Classic Easy Crêpes

Thin, tender crêpes suitable for both sweet and savory fillings

Yield

Makes approximately 10–12 crêpes (22–24 cm / 9–10 inch)

Cooking Temperature

Medium heat

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Ingredients

• 1 cup (125 g) all-purpose flour

• 2 large eggs, at room temperature

• ½ cup (120 ml) whole milk

• ½ cup (120 ml) water

• 2 tablespoons unsalted butter, melted and cooled

• ¼ teaspoon salt

Optional (for sweet crêpes)

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

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Instructions

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1. Prepare the Batter

1. Place the flour into a large mixing bowl.

2. Add the eggs and whisk until a thick, smooth mixture forms. This step helps prevent lumps later.

3. Gradually pour in the milk and water while whisking continuously. Continue mixing until the batter becomes smooth and fluid.

4. Add the salt and melted butter. If preparing sweet crêpes, also add the sugar and vanilla extract. Whisk until fully combined.

5. The finished batter should have the consistency of light cream and pour easily.

6. Cover the bowl and allow the batter to rest in the refrigerator for 30 minutes. This resting period improves texture and results in softer crêpes.

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2. Cook the Crêpes

1. Heat a non-stick pan or crêpe pan over medium heat.

2. Lightly coat the surface with a small amount of butter or neutral oil, wiping away any excess.

3. Pour approximately ¼ cup of batter into the center of the pan.

4. Immediately lift and rotate the pan so the batter spreads evenly into a thin layer covering the entire surface.

5. Cook for 1–2 minutes, until the underside is lightly golden and the edges begin to loosen from the pan.

6. Gently turn the crêpe using a spatula and cook the second side for 30–45 seconds, just until set.

7. Transfer the cooked crêpe to a plate and repeat with the remaining batter, lightly greasing the pan as needed.

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3. Serving Suggestions

Sweet Fillings

• Fresh berries or sliced fruit

• Chocolate or hazelnut spread

• Lemon juice with a light sprinkle of sugar

• Whipped cream or custard

Savory Fillings

• Ham and cheese

• Sautéed mushrooms

• Spinach with cream or cheese

• Eggs and herbs

Finishing

• Dust lightly with powdered sugar

• Serve with honey, syrup, or fruit sauce

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Storage

• Cooked crêpes can be stacked, covered, and refrigerated for up to 2 days

• Reheat gently in a dry pan before serving

This is one of those recipes I make over and over again. On those days when I get home late to start dinner, this is my go-to recipe. Melt in your mouth chicken is just that. It melts in your mouth.

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 Cup mayonnaise
• 1/2 Cup Shredded Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp minced garlic
• 1 tsp garlic powder

How To Make Melt in your mouth Chicken:

1. Preheat the oven to 375 degrees.
2. In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
3. Mix to combine.
4. Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
5. Spread the mixture on top of the chicken breasts.
6. Bake the chicken for 45 minutes, or until cooked through.
7. Serve warm!

 No-Beat German Apple Pie

Prep time: 15 minutes | Bake time: 35–40 minutes

Detailed Ingredients

• The Fruit Base: * 3 large apples (peeled and cut into small bite-sized pieces)

  • ½ cup (75g) raisins

  • 2 teaspoons cinnamon powder

• The Dry Mix:

  • 1 cup (130g) wheat flour

  • ½ cup (100g) granulated sugar

  • 1 teaspoon baking powder

• The Liquid Binder:

  • 3 large eggs

  • 1 tablespoon extra sugar (for the eggs)

  • 100g butter (melted and slightly cooled)

• Optional Garnish: * Icing sugar for dusting

  • Flaked almonds (optional)

• Step-by-Step Instructions

  1. Prepare the Fruit

  In a large mixing bowl, combine your chopped apples, raisins, and cinnamon. Toss them thoroughly until every piece of apple is coated in cinnamon. This ensures the flavor is distributed throughout the pie.

  2. Prep the Baking Mold

  Grease a 9-inch (23cm) springform pan or glass baking dish with butter. For easier removal, you can line the bottom with parchment paper. Spread the cinnamon-apple and raisin mixture evenly across the bottom of the pan.

  3. Create the Dry Layer

  In a separate medium bowl, whisk together the wheat flour, ½ cup sugar, and baking powder until well combined. The Secret Step: Sprinkle this dry flour mixture directly and evenly over the raw apples in the pan. Do not stir it in. You want a flat layer of dry ingredients sitting on top of the fruit.

  4. Prepare the Liquid Layer

  In another bowl, crack the 3 eggs and add the 1 tablespoon of extra sugar. Whisk vigorously (by hand or with a fork) for about 1-2 minutes until the eggs are pale and very frothy.

  5. Assemble the “No-Beat” Layers

  • Slowly pour the frothy egg mixture over the dry flour layer in the pan.

  • Immediately follow by drizzling the 100g of melted butter evenly over the entire surface.

  • Important: Use a spoon to gently spread the liquid to any “dry spots” where you can still see white flour. The liquids will seep down through the flour and fruit during baking to create the dough.

  6. Bake to Perfection

  Place the pan in a preheated oven at 180°C (350°F). Bake for 35–40 minutes. The pie is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean (though it will feel moist due to the apples).

  7. Cool and Serve

  Allow the pie to cool in the mold for at least 15 minutes. This is critical as it allows the “custard” formed by the eggs and butter to set. Dust generously with icing sugar before slicing.

Blueberry Cream Cheese Crumb Cake

Servings: 6

Total Time: 10 minutes

Difficulty: Easy

Calories per Serving: ~95

Macros (per serving): 12g Protein / 3g Net Carbs / 4g Fat / 1g Fiber

This Creamy High-Protein Herb Dip is the kind of snack that feels indulgent but fits perfectly into a keto, low-carb, and Weight Watchers–friendly lifestyle. It’s thick, cool, and packed with fresh herbs—like a cross between ranch dip and whipped Greek yogurt—yet made with clean, macro-balanced ingredients.

 

If you’re trying to stay low carb while keeping your protein intake high, this dip is a game changer. It pairs beautifully with crisp veggies, high-protein crackers, or grilled meats, making it a go-to for meal prep, parties, or everyday snacking.

The best part? It takes just 10 minutes to make and stays unbelievably creamy for days.

 

Look at the Recipe

• Thick, smooth, ultra-creamy texture that holds up on any veggie or cracker

• Fresh herb flavor with garlic, lemon, and cooling yogurt notes

• High-protein, low-carb ingredients that boost fullness and support clean eating goals

Ingredients Needed

Base

1 ½ cups plain nonfat Greek yogurt

½ cup low-fat cottage cheese

1 scoop unflavored or savory whey protein powder

Herbs & Seasoning

2 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, finely chopped

1 tbsp fresh chives, minced

1 clove garlic, grated

1 tsp lemon zest

1 tbsp lemon juice

½ tsp onion powder

½ tsp salt (adjust to taste)

¼ tsp black pepper

Optional Add-Ins

1–2 tsp olive oil for richness (optional for keto; skip for very low WW points)

Red pepper flakes for a little heat

Extra herbs for garnish

How to Make Our Creamy High-Protein Herb Dip

Blend the base. Add Greek yogurt, cottage cheese, and protein powder to a blender or food processor. Blend until silky smooth and thick.

Fold in flavor. Transfer the blended mixture to a bowl. Stir in the parsley, dill, chives, garlic, lemon zest, and lemon juice until evenly combined.

Season to taste. Add salt, pepper, and onion powder. Mix well and adjust lemon or herbs if needed.

Chill before serving. Let the dip rest for at least 20 minutes in the fridge so the flavors can bloom and the texture can firm up.

Serve and enjoy. Pair with cucumbers, bell peppers, celery, or keto crackers for a high-protein, low-carb snack that satisfies every craving.

Storage & Serving Suggestions

Refrigeration: Keeps well for 3–4 days in an airtight container.

Meal Prep: Portion into small containers for easy grab-and-go protein snacks.

Freezing: Not ideal—dairy separates after thawing.

Serving Pairings: Veggie sticks, grilled chicken skewers, salmon bites, keto almond crackers.

Tips & FAQs

Can I use only yogurt (no cottage cheese)?

Yes, but cottage cheese adds thickness and extra protein. If skipping it, use a bit more protein powder.Groceries

 

Can this be made dairy-free?

Use a dairy-free Greek-style yogurt and a plant-based protein powder. Texture will be slightly looser.

What herbs work best?

Parsley, dill, and chives are classic, but basil or cilantro work too.

How do I make it richer for keto?

Add 1–2 teaspoons of olive oil or a spoonful of cream cheese.

 

Is this Weight Watchers friendly?

Absolutely—use nonfat Greek yogurt and skip added oil for minimal points.

Hi, everyone, today we’re going to learn how to make Dessert with 3 Ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Soft, chewy, golden, and irresistible – these homemade bagels are bakery-quality right from your kitchen. Perfect for breakfast or anytime snacking.

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Recipe Card

Servings: 8 bagels
Prep Time: 20 minutes
Resting Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Dietary Info: Vegetarian | Nut-Free

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Ingredients

• Warm water (110°F / 43°C)
• Active dry yeast
• Granulated sugar
• Bread flour
• Salt
• Vegetable oil (or melted butter)
• Egg (for egg wash)
• Optional toppings (sesame seeds, poppy seeds, coarse salt)

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Instructions

1. Activate the yeast:
   Combine 1 ½ cups warm water, 2 tsp sugar, and 2 ¼ tsp (one packet) active dry yeast in a large bowl. Let sit for 5–10 minutes until frothy.
2. Make the dough:
   Add 4 cups bread flour and 1 ½ tsp salt to the yeast mixture. Mix with a spoon until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. First rise:
   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Shape bagels:
   Punch down the dough and divide into 8 equal pieces. Shape each into a ball, poke a hole through the center with your finger, and stretch gently to form a ring.
5. Boil the bagels:
   Bring a large pot of water to a gentle boil. Add 1 tbsp sugar. Boil each bagel for 45 seconds per side, then place on parchment-lined baking sheet.
6. Brush and bake:
   Brush with beaten egg and add toppings if desired. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until golden brown.
7. Cool and serve:
   Let cool on a wire rack for 10–15 minutes before slicing or serving.

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Notes

• For best flavor, use bread flour – it gives that chewy texture.
• Use instant yeast if preferred; skip activation step.
• The bagels can be made plain or topped with sesame, onion flakes, or even cheese.

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Introduction

I’ve always loved the aroma of freshly baked bagels wafting through a bakery. This recipe recreates that experience at home with simple pantry ingredients and a few easy steps. These homemade bagels are soft on the inside, beautifully golden outside, and incredibly satisfying to make from scratch.

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Step-by-Step Cooking Guide

1. Activating Yeast:
Ensure the water is just warm to the touch – too hot will kill the yeast. After 5–10 minutes, you should see foam forming on top.

2. Kneading the Dough:
The dough should be firm but pliable. If sticky, add a tablespoon of flour at a time until it smooths out.

3. Shaping:
After dividing the dough, roll each piece into a smooth ball. Press your thumb through the center and gently rotate to widen the hole to about 1½ inches – it will shrink slightly during baking.

4. Boiling:
This is the key step for that authentic chewy crust. Use a large pot so bagels don’t crowd each other. Boil no more than 3–4 at a time.

5. Baking:
The egg wash gives them that glossy golden finish. For extra shine, brush twice – once before baking and again halfway through.

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Ingredient Details and Substitution Tips

• Bread flour: High-protein flour gives structure and chew. You can use all-purpose flour, but texture will be softer.
• Sugar: Feeds the yeast and adds mild sweetness. Substitute honey for a richer flavor.
• Active dry yeast: If using instant yeast, skip proofing and mix directly with dry ingredients.
• Egg wash: For vegan bagels, brush with oat milk mixed with a touch of oil.
• Optional toppings: Sesame, everything seasoning, dried onion, or cheese all work well.

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Recipe Variations and Serving Suggestions

Flavor Variations:

• Cinnamon Raisin: Add 1 tsp cinnamon and ⅓ cup raisins during kneading.
• Everything Bagel: Top with a mix of sesame, poppy, onion, and garlic flakes.
• Cheese Bagel: Add shredded cheddar before baking.

Dietary Variations:

• Vegan: Replace egg wash with non-dairy milk and use oil instead of butter.
• Whole Wheat: Substitute half the flour with whole wheat flour and add 1 tbsp extra water.

Serving Ideas:
Serve warm with cream cheese, butter, or jam. For savory options, make breakfast sandwiches with eggs and cheese or smoked salmon and cream cheese.

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Storage and Make-Ahead Information

• Room Temperature: Store in an airtight container up to 2 days.
• Refrigerator: Keeps fresh for up to 5 days; toast before serving.
• Freezing: Freeze up to 2 months in a sealed bag. Slice before freezing for easy toasting.
• Reheating: Toast or warm in a 350°F (175°C) oven for 5 minutes.

Make-Ahead Tip: You can refrigerate shaped bagels overnight before boiling for better flavor and texture.

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Nutrition (Per Bagel)

Calories: 260 kcal | Carbs: 52g | Protein: 9g | Fat: 2g | Fiber: 2g
Dietary Info: Vegetarian | Nut-Free

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FAQs

Q: Can I make these without boiling?
A: You can, but boiling gives the signature chewy crust. Without it, they’ll taste more like bread rolls.

Q: Can I use whole wheat flour only?
A: Yes, but bagels will be denser. Mix half whole wheat, half bread flour for balance.

Q: How do I know when they’re done baking?
A: The tops should be deep golden brown and sound hollow when tapped underneath.

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Optional Personal Story

I started baking bagels at home during a time when I missed my favorite café breakfasts. The first batch was uneven, but with small tweaks, I discovered the magic of boiling before baking – the step that transforms dough into bagels. Now, I make them almost weekly, freezing extras for busy mornings.

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Call-to-Action

Give these homemade bagels a try and enjoy bakery-quality results in your own kitchen. Don’t forget to share your results or your favorite topping combinations in the comments below!

Deviled Ham Salad

Let’s face it – the tastiest dishes are not always the prettiest ones and that’s definitely the case with Deviled Ham Salad. It’s a little much to look at but it’s SO good. If you haven’t had it before – just think egg salad or tuna salad, but with ham. See? Not so weird. It’s just chopped ham that’s folded into a creamy and flavorful base that makes for one delicious sweet and savory mixture. It makes an incredible sandwich, but it works just as well as a dip or a cracker spread too. And it’s super easy to make.

 

INGREDIENTS

4 cups diced ham

1/2 cup mayonnaise

1 tablespoon Worcestershire

2 teaspoons Dijon mustard

1/2 teaspoon apple cider vinegar

1/4 teaspoon hot sauce

Kosher salt and freshly ground black pepper, to taste

How to Make Deviled Ham Salad

In the bowl of a food processor, pulse ham until finely chopped.

In a large bowl, stir together mayonnaise, Worcestershire, mustard, vinegar, and hot sauce. Add ham and stir to combine.

Taste and adjust seasoning. Chill until ready to serve. Enjoy!

 Apple-Banana Oat Weight Loss Bars

These bars are chewy, naturally sweet, and perfect for meal prepping. Since they use whole ingredients, they keep you full for longer, helping to curb those mid-day cravings.

Ingredients

• 1 cup Rolled oats (oatmeal)

• 1 large Apple, peeled and finely chopped (or grated)

• 1 large Banana, ripe and mashed

• 1 tsp Cinnamon

• 2 tbsp Coconut oil, melted

• 40g Walnuts, roughly chopped

• Optional: A pinch of salt to enhance the flavor.

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Instructions

1. Prep the Oven: Preheat your oven to 180°C (350°F) and line a small baking dish with parchment paper.

2. Combine the Wet Ingredients: In a large mixing bowl, mash the banana until smooth. Stir in the melted coconut oil and the finely chopped (or grated) apple.

3. Add the Dry Ingredients: Add the oats and cinnamon to the fruit mixture. Stir well until the oats are completely coated and the mixture is sticky.

4. Layer and Topping: Transfer the mixture into your prepared baking dish. Use a spatula to press it down firmly into an even layer (about 1–2 cm thick). Sprinkle the chopped walnuts over the top and press them down slightly so they stick.

5. Bake: Place in the oven and bake for 20–25 minutes until the edges are golden brown and the center feels firm.

6. Cool and Slice: Allow the bars to cool completely in the pan before lifting them out. This is crucial—if you cut them while hot, they may crumble. Slice into rectangles or squares.

Creamy Slaw Bowl with Tender Shredded Chicken & Sesame Topping

This comforting and flavorful bowl combines soft, well-seasoned shredded chicken with a creamy vegetable slaw. It is satisfying, balanced, and perfect for lunch or dinner. The contrast between the warm chicken and the cool, creamy slaw makes every bite enjoyable. This recipe is easy to prepare at home using simple ingredients and gentle cooking methods.

 

Ingredients

For the Shredded Chicken

 

500 grams boneless chicken

 

1 tablespoon cooking oil

 

1 small onion, thinly sliced

 

2 cloves garlic, finely chopped

 

1 teaspoon paprika

 

½ teaspoon black pepper

 

½ teaspoon salt (adjust to taste)

 

2 tablespoons soy sauce

 

1 tablespoon vinegar or lemon juice

 

½ cup water

 

1 tablespoon sesame seeds (for topping)

 

For the Creamy Vegetable Slaw

 

2 cups shredded cabbage (green or mixed)

 

½ cup shredded carrot

 

2 tablespoons finely chopped onion

 

2 tablespoons chopped fresh coriander

 

½ cup mayonnaise

 

2 tablespoons fresh cream or yogurt

 

½ teaspoon black pepper

 

Salt to taste

 

1 teaspoon lemon juice

 

Preparation Method

Start by preparing the chicken. Heat oil in a pan over medium heat. Add sliced onion and cook until soft and lightly golden. Add garlic and stir gently until fragrant. Place the chicken into the pan and sprinkle with paprika, black pepper, and salt. Stir well so the seasoning coats the chicken evenly.

 

Add soy sauce, vinegar or lemon juice, and water. Cover the pan and allow the chicken to cook gently until it becomes tender and easy to pull apart. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the pan and cook uncovered for a few minutes so the flavors blend nicely and the texture becomes soft yet rich.

 

While the chicken is resting, prepare the slaw. In a bowl, combine cabbage, carrot, onion, and coriander. In a separate bowl, mix mayonnaise, cream or yogurt, black pepper, salt, and lemon juice until smooth. Pour this dressing over the vegetables and mix gently until everything is well coated. Chill for a few minutes for best texture.

 

To assemble, spread the creamy slaw evenly in a serving bowl. Spoon the warm shredded chicken on top and finish with a sprinkle of sesame seeds for a light nutty touch.

 

Serving Suggestions

This dish can be enjoyed on its own or paired with flatbread, soft rolls, or plain rice. It works well for family meals, gatherings, or meal prep, as the flavors remain pleasant even after resting.

 

Enjoy this wholesome, comforting recipe made with care and simple ingredients.

Full recipe>>>While no single vegetable literally “eats” sugar, butternut squash is often hailed as a formidable ally for those managing diabetes. It is a nutrient-dense winter squash that helps balance blood sugar by slowing carbohydrate absorption through its high fiber content.

 

Diabetes-Friendly Roasted Butternut Squash

A simple, savory dish that highlights the natural sweetness of squash without the sugar spikes.

 

Yields & Timing

Prep time: 10 minutes

 

Cook time: 30 minutes

 

Servings: 4–6

 

Ingredients

1 medium butternut squash (approx. 2 lbs), peeled, seeded, and cut into 1-inch cubes.

 

2–3 tbsp olive oil (supports heart health).

 

1 tsp garlic powder or 2–3 cloves of fresh minced garlic.

 

1/2 tsp kosher salt and 1/2 tsp black pepper (adjust to taste).

 

Optional: 1 tsp dried thyme or rosemary for an earthy flavor.

 

Instructions

Preheat: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

 

Toss: In a large bowl, combine the squash cubes with olive oil, garlic, salt, and pepper. Toss until every piece is well-coated.

 

Spread: Arrange the squash in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast.

 

Roast: Bake for 25–30 minutes. Halfway through, gently stir the cubes to ensure even browning.

 

Serve: Roast until the edges are caramelized and the center is fork-tender.

Crock Pot Chicken and Dumplings (Easy & Creamy)

 

 Ingredients

• 1 medium yellow onion, finely diced

• 1 (10 oz) can cream of mushroom soup

• 1 (10 oz) can cheddar cheese soup

• 2 teaspoons dried thyme

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• 3 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces

• 3 cups chicken broth

• 1 (16 oz) bag frozen mixed vegetables, thawed

• 1 (10 oz) tube refrigerated flaky biscuits

Optional garnish: chopped parsley

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 Instructions

1. Prepare the slow cooker
   Lightly grease a 6-quart slow cooker. Add the diced onion, then spread the chicken pieces evenly on top.

2. Make the sauce
   In a bowl, mix together:

   • Cream of mushroom soup

   • Cheddar cheese soup

   • Thyme

   • Garlic powder

   • Black pepper

   Pour this mixture over the chicken. Add the chicken broth.

3. Cook
   Cover and cook:

   • On HIGH for 4 hours, or

   • On LOW for 6–7 hours

4. Add vegetables
   Stir in the thawed mixed vegetables.

5. Prepare dumplings
   Roll each biscuit flat to about ¼-inch thickness.
   Cut each biscuit into 6 small pieces.

6. Cook dumplings
   Place biscuit pieces gently on top of the mixture.
   Cover and cook on HIGH for 45–60 minutes, until dumplings are fully cooked and soft.

7. Shred chicken
   Remove chicken with a slotted spoon and shred with two forks.
   Return chicken to the slow cooker and gently stir. Some dumplings may break apart—this thickens the broth.

8. Serve
   Spoon into bowls and garnish with parsley if desired. Serve warm.

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 Optional Add-Ins

You can customize with:

• Diced carrots

• Celery

• Corn

• Peas

• Potatoes

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 Tips for Best Results

• Use thawed vegetables to avoid cooling the crockpot.

• Avoid lifting the lid while dumplings cook.

• Chicken thighs give richer flavor, but breasts work too.

• If broth is too thick, stir in a little warm chicken broth before serving.

3-Ingredient Breakfast Soufflé Bake

 

Ingredients

• 6 Large Eggs

• 1 cup Greek Yogurt (Plain, full-fat or non-fat both work well)

• 1 cup Shredded Cheese (Cheddar, Mozzarella, or Gruyère)

• A pinch of salt and pepper for seasoning.

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Instructions

1. Preparation: Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish (approx. 8×8 inch or a similar small casserole dish) with butter or a light coating of oil.

2. Separate and Whip: Separate the egg whites from the yolks. Place the whites in a large, very clean glass or metal bowl. Use a hand mixer to beat the whites until they form stiff peaks (this is the secret to the height seen in the photo).

3. Mix the Base: In a separate bowl, whisk together the egg yolks, Greek yogurt, and half of the shredded cheese until smooth. Add your salt and pepper here.

4. The Fold: Gently add about a third of the whipped egg whites into the yolk mixture and stir to lighten it up. Then, very carefully fold the rest of the egg whites into the mixture using a spatula. Do not stir fast, or you will lose the air that makes it “poof.”

5. Bake: Pour the mixture into your prepared dish and sprinkle the remaining cheese over the top. Bake for 20–25 minutes until the top is a deep golden brown and the center has risen significantly.

6. Serve Immediately: Like any soufflé-style dish, it will be at its tallest right out of the oven! Serve it immediately while it’s hot and fluffy.

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Why it Works

• The Yogurt: It provides a slight tang and a creamy density that keeps the eggs from becoming rubbery.

• The Cheese: Placing half of the cheese on top creates that beautiful, browned “crust” you see in the image.

Cheesy Egg Flatbreads (Low-Carb / Keto Style)

 

Description

These soft, flexible flatbreads are made with just eggs and cheese. They cook up golden, slightly crisp on the outside, tender inside, and roll beautifully. Perfect as wraps, breakfast crepes, or bread replacements when you’re cutting carbs.

 

Ingredients

2 large eggs

 

1 cup shredded mozzarella cheese

(or mozzarella + cheddar blend)

 

Optional: pinch of salt or garlic powder

 

Instructions

Mix

In a bowl, whisk eggs until smooth. Stir in shredded cheese.

 

Cook

Heat a non-stick skillet over medium-low heat.

Lightly grease if needed.

 

Pour & Spread

Pour a thin layer of batter into the pan, spreading gently into a circle.

 

Flip

Cook 1–2 minutes until set and lightly golden.

Flip carefully and cook another 30–60 seconds.

 

Repeat

Continue until all batter is used. Stack or roll while warm.

 

Tips for Best Results

Low heat = flexible wraps

 

Use fine-shredded cheese for smoother texture

 

Let rest 1 minute before rolling to prevent tearing

 

Store stacked with parchment between layers

 

Servings

Makes 4–6 flatbreads, depending on size

 

Nutritional Info (Approximate, per flatbread)

Calories: ~90–110

 

Protein: 6–7g

 

Fat: 7–8g

 

Carbs: ~1g

 

Net carbs: ~0.5–1g

 

(Exact values depend on cheese brand)

 

Benefits

✔ Very low carb

✔ High protein & fat (keeps you full)

✔ Gluten-free

✔ Quick & budget-friendly

✔ Great bread replacement for keto

 

“Helps you dry out” = mostly water-weight loss from reduced carbs, not fat loss by itself.

 

Q & A

Q: Is it really zero carb?

A: No—close, but not zero. Cheese and eggs have trace carbs.

 

Q: Can I freeze them?

A: Yes! Cool completely, stack with parchment, freeze up to 2 months.

 

Q: Can I make them crispy?

A: Cook slightly longer on medium heat or add a little butter to the pan.

 

Q: Best fillings?

A: Eggs, chicken, avocado, bacon, cream cheese, or sugar-free spreads.

🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

A rich, indulgent pasta dish featuring tender garlic-butter chicken tossed with silky homemade Alfredo sauce and perfectly cooked linguine. This comforting Italian-style meal is ideal for family dinners, special occasions, or when you crave restaurant-quality food at home.

 

📝 Description

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a luxurious pasta dish combining juicy pan-seared chicken, aromatic garlic butter, and a smooth parmesan-based Alfredo sauce. The flavors are rich yet balanced, with subtle garlic warmth and creamy depth coating each strand of pasta beautifully.

 

⏱ Prep & Cook Time

Prep Time: 15 minutes

 

Cook Time: 25 minutes

 

Total Time: 40 minutes

 

🍽 Servings

4 servings

 

🛒 Ingredients

For Chicken

2 large chicken breasts, sliced thin

 

2 tbsp butter

 

1 tbsp olive oil

 

5 cloves garlic, minced

 

1 tsp salt

 

½ tsp black pepper

 

1 tsp Italian seasoning

 

½ tsp paprika (optional)

 

For Alfredo Sauce

2 tbsp butter

 

1 cup heavy cream

 

1 cup milk

 

1 cup freshly grated parmesan cheese

 

½ tsp garlic powder

 

¼ tsp nutmeg (optional but recommended)

 

Salt & pepper to taste

 

For Pasta

250 g linguine

 

Water + salt for boiling

 

Garnish (Optional)

Fresh parsley

 

Extra parmesan

 

Chili flakes

 

👩‍🍳 Method / Instructions

Step 1: Cook Pasta

Boil salted water.

 

Add linguine and cook until al dente.

 

Reserve ½ cup pasta water.

 

Drain and set aside.

 

Step 2: Prepare Chicken

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

 

Heat olive oil and butter in a pan.

 

Add chicken and cook until golden and fully cooked.

 

Add minced garlic and sauté for 30 seconds.

 

Remove chicken and set aside.

 

Step 3: Make Alfredo Sauce

In same pan, melt butter.

 

Add cream and milk; simmer gently.

 

Stir in garlic powder, nutmeg, salt, and pepper.

 

Add parmesan slowly while stirring until smooth.

 

Step 4: Combine Everything

Add pasta into sauce.

 

Toss well, adding reserved pasta water if needed.

 

Add chicken and gently mix.

 

Garnish and serve hot.

 

🌟 Tips for Perfect Alfredo Pasta

Use fresh parmesan, not pre-shredded.

 

Do not boil sauce — keep heat low.

 

Slice chicken thin for tenderness.

 

Add a splash of pasta water for ultra-silky sauce.

 

Serve immediately for best texture.

 

🔄 Variations

Spicy: Add chili flakes or cayenne.

 

Mushroom: Add sautéed mushrooms.

 

Spinach: Add baby spinach at the end.

 

Shrimp Version: Replace chicken with shrimp.

 

🥗 Nutritional Information (Per Serving – Approx.)

Calories: 620 kcal

 

Protein: 36 g

 

Fat: 38 g

 

Carbs: 42 g

 

Fiber: 3 g

 

Calcium: 25% RDI

 

💪 Health Benefits

High protein supports muscle growth.

 

Calcium-rich for bone health.

 

Garlic improves immunity & heart health.

 

Balanced carbs for energy.

 

❓ Frequently Asked Questions (Q&A)

Q: Can I use penne or fettuccine instead of linguine?

Yes — both work excellently.

 

Q: Can I make it ahead of time?

Yes, but best enjoyed fresh. Reheat gently with milk.

 

Q: How to store leftovers?

Store in airtight container in fridge for up to 2 days.

 

Q: Can I freeze Alfredo pasta?

Not recommended — cream sauces separate when frozen.

 

Q: Can I make it healthier?

Use half-and-half instead of cream and reduce butter.

🥕 Korean-Style Carrot Salad (Morkovcha)

Prep time: 20 minutes

 

Chilling time: 2–12 hours (essential for flavor)

 

Servings: 4–6

 

Calories: ~115 kcal per serving

 

Ingredients

Ingredient Amount Notes

Carrots 1 lb (500g) Firm, large carrots work best

Sugar 1 tbsp Balances the acidity

Salt 1 tsp For sweating the carrots

Vinegar (9%) 2 tbsp White distilled or Apple Cider

Vegetable Oil 1/4 cup Neutral oil (Sunflower or Grapeseed)

Garlic 3–4 cloves Minced or pressed

Coriander 1 tsp Ground (the “secret” ingredient)

Red Chili Flakes 1/2 to 1 tsp Adjust to your heat preference

Black Pepper 1/2 tsp Freshly ground

Onion 1/2 medium Used to flavor the oil (optional)

Instructions

The Shred: Peel the carrots. Use a julienne peeler or a Korean carrot grater to create long, thin matchsticks.

 

The Sweat: Place carrots in a bowl. Sprinkle with salt and sugar. Massage them with your hands for 1–2 minutes until they start to soften and release moisture. Let sit for 10 minutes, then drain any excess liquid if you prefer a crunchier texture.

 

The Seasoning: Add the minced garlic, coriander, black pepper, and chili flakes in a small pile right on top of the carrots. Do not mix yet.

 

The Sizzle: In a small skillet, heat the oil until it’s shimmering (just before it smokes). Optional: Sauté the chopped onion in the oil until golden, then discard the onion—this infuses the oil with flavor.

 

The Bloom: Pour the hot oil directly over the spices and garlic. You should hear a sizzle; this “blooms” the spices and mellows the raw garlic bite.

 

The Marinate: Add the vinegar. Toss everything thoroughly with tongs or gloved hands.

 

The Wait: Cover and refrigerate for at least 2 hours. Overnight is best.

 

Tips for Success

The Cut Matters: Do not use a standard box grater; it makes the carrots too mushy. You want long, spaghetti-like strands for that authentic “snap.”

 

Oil Temperature: If the oil isn’t hot enough, the spices won’t release their aromatics. If it’s too hot, you’ll burn the garlic. Aim for a light shimmer.

 

Toasted Sesame: For an extra layer of flavor, add a teaspoon of toasted sesame oil at the very end.

 

Nutritional Info (Per Serving)

Calories: 115

 

Total Fat: 9g

 

Carbohydrates: 9g

 

Fiber: 2.5g

 

Vitamin A: 300% DV (A powerhouse for eye health!)

 

Benefits

Gut Health: The vinegar and raw garlic act as mild digestive aids.

 

Bioavailability: Adding fats (oil) to carrots significantly increases your body’s ability to absorb Beta-carotene.

 

Meal Prep King: This salad stays fresh and crunchy in the fridge for up to 5–7 days.

 

Q&A

Q: Can I use pre-shredded carrots from the store?

 

A: You can, but store-bought matchstick carrots are often too thick and dry. They won’t soak up the marinade as well as freshly shredded ones.

 

Q: Is this dish actually from Korea?

 

A: Technically, no. It’s a “fusion” dish created by the Korean diaspora in the former USSR. You won’t often find it in Seoul, but you’ll find it at every street market in Uzbekistan, Russia, and Ukraine.

 

Q: How do I make it less spicy?

 

A: Swap the red chili flakes for sweet paprika. You’ll keep the vibrant color without the burn.

Soft Cheesy Ham & Cottage Cheese Breakfast Muffins

Description

 

These Soft Cheesy Ham & Cottage Cheese Breakfast Muffins are light, fluffy, and full of savory flavor. The combination of tender ham, creamy cottage cheese, and melted cheese creates a comforting breakfast option that’s easy to prepare and perfect for busy mornings or casual brunches.

 

Ingredients

 

1 cup diced ham

 

1 cup cottage cheese

 

1 cup shredded cheese (cheddar or blend)

 

3 large eggs

 

½ cup milk

 

1 cup all-purpose flour

 

1 teaspoon baking powder

 

½ teaspoon onion powder

 

Salt and black pepper to taste

 

Directions

 

Preheat oven to 180°C (350°F). Grease or line a muffin tin.

 

Whisk eggs and milk together in a bowl.

 

Add flour, baking powder, onion powder, salt, and pepper. Mix gently.

 

Fold in ham, cottage cheese, and shredded cheese.

 

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

 

Bake for 20–25

minutes until lightly golden and set.

Creamy Potato & Cheese Bake with Savory Layers

There’s something so comforting about a warm dish of Potato and Cheese Bake. This recipe has become a favorite among home cooks, and it’s easy to see why! It combines tender potatoes with creamy cheese and savory ingredients, creating a deliciously rich and satisfying meal. Perfect for family dinners or when you’re having friends over, this dish not only fills your stomach but also your heart. Plus, it’s super easy to make, even if you’re not a seasoned chef!

 

What Goes Into This Potato and Cheese Bake

Here’s what you’ll need to whip up this delightful dish:

 

1 kilogram (about 2.2 pounds) of potatoes

3 tablespoons olive oil

2 teaspoons salt

Black pepper to taste

5 eggs

300 ml (about 1 ¼ cups) cooking cream

1 tomato, diced

A bunch of green onions, diced

100 grams (about 3.5 ounces) of ham, diced

200 grams (about 7 ounces) of yellow cheese, grated

Garlic powder to taste

2 tablespoons butter

1 tablespoon breadcrumbs

How to Make Potato and Cheese Bake

Follow these simple steps to create your own Potato and Cheese Bake:

 

Start by peeling the potatoes and slicing them into rounds. In a bowl, toss the sliced potatoes with olive oil, salt, and black pepper. Mix in 50 grams of grated yellow cheese for extra flavor.

Grease a baking dish with butter and sprinkle the bottom with breadcrumbs. Arrange the seasoned potatoes in the dish, making sure to cover the sides. Bake in a preheated oven at 200 degrees Celsius (about 400 degrees Fahrenheit) for 15 minutes.

While the potatoes are baking, grab a separate bowl and beat together the eggs, cooking cream, a pinch of black pepper, salt, and a sprinkle of garlic powder.

Next, wash, peel, and dice the tomato, green onions, and ham. Don’t forget to grate the remaining yellow cheese. Add all these ingredients to the egg mixture and combine well.

Once 15 minutes is up, take the potatoes out of the oven and gently pour the cream mixture over them. Return the dish to the oven and bake for an additional 30 minutes at 180 degrees Celsius (about 350 degrees Fahrenheit), until everything is set and golden.

Why This Potato and Cheese Bake Is So Popular Right Now

People are loving this Potato and Cheese Bake for a few key reasons. First, it’s a fantastic comfort food option that warms you up, especially in colder weather. With the rise of home cooking trends, this dish offers a nostalgic taste that many are eager to recreate. It’s also incredibly convenient; using simple ingredients, you can whip up a filling meal without spending hours in the kitchen. Taking just one hour from start to finish makes it a quick choice for weeknight dinners too!

Best Ways to Serve It

You can enjoy Potato and Cheese Bake for any meal of the day! It makes a fabulous breakfast alongside fresh fruit or a light salad at lunch. For dinner, pair it with steamed vegetables or a crisp garden salad to balance out the richness. Want to add a special touch? Top it with some fresh herbs right before serving or a dollop of sour cream for that extra creamy finish.

 

Helpful Tricks

Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Flavor Variations: Feel free to add more veggies like bell peppers or spinach to boost the nutrition.

Cheese Swap: You can experiment with different types of cheese. A sharp cheddar or a creamy gouda can add new flavors!

Potato and Cheese Bake FAQs

Can I freeze Potato and Cheese Bake?

 

 

Yes, you can freeze it! Just make sure to let it cool completely before wrapping it tightly and placing it in the freezer. It should last for up to 3 months.

 

How do I know when it’s done baking?

The dish is ready when the top is golden brown and a knife inserted in the center comes out clean.

 

 

Can I use a different kind of cream?

 

Absolutely! If you want a lighter option, you can use half-and-half or even milk for a lower-fat version.

 

Try making this Potato and Cheese Bake at home and enjoy the comforting flavors it brings to your table. It’s an easy recipe that’s sure to please everyone! Happy cooking!