High-Protein Cheesy Garlic Bread

Yields: 1 Loaf | Prep time: 15 mins | Bake time: 35-40 mins

Ingredients

The Dough:

• 1 cup Cottage cheese (small curd)

• 2 Large eggs

• 2 cups Self-rising flour (or 2 cups all-purpose flour + 1 tbsp baking powder + 1 tsp salt)

• ½ cup Shredded cheddar or mozzarella (mixed into the dough)

• 1 tsp Garlic powder

• 1 tsp Dried oregano or Italian seasoning

The Topping:

• ½ cup Shredded mozzarella (for that golden crust)

• 2 tbsp Butter, melted

• 2 cloves Garlic, minced

• Fresh thyme or parsley for garnish

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Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a standard loaf pan with butter or non-stick spray.

2. Blend the Wet Ingredients: In a blender or food processor, blend the cottage cheese and eggs until completely smooth. This is the secret to getting a “bread” texture rather than a “chunky” one.

3. Mix: In a large bowl, combine the flour, garlic powder, and dried herbs. Pour in the blended cottage cheese mixture and the ½ cup of shredded cheese. Stir until a thick, sticky dough forms.

4. Transfer: Spread the dough evenly into your prepared loaf pan.

5. Add the Flavor: In a small bowl, mix the melted butter and minced garlic. Brush this generously over the top of the dough. Sprinkle the remaining mozzarella and fresh herbs on top.

6. Bake: Bake for 35–40 minutes. The top should be deep golden brown, and a toothpick inserted into the center should come out clean.

7. Cool: Let it sit in the pan for 10 minutes before slicing. This helps the crumb set so it doesn’t fall apart.

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Serving Suggestion

This bread is incredible when dipped into a side of warm marinara or a garlic aioli (like the white sauce shown in your photo).

Garlic Butter Sautéed Mushrooms

A rich, earthy dish that’s low in calories but high in flavor.

Prep time: 5 mins | Cook time: 10 mins | Servings: 2

Ingredients

• 2 cups Mushrooms: Cremini or white button mushrooms, whole or halved.

• 2 tbsp Butter: For a rich, satisfying fat base.

• 1 tbsp Olive Oil: Helps prevent the butter from burning at high heat.

• 3 Garlic Cloves: Minced or thinly sliced.

• Fresh Thyme: 1-2 sprigs or $1/2$ tsp dried.

• Salt and Black Pepper: To taste.

• Optional: A sprinkle of sesame seeds and fresh parsley for garnish (as seen in the photo).

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Instructions

1. Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water, as they act like sponges and will become rubbery instead of golden.

2. Heat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt until it begins to foam.

3. Sauté Garlic: Add the garlic to the pan and sauté for about 30 seconds until fragrant, being careful not to let it turn brown or bitter.

4. The Sear: Add the mushrooms to the skillet in a single layer. Season with salt and pepper.

5. Develop Color: Let the mushrooms cook undisturbed for 3–4 minutes. This allows the moisture to evaporate and the edges to caramelize.

6. Stir and Finish: Once the browning begins, stir the mushrooms and continue cooking until they are golden and tender. Stir in the thyme during the last minute of cooking for maximum aroma.

7. Serve: Cook off any remaining moisture in the pan. Taste and adjust seasonings, then serve warm.

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Health Benefits

• Nutrient Dense: Mushrooms are low in calories but rich in antioxidants that support your immunity.

• Satiety: The combination of satisfying fats from the butter and the fiber in the mushrooms helps reduce the urge to overeat later.

Easy Skillet Naan Bread

⏱ Time

Prep: 15 minutes
Rise: 1 hour
Cook: 10–12 minutes
Total: ~1 hour 30 minutes
Makes: 6 naan

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🛒 Ingredients

• 2 cups all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 tsp instant yeast

• ¼ tsp baking powder

• 1 tbsp milk powder

• 1 egg, lightly beaten

• ½ cup warm water

• ½ cup milk

• Butter or ghee, for brushing

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👩‍🍳 Instructions

1️⃣ Mix Dry Ingredients
In a large bowl, combine:

• Flour

• Salt

• Sugar

• Yeast

• Baking powder

• Milk powder

Mix well.

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2️⃣ Add Wet Ingredients
Make a well in the center. Add:

• Egg

• Water

• Milk

Mix until a soft dough forms.

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3️⃣ Knead Dough
Transfer dough to a floured surface.
Knead for 5–7 minutes until smooth and elastic.

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4️⃣ First Rise
Place dough in a greased bowl.
Cover and let rise in a warm place for 1 hour or until doubled.

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5️⃣ Shape Naan
Divide dough into 6 equal balls.
Roll each into an oval or circle about ¼-inch thick.

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6️⃣ Cook on Skillet
Heat a skillet or griddle over medium-high heat.
Cook each naan for 2–3 minutes per side until puffed and golden with brown spots.

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7️⃣ Finish & Serve
Brush with melted butter or ghee.
Serve warm.

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🌿 Optional Add-Ins

• Garlic (minced)

• Chopped coriander

• Black seeds (kalonji)

• Chili flakes

• Cumin

Mix into dough or sprinkle on before cooking.

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🧊 Storage

• Room temp: 1 day

• Fridge: 3 days

• Freezer: up to 2 months
  Reheat on a skillet or in foil.

Creamy Garlic Butter Seafood Skillet

Prep time: 10 mins | Cook time: 15 mins | Servings: 3-4

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Ingredients

The Seafood:

• 1 lb (450g) White fish fillets (Cod, Halibut, or Sea Bass), cut into large chunks

• 1/2 lb (225g) Large shrimp, peeled and deveined (tails on or off)

• Salt and black pepper to taste

• 2 tbsp Olive oil

The Creamy Sauce:

• 4 tbsp Unsalted butter

• 4 cloves Garlic, minced

• 1/2 cup Heavy cream

• 1/4 cup Chicken or vegetable broth (or dry white wine)

• 1/4 cup Freshly grated Parmesan cheese

• 1 tbsp Fresh lemon juice

• 1 tsp Italian seasoning (or dried oregano)

• Fresh parsley, chopped (for garnish)

• Red pepper flakes (optional, for heat)

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Instructions

1. Season and Sear: Pat the fish and shrimp completely dry with paper towels (this is the secret to a good sear). Season both sides with salt and pepper.

2. Cook the Seafood: Heat olive oil in a large skillet over medium-high heat. Add the fish chunks and cook for 2–3 minutes per side until golden and just cooked through. Remove and set aside. In the same skillet, sear the shrimp for 1–2 minutes per side until pink. Remove and set aside with the fish.

3. Make the Aromatics: Lower the heat to medium. Melt the butter in the skillet. Add the minced garlic and cook for about 1 minute until fragrant (don’t let it brown).

4. Deglaze and Simmer: Pour in the broth (or wine) to deglaze the pan, scraping up any tasty browned bits. Let it simmer for 2 minutes to reduce slightly.

5. Cream and Cheese: Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer, then stir in the Parmesan cheese. Continue to whisk until the cheese is melted and the sauce has thickened slightly (about 2–3 minutes).

6. Combine: Stir in the lemon juice. Return the cooked fish and shrimp to the skillet. Gently spoon the sauce over the seafood to coat.

7. Finish: Garnish with plenty of fresh parsley and red pepper flakes if you like a little kick.

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Serving Suggestions

• Low Carb: Serve over zoodles (zucchini noodles) or steamed asparagus.

• Classic: Serve over linguine or with a side of crusty sourdough bread to soak up that extra sauce.

Creamy Cabbage Lasagna

Prep time: 20 mins | Cook time: 35 mins | Total time: 55 mins

Ingredients

The Base & Filling

• 1 medium head of cabbage: Cut into large leaves, tough stems removed.

• 2 cups ricotta cheese

• 1 1/2 cups mozzarella cheese: shredded.

• 1/2 cup Parmesan cheese: Grated.

• 1 medium onion: chopped.

• 2 cloves garlic: Mince d.

• 2 tbsp olive oil

• Salt and pepper: To taste.

• Fresh basil or oregano: For garnish.

The Béchamel Sauce

• 3 tbsp butter

• 3 tbsp all-purpose flour (Gluten-free flour works too).

• 2 1/2 cups milk

• 1/4 tsp nutmeg

• Salt and pepper: To taste.

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Instructions

1. Prepare the Cabbage “Noodles.”

Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch them for 2-3 minutes until tender but still firm. Drain the leaves and pat them dry with paper towels. Removing excess moisture is key to preventing a watery lasagna!

2. Create the Béchamel

In a saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste (roux). Gradually pour in the milk, whisking constantly to keep it smooth. Simmer for 5-7 minutes until thickened. Stir in the nutmeg, salt, and pepper, then set aside.

3. Mix the Ricotta Filling

Heat olive oil in a skillet and sauté the onion and garlic until softened (about 3-4 minutes). In a medium bowl, combine the ricotta, the sautéed onion/garlic, 1 cup of the mozzarella, and the Parmesan. Season well with salt and pepper.

4. Assemble the Layers

Preheat your oven to 375°F (190°C). Grease a baking dish and follow this order:

• Bottom: A thin layer of béchamel sauce.

• Layer 1: Cabbage leaves, followed by half of the ricotta mixture.

• Layer 2: Cabbage leaves and the rest of the ricotta mixture.

• Top: A final layer of cabbage, the remaining béchamel, and the final 1/2 cup of mozzarella.

5. Bake and Serve

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbling. Let it rest for 5-10 minutes before slicing to let the layers set. Garnish with fresh herbs.

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Pro Tip: If your cabbage leaves are very thick, you can use a rolling pin to gently flatten the blanched ribs before layering; this helps the lasagna lay flatter and cut more cleanly.

Ingredients:

• 250 g (2 cups) bread flour
• 7 g (1 packet or 2 ¼ tsp) instant dried yeast
• 200 ml (¾ cup + 4 tsp) warm water
• 2 tsp caster sugar
• 1 tsp salt
• 1 tbsp olive oil, for glazing
• A handful of white and black sesame seeds (optional)

Very Veggie Egg White Casserole

A high-protein, zero-point (Weight Watchers friendly) breakfast or meal prep staple. Yields: 6 servings | Calories: 77 per serving | Protein: 13g per serving

Ingredients

• 500g Liquid Egg Whites: (Use “real” egg whites from a carton or about 15–16 large eggs).

• 200 g (approx. ¾ cup) plain nonfat Greek yogurt (Chobani or similar).

• 1 cup Broccoli: Chopped into small, bite-sized florets.

• 2 Bell Peppers: Any color, chopped.

• ½ Yellow Onion: Chopped.

• Avocado Oil Spray: Just a light mist for the pan.

• Seasoning: To taste (salt, black pepper, garlic powder, or red pepper flakes).

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Instructions

1. Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Lightly mist a 13×9-inch baking dish with avocado oil spray.

2. Sauté the Aromatics: Lightly spray a skillet with avocado oil over medium heat. Add the chopped onion, bell peppers, and broccoli. Sauté for 5–7 minutes until the vegetables are slightly softened.

3. Season the Veggies: While they are in the skillet, add your seasonings. This ensures the flavor is locked into the vegetables rather than just floating in the egg.

4. Create the Custard Base: In a large mixing bowl, whisk together the 500 g of egg whites and the 200 g of Greek yogurt. Whisk vigorously until the yogurt is fully incorporated and no large lumps remain.

5. Assemble: Spread the sautéed vegetables evenly across the bottom of the prepared 13×9 pan. Pour the egg white and yogurt mixture over the top.

6. Bake: Place in the center rack of the oven and bake for 25 minutes. The casserole should be set in the middle and slightly pulling away from the edges.

7. Rest and Serve: Let it sit for 5 minutes before slicing. This allows the protein structure to firm up so you get clean squares.

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Tips & Variations

• The “Squeeze” Rule: If you use the suggested zucchini variation mentioned in the notes, be sure to squeeze the moisture out of the shredded zucchini before sautéing, or the casserole will become watery.

• Seasonal Swaps: For a fall version, use roasted butternut squash and sage. For a spicy version, add chopped jalapeños and top with salsa.

• Meal Prep: Slice these into six squares and store them in airtight containers. They reheat beautifully in the microwave (30–45 seconds) or an air fryer for a crispy edge.

Cheesy Zucchini & Oat Rolls

Ingredients Recap

• The Base: 1 zucchini, 1 carrot, 1 potato.

• The Binder: 2 eggs, 4 tbsp oats, 2 tbsp flour.

• Flavor & Filling: 100 g cheese (shredded), 1 clove garlic (minced), parsley, salt, pepper, Italian herbs, paprika.

• The Sauce: 2 tbsp sour cream, 1 tbsp mayonnaise, fresh dill, and salt (to taste).

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Instructions

1. Prep the Vegetables

• Grate the zucchini and potato. Place them in a bowl with a pinch of salt and let them sit for 5–10 minutes.

• Squeeze the excess water out of the zucchini and potato very thoroughly. This is the secret to making sure they aren’t soggy!

• Grate the carrot and finely chop the parsley.

2. Mix the Batter

• In a large bowl, combine the squeezed zucchini, potato, and grated carrot.

• Add the eggs, oats, flour, garlic, and all the spices (paprika, herbs, and pepper).

• Mix until well combined. Let the mixture sit for 5 minutes so the oats can soften and absorb the moisture.

3. Cook the “Wraps”

• Heat a bit of olive oil in a non-stick pan over medium heat.

• Spread a portion of the mixture thinly across the pan (like a small pancake or crepe).

• Cook for 2–3 minutes on each side until golden brown and firm enough to flip.

4. Fill and Roll

• While the vegetable wrap is still warm, sprinkle a generous amount of cheese down the center.

• Roll it up tightly. The residual heat will help melt the cheese inside.

• Optional: Place the rolls back in the pan for 1 minute, rotating them to get an extra crispy exterior and ensure the cheese is fully gooey.

5. Make the Dipping Sauce

• In a small bowl, whisk together the sour cream, mayonnaise, and fresh dill. This cool, tangy sauce perfectly balances the savory rolls.

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Pro Tip

If you prefer a lighter version, you can bake these on a parchment-lined tray at 200°C for about 15–20 minutes, flipping halfway through.

This Creamy Garlic Mushroom Chicken Pasta is a delicious one-pan meal packed with tender chicken, mushrooms, asparagus, and a rich garlic Parmesan sauce. It’s perfect for a comforting and satisfying dinner!

Total Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

For the Chicken:

2 large chicken breasts (cut into bite-sized pieces)

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

2 tbsp olive oil

For the Pasta and Vegetables:

8 oz penne pasta (or any pasta of choice)

1 cup mushrooms (sliced)

1 cup asparagus (trimmed and cut into pieces)

3 cloves garlic (minced)

For the Creamy Sauce:

1 cup heavy cream

1/2 cup chicken broth

1/2 cup Parmesan cheese (grated)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp Italian seasoning

1 tbsp butter

Instructions

Step 1: Cook the Pasta

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 2: Cook the Chicken

Season the chicken pieces with salt, black pepper, garlic powder, and paprika.

Heat olive oil in a skillet over medium-high heat.

Cook the chicken for 5-6 minutes until golden brown and fully cooked. Remove and set aside.

Step 3: Sauté the Vegetables

In the same skillet, melt butter and sauté the mushrooms for 2 minutes until soft.

Add asparagus and cook for another 2 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant.

Step 4: Make the Creamy Sauce

Pour in the chicken broth and let it simmer for 2 minutes.

Add heavy cream, Parmesan cheese, salt, black pepper, and Italian seasoning. Stir and let the sauce thicken for 3-4 minutes.

Step 5: Combine Everything

Return the cooked chicken to the pan.

Add the drained pasta and toss to coat everything in the creamy sauce.

Tips for the Best Flavor

Use fresh Parmesan for the best taste and texture.

Adjust sauce thickness by adding more broth if needed.

For extra flavor, add a pinch of red pepper flakes for a mild spice.

Frequently Asked Questions (FAQs)

Q1: Can I use a different pasta?
Yes! Fettuccine, linguine, or rigatoni all work well.

Q2: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth to maintain the sauce’s consistency.

Q3: Can I add other vegetables?
Absolutely! Bell peppers, spinach, or zucchini would be great additions.

Nutrition Facts (Per Serving)

(Approximate values)

Calories: 590

Protein: 42g

Carbohydrates: 52g

Fats: 26g

Fiber: 4 g

Conclusion

This Creamy Garlic Mushroom Chicken Pasta is a restaurant-quality dish that’s easy to make at home. The combination of juicy chicken, tender pasta, and a rich Parmesan sauce makes it a meal the whole family will love.

• Servings: 4
• Total Time: 15 minutes (plus chilled resting time if desired)
• Difficulty: Easy
• Calories per Serving: ~320 kcal
• Macros (per serving, approx.):
  Protein 28g • Carbs 8g • Fat 20g • Fiber 1 g

Introduction

This Creamy Southern Chicken Salad is a true comfort food classic—rich, indulgent, and full of flavor. Tender chicken meets a creamy, tangy dressing with just the right hint of sweetness, accented by crisp celery, fresh herbs, and a touch of crunch.

Perfect for sandwiches, lettuce wraps, or as a protein-packed salad on its own, this recipe hits all the right notes for anyone looking for a quick and satisfying meal. It’s a southern-inspired favorite that balances creaminess with fresh textures, making it perfect for lunches, picnics, or easy dinner prep.

Whether you’re following a low-carb, Weight Watchers, or high-protein lifestyle, this southern-style chicken salad can be tailored to your preferences without losing flavor.

Look at the recipe.

• Creamy, flavorful dressing with a touch of tang and sweetness
• Tender, protein-rich chicken with crisp veggies
• Quick assembly, perfect for meal prep or sandwiches

Ingredients Needed

Chicken Salad Base

• 3 cups cooked chicken, shredded or diced (skinless, roasted or poached)
• ½ cup celery, finely diced
• ¼ cup red onion, finely diced
• 2 hard-boiled eggs, chopped (optional)
• 2 tbsp fresh parsley, chopped

Creamy Dressing

• ½ cup mayonnaise (full-fat or fat-free depending on plan)
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or lemon juice
• ½ tsp garlic powder
• Salt and pepper, to taste
• Optional: 1 tsp honey or sugar-free sweetener

Serving Ideas

• Leafy greens for a salad
• Low-carb wraps or lettuce cups
• Whole-grain crackers or sandwich bread

How to Make Our Creamy Southern Chicken Salad

1. Prepare the chicken.  Dice or shred cooked chicken into bite-sized pieces.
2. Mix the veggies.  In a large bowl, combine celery, red onion, eggs (if using), and parsley.
3. Make the dressing.  Whisk mayonnaise, Dijon mustard, vinegar or lemon juice, garlic powder, and optional sweetener in a small bowl.
4. Combine everything.  Toss the chicken and vegetables with the dressing until fully coated.
5. Chill for best flavor.  Refrigerate 30–60 minutes before serving to allow flavors to meld.

Tip: Adjust the creaminess by adding more or less mayonnaise to your liking.

Macros & Plan Compatibility

Plan	Notes
Keto & Low-Carb	Use full-fat mayo and skip sweet additions; ~8g net carbs per serving.
Slimming	Use fat-free mayo to reduce syns (~3–4 syns per serving).
High-Protein	High protein with chicken; ~28 g per serving.
Weight Watchers	5–6 SmartPoints per serving using full-fat mayo; can reduce to 1–2 points with fat-free mayo.
Mediterranean	Rich in protein and healthy fats; best as a meal with leafy greens or whole-grain crackers.

Storage & Serving Suggestions

Storage

• Refrigerate in an airtight container for up to 3 days.

Serving Ideas

• Spoon over a bed of lettuce for a low-carb salad
• Use as a sandwich filling or wrap
• Serve with sliced avocado or pickles for added texture

Tips & FAQs

Can I make this ahead of time?

Yes! It tastes even better after chilling for an hour or more.

What chicken works best?

Poached, roasted, or leftover rotisserie chicken all work perfectly.

Can I make this dairy-free?

Yes, simply ensure your mayonnaise is dairy-free. Eggs are optional.

Is this recipe low-carb?

Yes, using fat-free mayo keeps carbs minimal; omit sweetener for strict low-carb.

How can I make it Weight Watchers-friendly?

Use fat-free mayo and skip optional honey to reduce SmartPoints.

A soft, buttery, and cheesy bread loaf stuffed with gooey mozzarella and infused with aromatic garlic butter. Perfect as a snack, side dish, or even a party appetizer.

 Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp instant yeast
• ¾ cup warm water (adjust as needed)

For the Filling:

• 1½ to 2 cups mozzarella cheese (grated or shredded)
• (Optional): small bits of pepperoni, cooked bacon, or chopped veggies (bell pepper, onion, olives)

For Garlic Butter:

• 2 tbsp butter (melted)
• 3–4 garlic cloves (minced or grated)
• ½ tsp oregano or Italian seasoning
• A pinch of salt

 Optional Toppings:

• Grated Parmesan
• Chilli flakes
• Dried herbs (basil, parsley, thyme)

 Instructions

1. Prepare the Dough

1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–7 minutes until frothy.
2. Add flour, salt, and olive oil. Mix to form a soft dough.
3. Knead for about 8–10 minutes until smooth and elastic.
4. Cover the bowl with a damp cloth and let it rest for 1–1½ hours, or until doubled in size.

2. Make the Garlic Butter

• Mix melted butter, minced garlic, salt, and oregano (or Italian seasoning).
• Set aside to brush over the bread later.

3. Shape and Stuff the Bread

1. Once the dough has risen, punch it down to release air.
2. Divide it into two equal portions.
3. Roll out the first portion into a flat circle (like a pizza base).
4. Spread mozzarella and optional fillings evenly.
5. Place the second rolled-out dough layer on top and seal the edges tightly.
6. Brush generously with the garlic butter mixture.

4. Bake

1. Preheat oven to 375°F (190°C).
2. Transfer the bread to a parchment-lined baking tray.
3. Bake for 18–22 minutes, or until golden brown and puffy.
4. Once baked, brush with the remaining garlic butter and sprinkle with herbs, chili flakes, or Parmesan if desired.

5. Serve

• Slice and serve warm!
• Best enjoyed with marinara sauce, cheesy dip, or even soup.

 Notes & Tips

• Cheese Options: Mozzarella gives the best stretch, but you can mix it with cheddar or provolone for flavor.
• Crispier Crust: Brush with olive oil instead of butter before baking.
• Extra Garlicky: Roast garlic before adding to butter for a milder, sweeter flavor.
• No oven? Cook covered in a skillet on low heat, flipping halfway until golden and the cheese melts.
• Make Ahead: Prepare dough and refrigerate overnight for deeper flavor.

 Servings

• Makes 2 medium stuffed breads (serves 4–6 people).

 Approximate Nutritional Info (Per Serving, 1/6th of loaf)

(Values may vary depending on toppings and cheese amount.)

Nutrient	Amount
Calories	280 kcal
Carbohydrates	30 g
Protein	10 g
Fat	12 g
Saturated Fat	6 g
Fiber	1 g
Sodium	400 mg
Calcium	180 mg

 Health Benefits

• Calcium & Protein: From cheese for bone and muscle health.
• Garlic: Boosts immunity and heart health.
• Homemade Bread: Fewer preservatives and customizable ingredients.
• Olive Oil: Contains healthy monounsaturated fats.

(Enjoy in moderation—it’s indulgent comfort food!)

 Frequently Asked Questions (Q&A)

Q1: Can I use store-bought pizza dough?
 Yes! It saves time and works perfectly—just let it rest for 20 minutes before shaping.

Q2: How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best texture.

Q3: Can I freeze it?
Yes, freeze baked bread for up to 1 month. Thaw and reheat before serving.

Q4: How can I make it spicy?
Add chili flakes to the filling or mix a bit of hot sauce into the garlic butter.

Q5: Can I make it vegan?
Use vegan cheese and plant-based butter, and skip dairy—the result will still be delicious.

Baked Zucchini with Cheese

A creamy, golden-brown vegetable bake featuring tender zucchini and a savory yogurt-egg glaze.

• Prep time: 15 minutes

• Cook time: 30–35 minutes

• Servings: 4 side portions

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Ingredients

• 2 zucchini, sliced into rounds

• 2 onions, thinly sliced into rounds

• 2 cloves garlic, finely chopped

• 2 eggs

• 150 g yogurt (plain or Greek)

• 150 g cheese, grated (such as Mozzarella or Cheddar)

• Seasonings: Salt, black pepper, paprika, and vegetable seasoning to taste

• Oil for greasing and cooking

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Instructions

1. Prepare the Vegetables

Preheat your oven to 390°F (200°C). Lightly grease a glass baking dish with oil. Season the zucchini rounds with salt, black pepper, paprika, and vegetable seasoning.

2. Layer the Dish

Arrange the seasoned zucchini rounds and sliced onions in rows in the baking dish, overlapping them slightly to fill the pan. Sprinkle the chopped garlic evenly over the top.

3. Mix the Creamy Glaze

In a small bowl, whisk together the 2 eggs and 150 g of yogurt until smooth. Season this mixture with a pinch of salt and pepper if desired.

4. Top and Bake

Pour the yogurt and egg mixture evenly over the rows of vegetables, ensuring they are well-coated. Sprinkle the 150 g of grated cheese generously over the entire surface.

5. Bake to Perfection

Place the dish in the oven and bake for 30–35 minutes, or until the zucchini is tender and the cheese topping is bubbly and deep golden brown.

6. Serve

Let the dish rest for 5 minutes before serving to allow the creamy sauce to set.

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Recipe Variations

• Extra Protein: You can tuck slices of cooked ham or turkey between the zucchini layers.

• Herb Freshness: Top with fresh chopped parsley or dill after baking for a burst of color and flavor.

Homemade Garden Vegetable Spread

This spread is a vibrant, crunchy upgrade to plain cream cheese. It’s best when made at least an hour in advance to let the flavors meld.

• Prep time: 10 minutes

• Yields: Approx. 2 cups

Ingredients

• Cream Cheese: 2 (8 oz) packages, softened to room temperature

• Carrots: ¼ cup, roughly chopped (before processing)

• Celery: ½ cup, roughly chopped (before processing)

• Green Onions: 2 stalks, chopped

• Salt: ½ teaspoon

• Garlic Powder: ½ teaspoon

• Onion Powder: ¼ teaspoon

Instructions

1. Prep the Vegetables: Place the chopped carrots, celery, and green onions into a food processor. Pulse 4–6 times. You are looking for very small, uniform bits. Be careful not to over-process, or the vegetables will release too much water and turn into a “slush.”

2. Combine: In a medium mixing bowl, add the softened cream cheese. Fold in the pulsed vegetables and the dry seasonings (salt, garlic powder, and onion powder).

3. Mix: Using a sturdy spatula or a hand mixer on low speed, blend until the vegetables are evenly distributed throughout the cream cheese.

4. Chill and Serve: Transfer to a serving bowl. Cover and refrigerate for at least 30 minutes before serving to allow the dried spices to hydrate and the flavors to develop.

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Helpful Tips for Success

• The “Water” Trick: If your vegetables seem very wet after pulsing, press them firmly between two paper towels before adding them to the cream cheese. This prevents the spread from becoming runny.

• Softening: Make sure the cream cheese is truly at room temperature. If it’s too cold, you’ll end up with lumps that are hard to smooth out.

• Storage: This will stay fresh in an airtight container in the refrigerator for up to 5 days.