smoothie!

It’s a fermented food, meaning it has probiotics that help improve gut health. Be sure to buy a plain, high quality Greek yogurt with multiple bacteria strains for the most benefits.

IS IT BETTER TO PUT MILK OR YOGURT IN A SMOOTHIE?

Dairy milk is often difficult to digest. Yogurt contains bacteria that is more beneficial to digestion. In addition, Greek yogurt has more concentrated protein.

Non-dairy milks are great for thinning smoothies out. I recommend a combination of unsweetened, non-dairy milk and plain, unsweetened Greek yogurt.

Creamy yogurt also gives smoothies a tangy flavor and better consistency!

 

A healthy Greek yogurt smoothie recipe to use as a base! Try this fun combo of pineapple and berries, or explore your own favorite flavors. The sky is the limit.

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 5 mins

Course: Breakfast

Cuisine: American

Servings: 1 smoothie

Ingredients

1/2 cup pineapple frozen

1/2 cup strawberries frozen

1/2 cup blueberries frozen

2 cups fresh spinach

1/2 cup Greek yogurt

1/2 cup almond milk

collagen protein

protein powder I like unflavored whey isolate

Instructions

All all ingredients into a blender.

Process on high for about a minute, until the smoothie is very smooth and creamy. Adjust the thickness by adding more/less almond milk, or throwing in a few extra frozen berries.

Notes

Strawberry Greek Yogurt Smoothie

A delicious strawberry banana Greek yogurt smoothie, perfect for those who enjoy sweet and fruity flavors!

1 cup frozen strawberries

1/2 frozen banana

1/2 cup Greek Yogurt

1/2 cup almond milk

Optional: Greens or frozen zucchini

Optional: Protein Powder or Collagen

Blueberry Greek Yogurt Smoothie

This banana-free Greek yogurt smoothie is packed with antioxidants. I have heard nutrition experts claim that blueberries are the most beneficial food to include in your diet daily. Opt for wild blueberries for the maximum benefits.

1 1/2 cups frozen blueberries

1/2 cup Greek Yogurt

1/2 cup almond milk

Optional: Greens or frozen zucchini

Optional: Protein Powder or Collagen

Optional: Chia seeds, cinnamon, MCT oil, coconut oil

Mango Greek Yogurt Smoothie

Sweet mango tastes delicious with a burst of orange flavor! Other great flavors with mango are strawberry, banana, or dragon fruit. You might also love this Dragon Fruit Smoothie.

1 cup frozen mango

1 frozen mandarin orange (or 1/4 cup orange juice)

1/2 cup Greek Yogurt

1/2 cup almond milk

Optional: Greens

Optional: Protein Powder or Collagen

Optional: Matcha, MCT oil, coconut oil

Chocolate Greek Yogurt Smoothie

I love using MCT oil in my Greek yogurt smoothie. It adds a great creamy texture, and is known to be energizing for your body and brain. If you’d rather, opt for a nut butter.

1 frozen banana (cut into quarters)

1/2 cup Greek Yogurt

1/2 cup almond milk (or full fat coconut milk!)

2 tablespoons cacao powder

1 tablespoon MCT or Coconut Oil (adds creaminess)

Optional: Greens

Optional: Protein Powder or Collagen

Chai Spice Greek Yogurt Banana Smoothie

The sky is the limit when it comes to adding flavor! Chai spice, cinnamon, turmeric, ginger, and vanilla are great flavor enhancers for smoothies (and it doesn’t hurt that they all have anti inflammatory properties!).

1 frozen banana (cut into quarters)

1/2 cup Greek Yogurt

1/2 cup almond milk (or full fat coconut milk!)

1-2 teaspoons chai spice (depending on how spicy you like it!)

1-2 teaspoons of honey or maple syrup, if desired

1 tablespoon MCT or Coconut Oil (adds creaminess)

Optional: Greens

Optional: Protein Powder or Collagen

Amp up your Greek Yogurt Fruit Smoothie!

Add superfoods and spices to give your smoothie more power!

Hemp seeds (for more protein + fiber)

Chia Seeds (fiber!)

Matcha Green Tea powder (flavor + antioxidants)

MCT Oil or MCT Oil Powder (creamy consistency plus ketone-producer, which helps with mental clarity. Studies have shown it increases brain energy by 8-9%.)

Spirulina (has a dense nutrient content, including protein, iron, and copper. Make things really fun by using a BLUE spirulina!

Nut Butters (healthy fats!): Sunflower seed butter, cashew butter, or almond butter are my favs. If you opt for peanut butter, find one without added oils or sugars.

A little bit of honey. Honey has anti microbial and anti viral properties, in addition to adding a sweet flair to your smoothie.

Nutritional Info:

Calories: 199kcal | Carbohydrates: 33g | Protein: 14g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 248mg | Potassium: 733mg | Fiber: 6g | Sugar: 23g | Vitamin A: 5727IU | Vitamin C: 106mg | Calcium: 347mg | Iron: 2mg

Strawberry Cheesecake Recipe

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The perfect summer dessert, this Strawberry Cheesecake recipe comes together easily in a few straightforward steps. A rich, creamy, and smooth cheesecake topped with strawberries, you won’t be able to get enough of it!

Course: Dessert

Cuisine: American

Prep Time: 30mins

Cook Time: 1hr 35mins

Total Time: 9hrs 5 mins

Servings: 8 servings

Ingredients:

For the Crust:

2 ¼ cups graham cracker crumbs (270 g)

3 tablespoons granulated sugar

5 tablespoons unsalted butter melted (70 g)

For the Filling:

3 blocks cream cheese room temperature (8-ounce/227g)

1 ¼ cups granulated sugar (250 g)

¼ teaspoon salt

½ cup sour cream room temperature (120 g)

2 teaspoons lemon zest

2 teaspoons vanilla extract

3 large eggs room temperature, and lightly beaten

For the Topping:

2 pounds fresh strawberries halved and divided (900g)

½ cup granulated sugar (100g)

2 teaspoons vanilla extract

2 teaspoons cornstarch

¾ cup water (180ml)

Instructions:

For the Crust:

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray.

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in butter until well incorporated and mixture holds together when tightly squeezed. Transfer the mixture to the prepared pan. Using a tall flat-bottomed glass, press the graham cracker mixture into the bottom and 1 inch up the sides of the pan. (I find it easiest to start with the sides, then press the remaining crumbs into the bottom.) Place the pan on a rimmed baking sheet.

Bake for 10 to 15 minutes or until the crust is fragrant and starting to turn golden brown on the edges. Let cool completely.

For the Filling:

In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until very smooth, about 2 minutes. Add the sugar and salt and beat until fully incorporated, about 2 minutes more, stopping to scrape down the sides of the bowl a few times during mixing.

Add the sour cream, lemon zest, and vanilla. Beat on medium speed until fully incorporated, about 1 minute. Scrape down bowl. Add the eggs, and beat just until fully combined, about 1 minute, stopping to scrape down the bowl once during mixing. Pour the filling into the cooled crust. (It should come up over the side of the crust and will be very full).

Bake for 15 minutes. Reduce the oven temperature to 300°F and bake until lightly puffed, the filling around edges is set, and the center has a slight jiggle, about 1 hour. Leaving the oven door shut, turn the oven off, and allow the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Loosely cover with a tea towel or paper towel and refrigerate overnight or for at least 6 hours.

For the Topping:

In a medium saucepan, combine 1 pound of strawberries, water, and sugar. Sprinkle with cornstarch and stir to combine.

Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are very broken down. Continue cooking until the sauce is thickened, about 10 minutes. Remove from the heat and stir in the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until lukewarm.

When ready to serve, run a knife around the edge of the cheesecake. Release the spring and removed the sides. Transfer the cheesecake to a serving plate and top with the cooled strawberry sauce. Refrigerate the cheesecake covered for up to 4 days.

Notes:

Do not overwhip the filling as it will introduce too much air to the batter. Overwhipping the batter will make the cheesecake rise too much and collapse in the middle.

Do not open the oven to peek at your strawberry cheesecake. The hot air from the oven will escape, and the cold air enters the oven, causing the cheesecake to fall or crack.

Make sure you budget enough time to make this cheesecake, as it requires several hours to cool.

Room temperature ingredients are ideal as they mix easier without accidentally over mixing. If your eggs are cold, place them in a bowl of warm water.

To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.

Nutritional Info:

Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 265mg | Potassium: 267mg | Fiber: 3g | Sugar: 60g | Vitamin A: 428IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg

Low Syn Skinny Trifle Recipe

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Delicious Fruity Low Syn Skinny Trifle – a perfect summer time treat

We have had some glorious summer weather here the last few days and so I really fancied a summery fruity treat to enjoy while sat out in the garden.

I don’t know why but summer time always makes me crave jelly, probably because it is nice and cold and fruit when out of the fridge.

However rather than just make up a bowl of jelly, I decided on this lovely Skinny Trifles, which are perfect for enjoying while sat out in the garden.

Traditionally Trifle is Jelly with sponge fingers, thick creamy custard and fresh cream. My mum made the most amazing trifles, occasionally though she would add Sherry, but truth be told, I hated it with sherry and wasn’t keen on the sponge fingers either. I much prefer just jelly, custard and cream with a few sprinkles on top.

As these are a skinny trifle version, I’ve skipped the custard and instead gone for a layer of banana yoghurt and berries. It’s a perfect combination, lovely and fruity and refreshing for a warm summers day.

YIELD: 4 SERVINGS

PREP TIME: 10 minutes

TOTAL TIME: 10 minutes

Ingredients:

  • 1 box of sugar free jelly (I used raspberry) – 2 syns
  • 4x80g fat free yoghurt (I used banana)
  • 1.5 cups of mixed berries
  • 4×4 tbs of light aerosol cream – 6 syns
  • 1 tbs of rainbow sprinkles – 1 syn

Instructions:

  1. Make up the jelly by packet instructions
  2. Equally divided among 4 glasses and refrigerate too set.
  3. Top each glass with 80g of yoghurt and mixed berries, then 4 tbs of light aerosol cream.
  4. Sprinkle each glass with 1 tsp of sprinkles.
  5. If only using one, I recommend layering when ready to eat.
  6. Add to a glass, top with the yoghurt, then some fresh fruit and lastly the squirty cream.
  7. ENJOY!!!

A yummy and quick dessert

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendlyExtra Easy – 2.5 syns per servingOriginal – 2.5 syns per servingGreen – 2.5 syns per servingWW Smart Points – 3Gluten Free – ensure all toppings are gluten free

Nutritional information is an estimate and is to be used for informational purposes only.

Nutritional Info:

Yield: 4

Serving Size: 1 serving

Amount Per Serving

Calories99TotalFat2.4gSaturatedFat2.1gSodium97mgCarbohydrates13.2gFiber1.9gSugar9.4gProtein4.6g

Crispy Chicken Strips Recipe

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Crispy chicken strips are a kid-friendly dinner that’s perfect for a weeknight! Skip the fast food drive-thru and make perfectly juicy, crispy chicken at home!

Prep Time: 10mins

Cook Time: 10mins

Course: Main Course

Cuisine: American

Keyword: chicken, chicken strips, crispy chicken strips

Servings: 4 

INGREDIENTS:

  • 1 lb boneless skinless chicken breasts cut into strips or chicken tenders
  • 2 eggs
  • 1 cup Panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • olive oil
  • honey mustard dipping sauce

INSTRUCTIONS:

  1. Sprinkle with salt and pepper.
  2. Lightly beat the eggs in a shallow bowl.
  3. In another bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.
  4. Dip the chicken first into the eggs and then into the breadcrumb mixture.
  5. Transfer to a plate while you finish all the pieces this way.
  6. Heat a thin layer of oil in a large nonstick sauté pan over medium heat.
  7. Cook the chicken nuggets for several minutes on each side until they are golden brown. Make sure the nuggets are cooked all the way through.
  8. Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
  9. Serve with honey mustard dipping sauce.

Nutritional Info:

Calories: 249kcal | Carbohydrates: 12g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 369mg | Potassium: 497mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg