Showing posts with label Lunch Recipes. Show all posts
Showing posts with label Lunch Recipes. Show all posts


January 20, 2020
This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!


Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.



  • 2 tablespoons olive oil
  • fresh chopped parsley
  • 3 tablespoon butter
  • 2 teaspoons kosher salt
  • fresh ground pepper
  • 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick


  • 1 stick butter softened
  • 1 tablespoon rosemary
  • 1 tablespoon fresh thyme
  • 2 garlic cloves minced


  1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  2. Preheat oven to 400 degrees
  3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
  4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
  5. For the butter
  6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.


January 19, 2020
Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and therefore the perfect food when you’re sick.


My easy homemade healthy ramen noodles are full of vegetables to form you stronger and that I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just make certain to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor during this easy ramen recipe. 



  • 3 tablespoons olive oil
  • 1 cup shredded carrots
  • 3 garlic cloves, minced
  • 1 thumb of ginger, grated
  • 2 cups thinly sliced mushrooms
  • 2 teaspoons sesame oil
  • 6 cups vegetable or chicken broth
  • 3–4 tablespoons low sodium soy sauce
  • A healthy squirt of sriracha (more if you like it spicy)
  • 2– packages of dried top ramen (discard flavorings)
  • 3 cups of kale or spinach, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 cup green onions, thinly sliced
  • Sesame seeds
  • 2–3 eggs, soft boiled


  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
  3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
  4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
  5. To make soft boiled jammy eggs:
  6. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
  7. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.


January 10, 2020
These garlic lime cashew zoodles are an excellent easy and healthy vegan meal option. This is often a snap to form , and therefore the sauce is addictive!

I originally envisioned this to be a chilly salad, but I noticed that creating the dressing would be easier if I heated it up, then it morphed into a warm meal. So glad I went this route.


The cashews also because the spread within the sauce provide many substance. I had this as an entree, but I also think it might work as a entremots .

I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and therefore the zoodles are nicely “al dente” when cooking is completed .



  • 2 large carrots peeled
  • 3/4 cup cashews
  • 2 medium zucchini
  • 1 tablespoon fresh cilantro chopped


  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
  • 1 teaspoon soy sauce
  • 2 heaping tablespoons peanut butter
  • Juice of 1/2 lime
  • 2 cloves garlic minced


  1. Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
  2. Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
  3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.


December 29, 2019
An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.


The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.



  • 1 bay leaf
  • salt/pepper
  • 2 tablespoons extra virgin olive oil
  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)


  1. Liberally salt and pepper your roast.
  2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

  1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.


December 27, 2019
Stir-fried vegetables could be the right weeknight meal. Believe it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. 

You can serve vegan fry recipes on top of quinoa for a few extra protein in your life, otherwise you can eat it with a pleasant helping of healthy rice. I’ve even made it with some fried tofu on top and it’s always tasty!


Broccoli performs two important functions in vegan fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s a crucial thanks to help yourself feel full.

This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along side fiber, folate, and anti inflammatory benefits. It even brings a touch of protein—4 grams, which may be a surprising amount for a vegetable. Broccoli is a crucial vegetable within the vegan diet, so don’t skip this ingredient.



  • 2 cups broccoli, cut into small florets
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup vegetable broth, optional water
  • 1/2 cup carrot, shredded
  • 1/4 cup red onion, chopped small
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1/4 cup cashews, optional water chestnuts
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar, optional
  • 1 tablespoon sesame seeds


  1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
  2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.


December 27, 2019
Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone are going to be begging for the recipe – and can be astonished how easy it is!

At the danger of sounding totally obnoxious – this is often a recipe for Chicken Satay skewers with Thai Peanut Sauce that really stacks up to your favourite Thai restaurant.


Thai Red Curry paste may be a “secret ingredient” in both the marinade and therefore the sauce. You only need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. We’re just using it as a flavour enhancer.

Ahead of publishing this recipe, I attempted the Thai Peanut Sauce with natural pure spread vs commercial spread (Kraft, now Bega) side by side to verify this!



  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)


  • 1 tsp white sugar
  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt


  • 1 tsp salt
  • 1/4 cup white sugar
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 2 tsp dark soy sauce (Note 6)
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water


  • Lime wedges (optional)
  • 2 tbsp peanuts finely choppe
  • Coriander / cilantro leaves and sliced red chilli (optional)


  1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.


  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers - I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.


  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water - it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.


  1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
  2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  3. Serve with sauce on the side for dipping.


December 26, 2019
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for each day.  Healthier version of lasagna.  

This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and excellent for the autumn and Winter season. Because it uses butternut squash, it’s an excellent choice as holiday vegetarian main dish or simply a vacation recipe.  It’s so good, it’s fashionable kids!


To me this is often an excellent recipe to form any time of year, but because this lasagna has butternut squash, it's surely an honest holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.

This vegetarian recipe uses butternut squash puree, which you'll easily make by following my easy step-by-step tutorial: the way to make butternut squash puree. Or, you'll always buy pureed butternut squash at the shop.


Butternut Squash Filling:

  • 1/2 cup milk or more, if needed
  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 8 oz spinach (1 cup cooked spinach)
  • pepper to taste

Other Ingredients:

  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil
  • 1 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)


  1. Preheat oven to 375 F.

Butternut Squash Filling:

  1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

  1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

How to assemble vegetarian lasagna:

  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.


December 18, 2019
Delicious Baked Eggplant cheese With tender coated eggplant slices smothered in cheese and spaghetti sauce. 

Eggplant cheese tastes terribly kind of like regular chicken cheese. Individuals usually marvel what flavor the eggplant itself lends the dish.Eggplant features a terribly gentle flavor, like pasta squash. As a result of it's such a light flavor, it’s simply employed in recipes that have daring flavors. In one thing like eggplant cheese, the eggplant flavor itself isn’t even very tasted.


Eggplant ought to be sliced regarding 1/4 in. Thick once creating eggplant cheese. Merely stop the top and slice through massive, 1/4-inch thick circles.

The depart associate degree eggplant is totally edible. However, because the eggplant grows larger and matures, the peel might become robust and bitter. Individuals usually favor to peel larger eggplants as a result of this, however smaller eggplants do exactly fine unpeeled. It winds up being a matter of private preference.



  • 2 large eggs
  • ¼ teaspoon pepper
  • 1 cup panko bread crumbs
  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup Italian style bread crumbs
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided


  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree o


December 16, 2019
Baked Sticky Honey Garlic Buffalo Wings ar baked to crisp perfection and lidded with the foremost wonderful honey garlic buffalo sauce. These ar finger licking good!

Wings ar associate absolute should on game day.  Am I right?  My son is one in every of the pickiest eaters and he LOVES wings. So that they ar continuously creating their debut on game day at our house. And that I have gotten the foremost delicious baked crisp wings to share with you nowadays.


I am a individual once it involves something hot. thus I idolized the sauce that glazed these wings.  The honey and sugar helped to chill it down and provides it a touch sweet whereas still have a touch little bit of a kick to that. This was honestly the simplest sauce that I actually have ever had on wings!

You are about to love these crisp baked wings and also the finger licking smart sauce! They're going to be a success at your next soccer party!



  • 1 Tablespoon Baking Powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pounds wings patted dry with a paper towel

Honey Garlic Buffalo Sauce:

  • 3/4 cup honey
  • 1/4 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 cup buffalo sauce like Franks Red Hot Sauce
  • 1 Tablespoon Cornstarch


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt and pepper and shake to coat evenly. Place them on your prepared baking sheet.
  2. Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
  3. To make the Honey Garlic Buffalo Sauce: Right before the wings are done, in a medium saucepan, add the buffalo sauce, honey, brown sugar, worcestershire sauce and cornstarch. Whisk on medium high heat for about 3-4 minutes or until it has thickened. Baste on the wings.


December 12, 2019
Homemade dish is a simple nutrient dinner! Created with home-brewed boeuf steaks and coated within the best mushroom gravy!

Meatballs, meatloaf, sauce, lasagna, tacos And national capital Steak!


We adore it with home-brewed beef patties and a deliciously creamy mushroom gravy. Mushroom gravy goes on just about everything around here – even though it’s simply pasta!

This dish could be a dinner staple here, particularly throughout winter, and that we adore it with mashed potatoes, egg noodles or perhaps rice – it’s therefore versatile!

Simply that dish typically has shredded onions and inexperienced peppers side to the meat.


For the steaks :

  • 1 large egg
  • 2 teaspoons ketchup
  • 1 pound ground beef
  • 1/4 cup bread crumbs
  • 1 teaspoon mustard
  • 1 green pepper finely chopped
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried onion powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon oil

For the gravy :

  • 1 teaspoon ketchup
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried onion powder
  • 1/2 pound brown button mushrooms sliced

  1. Make the steaks: Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it's way less messy). Shape into 4-6 patties.
  2. Brown the steaks: Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
  3. Make the gravy: In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown - do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well. Season with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
  4. Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.


December 11, 2019
This direction for alimentary paste with Skinny Tomato bechamel sauce may be a fail-safe alimentary paste dish that proves low fat doesn’t mean an absence of flavor.  

I Love tomato alimentary paste sauces! A number of my uncomparable favorites square measure my straightforward homespun spaghetti sauce, Mushroom spaghetti sauce, and alimentary paste Bolognese.  


This eater direction is that the good answer after you wish one thing fast and engaging on a busy dark.  Not solely that, however it’s a bechamel sauce with heaps less guilt!

I love cream sauces, however with they're full of calories and fats therefore the maximum amount as I’d prefer to create all of them the time, I tend to limit however typically I create them.



  • low-fat cooking spray
  • Salt and Pepper, to taste
  • a pinch of sugar, optional
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fat free half and half
  • 2 14 oz cans of crushed tomatoes
  • grated Parmesan or Romano cheese, to taste
  • fresh parsley, chopped
  • 1 pound spaghetti


  1. Start your pasta water and cook until just under-cooked.
  2. Meanwhile, heat a large saucepan coated in low- fat cooking spray and saute the onion until soft (about 5 minutes).
  3. Add the garlic and cook for about a minute more (being careful not to let it get too dark).
  4. Add the tomatoes, season with salt and pepper and cook, uncovered, over medium heat for about 10 minutes.
  5. Taste the sauce and if you need to cut down on acidity, add a pinch of sugar.
  6. Add the half and half and Parmesan cheese. Season to taste and cook on low heat another few minutes.
  7. Drain the pasta (reserving some of the pasta water)and add it to the pan with the sauce. Coat the pasta and add a little pasta sauce to loosen if need be.
  8. Serve hot once the pasta is desired softness.


December 08, 2019
These cheap hamburger empanadas area unit jam-packed with deliciously seasoned hamburger, loaded with 2 forms of cheese and so baked to a T. The flaky pie shell that surrounds the meat and cheese is thus flaky and golden brown.

This delicious cheap hamburger empanada formula is one I’ve been desiring to share with you all. It wasn’t till my man rang a bell in my memory yesterday that he’s been “begging and begging” on behalf of me to form him his empanadas.


Start out by adding hamburger, onions and garlic to a forged iron pan or an oversized cooking pan. Cook till meat isn't longer pink and onions area unit clear, then drain grease. Come to pan and sprinkle with seasonings. Stir and so add pasta sauce and jalapeños. Simmer for quarter-hour whereas making ready the pie shell.

On a gently flour surface, unroll temperature pie shell and roll a time or 2 with a kitchen utensil to enlarge simply a small amount. Employing a four in. Bowl, flip the other way up and displace on pie shell. You ought to be ready to get four items from every pie shell. Take one piece of pre-cut crust and gently add a bit water round the edge. Add cheese and regarding 1/4 cup of meat mixture. Fold over and seal with a fork crimping the perimeters. Place on a baking sheet, baste with associate degree egg wash and bake for quarter-hour or till crust could be a flaky, golden brown. take away and luxuriate in. Easy, peasy!



  • 1 lb ground beef
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic salt
  • 1 tsp Slap Ya Mama seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • 1/2 tsp crushed red peppers
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury Refrigerated Pie Crust
  • 1 egg


  1. Preheat oven to 425°.
  2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
  3. Sprinkle with seasonings, stir. 
  4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
  5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
  6. Add a little water to the edges of the dough before filling to help seal.
  7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
  8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
  9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 
  10. Bake for 15 minutes or until empanada crust is golden brown.
  11. Carefully remove from oven and enjoy.


December 05, 2019
Homemade beef tips with mushroom gravy — as forever with no canned soups! My beef tips ar ludicrously tender and simple to create in your slow cookware or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Today I’m transferral on another spherical of home-cured nutrient before it’s m degrees in Lone-Star State and every one I would like is cold food for just about the remainder of 2019.


It forever builds Pine Tree State laugh once I share an immediate pot direction as a result of straightaway I’ll get messages asking a way to make that direction within the slow cookware or on the stove. And also the reverse proves to be true once I build recipes within the slow cooker/stove prime. Therefore this one goes bent on all of my slow cookware and instant pot fanatics. Let’s let our room gadgets build USA dinner.

The inspiration for today’s beef tips with mushroom gravy comes from a Mississippi roast. I really like what happens to brown gravy when it’s been mingling with pepperoncini peppers — one drawback. I favor to avoid mistreatment factory-made gravy mixes the maximum amount as potential. therefore I’m creating a from-scratch gravy combine mistreatment easy ingredients that you just will notice in your own storage room. All except one ar a storage room staple in most households, therefore you'll be able to quickly place this meal along on the fly.



  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 onion, diced
  • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
  • 1 tablespoon Worcestershire sauce
  • 8 ounces baby Bella mushrooms, cut into thick slices
  • 1 ½ teaspoon EACH: garlic powder AND sugar 
  • 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
  • 1 large bay leaf
  • ½ cup pepperoncini peppers, thinly sliced 
  • 1 ½ – 2 cups low sodium beef stock (see directions)
  • 2 tablespoons cornstarch (mixed with a few tablespoons of water)


  1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
  3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.


December 01, 2019
These tender Avocado Bites with Cilantro Jalapeño ar firm on the surface and creamy on the within. Excellent vegetarian starter for your next party!

Avocados ar sliced up and swayback during a made batter before taking a hot oil bathtub. I don’t knowledge it works, however the bubbles do one thing magic.


And if the tender avocados weren’t enough, we’re attending to dip them during a super delectable dressing.

You can use it on salads, in burritos or over nachos. It's plenty of flavor – and let’s not ignore that tremendous color. These ar sensible anytime of year, however ar certain to be a large hit come back soccer season!



  • 3 avocados
  • 4 cups vegetable oil for frying
  • pinch of salt for topping


  • 1 cup soda water
  • 1/4 tsp garlic powder
  • 3/4 cup all purpose flour
  • 3 tbsp water
  • 1/8 tsp cayenne
  • 1 tbsp flax meal


  • 1/4 cup olive oil
  • 2 cloves garlic peeled
  • 1 jalapeno roughly chopped
  • 1 lime juiced
  • 1/4 tsp cumin
  • 2 tbsp cilantro roughly chopped
  • salt and pepper to taste


  1. Line a baking sheet with wax paper. Peel and pit avocados and cut into bite sized pieces (approx. 12 pieces per half avocado). Add avocado pieces to the baking sheet and place in the freezer for 60 minutes.
  2. While the avocados are freezing, prepare the vinaigrette. Combine all of the ingredients in a food processor or blender and pulse until combined. Taste and adjust seasoning as needed. Place in the fridge until ready to use.
  3. Prepare the flax egg by combining flax meal and water in small bowl. Stir to combine and place in fridge until ready to use.
  4. 15 minutes before the avocados are ready, add vegetable oil to a deep pot and insert deep fryer thermometer. Heat oil to 360 degrees.
  5. 5 minutes before the avocados are ready, prepare the batter. Combine all of the ingredients (including the flax egg) in a large bowl and stir to combine. 
  6. Working in groups, add frozen avocado pieces to the batter. Remove with a slotted spoon or fork and wipe off excess batter. Carefully drop pieces in the hot oil and fry until golden. Remove from the oil and place on a paper towel lined plate. Immediately sprinkle with salt. 
  7. Repeat with remaining pieces until all are fried
  8. Serve immediately with vinaigrette.


November 28, 2019
Get ready for a preposterously sensible keto stuffing formula that's good for the vacations then flavourous that you’ll wish to create it ALL the time. Ketoers and non-ketoers alike can love this Keto Sausage Stuffing!

This keto stuffing formula is therefore, so good. Therefore sensible that I reasonably wish to prevent putting this on ink post right away and build some. I grew up in a very house wherever stuffing was an everyday dinner incidence year-round  because of the magic of boxed kraft paper Stove high Stuffing, therefore I’m undoubtedly Associate in Nursing eat-stuffing-whenever-it-sounds-good reasonably gal.


Even if you usually solely eat stuffing throughout the vacations, this Keto Sausage Stuffing formula could be adequate to sway you into consumption it a lot of oft. it's detonating with flavor and uses muggins bread to function the bread backup man. It’s undoubtedly definitely worth the further step of creating muggins bread — I’ve tried some keto stuffing recipes that antedate bread or use pork rinds, and that they simply aren’t a similar. these items is 100% price it! 

You can build another version of this stuffing by victimization my Keto quick bread Muffins formula rather than the muggins bread. you'll be able to build muffins because the formula is written, or bake the formula in Associate in Nursing 8×8″ oven-safe dish. (Keep an eye fixed thereon, however you may probably ought to bake it 25-35 minutes if you go that route.)



  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 1 1/2 cups shredded mozzarella cheese low-moisture and part-skim
  • 2 tbsp cream cheese
  • 1 tbsp Swerve Confectioners
  • 2 tsp Italian seasoning
  • 1/2 tsp baking powder
  • 2 large eggs slightly beaten
  • 2 tbsp heavy whipping cream

Stuffing Ingredients:

  • Bread above, cut into 1/2” squares
  • 2 lbs ground pork
  • 1/2 tsp salt
  • 1 tsp fennel seed
  • 3 tbsp butter
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped white onion
  • 1 1/2 tbsp poultry seasoning
  • 12 oz chicken broth
  • 3 large eggs slightly beaten
  • 1/2 cup fresh parsley

Bread Instructions:

  1. Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
  2. Combine coconut flour, Swerve Confectioners, Italian seasoning, baking powder, and salt in a small bowl and set aside.
  3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
  4. Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
  5. In a large bowl, combine the beaten eggs, whipping cream, and flour mixture. Then add the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
  6. Place it on your lined baking sheet and roll it out into a rectangle, 1/3” thick.
  7. Bake for 12-14 minutes, until slightly puffed up and browned. Remove from oven and let cool.
  8. Once cooled, cut into 1/2”x1/2” squares. Place bread pieces in a large bowl and set aside.

Stuffing Instructions:

  1. Heat oven to 350 F.
  2. Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat, breaking up the pork until it is fully cooked and browned. Transfer pork mixture to a large bowl and set aside.
  3. In the same skillet over medium heat, melt the butter. Once melted, add celery and onion and cook until the vegetables have softened, about 5 minutes. Sprinkle poultry seasoning over mixture and cook for another 2 minutes, stirring to combine.
  4. Pour chicken broth into mixture and stir to combine.
  5. Turn off the heat and pour the vegetable/broth mixture over the bread pieces. Toss carefully to combine.
  6. Finally, add the pork, beaten eggs, and parsley. Toss carefully to combine. The mixture should be moist; if not, add more chicken broth.
  7. Pour mixture into a casserole dish lightly greased with butter.
  8. Bake for 40 minutes, rotating the casserole dish halfway through.

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