HealthyDiet RecipeWorld

Keto Specialist

Anti Inflammatory Beet Smoothie

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This vibrant beet smoothie combines sweet and earthy beets with berries, banana and orange juice for a well-balanced flavor. Look for packaged cooked beets where the prepared fruits and vegetables are sold. Beets are high in belatins, an antioxidant that may help decrease inflammation in the body. Other nutrient-packed ingredients add even more anti-inflammatory power, like the anthocyanins in blueberries and the gingerol found in ginger.

 

Active Time: 5 mins

Total Time: 5 mins

Servings: 2

INGREDIENTS:

  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • 1 cup orange juice
  • 1 (8.8-ounce) package refrigerated cooked beets (such as Love Beets)
  • 1 medium banana, peeled
  • 1 medium carrot, peeled and sliced
  • 1 (1/2 inch) piece fresh ginger, peeled and grated

Directions

Combine strawberries, blueberries, orange juice, beets, banana, carrot and ginger in a blender; process until combined, about 30 seconds. Divide between 2 glasses. Serve immediately.

Nutritional Info:

Servings Per Recipe 2

Serving Size about 1 3/4 cups Calories 248Total Carbohydrate 58g 21%Dietary Fiber 9g 32%Total Sugars 38gProtein 4g 8%Total Fat 1g 1%Vitamin A 7258IU 145%Vitamin C 85mg 94%Vitamin E 1mg 9%Folate 60mcg 15%Vitamin K 20mcg 17%Sodium 79mg 3%Calcium 78mg 6%Iron 2mg 11%Magnesium 45mg 11%Potassium 694mg 15%

 

Passion Fruit Smoothie Recipe

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This 3-ingredient smoothie features frozen passion fruit that packs tons of floral notes and tart flavor. While any type of kiwi will work, we like yellow kiwi, which adds more flavor and natural sweetness and brightens the color. Taste and add a teaspoon or two of honey at the end to balance the flavor.

Active Time: 5 mins

Total Time: 5 mins

Servings: 1

 

INGREDIENTS:

  • 1 cup frozen passion fruit
  • 1 kiwi, peeled
  • ½ cup reduced-fat milk or unsweetened nondairy milk
  • 1 – 2 teaspoons honey (optional)

Directions:

Combine passion fruit, kiwi, milk and honey to taste (if using) in a blender; process on high speed until very smooth.

Nutrition Facts

252Calories4gFat52gCarbs8gProtein

 

 

No-Bake Peanut Butter Oatmeal Bars Recipe

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These no-bake peanut butter bars have a thick layer of sweet oatmeal and a rich and fudgy chocolate peanut butter center. They’re very similar to your favorite no-bake cookie recipe, but they’re in bar form.

Prep Time: 10minutes 

Cook Time: 5minutes 

Total Time: 15minutes 

Servings: 16 bars

INGREDIENTS:

  • 3/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups quick cooking oats
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter

INSTRUCTIONS:

  1. Melt butter in a large sauce pan over low heat.
  2. Stir in brown sugar, vanilla, and oats.
  3. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.
  4. In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended.
  5. Pour the chocolate peanut butter mixture over the crust.
  6. Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust.
  7. Refrigerate for 3 hours before cutting and serving.

Nutritional Info:

Calories: 271kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 181mg | Fiber: 2g | Sugar: 11g | Vitamin A: 270IU | Calcium: 26mg | Iron: 1.6mg

Loaded Deviled Eggs Recipe

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Loaded deviled eggs are a tasty twist on a classic deviled eggs recipe and include savory egg yolk, creamy mayo, cheese, and a dash of hot sauce topped with salty bacon bits. Serve this mouthwatering appetizer at your next holiday gathering or potluck for the ultimate crowd-pleasing snack.

Why You’ll Love this Bacon Deviled Eggs Recipe:

EASY: This recipe is so easy, but looks fancy! Just hard-boil your eggs, mix up some ingredients, and they’ll be ready to serve.

LOADED WITH FLAVOR: These are loaded with bacon, cheese, sour cream, and chives for a tasty dish.

HOLIDAY APPETIZER: Deviled eggs make the best holiday appetizer. These are the perfect appetizer for Easter, Christmas, Thanksgiving, or New Year’s!

Prep Time: 15minutes

Cook Time: 12minutes

Total Time: 27minutes 

Servings: 12 deviled eggs

Course: Appetizer, Side Dish

Cuisine: American

INGREDIENTS:

  • 6 large eggs
  • 2½ tablespoons quality mayo, I use Hellman’s
  • 2 tablespoons sour cream
  • 1 teaspoon dijon
  • 1 heaping tablespoon chives, finely chopped
  • ¼ plus ⅛ teaspoon onion powder
  • ¼ teaspoon Crystal hot sauce
  • ⅛ teaspoon smoked paprika
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 strips thick-cut bacon, diced
  • ⅓ cup sharp cheddar cheese, freshly grated using a microplane grater
Garnish
  • Chives, chopped
  • 1½ tablespoons sharp cheddar cheese, freshly grated using a microplane grater
  • Freshly Cracked Black pepper

INSTRUCTIONS:

  1. Cook cut bacon until crispy. Transfer to a paper towel-lined bowl and set aside.
  2. Carefully add eggs to a medium-sized pot. Add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes. Meanwhile, prepare an ice bath for the eggs.
  3. When the timer goes off, carefully add hard boiled eggs to the ice bath. Set a timer for 10 minutes.
  4. Carefully peel eggs under light running water.
  5. You can slice eggs the traditional way (lengthwise) or if you want the eggs like what you see picture, remove a small end on both sides of the eggs (save the ends!). This will allow them to stand on an end. Next, halve eggs width-wise and scoop the yolk into a bowl. Place halved whites on a platter and small ends back into the cavity of each egg.
  6. Mash yolks with a fork, then and add mayonnaise, sour cream, dijon mustard, smoked paprika, onion powder, hot sauce, cheese, season to taste with kosher salt and black pepper. Add chives then fold until combined. Stir until smooth.
  7. Evenly distribute remaining grated cheese into each cavity. Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with chives, bacon and freshly cracked black pepper. Enjoy!

Tips:

  • You can hard-boil eggs with any method you like for this recipe. I have instructions to boil or steam in the recipe card. You could also use this instant pot hardboiled eggs recipe!
  • Trim off a very tiny sliver from the bottom of each egg half so that they sit flat.
  • I love this no mayo deviled eggs recipe, but you can use mayo instead of sour cream if you prefer.
  • Mix in other ingredients as you please. The sky is the limit for toppings!

 

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Chicken Marsala Recipe

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This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.

Why you’ll love it

Many restaurants have chicken marsala on their menu, but why not replicate it at home? It’s actually really effortless and quick, so it’s ideal for everything from a dinner party for easy entertaining to a weeknight meal when you’re craving something a little special.

What’s surprising to a lot of people is how few ingredients you need to make homemade chicken marsala. All it involves is a few pantry essentials along with a variety of wine that’s easy to get your hands on, and that’s it!

What is marsala?

Marsala is an Italian fortified wine, which means a spirit has been added to it, in this case brandy. It’s got a kind of nutty, caramelized flavor when used in sauces. I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I used Cantine Pellegrino Fine I.P. Marsala here. Don’t use sweet!

This chicken marsala recipe is an Italian-American classic! It has juicy pan-fried chicken smothered in a creamy wine and mushroom sauce. It’s a 30-minute dish that’s simple to master in your own kitchen.

PREP TIME: 10mins

COOK TIME: 20mins

TOTAL TIME: 30mins

COURSE: Main Course

CUISINE: American

SERVINGS: 4

INGREDIENTS:

▢2 large chicken breasts

▢Salt & pepper to taste

▢1/4 teaspoon garlic powder

▢Flour for dredging

▢1 tablespoon olive oil

▢3 tablespoons butter divided

▢7 ounces cremini mushrooms sliced fairly thin

▢1 large clove garlic minced

▢3/4 cup marsala wine see note

▢1/2 cup heavy/whipping cream

INSTRUCTIONS:

  1. Cut the chicken breasts in half lengthwise and trim off any remaining fat.
  2. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
  3. Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat.
  4. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden.
  5. Take the chicken out of the pan and set aside (it’ll finish cooking in the sauce).
  6. Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
  7. Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
  8. Add the cream to the skillet, and then add the chicken back in.
  9. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit.
  10. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).

NOTES:

If you have smaller chicken breasts, there’s no need to cut them in half lengthwise, but you will need to cook them a bit longer.

I recommend using either semi-sweet or dry marsala for this recipe. See blog post for more info.

Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.

Leftovers and storage

This chicken will keep in the fridge for 3-4 days in an airtight container.

To reheat, place in a small saucepan over a low heat, stirring occasionally until it’s warmed through.

Tips for success

This particular version of chicken marsala is meant to be cooked at a fairly high temperature throughout. To get the nice sear on the chicken and to quickly brown the mushrooms, it’s necessary that the pan is nice and hot!

Only turn the heat down if it’s splattering like crazy or you’re using copper or cast iron cookware since they conduct heat much more than the regular stuff most of us use on a daily basis.

Be careful not to overcook it. If you’re in doubt, chicken is safe to eat at 165F as indicated by a meat thermometer.

chicken marsala on a plate with mashed potatoes and asparagus

What to serve with it

Chicken marsala is delicious served over pasta. Try my Quick & Easy Garlic Butter Noodles. Also, Garlic Mashed Potatoes or rice are equally tasty with the sauce.

Serving it with this easy asparagus recipe makes a great vegetable pairing.

A slice of crusty bread, garlic bread, or a side salad with this easy Italian dressing would be fantastic as well.

NUTRITIONAL INFO:

Calories: 428kcalCarbohydrates: 11gProtein: 26gFat: 26gSaturated Fat: 13gCholesterol: 136mgSodium: 225mgPotassium: 704mgFiber: 1gSugar: 4gVitamin A: 734IUVitamin C: 1mgCalcium: 40mgIron: 1mg

 

Low-Carb Keto Cream Cheese Pound Cake Recipe

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It’s a recipe for low carb keto cream cheese pound cake. It’s uses with almond flour allowing it to stay low in carbs and keto-friendly. This recipe is favorite in the low carb keto community.

PREP TIME: 10 minutes

COOK TIME: 35 minutes

ADDITIONAL TIME: 5 minutes

TOTAL TIME: 50 minutes

INGREDIENTS:

  • 1 ¼ cups almond flour measured and sifted
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 4 tablespoons unsalted butter room temperature
  • ¾ cup of granulated sugar substitute
  • 3 ½ oz full-fat cream cheese room temperature
  • 1 teaspoon of vanilla extract
  • 4 eggs, room temperature

INSTRUCTIONS:

  1. Preheat oven to 350 degrees
  2. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside
  3. In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
  4. Next, add the room temperature cream cheese and vanilla extract and mix well.
  5. Add the eggs one at a time making sure to mix well after each addition.
  6. Lastly, add the dry ingredients: the almond flour, baking powder, salt, and mix well until the batter is fully combined.
  7. In a well-greased 8-inch cake pan or 8-inch loaf pan bake 30 to 40 minutes until golden brown on top. The cake will be done once an inserted toothpick comes out clean.
  8. If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes
Low-Carb Keto Pound Cake Recipe Tips
  • Before baking, I always recommend you take out your wet ingredients and allow them to come to room temperature; in this case, that would mean cream cheese, butter, and eggs. I also measure out all the dry ingredients to help speed up the process.
  • Although not required, lining the pan with parchment paper will make it easier to remove the cake and add it to a cooling rack.
  • You’ll want to use an electric mixer or stand mixer in order to fully incorporate your ingredients. Also, be sure to scrape the bowl several times in the process to make sure all the ingredients are mixed properly.
  • Your baking time will depend on the size pan you use and whether you have opted to double the recipe. For an 8-inch loaf, bake for approximately 35-40 minutes.
  • If you double the recipe, you will need to bake it for anywhere between 50-70 minutes, depending on your oven, and use at least a 10-inch loaf pan. This recipe also makes keto pound cake muffins. It makes 12 regular-sized cupcakes.
  • When making cupcakes, bake them for 20-25 minutes. And if you opt for a bundt pan, it will need to be a small one unless you are doubling the recipe.
  • For a small bundt cake (8 cup capacity), bake for 35-40 minutes, and for a large one (12 cup capacity), bake for 60-70 minutes. Be sure to check out my keto baking tips for more of my proven advice.

Nutritional Info:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 102TOTAL FAT: 9.6gSATURATED FAT: 4.8gCHOLESTEROL: 74mgSODIUM: 124mgCARBOHYDRATES: 1.2gNET CARBOHYDRATES: .9gFIBER: 0.3gSUGAR: 0.3gPROTEIN: 3.1g

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RAVIOLI LASAGNA Recipe

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This easy lasagna is made with layers of frozen cheese ravioli in place of traditional lasagna noodles. You’re going to love how ooey gooey cheesy this ravioli lasagna bake is! 

Extra cheesy lasagna made with frozen ravioli instead of lasagna noodles!

PREP: 15minutes

COOK: 50minutes

COOLING TIME: 10minutes 

TOTAL: 1hour 5minutes

serves 9 servings

INGREDIENTS

▢1 pound ground beef

▢1 small onion diced

▢24 ounces marinara

▢3 cloves garlic minced

▢2 cups ricotta cheese

▢1 large egg

▢¼ cup parmesan cheese

▢¼ cup chopped parsley

▢1 teaspoon garlic powder

▢½ teaspoon onion powder

▢25 ounces frozen cheese ravioli

▢2 cups shredded mozzarella

▢minced parsley for garnish

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Spray a 13×9 baking dish with non-stick spray.
  2. Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan.
  3. Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat.
  4. While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl.
  5. Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom.
  6. Top with a single layer of ravioli, ½ of the ricotta mixture, and 1/3 of the sauce. Repeat the layers, ending in marinara sauce.
  7. Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more.
  8. Remove from the oven and sprinkle with minced parsley.
  9. Let set for 10 minutes before cutting and serving.

TIPS & NOTES:

You may swap in cottage cheese for the ricotta if you prefer.

Use any variety of frozen ravioli that you like.

Nutritional Info:

Serving: 1slice| Calories: 604kcal (30%)| Carbohydrates: 40g (13%)| Protein: 34g (68%)| Fat: 33g (51%)| Saturated Fat: 15g (94%)| Cholesterol: 151mg (50%)| Sodium: 1172mg (51%)| Potassium: 499mg (14%)| Fiber: 3g (13%)| Sugar: 5g (6%)| Vitamin A: 935IU (19%)| Vitamin C: 8.4mg (10%)| Calcium: 316mg (32%)| Iron: 10.5mg (58%)

 

Slimming World Ham & Mushroom Pizza Calzone Recipe

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As much as I love cooking, there are some nights when I absolutely just can’t be bothered.

For these kind of evenings, it’s always wise to have a couple of recipes up your sleeve that are fuss free, can be made from ingredients that you’ve probably already got in your fridge, and can be on the table in hardly any time at all.

IS THIS RECIPE REALLY SLIMMING FRIENDLY?!

Yes! Coming in at just 240 calories, this slimming friendly pizza calzone is also a great option if you’re a calorie counter.

MIXING AND MATCHING YOUR PIZZA CALZONE FILLINGS

Ham and mushroom is my favourite calzone filling, but you can get creative as you like. This kind of recipe is a great opportunity to get in some more speed foods, and use up anything that you might have in your fridge.

You could try peppers, pulled chicken, tuna, olives, fresh tomatoes, or anything else you might fancy.

You’ll notice that I’ve used light mozzarella cheese, and the main reason for this is that I find it’s less greasy when melted than some alternatives, so the wrap stays nice and crispy once cooked. Of course though, you can experiment with your favourite cheese if you’d prefer.

SERVING YOUR PIZZA CALZONE

This pizza calzone makes a filling meal, so you might find that it’s enough to serve it with a leafy salad.

If you’re really feeling hungry though, you could cook up some slimming chips as a side dish.

These calzones are quick, easy, and surprisingly filling. A great option after a long day at work!

Prep Time: 5mins

Cook Time: 20mins

Total Time: 25mins

Course: Main Course

Cuisine: Italian

Servings: 1 

INGREDIENTS:

  • 1 Weight Watchers wrap
  • 4 tbsp tinned tomatoes
  • 40 grams light mozzarella grated
  • 1 slice cooked ham chopped
  • 2 mushrooms sliced
  • 1 tbsp red onion finely sliced
  • 1 egg beaten
  • Low calorie cooking spray

INSTRUCTIONS:

  1. Preheat your oven to 200 degrees.
  2. Spritz a baking tray with low calorie cooking spray. Place the wrap on top, and spread the tinned tomatoes over one half, being careful not to get too close to the edge.
  3. wrap tomato sauce
  4. Add the mozzarella, ham, mushrooms, and onions. Brush the outer edges of the wrap with the beaten egg.
calzone filling
  1. Fold over the wrap to form the calzone, and use the back of a fork to crimp together.
  2. Brush the calzone with the beaten egg, and place in the oven for 10-15 minutes or until golden brown.
  3. Remove from the oven, turn over, brush the opposite side with the beaten egg, and place back in the over for 10-15 minutes or until golden brown.
  4. Serve and enjoy!

NOTES:

The nutritional values provided are carefully calculated and correct at time of publication but may not always be completely accurate.

If you’re serious about sticking rigidly to your plan, it’s always worth doing your own calculations for extra peace of mind – and remember, we may be using different brands or variations of ingredients which can significantly impact the nutritional values!

Nutritional Info:

Calories: 240kcal

Green Grapes Smoothie Recipe

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This simple grape smoothie is so good, and very easy to make, that it is difficult to beat. Now you can enjoy the deliciousness of a smoothie without the lines or cost.

Making a fresh grape smoothie is very simple and it tastes fabulous. Not only is this smoothie recipe the perfect treat, but it is also a healthy snack you can enjoy without guilt.

Be sure to give this easy smoothie recipe a try, or save it for later. You won’t want to miss out on this easy smoothie recipe!

 Today we are excited to show you how you can easily make a Green Grape Smoothie from scratch with only a few additional ingredients included. You can also use other types of grapes, with this same recipe to make a Concord Grape Smoothie or a Red Grape Smoothie. 

The types of grapes you use will slightly change the flavor of your smoothie. But all types taste delicious when you make this simple grape smoothie recipe.

PREP TIME: 10mins

TOTAL TIME: 10mins

COURSE: Appetizer, Breakfast, Dessert, Drinks

SERVINGS: 2 glasses

INGREDIENTS:

  • 3 cups green grapes
  • 1 cup yogurt
  • 3/4 cup apple juice
  • 1/4 tsp lemon juice

INSTRUCTIONS:

  1. Before you begin making your smoothie, it is best to buy fresh grapes, remove them from their stem, and thoroughly rinse them in cold water.
  2. After they dry, transfer the grapes to a plastic freezer bag and freeze.
  3. When your grapes are frozen solid, add to your blender along with yogurt and juice. Blend until smooth.
  4. Pour your smoothie from the blender into your serving glass.
  5. If desired top with whipped cream, then serve right away. Enjoy!

 

NOTES:

Any variety of grapes may be used for this recipe as long as they are seedless and have been completely frozen.

You may also choose to add a top of flavoring to this recipe if you wish. ½ tsp of vanilla or ¼ tsp of lemon juice often add a nice little bit of additional flavor.

Nutritional Info:

2 Servings Each serving is estimated to contain 222 calories. It is also estimated to contain 2.1g total fat, 7mg cholesterol, 92mg sodium, 42.8g total carbohydrates, and 7.9g protein. 

General Tso’s Chicken Recipe

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General Tso’s Chicken is that perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. It’s a Chinese takeout favourite that just pushes all the right buttons

General Tso’s Chicken

This is a popular Chinese-American dish that appears in suburban Chinese restaurants here in Australia under various other guises. Peking-Style Chicken or sometimes something mysteriously titled House Special Crispy Chicken. I can never resist a House Special!

Prep Time: 15mins

Cook Time: 10mins

Course: Mains, Stir Fries

Cuisine: American Chinese, Chinese

Keyword: General Tsao’s Chicken, General Tso’s Chicken

Servings: 4 – 5 people

INGREDIENTS:

Sauce/Chicken Marinade:
  • 3 tbsp soy sauce – light or all-purpose (NOT dark soy, Note 1)
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar (sub white wine vinegar)
  • 2 tsp chilli paste , any (Sambal Oelak is great)
  • 1 tsp sesame oil toasted preferably (Note 6)
  • 3 tbsp brown sugar
  • 1 tbsp cornflour/cornstarch
  • 3/4 cup chicken stock/broth , low sodium
Chicken:
  • 600g/ 1.4 lb chicken thighs , boneless skinless, cut into 2.5cm / 1″ pieces (breast / tenderloin – Note 2)
  • 1 tsp ginger , finely grated
  • 1 tsp garlic ,finely grated
  • 1 cup cornflour/cornstarch (Note 5)
  • 1 – 4 cups oil, for frying (peanut, vegetable or canola; Note 4)
Stir Fry Sauce:
  • 2 tbsp oil (peanut, vegetable or canola)
  • 2 tsp ginger , finely chopped (Note 3)
  • 2 cloves garlic , finely chopped (Note 3)
  • 1/2 teaspoon red chilli flakes (red pepper flakes)
  • Garnishes (at least 1 recommended):
  • Finely sliced green onion
  • Sesame seeds

INSTRUCTIONS:

Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.

Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.

Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.

Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).

Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.

Heat oil: Heat 2 cm / 4/5″ oil in a deep skillet (or large pot – whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4.

Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.

New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.

Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.

Toss! Add chicken, toss to coat quickly – the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.

Notes:

1. Soy sauce – all purpose or light soy is required here. Either is fine, just don’t use dark soy sauce (labelled as such) – it will overwhelm flavour and make sauce too dark. More on different soy sauces here.

2. Chicken – thigh is best because you can be assured that it will stay juicy inside. Breast is very prone to overcooking and drying out, and especially fraught when deep frying because most people aren’t that experienced with deep or semi-deep frying.

BREAST & Tenderloin – If you really want to use breast, then tenderise the meat a bit to give yourself a bit of legroom to overcook without it drying out. Add 1/4 tsp baking soda (bi-carb) with the marinade Sauce and marinate for 1 hour or even overnight. This is a dialled back method of Tenderising Chicken the Chinese Restaurant Way (using less bicarb and marinating for longer so you don’t need to rinse it off).

3. Garlic and ginger – use a microplane or other fine grater for the chicken marinade. For stir frying, you must finely chop with a knife. If you use a garlic press or microplane grater, the garlic and ginger gets too wet and paste-like, so it burns in a flash when stir fried.

4. Amount of oil to use – it’s best to use enough oil so it comes at least halfway up the side of the chicken (from the base of pan) so you only need to turn it once to get nice crispy chicken (ie. shallow frying). You could also use more oil – enough so the chicken is bobbing in the oil – which will give a more even crispy coating all around (ie. deep frying).

Using minimal oil – If you don’t want to fry and want to use as little oil as possible, then just cover the base of the pan with a slick of oil over medium-high heat. Cook the chicken for 3 – 4 minutes in total, turning to crisp up as many sides of the chicken as you can (this is tedious, which is why I shallow fry!)

5. Cornflour for coating – I know 1 cup sounds like a lot for 600g/1.2 lb of chicken. I err on the side of generous here to ensure there is enough to properly coat the chicken all over using the mixing then shaking off method. You lose a fair amount due to the cornflour clumping from the chicken juices / marinade. You could probably get away with 3/4 cup if you toss really well and quickly. Or, if you dipped each piece of chicken into cornflour one by one then shook off the excess, you could get away with 1/2 cup.

6. Sesame oil – toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

7. Storage and reheating – Will keep in fridge for up to 5 days. Can be reheated (add a little water if sauce too thick), however the chicken will not be crispy. That said, everybody who’s reheated their leftovers still loved it!

9. Nutrition per serving, excluding rice, and assuming all sauce is consumed.

Nutritional Info:

Calories: 465cal | Carbohydrates: 22g | Protein: 32g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 974mg | Potassium: 446mg | Fiber: 1g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

Maxican Tortilla Casserole Recipe

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This Maxican Tortilla Casserole is perfect for making on busy weeknights when you need something quick and delicious that everyone will eat!

This is an easy dinner recipe, and we all need some of those, right? We love tacos in our house, and we make them often. But enchiladas are awesome too. I love this recipe to make for two people, because that means there are plenty of leftovers to eat for a day or two. It’s delicious comfort food!

PREP TIME: 25mins

COOK TIME: 35mins

TOTAL TIME: 1hr

COURSE: Main Course

CUISINE: Mexican

SERVINGS: 4 servings

INGREDIENTS:

  • 1 lb. ground beef
  • 1/2 cup diced onion
  • 1 pack taco seasoning mix
  • 2 cups shredded cheddar cheese
  • 1 can refried beans (thet spread easier if you warm them in microwave)
  • 1 cup prepared rice (I used Minute Rice)
  • 1 can Mexican blend corn (DRAINED)will only use about 1/2 can
  • 4-5 large flour tortillas
  • 8 oz of thick chunky salsa (your choice mild or hot)

PREPARATIONS:

  1. Spray a spring form, round cake pan or casserole with cooking spray
  2. Brown ground beef ,and onion and drain
  3. Add taco seasonings and cook according to package direction
  4. Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .
  5. 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
  6. 3rd layer tortilla, 1/3 beans ,1/3meat, cheese
  7. 4 layer tortilla . beans ,meat, corn, rice, salsa and cheese
  8. Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer.
  9. Let sit 5 minutes before cutting .
  10. After baking top with sour cream,diced onion and shredded lettuce if desired

NUTRITIONAL INFO:

Serving: 1servingCalories: 535kcalCarbohydrates: 13gProtein: 44gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 149mgSodium: 1783mgPotassium: 602mgFiber: 2gSugar: 6gVitamin A: 1094IUVitamin C: 13mgCalcium: 450mgIron: 5mg

Salisbury Steak with Onion Gravy Recipe

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Salisbury Steak with Onion Gravy is an easy old-fashioned comfort food. Homemade from scratch with tender beef patties and rich brown onion gravy in only 40 minutes.

Prep Time: 10minutes

Cook Time: 30minutes

Total Time: 40minutes

INGREDIENTS:

▢1 pound ground beef

▢⅓ cup Panko bread crumbs

▢2 teaspoons ketchup

▢1 teaspoon mustard – regular yellow or dijon

▢1 teaspoon Worcestershire sauce

▢½ teaspoon garlic powder

▢½ teaspoon onion powder – optional, use if not doing onion in gravy

Gravy

▢1 onion – optional if not using mushrooms

▢½ cup sliced mushrooms – optional if not using onion

▢1 teaspoon oil

▢2 cups beef broth

▢4 tablespoons flour

▢1 teaspoon ketchup

▢½ teaspoons Worcestershire sauce

▢salt and pepper to taste

INSTRUCTIONS:

  1. If you want caramelized onions or mushrooms in your gravy, start by thin-slicing a small onion or about 5 oz of mushrooms. Cook with 1 teaspoon oil over medium-high heat until nicely brown onions or cooked mushrooms. About 7-8 minutes for the onion, or saute the mushrooms until cooked. Set aside in a bowl.
  2. In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup Panko breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
  3. Divide the hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle of one side prevents puffing up of the patties and makes cooking evener.
  4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°. It takes about 15-20 minutes, depending on the thickness, the pan, and the burners.
  5. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°. It takes about 15-20 minutes, depending on the thickness, the pan, and the burners.
  6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt and pepper to taste.
  7. Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.
  8. Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.

Recipe Notes

Pro Tips

Use the ground meat you like. Make the patties ¼ to ⅓ pound. ½ pound will not cook well on the stovetop.

Don’t chop the onion. Cut into rings and maybe cut the larger ones in half.

You can easily use mushrooms in place of or in addition to the onions in the gravy. They will cook faster than the onion. Do not add either to the gravy raw.

Use the depression in the center of the patties. It will help prevent them from puffing up during cooking, and they will cook more evenly.

Be sure to cook the patties to 165° minimum.

NUTRITIONAL INFO:

Calories : 362.2 kcal (18%)

Carbohydrates : 16.7 g (6%)

Protein : 32.4 g (65%)

Fat : 17.5 g (27%)

Saturated Fat : 6.3 g (32%)

Polyunsaturated Fat : 1 g

Monounsaturated Fat : 7.6 g

Trans Fat : 1.1 g

Cholesterol : 97.5 mg (33%)

Sodium : 447.4 mg (19%)

Potassium : 740 mg (21%)

Fiber : 1.2 g (5%)

Sugar : 2.8 g (3%)

Vitamin A : 22.5 IU

Vitamin C : 2.6 mg (3%)

Calcium : 51.6 mg (5%)

Iron : 4.1 mg (23%)

 

Homemade Chicken Shawarma Recipe

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 Here is how to make delicious chicken shawarma with a flavorful marinade and yogurt sauce, served with pita bread, vegetables, and optional hot sauce.

Course: dinner

Cuisine: middle eastern

Keyword: chicken, shawarma

Prep Time: 10minutes

Cook Time: 15minutes

Marinating time: 2hours 

Servings: 6 people

INGREDIENTS:

Chicken

  • 2lbs boneless boneless skinless chicken thighs

Marinade

  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1/4 cup lemon juice about 2 lemons
  • 6 cloves garlic minced
  • 1 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste

Assembling:

Topping Ideas: sliced tomatoes cucumber, lettuce, pickles, tahini sauce, or garlic sauce

INSTRUCTIONS:

Marinate:

In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create the marinade.

Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cook:

Remove the chicken from the marinade, allowing any excess to drip off.

Stovetop: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil to the pan, and let it heat up. Add the marinated chicken. Sauté the chicken for 6-8 minutes on each side, or until fully cooked and golden brown. If needed, cook the chicken in batches to avoid overcrowding the pan.

Oven method: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the chicken thighs on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the edges are slightly charred.

While the chicken is cooking, prepare your desired toppings and warm up your pita or flatbread.

Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Chop into bite-size or slice the chicken into thin strips.

Assemble:

To assemble the shawarma, spread a layer of tahini or garlic sauce onto the warm pita or flatbread. Add the sliced chicken and your choice of toppings.

Wrap the filling with the flatbread, and enjoy your delicious homemade chicken shawarma.

Don’t forget napkins—this tasty dish can get a little messy!

Nutritional Info:

Calories: 358.9kcal | Carbohydrates: 3.1g | Protein: 30.1g | Fat: 24.8g | Saturated Fat: 7.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 13.3g | Cholesterol: 89.6mg | Sodium: 103.4mg | Potassium: 610.3mg | Fiber: 0.7g | Sugar: 0.7g | Vitamin A: 369IU | Vitamin C: 5.1mg | Calcium: 36.9mg | Iron: 4mg

Caramelized Maple Walnuts Recipe

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Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

Caramelized Maple Walnuts: my newest addiction. Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more!

I’m already planning ahead for the holidays, and these Caramelized Maple Walnuts are the perfect fall treat. They make great nibbles at Thanksgiving and are perfect for mailing in holiday packages and tucking into Christmas stockings.

Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more! Perfect snack for your sweet tooth!

 Course: Nuts

 Prep Time: 5minutes

 Total Time: 5minutes

 Servings: 1 generous cup

INGREDIENTS:

  • 1 cup walnuts
  • 1/4 cup maple syrup

INSTRUCTIONS:

  1. Place walnuts in medium skillet.
  2. Pour maple syrup on top and gently stir to coat.
  3. Cook over medium heat until bubbling, stirring every few minutes.
  4. Syrup will begin to caramelize after about five minutes or so. Watch closely.
  5. When syrup is sticking to walnuts and there’s not so much liquid left in the skillet, remove from heat.
  6. Quickly (and carefully!) place separately on parchment paper to harden.
  7. Once dry and hardened, store in airtight container until needed.

The Best Crack Cake Recipe

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Crack Cake is incredibly moist and dense, with delicious warm hints of cinnamon and a buttery wine sugar glaze that takes this cake to new levels of pure decadence!

 COURSE DESSERT

 CUISINE AMERICAN

 PREP TIME: 15minutes

 COOK TIME: 1hour 

INGREDIENTS:

CAKE INGREDIENTS

▢1 yellow cake mix

▢3.4 oz. vanilla pudding mix

▢¼ cup packed light brown sugar

▢¼ cup granulated sugar

▢2 teaspoons cinnamon

▢5 large eggs room temperature

▢½ cup whole milk

▢½ cup vegetable oil

▢1 cup sour cream

▢½ cup sweet white wine I used a Riesling

GLAZE INGREDIENTS

▢½ cup salted butter

▢¼ cup sweet white wine

▢1 cup granulated sugar

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
  2. In a medium mixing bowl, beat together all of the cake ingredients.
  3. Beat mixture until fully combined.
  4. Pour batter into prepared bundt pan.
  5. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
  6. In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
  7. Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
  8. Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
  9. Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
  10. Cut and serve cake.

NUTRITIONAL INFO:

Calories: 518kcal | Carbohydrates: 70g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 464mg | Potassium: 107mg | Fiber: 1g | Sugar: 52g | Vitamin A: 472IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 1mg

 

Butter Swim Biscuits Recipe

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Butter Swim Biscuits

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. If these biscuits sound amazing (which they are), be sure to also try my Buttermilk Biscuits!

Prep Time: 15mins

Cook Time: 28mins

Total Time: 43mins

Course: Side Dish

Cuisine: American

Keyword: Butter Swim Biscuits

Servings: 9

INGREDIENTS:

  • 2 ½ cups (312.5 g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2 cups (490 g) buttermilk
  • ½ cup (1 stick / 113 g) unsalted butter, melted

INSTRUCTIONS:

  1. Preheat the oven to 450°F.
  2. Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
  3. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
  4. Pour the melted butter into an 8×8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
  5. Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.
  6. Allow the butter to be absorbed into the biscuits before cutting and serving.

NOTES:

You can place the baking dish on a baking sheet in case of spillover.

How to Freeze Biscuits

Wrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months.

How to Store Biscuits

Biscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time:

  • Bake biscuits.
  • Allow biscuits to cool to room temperature.
  • Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
  • Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
  • Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.

Nutrition

Calories: 241kcal

Slow Cooker Green Chile Chicken and Rice Casserole Recipe

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Slow Cooker Green Chile Chicken and Rice Casserole has the flavors of green chile enchiladas but with rice instead of tortillas.

This recipe has the flavors of green chile chicken enchiladas but I used rice instead of tortillas. One of my mom’s signature dishes was green chile enchiladas which was my inspiration for this.

Prep Time: 15mins

Cook Time: 2hrs

Total Time: 2hrs 15mins

Course: Main Course

Cuisine: American

Servings: 8

INGREDIENTS:

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 small white onion, diced
  • 1 poblano pepper, diced (about 1/2 cup)
  • 19 oz. can green enchilada sauce
  • Add these ingredients at the end:
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup sliced green onion
  • 3 cups hot cooked white rice

INSTRUCTIONS:

  1. Add the chicken breasts to the slow cooker.
  2. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper.
  3. Pour over the enchilada sauce.
  4. Cover and cook for 6-8 hours on the low setting.
  5. When the cooking time is done, shred the chicken with two forks.
  6. Add the sour cream, half cup of the cheese and the green onion.
  7. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
  8. Place the lid back on and cook for 15 more minutes or until the cheese is melted.
  9. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.

Nutritional Info:

Calories: 382kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1002mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 16.2mg | Calcium: 252mg | Iron: 1.2mg

 

Watermelon Salad with Feta Recipe

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This delicious, refreshing watermelon salad recipe is meant for hot summer days. With feta, avocado, mint & lime, it’s the perfect mix of savory & sweet

Once summer rolls around, I can’t get enough of salads made with a mix of peak-season fruits and veggies. I love a good sweet & savory combination, and this watermelon salad with feta, mint, avocado, and a tangy lime dressing is exactly that.

Every year, as soon as I spot a good watermelon, I rush home to make this recipe. It takes minutes to throw together, and it’s incredibly refreshing. Try it once, and you’ll have it on repeat for the rest of watermelon season

What to Serve with Watermelon Salad

I love to make this salad for cookouts. It pairs well with whatever you’re grilling, whether that be portobello mushroom burgers or dogs, black bean burgers, veggie burgers, or corn on the cob.

It’s also good with picnic sandwiches like these chickpea shawarma wraps, these BBQ jackfruit sandwiches, this caprese sandwich, or this mushroom po’ boy.

If you have extra watermelon, make watermelon margaritas! If you don’t have extra watermelon, you can never go wrong with classic margaritas.

If you love this watermelon salad recipe…

Try more of my favorite fruity salads like this strawberry caprese salad, this watermelon tomato salad, this summer slaw, or this corn salad!

Watermelon Salad with Feta & Mint

Prep Time: 15mins

Total Time: 15mins

Serves 4

This refreshing watermelon salad is one of our favorite summer sides. Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon.

Ingredients:

Dressing
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons lime juice
  • ½ garlic clove, minced
  • ¼ teaspoon sea salt
For the salad
  • 5 cups cubed watermelon
  • 1 heaping cup diced English cucumber
  • ¼ cup thinly sliced red onions
  • ⅓ cup crumbled feta cheese
  • 1 avocado, cubed
  • ⅓ cup torn mint or basil leaves
  • ½ jalapeño or serrano pepper, thinly sliced, optional
  • Sea salt

Instructions:

  • Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.
  • Arrange the watermelon, cucumber, and red onions on a large plate or platter.
  • Drizzle with half the dressing.
  • Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

Creamy Beef Roasted Red Pepper Pasta Bake Recipe

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Creamy Beef Roasted Red Pepper Pasta Bake – Indulge in the ultimate comfort food with our creamy ground beef pasta recipe. This delectable dish features trofie pasta, roasted red peppers, and a heavenly blend of torn mozzarella and Parmesan. Baked to perfection, each bite is a symphony of flavors that will leave you craving more. Get ready to experience a mouthwatering culinary delight like no other.

There’s something undeniably irresistible about the combination of pasta and a hearty meat sauce turned into a delicious pasta bake. Imagine a bubbling casserole dish, brimming with layers of mouthwatering goodness, proudly displayed at the center of our table.

As a family, we value the time spent together at the dinner table, and I believe that enjoying a healthy, low-calorie meal doesn’t mean sacrificing the joy of sharing the same foods. That’s why I always make sure to include nutritious sides that encourage healthy eating habits for everyone. By incorporating wholesome ingredients and smart choices, we can all indulge in the same delicious spread while maintaining a balanced lifestyle.

Trust me, once you experience the magic of this dish, it will become an absolute favourite, and you’ll be inspired to recreate it again and again. So gather around the table, savour the delightful flavors, and revel in the knowledge that a healthy meal can be both satisfying and enjoyed by the whole family.

Variations on the the Recipe

Bring your own unique twist to the classic Creamy Beef Roasted Red Pepper Pasta Bake with these creative variations. Customize the dish to suit your preferences and add an exciting burst of flavor to your culinary creation. Here are a few ideas to get you started:

Vegetarian Option: Embrace a vegetarian lifestyle or simply explore meat-free alternatives by swapping the ground beef with plant-based ground meat. The plant-based version will provide a delicious and satisfying vegetarian option, without compromising on taste or texture.

Different Mince/Ground Meat: Experiment with various types of mince or ground meat to suit your preferences. Turkey, chicken, or pork mince can be excellent alternatives to beef, bringing their unique flavors and characteristics to the dish. Each variety will lend a distinct taste and create a delightful variation.

Additional Spicy Kick: For those who enjoy a fiery culinary adventure, amplify the heat level by adding a dash of hot sauce, such as Tabasco. This extra kick will infuse your pasta bake with an irresistible zing, tantalizing your taste buds with every bite.

Additional Flavor: Explore the depths of flavor by substituting sweet regular paprika with smoky paprika. The smoky variation will impart a rich, smoldering essence, adding complexity and a touch of intrigue to the dish. However, if you prefer a milder flavor, stick to sweet paprika for a more delicate taste.

Herbaceous Twist: Elevate the freshness of your pasta bake by incorporating fragrant herbs like basil, thyme, or oregano. The addition of these aromatic herbs will infuse the dish with a burst of natural flavors, enhancing its overall appeal and providing a delightful herbaceous twist.

Added Vegetables: Amp up the nutritional value and add vibrant colors to your dish by including additional vegetables. Choose vegetables that complement the flavors of the pasta bake, being mindful of their water content. Spinach, bell peppers, mushrooms, or any vegetable of your choice can be sautéed or lightly cooked before being added to the pasta bake, ensuring they retain their texture and flavor.

Unleash your culinary creativity with these variations, allowing you to personalize the Creamy Beef Roasted Red Pepper Pasta Bake to your liking. Whether you’re exploring different protein sources, enhancing the spice level, or infusing fresh herbs and vegetables, these modifications will elevate your dining experience and create a dish that truly reflects your unique tastes.

Tips for Freezing

To enjoy this scrumptious pasta bake on a busy weeknight or store leftovers for later, follow these freezing suggestions. Keep in mind that not everyone finds frozen, defrosted, and reheated pasta appealing due to its slightly overcooked texture. However, if you’re content with the outcome of frozen pasta dishes, you can confidently freeze this particular dish.

Creamy Beef Roasted Red Pepper Pasta Bake – This delectable dish features trofie pasta, roasted red peppers, and a heavenly blend of torn mozzarella and Parmesan. Baked to perfection, each bite is a symphony of flavors that will leave you craving more. Get ready to experience a mouthwatering culinary delight like no other.

PREP TIME: 15 mins

COOK TIME: 40 mins

TOTAL TIME: 55 mins

INGREDIENTS:

  • olive oil spray
  • 1 onion, finely diced
  • 3 cloves of garlic, crushed
  • 455g (1lb) of extra lean ground beef (mince)
  • 1 teaspoon of sweet paprika
  • salt and black pepper
  • pinch of red chilli flakes (optional)
  • 200g (7oz) of roasted red peppers (jarred in brine), drained
  • 1 cup (240ml) of chicken stock
  • 2 tablespoons of tomato paste (puree)
  • 1 tablespoon of granulated sweetener
  • 80ml of reduced fat single cream or half and half
  • 240g of trofie pasta, uncooked – or use your preferred pasta shape)
  • 90g (3oz) of fresh mozzarella, torn into pieces
  • 30g (1oz) of freshly finely grated parmesan
  • 2 teaspoons of dried parsley

INSTRUCTIONS:

  1. Spray a deep ovenproof frying pan with olive spray
  2. Add the onion and fry for a few minutes until softened.
  3. Add in the mince and garlic and fry until browned.
  4. Season well with salt and black pepper and stir in the paprika and pinch of chilli flakes if using.
  5. Add the drained roasted red peppers, tomato paste, stock and sweetener to a blend and pulse until sauce like.
  6. Pour this into the mince along with the cream , and simmer for 10 minutes.
  7. Taste the meat sauce and season as needed to your desired taste with salt and black pepper
  8. Cook the pasta in a pot of salted boiling water until al dente, reserve a 1/3 cup (80ml) of the cooked pasta water, then drain the pasta, spray with olive oil spray and toss to coat to prevent it from sticking together.
  9. Preheat oven to 170c fan, 190c, 375f or gas mark 5
  10. Add to the meat sauce, along with the reserved pasta water and stir until all combined and coated.
  11. Scatter with the torn fresh mozzarella and sprinkle inbetween with the parmesan.
  12. Bake in the oven for 20 minutes until cheese on top is melted and lightly golden
  13. Sprinkle with the dried parsley and enjoy!!

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

Gluten Free Friendly – use gluten free pasta and stock

Suitable for Freezing ❄️

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

Nutritional Info:

Yield: 4

Serving Size

1 SERVING

Calories547TotalFat13gSaturatedFat7gTransFat0gUnsaturatedFat10gCholesterol66mgSodium521mgCarbohydrates54gFiber2gSugar4gProtein39g

Vegan Lebanese Potato Salad

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Servings: 2 Lebanese Potato Salad, also known as batata salata, is a light and refreshing dish commonly found in the Middle East. Unlike American potato salads, this version has no mayonnaise—just bright lemon juice, fresh herbs, tangy olives, and, of course, olive oil! If you’re feeling ravenous, serve this alongside Mediterranean Roasted Chicken (page 148). … Read more

Chocolate Pound Cake Recipe

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Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full of rich chocolate flavor. It’s a chocolate lover’s dream come true! We’re putting the pause on pumpkin to bring you the best ever chocolate pound cake. Today’s recipe is one that is close to my … Read more

Broccoli Apple Salad Recipe

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Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!

Broccoli is amazing in salads, it adds crunch, nutrition and flavor. 

Broccoli in salads is my favorite. I especially love this Broccoli Cashew Salad that is on the blog. But this Broccoli Apple Salad became an instant favorite! As I was eating it, I just couldn’t get enough! I knew this salad would be amazing but I wasn’t expecting it to become a new favorite! SO many delicious new textures and flavors in this salad. The broccoli, carrots, and red onion, was followed by the sweetness of the apples and dried cranberries. The pecans added another yummy flavor and crunch. The creamy dressing on top was THEE best. It completed this fresh and delicious salad perfectly. I know that if you make this salad, it will become an instant favorite as well!

At first you might think that broccoli and apples don’t go together, but they do, trust me. This is truly one of the best salads out there. It’s healthy, full of flavor and the dressing is even light. I traded out some of the mayonnaise for greek yogurt, giving you a boost of calcium, protein and cutting the fat. All without compromising on taste and tang. It’s going to be a new go to salad for sure!

Why This Recipe Needs to be Made Today!

Besides being extremely delicious this broccoli apple salad has so many pros to it, you will truly want to keep this recipe close by.

Nutritious: Packed with vegetables and fruit and even nuts, this broccoli salad is an immune boosting, fiber enhancing delicious dish. This salad is high in vitamin C, K and A plus it’s high in fiber. Pecans add protein and a healthy fat. Even though you have mayonnaise in the dressing, it’s such a big salad that the amount you’ll actually ingest is just little. Unless you eat the whole thing, which I wouldn’t blame you. It’s extremely diet friendly.

Make Ahead: This broccoli apple salad actually tastes better if it sits for at least an hour. The flavors and the dressing all meld together in the most fantastic way. This non lettuce salad is full of hearty ingredients so this will stand up to being made ahead of time beautifully. It’s a great choice for packing in lunches, taking to potlucks, and having as leftovers. Make it ahead of time and free up time for making other dishes before dinner.

Colorful: It’s been said we should eat the rainbow! Well, this broccoli apple salad is definitely a rainbow of colors! It’s as fun to look at as it is too eat! Not only isn’t appealing to the eyes, but to the tastebuds too! It’ll be a salad that gets eaten first at your next picnic

Hearty and Satisfying: This salad is packed with nutritious ingredients that will not only taste good, but fill you up. The crunchiness satisfies your desire to chew and the high fiber will fill up your tummy!

Pour the dressing over the salad ingredients. 

Tips and Variations for Creamy Broccoli Apple Salad

This salad is delicious as a side dish for beef, fried chicken or even salmon. Or make it a highlight in a light meal served with a refreshing fruit salad and some bread sticks. Yummy!

Make it Easy: You can make the prep for this salad even easier by buying pre shredded carrots, and pre cut broccoli florets.

Substitute Dried Cranberries: Use raisins, golden raisins, or dried cherries instead of the cranberries if you wish.

Nuts: Try using walnuts or cashews instead of pecans. Also try toasting them in a pan on the stovetop till fragrant and slightly browned for added flavor.

Cheese: For a twist add blue cheese to the broccoli apple salad which adds incredible flavor.

Apples: I used gala apples in this recipe. You want an apple on the sweeter side. Try Fuji or Braeburn as well for excellent results.

Prep Time: 20mins

Total Time: 20mins

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli apple salad, broccoli salad

Servings: 6 Servings 

Ingredients:

  • 4 cups fresh broccoli florets (about 2 medium heads)
  • 1/2 cup shredded carrots
  • 1/4 cup diced red onion
  • 2 large apples finely chopped (I used gala apples)
  • 1/2 cup pecans coarsely chopped
  • 1/2 cup dried cranberries

Creamy dressing ingredients:

  • 1/2 cup lite mayonnaise
  • 1/2 cup low fat greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions:

  1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
  2. Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
  3. Add the dressing to the salad and toss to coat. Chill until ready to serve.
How to Store Apple Broccoli Salad

Broccoli Apple Salad keeps great for up to 3 days before it will start to really get soggy. It’ll still be good for another 2-3 days after, but the quality of the vegetables and fruit will decrease rapidly. If you plan to eat it all week long, try dividing the salad in half and only add dressing to the half you are eating up first. It will help keep the sogginess at bay

Nutritional Info:

Calories: 215kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 272mg | Potassium: 334mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2217IU | Vitamin C: 60mg | Calcium: 63mg | Iron: 1mg

Snowball Cookies Recipe

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These classic Snowball Cookies are little balls of buttery shortbread melt-in-your-mouth goodness with a powdered sugar coating. They are quick to fix, delicious, and freeze well. You may even have the ingredients to make them in your house right now. You might know them as Russian Tea Cakes, Italian Wedding cookies, butter balls, and Mexican Wedding Cookies but in our house, we just call them Snowballs They are the delectable cookies with a thousand names.

This is my absolute favorite Christmas cookie recipe! I love them!!! LOVE THEM!!! These Buttery Pecan Snowball Cookies will melt in your mouth. They are so easy! You will find that you have a full batch of cookies ready in under 45 minutes. How can you beat that!!

These delectable holiday cookies are so very easy to make. First, using an electric mixer or stand mixer with the paddle attachment on medium speed cream the butter and the powdered sugar until light and fluffy! Then turn the mixer to low speed and add the salt, vanilla, flour, and pecans. Roll into one 1-inch balls and place on parchment-covered baking sheets and bake.

Allow the cookies to cool just enough to handle them. Then gently roll them in the powdered sugar. Place them on a wire rack to cool. When they are fully cooled roll in the powdered sugar again.

CAN SNOWBALL COOKIES BE FROZEN?

They can be baked and frozen ahead of time. Pack the cookies in double Ziploc freezer bags and place them in a sturdy glad-ware freezer container. When defrosting take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies. Once the cookies have defrosted place them in airtight containers and store them at room temperature for up to 5 days.

The dough can easily be frozen as well in a practice commonly known as flash freezing. Simply roll the dough and place it on parchment-covered baking sheets. Make sure the dough balls aren’t touching so they don’t freeze to each other. Place the whole sheet in the freezer until frozen and then transfer the balls to a freezer bag. Store that bag in a sturdy freezer container. When you are ready to bake simply place the cookies on a parchment-covered baking sheet and let them thaw just a tad while the oven preheats. Frozen cookies may require an additional one to two minutes of baking time.

RECIPE VARIATIONS

Roll the dough around an unwrapped chocolate kiss

Add 3/4 cup chopped Andes Peppermint Crunch Baking Chips to the cookie dough

Add 3/4 cup mini chocolate chips to the cookie dough

Mix 1/4 cup unsweetened cocoa powder at the same time as the butter and powdered sugar. Also, add 3/4 cup mini chocolate chips stirred in at the end to make Chocolate Snowball Cookies

Replace the vanilla with lemon juice, add 1-2 tablespoons lemon zest and use finely chopped sliced almonds instead of the pecans to make Almond Lemon Snowballs.

Substitute almonds coarsely ground in a food processor for the pecans and add 1/2 teaspoon almond extract. 

This snowball cookie recipe is a Christmas tradition and my favorite cookie! These melt in your mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.

Prep Time: 15 mins

Cook Time: 11 

Total Time: 26 mins Yield: 30-36 

Category: Cookies

Method: Bake Cuisine: American

INGREDIENTS:

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar (confectioner’s sugar)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup pecans or walnuts, finely chopped
  • 1 cup powdered sugar for dusting

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees
  2. In a stand mixer using the paddle attachment on medium-speed cream the butter and powdered sugar.
  3. Turn the mixer to low and add the salt, vanilla, flour, and pecans. Roll the dough into one-inch balls.
  4. Place on parchment-covered baking sheets a few inches apart. Bake for 8-10 minutes or until very lightly browned. Do not over bake
  5. Remove them from the oven and allow them to cool just enough to handle them.
  6. Pour 1 cup powdered sugar into a medium bowl. Gently roll the cookies in the powdered sugar.
  7. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks.
  8. Once completely cooled roll in the powdered sugar again.

NOTES:

  • Use real honest-to-goodness butter so they taste yummy. I personally use Land O Lakes butter for all my cookies.
  • Cream the butter and sugar until light and fluffy
  • Chop the pecans fairly fine. Remember you can use different nuts.
  • This a thick dough so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
  • Preheat the oven and load the baking sheet in the middle of the oven.
  • Use parchment paper or silicone baking mats.
  • If you have time do a test run with one or two cookies. It really helps to establish baking time.
  • Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
  • When measuring your flour spoon the flour into the measuring cups and level off with a table knife.
  • Store the cookies in an airtight container on the counter for up to 5 days.

NUTRITIONAL INFO: 

Serving: 1cookieCalories: 147kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 4g (25%)Cholesterol: 19mg (6%)Sodium: 46mg (2%)Potassium: 26mg (1%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 165IU (3%)Vitamin C: 1mg (1%)Calcium: 13mg (1%)Iron: 1mg (6%)

Mexican Barbecue Chicken Skewers

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Mexican Barbecue – tender chicken skewers marinated with a delicious Mexican blend of spices for the perfect barbecue meal.

Mexican Chicken Skewers

Barbecue food doesn’t need to be unhealthy and it doesn’t need to be the usual burger and sausages, there are so many possibilities for food you can cook on your grill. We had some lovely weather here over the weekend, so I decided to do a Mexican inspired Barbecue.

A simple seasoning blend to marinate some pieces of chicken thighs along with vegetables like mixed bell peppers and onion and these are cooked perfectly on the grill or barbecue

The marinade is for these skewers is so easy and uses ingredients most of us have on hand. It will also work well for shrimp, pork or beef.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

TOTAL TIME: 35 minutes

Ingredients:

  • 8 small boneless chicken thighs, any visible fat removed (approx 650g/22.5oz)
  • 2 cloves of garlic
  • 1 jalapeño pepper, seeds removed
  • 3 tablespoons of tomato paste
  • 2 teaspoons of cumin
  • 2 teaspoons of paprika
  • 1/2 teaspoon of oregano
  • handful of fresh coriander
  • juice of half a lime
  • salt and black pepper
  • 1 red bell pepper, chopped into square pieces
  • 1 green bell pepper, chopped into square pieces
  • 1 yellow bell pepper, chopped into square pieces
  • 1 white onion, chopped, chopped into square pieces
  • cooking oil spray

Instructions:

  1. Add in the spices, jalapeno, lime juice, coriander and a good pinch of salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
  2. Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat.
  3. Refrigerate overnight or for a few hours at least.
  4. If using wooden skewers soak this in warm water for at least 30 minutes before cooking.
  5. Then add the chicken to the skewers along with the peppers and onion (I alternate the pieces (so chicken, vegetable, chicken, vegetable on the skewer).
  6. Spray the skewers or chicken and vegetables with cooking oil spray
  7. Cook on a hot barbecue, turning frequently until chicken is cooked through (approx 15 minutes)
  8. Alternatively you can bake these in the oven for 25-30 minutes at 220c, fan 200c or 425f (gas mark 7) or on a grill pan (approx 7 minutes each side)
  9. Great served with Mexican Chopped Salad and Mexican Rice

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 SKEWER

Amount Per Serving

Calories251TotalFat7.1gSaturatedFat1.7gTransFat0gCholesterol159mgSodium434mgCarbohydrates11.2gFiber3gSugar3.7gProtein34.6g

Peach Mango Smoothie Recipe

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Reach for this tropical sipper as a supercharged breakfast or afternoon pick-me-up.

Yields: 2

Prep Time: 5 mins

Total Time: 5 mins

Cal/Serv: 155

INGREDIENTS

  • 1/3 c. coconut water
  • 1/2 c. plain Greek yogurt
  • 1 c. frozen sliced peaches
  • 1 c. frozen mango chunks

Directions:

Step 1

  1. Add coconut water and yogurt to blender, then top with peaches and mango.
  2. Puree until smooth.

NUTRITIONAL INFO:

About 155 calories, 3 g fat (1.5 g saturated), 7 g protein, 35 mg sodium, 26 g carbohydrates, 3 g fiber