General Recipes

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

I love this dish so much! Oh, man, if you are looking for a new and easy recipe to try, then you have got to give this one a try! Feel free to add more ingredients and tweak the recipe to your liking. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a wonderful day, friends, and I hope you are all well today. By the way, don’t forget to share this with your loved ones. Enjoy!

Ingredients:

4 tbsp Avocado Oil, (divided)

12 oz Cremini Mushrooms, (sliced)

2 c Baby Spinach, (packed)

6 Large Eggs

3/4 c Shredded Cheese Blend (mozzarella, Monterey jack, cheddar), – divided

Pinch Salt/Pepper

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a 10-inch cast-iron skillet on the stove and turn the heat to medium-high.

Add tablespoons of oil and allow it to become hot.

Add the mushrooms and sauté until translucent.

Add the spinach and cook until wilted.

Remove the veggies from the skillet.

In a mixing bowl, add the eggs, 1/2 cup of cheese, salt, and pepper. Whisk until well mixed.

Add the egg mixture into the skillet. Stir and cook until done.

Put the veggies back to the skillet and place them over the eggs. Cook for another 3 minutes.

Sprinkle the rest of the cheese on top.

Remove from the heat and place it inside the preheated oven and bake for 5 minutes.

Broil for 2 more minutes or until done.

Remove from the oven and allow the Mushroom Spinach Frittata to cool at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories 235 | Total Fat 19g | Saturated Fat 6g | Trans Fat 0g | Unsaturated Fat 12g | Cholesterol 204mg | Sodium 158mg | Carbohydrates 3g | Fiber 1g | Sugar 1g | Protein 12g

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 5 Servings

I love this recipe so much! I remember the first time I tasted these delicious Turkey Stuffed Peppers. It was thanksgiving. My mom made these and I was so amazed by how delicious these heavenly treats are! I immediately asked my mom for the recipe and she was so kind to give it to me! Now, I get to share it with you as well. Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!

Ingredients:

1 pound ground turkey

1/2 tsp salt

1/2 tsp chilli powder

1/4 tsp black pepper

2 c cooked brown rice

1 1/2 c mild tomato salsa

2 c shredded mozzarella cheese

1/4 c spinach frozen, thawed, drained, and squeeze (or ½ cup fresh chopped)

5 bell peppers halved, core in but seeds removed

1/4 c water

Directions:

Place a medium pan on the stove and turn the heat to medium-high.

Add the turkey, chilli powder, salt, and pepper. Stir and cook until brown.

Transfer the browned turkey into a mixing bowl.

Add rice, 1 cup of cheese, salsa, and spinach into the bowl with the turkey. Stir until well mixed.

In a 9×13-inch baking dish, arrange the sliced peppers.

Fill each pepper with the turkey mixture.

Top each stuffed pepper with a generous amount of cheese.

Add water to the bottom of the prepared pan.

Apply cooking spray in an aluminium foil, then cover the baking dish with it.

Place it inside the preheated oven and bake for about 40 minutes or until done.

Remove the cover and bake for another 10 minutes or until the cheese has melted completely and brown.

Remove from the oven and allow them to cool for a few minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 384cal | Carbohydrates: 31g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1119mg | Potassium: 845mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4625IU | Vitamin C: 153.9mg | Calcium: 269mg | Iron: 2.2mg

Yield: 6 Servings

This awesome recipe was given to me by my dear friend. I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you are so in for a treat, I’m telling you! This is best served pretty much any time of the day! Don’t forget to share this with your loved ones. I am sure that they will love this as well. Enjoy!

Ingredients:

Ingredients for the Meatballs:

1 and 1/4 c plain panko bread crumbs

4 tbsp butter

2/3 c yellow onion, finely chopped

2 tsp salt

1/2 tsp pepper

1/2 tsp ground allspice

1/4 tsp nutmeg

3 cloves of garlic, minced

2/3 c milk

2 Eggs

1 lb ground beef (I used 85/15.)

1 lb ground pork

3 tbsp oil

Ingredients for the Pasta:

2 c shell pasta

Ingredients for the Sauce:

6 tbsp butter

1/4 c plus 3 tablespoons all-purpose flour

4 c beef broth (I used low sodium, equivalent to a 32-oz box.)

1/2 c water

1 tbsp Worcestershire sauce

3 tbsp fresh parsley, finely chopped

1/2 c heavy cream

1 tbsp salt

1/2 tsp black pepper

Directions:

For the Meatballs:

In a large mixing bowl, add the panko breadcrumbs.

Place a skillet on the stove and turn the heat to medium.

Add the butter and allow it to melt.

Add the onion, allspice, nutmeg, salt, and pepper. Stir and cook for 5 minutes.

Add the minced garlic and sauté until aromatic.

Reduce the heat to low, then add the milk. Stir until well combined. Simmer for a few minutes.

Transfer the onion mixture into the bowl with the panko breadcrumbs. Stir until well combined.

In another mixing bowl, add the eggs and beat until creamy.

Add the ground pork, ground beef, and onion mixture. Use your hands to mix until well combined.

Shape the mixture into 30 meatballs.

Place them inside the fridge for about half an hour.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the meatballs and cook for about 15 minutes. Make sure to cook them in batches and flip them to cook the other sides.

Remove from the heat, then set aside.

For the Pasta:

Refer to the directions provided on the pasta on how to cook it. Drain and rinsed with cold water to stop the cooking process, then transfer it into a 9×13-inch baking dish.

To Make the Sauce and to Assemble:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Arrange the meatballs over the cooked pasta.

Place a large skillet on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add flour. Stir and cook for 2 minutes.

Add water, Worcestershire sauce, beef broth, salt, and pepper. Stir until well blended. Simmer for a few minutes.

Turn the heat to low, then add the heavy cream and parsley. Stir until well combined. Cook for about 10 minutes or until the texture becomes thick.

Spread the sauce on top of the meatballs.

Place the baking dish inside the preheated oven and bake everything for about 30 minutes.

Serve and enjoy!

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings

These Vegan Lasagna Roll-ups will surely satisfy all of your cravings! Give this recipe a try and you have yourself a meal to remember! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!

Ingredients:

1/2 tablespoon oil

1 onion diced

3 garlic cloves minced

One small can of mushrooms sliced

1/2 tablespoon soy sauce (gluten-free if needed)

3.5 ounces (100 g) fresh spinach

1 1/2 c (360 g) marinara sauce notes)

6-8 lasagna noodles (regular or gluten-free)

1 2/3 c (400 g) hummus

1/2 teaspoon cumin (optional)

1/2 teaspoon paprika (optional)

A few tablespoons of lemon juice (optional)

Salt and black pepper to taste

7 ounces (200 g) vegan cheese

Directions:

Place a large pot with salted water on the stove, then turn the heat to high and allow it to boil.

Add the lasagna noodles and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.

In a 9×6-inch baking dish, spread 1/2 cup of marinara sauce on the bottom.

Place a pan on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the garlic, mushrooms, and onion. Sauté for 4 minutes or until aromatic and translucent.

Add spinach and soy sauce. Cook for about a minute. Turn off the stove.

In the same pan, add the hummus. Stir until just mixed.

Add seasonings if needed.

Prepared the oven and preheat to 180 degrees C or 360 degrees F.

Fill each lasagna noodle with the hummus mixture. Roll and arrange them onto the prepared baking dish.

Spread about 1 cup of marinara sauce on top of the roll-ups.

Add the vegan cheese over the marinara sauce.

Place it inside the preheated oven and bake for 20 or until done.

Remove from the oven.

Garnish the Vegan Lasagna Roll-ups with Vegan Parmesan Cheese.

Serve and enjoy!

Nutrition Facts:

Calories 316 | Calories from Fat 99 | Fat 11g 17% | Carbohydrates 40g 13% | Fiber 6g 24% | Sugar 8g 9% | Protein 9g

Prep Time: 15 mins | Additional Time: 10 mins | Total Time: 25 mins | Yield: 2 Servings

This recipe will always have a very special place in my heart! This was my Grandma’s recipe. I know that you probably have your recipe for Cucumber Salad as well, but I’m telling you, have got to give this one a try! My Grams only used fresh ingredients for this when we were little. I guess this is the reason why I love eating healthy foods. Whenever we had a get-together, my Grams never failed to serve this delicious salad! This salad is best served with grilled meat. Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! By the way, feel free to add more ingredients if you wish. I am sure that you can do a lot with this very simple recipe. Have a beautiful day, friends, and I hope you all love and appreciate this recipe today. Don’t forget to share it with your peers as well. Enjoy!

Ingredients:

¼ c tamarind juice

1 tbsp chopped fresh cilantro

1 tbsp chopped peanuts

1 tbsp rice vinegar

1 ½ tsp brown sugar

1 tsp fish sauce

¾ tsp red pepper flakes

1 tsp toasted Asian sesame oil

¾ tsp minced fresh ginger root

1 cucumber, thinly sliced

Directions:

1. In a large mixing bowl, add the cilantro, tamarind juice, rice vinegar, peanuts, fish sauce, brown sugar, sesame oil, red pepper flakes, and ginger. Stir until well combined.

2. Add the cucumber and stir until well mixed.

3. Cover the entire bowl and place it inside the fridge to chill for about 10 minutes.

4. Serve cold and enjoy!

Nutrition Facts:

Calories: 112.9 | Protein: 2.1g 4% | Carbohydrates: 17.6g 6% | Dietary Fiber: 1.6g 6% | Sugars: 5.4g | Fat: 4.8g 7% | Saturated Fat: 0.7g 4% | Vitamin A Iu: 672.6IU 14% | Niacin Equivalents: 1.2mg 9% | Vitamin B6: 0.1mg 6% | Vitamin C: 4.3mg 7% | Folate: 17.5mcg 4% | Calcium: 30.7mg 3% | Iron: 0.7 g 4% | Magnesium: 34mg 12% | Potassium: 264.5mg 7% | Sodium: 223.1mg 9% | Calories From Fat: 43.5

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 3 Servings

Sweet and Sour Chicken, anyone? I’m telling you; this will be the best thing you will ever try today! You just have to try it and taste it yourself. Feel free to add more ingredients if you want. Actually, I highly recommend you do so to make it more personalized. Have a wonderful day, friends. Enjoy!

Ingredients:

1 pound chicken breast

1/3 c corn starch

1/3 c flour

1/2 teaspoon salt

1 large egg

vegetable oil

1 c sliced onions

1 c sliced bell peppers

1 c pineapple pieces

Sweet and Sour Sauce

1/4 c ketchup

1/4 c rice vinegar

1/2 c sugar

2 tablespoons soy sauce

2-3 cloves garlic

1/2 teaspoon sesame oil optional

Directions:

1. Slice the chicken into small cuts, then use paper towels to pat them dry.

2. Add cornflour, flour, and salt into a mixing bowl. Whisk until well mixed.

3. In another mixing bowl, add egg and whisk until creamy.

4. Add the chicken into the bowl with the egg, then toss until well coated.

5. Next, toss them into the flour mixture until well coated as well.

6. Place a large skillet on the stove and turn the heat to medium.

7. Then add vegetable oil and allow it to become hot.

8. Add the coated chicken pieces into the hot oil and cook each side until golden brown.

9. Remove the chicken pieces from the heat to a clean plate.

10. In the same skillet, add more oil. Add the onions and bell peppers. Sauté until translucent.

11. Remove the onions and bell peppers from the skillet.

12. Add all the ingredients for the sauce and stir until well mixed. Allow the mixture to boil.

13. Reduce the heat to low and simmer for a few minutes until the texture of the sauce becomes a bit thick.

14. Put the onions, bell peppers, and chicken pieces back to the skillet as well as the pineapples. Toss everything until well combined.

15. Remove the skillet from the heat.

16. Serve over rice and enjoy!

Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Yield: 6 Servings

I have always wondered how to cook Italian Beef Ragu. Luckily, my friend happened to know the recipe so she gave it to me. I am so glad that I gave this one a try because it satisfied my cravings! Oh, man, you have got to give this one a try, I’m telling you! Aside from the delicious flavours, it is also very easy to cook! In less than 3 hours, you will have a meal to remember! I usually serve this Ragu over pasta. Try it and prepare to be amazed. Have a great day, friends. Enjoy!

Ingredients:

1 carrot

1 white onion

1 stalk celery

8.8 ounces 250g ground beef (mince) (250g)

8.8 ounces 250g ground pork (mince) (250g)

2 c sieved tomatoes (passata) (470g)

1 c (230ml) red wine (240ml)

4 c beef stock (1 litre)

1 tablespoon olive oil

1 pinch salt and pepper

Directions:

1. Chop the onion, celery, and carrot.

2. Place a frying pan on the stove and turn the heat to medium.

3. Add olive oil and allow it to become hot.

4. Add the chopped veggies and sauté until translucent.

5. Add the ground pork and ground beef. Cook for a few minutes or until crumbly and brown.

6. Discard any excess grease, then and red wine. Simmer until it reduces its volume.

7. Add 1/2 of the passata, salt, and 1/2 of beef stock. Stir until well mixed.

8. Serve and enjoy!

Notes:

I also enjoy serving this Ragu with pasta. Just simply add cooked pasta and toss until well coated.

I recommend you use only branded passata. The cheap ones have different tastes. (I don’t know if it’s just me.)

Use only red wine for this recipe.

Place any leftovers inside the fridge. They can last up to 4 days.

Nutrition Facts:

Calories: 547kcal | Carbohydrates: 12g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 457mg | Potassium: 1228mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2130IU | Vitamin C: 11.1mg | Calcium: 67mg | Iron: 4.4mg

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4 Servings

Nothing beats a nice and easy recipe! Hi, friends, today I am giving you this awesome recipe that I got off the internet! I am so glad that I gave it a try because I never would have tasted perfection! Try this recipe now and I promise you that it will be worth all your time and efforts! Feel free to tweak it a bit to your liking. Enjoy!

Ingredients:

Tempura Battered Chicken:

2 Egg whites

1 c all-purpose flour sifted

1/2 c cornstarch

1 tsp baking powder

1 c water ice cold

2 tbsp canola oil

1 pound chicken thighs boneless-skinless and cut into 1-inch pieces

Sauce:

canola oil for frying

1 tbsp oil

3 cloves garlic minced

3 green onions sliced thinly, tip to tail not including the root

1/2 c Thai sweet chilli sauce

1/2 tsp crushed red pepper

Optional Garnishes:

white sesame seeds

minced green onions

Directions:

1. In a large mixing bowl, add all the ingredients to the batter. Beat until well combined.

2. Place a frying pan on the stove and turn the heat to medium.

3. Add enough oil and allow it to become hot.

4. Add the coated chicken pieces and fry for about 5 minutes or until golden brown.

5. Make sure to cook the chicken in batches to prevent overcrowding.

6. Place the chicken pieces onto a clean plate lined with paper towels to drain any excess oil.

7. Remove the oil from the pan and leave only about 2 tablespoons of it.

8. Add the green onions and garlic. Sauté for about half a minute or until translucent and aromatic.

9. Put the chicken pieces back to the pan.

10. Add the crushed pepper and sweet chilli sauce. Toss everything until well mixed.

11. Remove from the heat and sprinkle green onions and sesame seeds on top for garnish.

12. Serve hot and enjoy!

Nutrition Facts:

Yield: 4 servings
Amount per serving: Calories: 484g | Carbohydrates: 56g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 457mg | Potassium: 471mg | Fiber: 2g | Sugar: 16g | Vitamin A: 190g | Vitamin C: 2.4g | Calcium: 69g | Iron: 2.6g

Prep Time: 30 mins | Cook Time: 20 mins | Yield: 2 hrs | Total Time: 12 Servings

I love this Glutted-Free Carrot Cake so much! I am so excited to share this recipe with you today because I know that you are going to love it as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Oh, man, you are so in for a treat! By the way, don’t forget to share this recipe with your peers. I am sure that they are going to love it as well. Have a blessed day, everyone. Enjoy!

Ingredients:

FOR THE GLUTEN FREE CAKE:

3 c Bob’s Red Mill Almond Flour plus additional for dusting pans

3/4 c raw walnuts or pecans plus additional for decorating the cake

1 tsp baking powder

½ tsp baking soda

1 tsp kosher salt

1 ½ tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmegs

Pinch ground cloves

5 large Eggs

3/4 c packed dark brown sugar

1/3 c pure maple syrup

2 tsp pure vanilla extract

2 c shredded carrots about 4 medium or 10 ounces

½ c canola oil

3/4 c shredded unsweetened coconut

1/2 c raisins

FOR THE FROSTING:

8 oz reduced-fat cream cheese

2 tbsp unsalted butter at room temperature

2 to 3 c powdered sugar

1 tsp pure vanilla extract

1/8 tsp pure almond extract

¼ tsp kosher salt

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Line with parchment paper two 8-inch cake pans, then apply cooking spray on it.

3. Sprinkle the prepared cake pans with almond flour.

4. Arrange the nuts onto a baking sheet.

5. Place it inside the preheated oven and bake for 8 minutes or until aromatic.

6. Allow the nuts to cool, then finely. Set aside 3/4 cup for the batter.

7. Add the baking soda, cinnamon, almond flour, baking powder, nutmeg, ginger, cloves, and salt into a mixing bowl. Whisk until well mixed.

8. Mix eggs and sugar in a mixing bowl until fluffy.

9. Add vanilla and maple syrup. Beat until well blended.

10. Use paper towels to pat dry the carrots.

11. In a mixing bowl, add the carrots, coconut, oil, and chopped nuts. Toss until well combined.

12. Transfer the flour mixture into the egg mixture and beat until well mixed.

13. Add 1/2 of the carrot mixture, flour mixture, the rest of the carrot mixture, and flour. Beat until well mixed.

14. Fill the prepared pans with the batter and spread it evenly.

15. Place them inside the preheated oven and bake for about 25 minutes or until done.

16. Remove from the oven and allow them to cool completely at room temperature.

17. Meanwhile, make the frosting by mixing butter and cream cheese until well blended.

18. Add 2 cups of powdered sugar at a time and beat every addition until soft peaks form.

19. Add the almond, salt, and vanilla. Beat again until well blended.

20. Place it inside the fridge.

To Assemble:

1. Flatten the top of 1 cake, then spread about 1/3 of the frosting over it.

2. Place the second cake over the first one, then spread the rest of the frosting over it as well.

3. Sprinkle the reserved nuts on top for garnish.

4. Serve and enjoy!

Nutrition Facts:

SERVING: 1(of 12), CALORIES: 588kcal | CARBOHYDRATES: 57g | PROTEIN: 11g | FAT: 38g | SATURATED FAT: 9g | CHOLESTEROL: 83mg | POTASSIUM: 316mg | FIBER: 6g | SUGAR: 42g | VITAMIN A: 3659IU | VITAMIN C: 2mg | CALCIUM: 149mg | IRON: 2mg

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 12 Servings

Oh, my! These heavenly treats will surely make your day extra special! A big thanks to my dear friend, Anita, for this awesome recipe! I am so glad that I gave it a try because I never would have tasted perfection! My kids could not get enough of these Lemon Bars! These are best served with your favourite cup of coffee. Just do it and thank me later! Have yourself a snack to remember. Have a beautiful day, friends, and I hope you are all well. Enjoy!

Ingredients:

For the Crust:

1 c all-purpose flour

1/4 c powdered sugar

1/2 c cold butter

For the Lemon Filling:

2 large eggs

1 c granulated sugar

3 tbsp lemon juice

2 tbsp all-purpose flour

1/2 tsp baking powder

1/4 tsp lemon zest

3 tbsp sifted powdered sugar for the topping

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×9-inch baking pan.

Step 3: In a small mixing bowl, add sugar and flour. Whisk until well mixed.

Step 4: Add butter and use a pastry blender to mix.

Step 5: Transfer the mixture into the greased baking pan and press it onto the bottom.

Step 6: Place it inside the preheated oven and bake for about 15 minutes.

Step 7: Meanwhile, in a mixing bowl, add sugar, egg, flour, lemon zest, and baking powder. Beat until well mixed.

Step 8: Spread the mixture on top of the crust.

Step 9: Put it back inside the oven and bake for another 25 minutes.

Step 10: Remove from the oven and allow it to cool at room temperature.

Step 11: Sprinkle powdered sugar on top.

Step 12: Slice it into 12 even squares.

Step 13: Serve and enjoy!

Nutrition Facts:

Calories: 205kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 80mg | Potassium: 43mg | Sugar: 21g | Vitamin A: 280IU | Vitamin C: 1.5mg | Calcium: 16mg | Iron: 0.7mg