Golden Cauliflower Skillet with Melted Brie, Garlic Butter Drizzle & Herb Crunch

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Golden Cauliflower Skillet with Melted Brie, Garlic Butter Drizzle & Herb Crunch

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • 6 oz (170g) brie cheese, sliced (rind on)

Garlic Butter Drizzle:

  • 3 tbsp unsalted butter
  • 2 cloves garlic, finely minced

Herb Crunch:

  • 1/3 cup panko breadcrumbs
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme or rosemary, chopped

Directions

Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets, smoked paprika, garlic powder, salt, and pepper.

Cook for 10–12 minutes, stirring occasionally, until cauliflower is golden brown and tender with crispy edges.

Reduce heat to medium-low. Arrange brie slices over the cauliflower, cover the skillet, and let melt for 2–3 minutes until soft and creamy.

Meanwhile, melt butter in a small pan over low heat. Add garlic and cook gently for 30–60 seconds until fragrant. Remove from heat.

In another small pan, heat olive oil and toast panko breadcrumbs until golden and crisp. Stir in chopped herbs and remove from heat.

Drizzle garlic butter over the melted brie cauliflower and finish with the herb crunch. Serve immediately while warm and gooey.

Nutritional Info (per serving)

Calories: ~390 kcal

Protein: 14g

Carbs: 22g

Fat: 28g

Greek Chicken Gyro Wraps with Spicy Cucumber Yogurt

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Greek Chicken Gyro Wraps with Spicy Cucumber Yogurt

Ingredients

  • 2 chicken breasts, thinly sliced
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 4 pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Spicy Cucumber Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, finely grated and squeezed dry
  • 1 tsp chili flakes or 1/2 tsp chili paste (adjust to taste)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt, to taste

Directions

In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and marinate for at least 20 minutes.

Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes until fully cooked and lightly charred.

Prepare the spicy cucumber yogurt sauce by combining Greek yogurt, grated cucumber, chili flakes or paste, lemon juice, olive oil, and salt. Mix until smooth.

Warm pita breads until soft and pliable.

Assemble wraps by layering lettuce, tomatoes, red onion, and cooked chicken. Drizzle generously with the spicy cucumber yogurt sauce, wrap, and serve immediately.

Nutritional Info (per wrap)

Calories: ~400 kcal

Protein: 32g

Carbs: 34g

Fat: 16g

🫐 Frozen Blueberry Yogurt Clusters

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🫐 Frozen Blueberry Yogurt Clusters

Ingredients

Fresh Blueberries: 1 to 2 cups (washed and dried thoroughly).

 

Greek Yogurt: 1 cup (plain or vanilla).

 

Sweetener: 1-2 tablespoons of honey or maple syrup (or the powdered sweetener shown in your image).

 

Vanilla Extract: 1 teaspoon.

 

Optional: A pinch of salt to enhance the flavor.

 

Instructions

Prep the Mix: In a medium bowl, whisk together the Greek yogurt, sweetener, and vanilla extract until smooth.

 

Coat the Berries: Fold the fresh blueberries into the yogurt mixture. Gently stir until every berry is generously coated.

 

Scoop & Cluster: Line a baking sheet or large plate with parchment paper. Use a spoon to scoop small “clusters” (about 5-8 berries each) onto the paper.

 

Freeze: Place the tray in the freezer for at least 2 to 3 hours, or until the clusters are completely firm and frozen.

 

Serve: Once frozen, peel them off the parchment paper. Eat them immediately or store them in a freezer-safe bag for a quick snack later.

 

💡 Pro-Tips for Success

Dry the Berries: Make sure your blueberries are completely dry after washing. If they are wet, the yogurt won’t stick well and you’ll get icy crystals.

 

Yogurt Choice: Using Full-Fat Greek Yogurt results in a creamier texture that is less likely to turn into a “hard ice” block.

 

Chocolate Version: For an extra treat, you can melt some dark chocolate with a teaspoon of coconut oil and drizzle it over the frozen clusters before a final 10-minute chill.

Loaded Cheesy Pocket Tacos

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Loaded Cheesy Pocket Tacos

Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins

Ingredients

The Filling

  • 1 lb ground beef

  • 1 small onion: Finely chopped.

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp chili powder

  • Salt and black pepper: To taste.

  • 1/2 cup pizza sauce or taco sauce

The Cheese Blend

  • 1 cup shredded mozzarella or cheddar

  • 1/2 cup shredded Monterey Jack

The Dough & Finish

  • 1 package refrigerated crescent or pizza dough

  • 1 egg: Beaten (for egg wash).

  • Optional toppings: Sour cream, salsa, chopped parsley, or cilantro.

Instructions

1. Sauté and Season the Beef

In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are soft. Drain the excess fat—this is crucial to ensure the dough doesn’t get soggy. Stir in the garlic powder, paprika, cumin, chili powder, salt, and pepper. Cook for 2 more minutes to let the spices “bloom,” then remove from heat to cool slightly.

2. Prepare the Oven and Dough

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll your dough and cut it into equal squares or rectangles. If using crescent dough, you can pinch the perforated diagonal seams together to create solid rectangles.

3. Assemble the Pockets

Place a spoonful of the beef mixture in the center of each dough piece. Drizzle a little sauce over the meat, then top with a generous pinch of the blended cheeses.

AI Tip: Leave a small border around the edges so you can get a clean seal!

4. Seal and Glaze

Fold the dough over the filling. Use your fingers or the tines of a fork to pinch the edges firmly. Place them seam-side down on your baking sheet. Brush the tops with the beaten egg wash; this is what gives them that professional, bakery-style golden sheen.

5. Bake to Perfection

Bake for 20–25 minutes. You’re looking for the dough to be puffed up and a deep golden brown. Let them rest for 5 minutes after they come out of the oven—the cheese inside will be very hot!

Serving Suggestions

  • The “Dip” Flight: Serve these with three small bowls: one with cool sour cream, one with spicy salsa, and one with guacamole.

  • Add a Crunch: If you want some texture, sprinkle a little cornmeal on the bottom of the baking sheet before placing the pockets down.

Cheesy Garlic Potato & Onion Bake

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Cheesy Garlic Potato & Onion Bake

Prep time: 15 mins | Cook time: 45 mins | Servings: 4

Ingredients

  • 2 cups potatoes: Peeled and diced into small, uniform cubes.

  • 1 cup onion: Chopped finely.

  • 1 cup shredded cheese: Use a good melting cheese like Cheddar or Mozzarella.

  • 2 cloves garlic: Minced finely.

  • 1/4 cup olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

Flavor Boosters (Optional):

  • Herbs: Freshly chopped rosemary, thyme, or parsley.

  • Spice: A pinch of cayenne or smoked paprika.

  • Cheese Twist: A sprinkle of Parmesan for a nutty crust.

Instructions

1. Preparation

Preheat your oven to 375°F (190°C). While the oven warms, prep your vegetables. Ensure the potatoes are diced into even cubes so they cook at the same rate. Thoroughly wash and scrub them before peeling.

2. Sauté the Base

In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are slightly browned and starting to soften.

3. Add Aromatics

Stir in the chopped onions and minced garlic. Season with salt and black pepper. Continue to cook until the onions are translucent and the potatoes are tender.

Note: Be careful not to burn the garlic or over-brown the onions; you want them soft and fragrant.

4. The Cheesy Finish

Transfer the mixture to a baking dish (a rustic ceramic dish looks great for serving). Evenly sprinkle the shredded cheese over the top. If you are using Parmesan or smoked paprika, add them now.

5. Bake

Place the dish in the oven and bake until the cheese is completely melted, bubbly, and slightly golden (usually about 10–15 minutes depending on your oven).

Tips for Success

  • The Best Sauté: Keep an eye on your onions. You want them translucent, not caramelized to a crisp, to maintain that sweet, savory balance.

  • Storage: If you have leftovers, they keep beautifully in an airtight container in the fridge for 3–4 days.

  • Reheating: To maintain the texture of the potatoes, reheat in the oven with a tiny drizzle of olive oil to crisp the edges back up.

Creamy Amish Baked Custard

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This Amish Baked Custard is a classic, simple dessert prized for its silky, melt-in-your-mouth texture and gentle sweetness. Unlike many modern custards that use heavy cream, this traditional version relies on sweetened condensed milk and a careful tempering method to create a light, airy consistency. Finished with a sprinkle of nutmeg, it’s comforting served warm from the oven or chilled for a cool treat.

Amish Baked Custard

Ingredients

Ingredient Amount
Sweetened condensed milk 1 can (14 oz)
Hot water 4 cups
Eggs 6
Vanilla extract 2 teaspoons
Salt ¼ teaspoon
Nutmeg For garnish

How to Make Amish Baked Custard

Step 1: Prep the Base
Preheat oven to 325°F. In a large bowl, combine the sweetened condensed milk and hot water, stirring until smooth.

Step 2: Beat the Eggs
In a separate bowl, beat the eggs until light and fluffy. This helps give the custard its signature lift.

Step 3: Temper the Eggs
Slowly add a small amount of the hot milk mixture to the eggs while whisking constantly to prevent scrambling. Once warmed, stir the eggs back into the main milk mixture. Add vanilla and salt.

Step 4: Set Up a Water Bath
Pour the mixture into individual ramekins or a 2-quart baking dish. Place the dishes in a larger, high-sided pan. Carefully add about ½ inch of hot water to the outer pan to ensure gentle, even cooking.

Step 5: Bake

  • Ramekins: Bake for 1 hour.
  • Large Dish: Bake for 1 hour 40 minutes.
    Custard is done when a knife inserted in the center comes out clean.

Step 6: Cool and Garnish
Let the custard cool for at least 1 hour to set. Sprinkle with nutmeg before serving. Serve warm, or refrigerate for a chilled version.

Creamy Cabbage Lasagna

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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.

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.

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.

Keto Chicken Stir-Fry with Low-Carb Noodles

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Introduction: This Keto Chicken Stir-Fry with Low-Carb Noodles is a delicious, low-carb twist on the classic stir-fry. Packed with tender chicken, crisp vegetables, and keto-friendly noodles, it’s a satisfying and flavorful meal that’s ready in under 30 minutes. With a savory garlic and ginger sauce, this dish is perfect for busy weeknights when you want something healthy, filling, and packed with flavor.

Ingredients:

  • 1 lb boneless, skinless chicken breast or thigh, sliced into thin strips
  • 2 tablespoons avocado oil or olive oil, divided
  • 1 medium bell pepper, thinly sliced
  • 1 medium zucchini, spiralized or sliced into thin strips
  • 1 cup broccoli florets
  • 1 cup mushrooms, sliced
  • 1 cup shredded cabbage (optional for extra crunch)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 pack low-carb noodles (such as shirataki noodles or zucchini noodles, rinsed and drained)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt and black pepper, to taste
  • Sesame seeds and sliced green onions, for garnish

Instructions:

Step 1: Prepare the Chicken

  1. Heat Oil in a Large Skillet:
    • In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
  2. Cook the Chicken:
    • Add the sliced chicken, season with a little salt and pepper, and stir-fry for 5-7 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.

Step 2: Stir-Fry the Vegetables

  1. Add Remaining Oil to the Skillet:
    • Add the remaining 1 tablespoon of oil to the skillet.
  2. Sauté Garlic and Ginger:
    • Add the minced garlic and ginger, stirring for 1-2 minutes until fragrant.
  3. Add Vegetables:
    • Add the bell pepper, broccoli, mushrooms, zucchini, and cabbage (if using). Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.

Step 3: Add the Noodles and Sauce

  1. Prepare Low-Carb Noodles:
    • If using shirataki noodles, rinse them thoroughly and pat them dry. If using spiralized zucchini, lightly pat dry with a paper towel to remove excess moisture.
  2. Combine Noodles with Veggies:
    • Add the low-carb noodles to the skillet with the vegetables, stirring to combine.
  3. Add Sauce Ingredients:
    • Pour in the soy sauce (or tamari), rice vinegar, and sesame oil. Stir well, coating everything in the sauce.
  4. Return Chicken to Skillet:
    • Add the cooked chicken back to the skillet and toss to combine with the noodles and veggies. Stir-fry for an additional 2-3 minutes to heat everything through.

Step 4: Serve and Garnish

  1. Transfer to Serving Plates:
    • Divide the stir-fry into bowls or plates.
  2. Garnish and Enjoy:
    • Garnish with sesame seeds and sliced green onions. Serve hot, and enjoy your keto-friendly stir-fry!

Tips and Variations:

  1. Switch Up the Protein: Substitute chicken with shrimp, beef, or tofu for different flavors.
  2. Add Spice: Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat.
  3. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat.

Nutritional Information (Per Serving, Approx. 4 Servings):

  • Calories: 250
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Net Carbs: 4 g
  • Protein: 25g
  • Fat: 15g

WW SmartPoints (Per Serving):

Each serving has approximately 6 SmartPoints on the Weight Watchers program, depending on specific ingredients used.

This Keto Chicken Stir-Fry with Low-Carb Noodles is a quick, satisfying, and flavorful meal that’s low in carbs but high in nutrients and protein. With tender chicken, fresh vegetables, and keto-friendly noodles, it’s a complete meal that’s perfect for any night of the week. Enjoy!

Baked Cauliflower Tastes Better Than Meat! Crispy Roasted Cauliflower

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Baked Cauliflower Tastes Better Than Meat! Crispy Roasted Cauliflower

Table of Contents

Cauliflower has transcended its reputation as a bland, overlooked vegetable and emerged as a culinary superstar, especially when roasted to perfection. My Crispy Roasted Cauliflower recipe is a testament to the versatility and deliciousness of this humble vegetable. Infused with Italian herbs and Parmesan, this dish promises a crispy, flavorful experience that rivals any meat dish. Whether you are a dedicated vegetarian or simply looking to add more vegetables to your diet, this recipe will win you over with its crispy texture and rich, savory taste.

History

Cauliflower, a member of the Brassica family, has been cultivated for centuries. Originally from the Mediterranean region, it has been a staple in many traditional cuisines. Over time, it has gained popularity worldwide due to its adaptability and nutritional benefits. Roasting cauliflower enhances its natural sweetness and creates a delightful crispiness that makes it a favorite in modern kitchens. This recipe pays homage to the classic roasted cauliflower while elevating it with contemporary flavors and techniques.

Ingredients

1 head of cauliflower

3 slices of lemon

A handful of dill

1 1/4 cups panko breadcrumbs

1 clove of minced garlic

3/4 cup all-purpose flour

3 eggs

5 tbsp olive oil

1 tsp Italian herbs

A handful of chopped parsley

1 cup grated Parmesan cheese

Salt, to taste

Ground black pepper, to taste

Sauce:
  • 3/4 cup sour cream
  • 1/2 cup yogurt
  • Freshly chopped parsley
  • Salt and ground black pepper
  • Lemon juice
Directions
Prepare the Cauliflower

Start by cutting the cauliflower into florets. Bring a pot of salted water to a boil and add the lemon slices, a handful of dill, and the cauliflower florets. Boil for five minutes, then drain and set aside. This step helps to infuse the cauliflower with subtle flavors and tenderize it slightly before roasting.

See also  3 STEPS TO MAKE CAKE
Prepare the Coating Mixture

In a large mixing bowl, combine the panko breadcrumbs, minced garlic, olive oil, Italian herbs, salt, ground black pepper, chopped parsley, and grated Parmesan cheese. Mix until well combined. This breadcrumb mixture will give the cauliflower its irresistible crispy coating.

Coat the Cauliflower

Set up a dredging station with a plate of all-purpose flour, a bowl of whisked eggs, and the bowl of breadcrumb mixture. Dredge each cauliflower floret first in the flour, then dip it in the whisked eggs, and finally coat it in the breadcrumb mixture. Ensure each piece is evenly coated for maximum crispiness.

Bake the Cauliflower

Place the coated cauliflower florets on a parchment-lined baking tray. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the cauliflower is golden brown and crispy. The aroma of the herbs and Parmesan will fill your kitchen, making it hard to wait for the finished product.

Prepare the Sauce

While the cauliflower is baking, prepare the sauce. In a small bowl, combine the sour cream, yogurt, freshly squeezed lemon juice, chopped parsley, salt, and ground black pepper. Mix well. This creamy, tangy sauce complements the crispy cauliflower perfectly, adding a refreshing contrast to each bite.

Serve and Enjoy

Once the cauliflower is done baking, remove it from the oven and let it cool slightly. Serve the crispy roasted cauliflower with the prepared sauce. Garnish with extra parsley if desired. Enjoy this delicious, meat-free dish that is sure to impress both vegetarians and meat-lovers alike.

Nutrition Information

Per Serving:

Calories: 220

See also  Mediterranean Lemon Chicken with Artichokes & Olives

Protein: 10g

Carbohydrates: 25g

Dietary Fiber: 3g

Sugars: 3g

Fat: 10g

Saturated Fat: 3g

Cholesterol: 75mg

Sodium: 320mg

Vitamin A: 8% DV

Vitamin C: 70% DV

Calcium: 20% DV

Iron: 10% DV

Conclusion

This Crispy Roasted Cauliflower recipe is a delightful alternative to traditional meat dishes. The combination of herbs, Parmesan, and a crispy breadcrumb coating makes it a standout dish that will leave you craving more. Perfect for a weeknight dinner or as a side dish for a special occasion, this recipe is sure to become a favorite in your household.

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 🍝🧄

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Full recipe >>>Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 🍝🧄

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (sliced)

Salt & black pepper – to taste

1 tsp paprika

1 tsp Italian seasoning

2 tbsp butter

1 tbsp olive oil

For the Pasta

250 g linguine (or fettuccine)

Water + salt (for boiling)

For the Alfredo Sauce

3 tbsp butter

4–5 garlic cloves (minced)

1 cup heavy cream

1 cup milk

¾ cup grated Parmesan cheese

½ tsp black pepper

Salt – to taste

½ tsp chili flakes (optional)

1 tsp Italian seasoning

Garnish (optional)

Fresh parsley

Extra Parmesan cheese

Instructions

1. Cook the Pasta

Boil linguine in salted water according to package instructions.

Drain and set aside (reserve ¼ cup pasta water).

2. Cook the Chicken

Season chicken with salt, pepper, paprika, and Italian seasoning.

Heat butter + olive oil in a pan over medium heat.

Cook chicken 4–5 minutes per side until golden and fully cooked.

Remove chicken from pan and set aside.

3. Make the Garlic Alfredo Sauce

In the same pan, add butter.

Add minced garlic and sauté for 30 seconds (don’t burn).

Pour in cream and milk, stir well.

Add salt, black pepper, chili flakes, and Italian seasoning.

Simmer on low heat for 3–4 minutes.

Add Parmesan cheese slowly, stirring until smooth and creamy.

4. Combine Everything

Add cooked pasta to the sauce.

Slice chicken and add it back to the pan.

Toss everything together.

(Add a little pasta water if sauce is too thick.)

5. Serve

Garnish with parsley and extra Parmesan.

Serve hot and creamy

🍋 Lemon Ginger Water

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Full recipe>>> 🍋 Lemon Ginger Water

Ingredients:

1 fresh lemon

1-inch piece fresh ginger

1–2 cups water (hot or warm)

Optional: a few mint leaves

Method:

Wash and thinly slice the ginger (no need to peel if clean).

Boil the water.

Add ginger slices and simmer for 5–10 minutes.

Turn off heat and let it cool slightly.

Squeeze in ½ to 1 lemon (don’t add lemon to boiling water).

Strain if you like, or drink as is.

How to drink:

Best first thing in the morning on an empty stomach

Can also drink warm or cold during the day

Benefits:

Boosts digestion

Helps with bloating

Supports immunity

Refreshing and detox-friendly

Soft Homemade Oatmeal Muffins Recipe

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Soft Homemade Oatmeal Muffins Recipe

These oatmeal muffins are warm, comforting, and perfect for breakfast, tea time, or a light snack. They have a golden top, a gentle oat texture, and a naturally satisfying taste. Made with simple pantry ingredients, these muffins are easy to prepare and fill your kitchen with a lovely aroma while baking. They are enjoyable on their own or with a little butter, honey, or fruit spread.

 

Ingredients (Makes 10–12 muffins)

1½ cups rolled oats

 

1 cup milk (warm, not hot)

 

1½ cups all-purpose flour

 

¾ cup sugar (white or light brown)

 

2 teaspoons baking powder

 

½ teaspoon baking soda

 

½ teaspoon salt

 

1 teaspoon ground cinnamon (optional but nice)

 

2 large eggs (room temperature)

 

½ cup cooking oil or melted butter

 

1 teaspoon vanilla essence

 

Preparation Steps

Soak the oats:

Place the rolled oats in a bowl and pour the warm milk over them. Stir gently and let them rest for about 15–20 minutes. This step softens the oats and helps create moist muffins.

 

Prepare the oven and pan:

Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners or lightly grease each cup.

 

Mix dry ingredients:

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir well so everything is evenly mixed.

 

Mix wet ingredients:

In another bowl, whisk the eggs, oil (or melted butter), and vanilla essence until smooth. Add the soaked oats along with any remaining milk and mix gently.

 

Combine everything:

Pour the wet mixture into the bowl of dry ingredients. Fold gently using a spatula or spoon. Mix just until combined. Do not overmix, as this keeps the muffins soft.

 

Fill the muffin cups:

Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.

 

Bake:

Place the tray in the preheated oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

 

Cool and enjoy:

Remove the muffins from the oven and let them cool in the tray for 5 minutes, then transfer to a wire rack.

 

Serving Tips

These oatmeal muffins taste wonderful warm or at room temperature. You can enjoy them plain or pair them with fresh fruit, yogurt, or a warm drink. They also store well in an airtight container for a few days.

 

If you’d like, I can also share variations such as banana oat muffins, apple oat muffins, or a honey-sweetened version.

Simple Wonton Soup Recipe

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It looks like there might be a slight error in your question. Did you mean “wonton soup”? If so, I’d be happy to provide you with a simple and delicious recipe for wonton soup. Wonton soup is a popular Chinese dish consisting of wontons (dumplings) served in a flavorful broth.

Simple Wonton Soup Recipe:

Table of Contents

Ingredients:

For Wontons:

  • 1/2 pound ground pork
  • 1/2 cup finely chopped shrimp
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • Wonton wrappers

For Soup:

  • 4 cups chicken broth
  • 2 cups water
  • 2 cups bok choy, chopped
  • 1 cup sliced mushrooms
  • 1-2 teaspoons soy sauce (adjust to taste)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions:

  1. Prepare the Wonton Filling: In a bowl, mix together ground pork, chopped shrimp, green onions, soy sauce, oyster sauce, sesame oil, and grated ginger.
  2. Assemble the wontons: Place a small amount of the filling in the center of each wonton wrapper. Moisten the edges with water, fold in half to form a triangle, and press the edges to seal.
  3. Prepare the Broth: In a pot, bring chicken broth and water to a simmer. Add soy sauce, sesame oil, salt, and pepper to taste.
  4. Cook the Wontons: Gently drop the wontons into the simmering broth and cook until they float to the surface, which should take about 3-5 minutes.
  5. Add Vegetables: Add bok choy and sliced mushrooms to the broth and cook for an additional 3-5 minutes or until the vegetables are tender.
  6. Serve: Ladle the soup into bowls, making sure to include a mix of wontons, vegetables, and broth.
  7. Garnish (Optional): Garnish with additional chopped green onions and a drizzle of sesame oil if desired.

Easy Mini Cinnamon Sugar Muffins

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🧁 Easy Mini Cinnamon Sugar Muffins (WW Friendly)

Soft, bite-sized, and lightened up with applesauce.

Yields: About 24 mini muffins
WW Points: ~3 points per mini muffin

📝 Ingredients

  • 1½ cups all-purpose flour

  • ½ cup sugar or sugar substitute

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ cup unsweetened applesauce

  • ½ cup milk (skim or almond)

  • 1 large egg

  • 1 tsp vanilla extract

Topping

  • 2 tbsp sugar or sugar substitute

  • 1 tsp cinnamon

🥣 Instructions

1️⃣ Prep:
Preheat oven to 350°F (175°C). Spray a mini muffin pan with nonstick spray.

2️⃣ Dry Mix:
In a bowl, combine flour, sugar, baking powder, salt, and cinnamon.

3️⃣ Wet Mix:
In another bowl, whisk together applesauce, milk, egg, and vanilla.

4️⃣ Combine:
Stir wet ingredients into dry ingredients just until combined. Do not overmix.

5️⃣ Fill:
Fill mini muffin cups about ⅔ full.

6️⃣ Top:
Mix topping ingredients and sprinkle evenly over batter.

7️⃣ Bake:
Bake for 12–15 minutes, until a toothpick inserted comes out clean.

8️⃣ Cool & Serve:
Let cool slightly and enjoy warm or room temperature.

Mixed Fruit Oat Breakfast Cups

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These vibrant, layered breakfast cups are made with oats, bananas, assorted fruits, and optional toppings like nuts or cocoa. They are healthy, quick, and perfect for meal-prep.

Ingredients (for 6 Cups)

Base Layer (all cups):

1½ cups rolled oats (¼ cup per cup)

 

3–4 bananas, sliced (used in all cups)

 

Fruit Toppings:

Strawberry Cup – ½ cup sliced strawberries

 

Blueberry Cup – ½ cup fresh blueberries

 

Mango Cup – ½ cup diced mango

 

Grape & Kiwi Cup – 6–8 green grapes + ½ kiwi sliced

 

Walnut & Cocoa Cup – 1 tbsp cocoa powder + 2 tbsp chopped walnuts

 

Raspberry Cup – ½ cup fresh raspberries

Optional Add-ins:

Honey or maple syrup

 

Greek yogurt

 

Chia seeds

 

Almond milk or any milk

 

Cinnamon or vanilla

 

🥣 Instructions

Prepare the Base:

Fill each glass with ¼ cup rolled oats. You may keep them dry (as shown) or lightly moisten them with 1–2 tablespoons milk or yogurt for softer texture.

 

Add Banana Layer:

Add an even layer of sliced bananas over the oats. Bananas add natural sweetness and creaminess.

 

Add Fruit Toppings:

 

Cup 1: Add sliced strawberries.

 

Cup 2: Add blueberries.

 

Cup 3: Add diced mango.

 

Cup 4: Add grapes and kiwi slices.

 

Cup 5: Spoon in cocoa powder over bananas, then add chopped walnuts.

 

Cup 6: Add fresh raspberries.

 

Optional:

Drizzle honey, add yogurt, or pour a bit of milk if you prefer a soaked-oat texture similar to overnight oats.

 

Serve Immediately or refrigerate for 1–2 hours for a chilled parfait.

Q&A Section

Q1: Are these breakfast cups healthy?

Yes! They contain whole grains, fiber-rich fruits, potassium-rich bananas, and healthy fats from nuts.

 

Q2: Can I prepare them in advance?

Yes—prepare up to 24 hours early, but sprinkle lemon juice on bananas to prevent browning.

 

Q3: Can I replace bananas?

Absolutely. Substitute pears, apples, yogurt, or berries.

Q4: Are these suitable for weight loss?

Yes. They are low-fat, high-fiber, and very filling, making them excellent for weight control.

 

Q5: Can I turn these into overnight oats?

Yes. Add ½ cup milk or yogurt to each cup, mix lightly, cover, and refrigerate overnight.

Cracker Barrel Style Meatloaf

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Cracker Barrel-Style Meatloaf

A cheesy, savory meatloaf made with Ritz crackers for the perfect crumb.

Ingredients

  • 2 pounds ground beef

  • 1/2 cup crushed Ritz crackers

  • 2 large eggs

  • 1/4 cup finely diced onions

  • 1/4 cup finely diced green bell peppers

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup milk

Optional Glaze (Classic Style):

  • 1/2 cup ketchup

  • 2 tbsp brown sugar

  • 1 tsp mustard

Instructions

  1. Preheat: Set your oven to 350°F (175°C).

  2. Combine: In a large bowl, lightly whisk the eggs and milk together.

  3. Mix: Add the ground beef, crushed Ritz crackers, diced onions, green bell peppers, and shredded cheddar cheese. Use your hands to mix until just combined—be careful not to overwork the meat, or it will become dense.

  4. Shape: Press the mixture into a 9×13 inch baking pan (like the one in your photo) or shape it into a rectangular loaf on a parchment-lined baking sheet.

  5. Glaze: If using a glaze, whisk the ketchup, brown sugar, and mustard together and spread it evenly over the top.

  6. Bake: Bake for 45–55 minutes, or until the internal temperature reaches 160°F.

  7. Rest: Let the meatloaf rest for at least 10 minutes before slicing to ensure it holds its shape.

Tips for the Best Result

  • The Cracker Prep: Don’t pulverize the Ritz crackers into fine dust; leave some small buttery chunks for better texture.

  • Drain the Fat: If you use a higher fat percentage beef (like 80/20), you may want to carefully drain the excess grease from the pan halfway through baking.

Creamy Peanut Butter Banana Smoothie

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Creamy Peanut Butter Banana Smoothie

Prep time: 5 minutes | Servings: 1

 

Ingredients

1 large banana (frozen is best for that thick, creamy texture)

 

1 cup milk of choice (dairy, almond, oat, or soy)

 

2 tablespoons creamy peanut butter

 

1/4 cup Greek yogurt (plain or vanilla for extra thickness and protein)

 

1/2 teaspoon ground cinnamon (to match the dusting on top)

 

1 teaspoon honey or maple syrup (optional, for extra sweetness)

 

A handful of ice (only if using a fresh banana instead of frozen)

 

Instructions

Prep the Fruit: If you have time, peel and slice your banana and freeze it for at least 2 hours. If you’re in a hurry, a fresh banana works too!

 

Combine: Add the milk, peanut butter, yogurt, banana, and cinnamon into a high-speed blender.

 

Blend: Start on low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and no lumps remain.

 

Check Consistency: If it’s too thick, add a splash more milk. If it’s too thin, add a couple more ice cubes or a piece of frozen fruit.

 

Garnish: Pour into a tall glass. Drizzle a small amount of melted peanut butter on top, sprinkle with extra cinnamon, and finish with a fresh banana slice on the rim, just like in the photo.

Liver and Blood Cleanser Juice

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Liver and Blood Cleanser Juice

This vibrant juice is packed with antioxidants and nutrients known for supporting natural detoxification and boosting energy levels.

Ingredients

  • 2 Red Apples (cored)

  • 3 Medium Carrots (washed and trimmed)

  • 2 Small Beetroots (peeled)

  • 2 Whole Lemons (peeled)

  • 1/2 Large Cucumber

  • 1-inch Piece of Fresh Ginger

  • Optional: A handful of the beet greens (if fresh)

Instructions

  1. Prep your produce: Wash all fruits and vegetables thoroughly. Peel the lemons and beetroots to avoid a bitter taste.

  2. Chop: Cut the ingredients into sizes that fit your juicer or blender.

  3. Extract the juice: * If using a juicer: Run all ingredients through and stir the final juice to combine flavors.

    • If using a blender: Add a small splash of water or coconut water, blend until smooth, and then strain through a nut milk bag or fine-mesh sieve to remove the pulp.

  4. Serve: Pour over ice if desired and drink immediately for the maximum nutrient benefit.

Pro Tip: If this is your first time drinking beet juice, you might want to start with one beetroot and work your way up, as it is very potent!

Oven-Baked Chicken Mushroom Cheese Casserole

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Oven-Baked Chicken Mushroom Cheese Casserole

Description

 

This Oven-Baked Chicken Mushroom Cheese Casserole is a rich and savory dish with deep, comforting flavors. The mushrooms bring an earthy taste that pairs beautifully with tender chicken and melted cheese. Baked to perfection, this crustless casserole has a soft interior and a lightly golden top. It’s perfect for family dinners and pairs well with rice, salad, or steamed vegetables.

 

Ingredients

 

2 cups cooked chicken, diced

 

1½ cups mushrooms, sliced

 

1 small onion, chopped

 

1 cup shredded mozzarella cheese

 

½ cup shredded cheddar cheese

 

4 large eggs

 

1 cup milk

 

2 tablespoons butter or olive oil

 

1 teaspoon salt

 

½ teaspoon black pepper

 

½ teaspoon garlic powder

 

Directions

 

Preheat oven to 180°C (350°F). Grease a casserole dish.

 

Heat butter in a pan and sauté onion until soft.

 

Add mushrooms and cook until moisture evaporates.

 

In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.

 

Add chicken, mushroom mixture, and half of the cheese. Stir well.

 

Transfer mixture to the baking dish.

 

Sprinkle remaining cheese evenly on top.

 

Bake for 35–40 minutes until firm and golden.

Lentil Salad with Roasted Vegetables

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Lentil Salad with Roasted Vegetables

Ingredients

Roasted Vegetables:

1 sweet potato, diced

(250 g)

1 red bell pepper, chopped

(150 g)

1 zucchini, sliced

(150 g)

1 red onion, cut into wedges

(120 g)

2 tablespoons olive oil

(30 ml)

½ teaspoon salt

(3 g)

¼ teaspoon black pepper

(1 g)

½ teaspoon smoked paprika or cumin

(1 g)

Lentil Salad:

1 cup dry green or brown lentils

(200 g)

3 cups water or vegetable broth

(720 ml)

½ teaspoon salt

(3 g)

Fresh Add-Ins:

½ cup cherry tomatoes, halved

(75 g)

¼ cup chopped parsley or cilantro

(10 g)

¼ cup crumbled feta (optional)

(35 g)

Lemon Dressing:

3 tablespoons olive oil

(45 ml)

1½ tablespoons lemon juice

(22 ml)

1 teaspoon Dijon mustard

(5 g)

1 small garlic clove, grated

Salt and pepper, to taste

Directions

Preheat oven to 425°F / 220°C.

Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika. Spread on a baking tray and roast for 30–35 minutes, flipping once, until tender and caramelized.

Meanwhile, rinse lentils and simmer in water or broth with salt for 18–22 minutes until just tender but not mushy. Drain and cool slightly.

Whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper to make the dressing.

In a large bowl, combine lentils, roasted vegetables, cherry tomatoes, and herbs. Toss gently with dressing.

Finish with feta if using. Serve warm or at room temperature.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 mi

nutes

Calories: ~380 kcal per serving

Servings: 4

 

 

Authentic Homemade Focaccia Italian Bread

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Full recipe>>> Servings

 

Makes: 1 large focaccia (9×13 in / 23×33 cm)

 

Serves: 8–10 slices

 

🧾 Ingredients

Dough

 

4 cups (500 g) all-purpose flour (or bread flour for extra chew)

 

2¼ tsp (7 g) active dry yeast

 

2 tsp sugar or honey

 

1¾ cups (415 ml) warm water (105–110°F / 40–43°C)

 

2 tsp fine sea salt

 

¼ cup (60 ml) extra-virgin olive oil

 

Topping

 

3 tbsp extra-virgin olive oil

 

2–3 sprigs fresh rosemary, needles removed

 

Flaky sea salt, to taste

 

👩‍🍳 Instructions

1. Activate the Yeast

 

In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy.

 

2. Make the Dough

 

Add flour, salt, and olive oil. Mix until a sticky dough forms. No kneading needed—just mix until combined.

 

3. First Rise

 

Cover the bowl with plastic wrap or a damp towel. Let rise in a warm place 1–1½ hours, until doubled.

 

4. Shape the Focaccia

 

Generously oil a baking pan. Transfer dough to the pan and gently stretch it to fit. If it resists, rest 10 minutes and continue.

 

5. Second Rise

 

Cover and let rise 30–45 minutes until puffy.

 

6. Dimple & Top

 

Preheat oven to 425°F (220°C). Drizzle olive oil over dough. Press deep dimples with your fingertips. Sprinkle rosemary and flaky salt.

 

7. Bake

 

Bake 20–25 minutes until deeply golden. Cool slightly before slicing.

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Time Breakdown

 

Prep Time: 5 minutes

 

Rest Time: Optional 10 minutes

 

Bake Time: 25–30 minutes

 

Total Time: 30–40 minutes

 

🍞 Servings

 

Makes: 2 medium loaves

 

Serves: 8–10 people

 

🧾 Ingredients

 

3 ½ cups (440g) all-purpose flour

 

1 ½ cups (360ml) warm water

 

1 packet (2¼ tsp) instant yeast

 

1 ½ tsp salt

 

1 tbsp sugar or honey

 

2 tbsp olive oil or vegetable oil

 

1 tsp seeds (optional – black sesame, cumin, flax, or chia)

 

👩‍🍳 Instructions

 

Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

 

Mix dry ingredients:

In a large bowl, combine flour, yeast, sugar, salt, and seeds.

 

Add liquids:

Pour in warm water and oil. Mix using a spoon or spatula until a sticky dough forms.

 

Shape loaves:

Divide dough into two portions. Shape into round or oval loaves. Place on baking tray.

 

Optional rest:

Let dough rest 10 minutes for slightly better texture (optional).

 

Bake:

Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

 

Cool slightly, slice, and enjoy!

 

📝 Notes

 

Dough should be soft and sticky, not dry.

 

You can bake in a loaf pan, round pan, or free-form.

 

Brushing tops with olive oil gives extra softness.

 

💡 Tips for Perfect Bread

 

For crustier bread, place a small oven-safe bowl of hot water in the oven.

 

Add garlic powder, herbs, cheese, or olives for flavor variations.

 

For softer bread, cover with towel while cooling.

 

Freeze leftovers up to 2 months.

 

🍽 Serving Ideas

 

Sandwich bread

 

Toast with butter & honey

 

Garlic bread

 

Soup & stew side

 

Breakfast toast

 

🥗 Nutritional Information (Per Slice – Approximate)

 

Calories: 140

 

Carbohydrates: 26g

 

Protein: 4g

 

Fat: 3g

 

Fiber: 1g

 

Sodium: 210mg

Ice cream dessert with 4 ingredients: Very creamy, refreshing recipe with an irresistible flavor

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Hello, everyone, today we’re going to learn how to make Ice cream dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Ice cream dessert with 4 ingredients

This lemon dessert is perfect for hot days. Simple and delicious, it combines the lightness of lemon  mousse with the refreshing taste of  gelatin, using just four main ingredients. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

  • Lemon-flavored gelatin: 2 packets
  • Boiling water: 1 ¾ cups (400 ml)
  • Heavy cream: ¾ cup (6.8 fl oz or 200 ml)
  • Sweetened condensed milk: 1 can (14 oz or 395 g)
  • Cold water: 1 ¾ cups (400 ml)
  • Lemon juice: ⅓ cup (3.4 fl oz or 100 ml, approximately 3 to 4 lemons)
  • Lemon zest: for garnish

Instructions:

Preparing the Lemon Gelatin:
First, dissolve the gelatin: In a bowl, mix two packets of lemon gelatin with 1 ¾ cups (400 ml) of boiling water. Stir well until completely dissolved.

Then, add cold water: Gradually add 1 ¾ cups (400 ml) of cold water to the mixture and stir again.

After that, chill: Pour the gelatin mixture into two separate containers to speed up the setting process. Then, place them in the refrigerator for about 2 hours, or until fully set.

Preparing the Lemon Mousse:
First, combine the creams: In a large bowl, mix the heavy cream with the sweetened condensed milk. Stir well until smooth.

Next, add the lemon juice: Slowly pour in the lemon juice while stirring constantly. The mixture will begin to thicken due to the reaction between the lemon juice and the condensed milk.

Finally, adjust the texture: Continue stirring until the mousse is creamy and smooth.

Assembling the Dessert:
First, prepare the gelatin: Once the gelatin is firm, cut it into medium-sized cubes.

Then, arrange in the glass dish: In a small glass dish, arrange the gelatin cubes, placing some along the edges for a more visually appealing presentation.

Next, add the mousse: Spread the lemon mousse over the gelatin cubes, ensuring all gaps are filled.

Finish with decoration: Sprinkle lemon zest over the mousse for an extra touch of flavor and elegance.

Refrigerating and Serving:
Then, refrigerate: Place the dessert back in the refrigerator and let it chill for at least 2 more hours until fully firm.

Finally, serve: Before serving, ensure the dessert is firm to the touch.

Tips and Suggestions:

  • Fruit variations: Try substituting lemon with orange or tangerine for a different flavor.
  • Additional decorations: Besides lemon zest, consider garnishing with mint leaves or small lemon slices.

Sour Cream Beef Noodle Casserole

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Growing up, my mom made something that we just called “casserole” because it was the only casserole we ever had in our house. I LOVED it. (Still do.) It was made up of pasta shells, cottage cheese, cream cheese, sour cream, tomato sauce, ground beef, and sometimes some green onion if she was feeling fancy. I saw this and immediately thought of that beloved casserole — it has a lot of the same delicious stuff going on. My mom’s casserole is one that makes some people raise an eyebrow… Cottage cheese with pasta and red sauce? This Sour Cream Beef Noodle Casserole might raise the same concerns. But not for me! I know enough to know that this combo is just comfort food through and through.

INGREDIENTS

  • 1 lb lean ground beef
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 (15 oz each) cans tomato sauce
  • 1 teaspoon Italian seasoning
  • 8 oz egg noodles
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 cup cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste

PREPARATION

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.

In a large skillet over medium-high heat, brown the ground beef and onion until beef is cooked through, about 10 minutes. Add garlic and cook 1 minute more.

Stir in tomato sauce and Italian seasoning and bring to a simmer. Let simmer for 5 minutes, stirring frequently. Season to taste with salt and pepper. Remove from heat and set aside.

While you’re making the sauce, cook egg noodles according to package directions in a large pot of salted boiling water. Drain and set aside.

In a large bowl, stir together the sour cream and cottage cheese. Add egg noodles and season with salt and pepper to taste. Stir to combine.

Transfer half of the egg noodle mixture to the prepared baking dish. Top with half of the meat sauce. Top with remaining egg noodle mixture, followed by remaining meat sauce.

Top with cheese and bake until sauce is bubbly and cheese has melted, about 30 minutes.

Let cool 10 minutes before serving. Enjoy!

Parisian Apple Cake

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Ingredients

3 large apples, peeled and diced

1 teaspoons apple cider vinegar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon cinnamon

¼ teaspoon cardamom

½ cup butter, room temperature

1/2 cup granulated sugar

2 tablespoons brown sugar

2eggs

1 1/2 tablespoons dark rum

1/2 teaspoon vanilla extract

2 tablespoons granulated sugar, for topping

How To Make Parisian Apple Cake

Preheat oven to 350 degrees F and grease an 8×8-inch baking dish.

Place diced apples in a medium-sized mixing bowl and pour apple cider vinegar over the top, then toss to coat.

In another large bowl, sift together flour, baking powder, salt, cinnamon, and cardamom.

In a separate large mixing bowl, add butter, ½ cup granulated sugar, and brown sugar until light and airy. Mix in eggs one at a time, followed by the rum and vanilla.

Slowly mix in flour mixture until just combined, then fold in the diced apples.

Transfer to the prepared baking dish and sprinkle remaining granulated sugar over the top.

Bake for 40-45 minutes or until an inserted toothpick comes out clean.

Allow cake to cool before slicing for best results.