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Ingredients

    1 small cabbage chopped

    1 lb ground beef

    1 can diced tomatoes 15oz

    1 cup onions chopped

    2 garlic cloves minced

    1 tablespoon bouillon powder

    ½ teaspoon cumin

    ¼ teaspoon cayenne pepper

    ½ teaspoon smoked paprika

    salt to taste

Instructions

    Place ground beef in a large pan or large cast-iron skillet on medium heat.

    Break up the ground beef with a wooden spoon, and cook till the meat is browned.

    Move the ground meat to one side and add the chopped onions and garlic.

    When it's done, pour in the diced tomatoes and the rest of the spices.

    Bring to a boil and simmer for 5 minutes on medium-high heat.

    Taste for salt and adjust.

    Add the chopped cabbage, stir, and cook with the pot covered till


Cabbage and Ground Beef


 


Ingredients


 


1 medium head of cauliflower, cut into florets


3 tablespoons olive oil


1 teaspoon garlic powder


1/2 teaspoon smoked paprika (optional, for extra flavor)


1/2 teaspoon onion powder


1/2 teaspoon dried oregano


1/2 teaspoon salt


1/4 teaspoon black pepper


1/4 cup grated Parmesan cheese (optional, for extra crispiness)


Optional garnish: fresh parsley, lemon wedges, or a drizzle of your favorite sauce


Preparation


1. Prepare the Cauliflower


Preheat your oven to 425°F (220°C).


Wash and dry the cauliflower florets thoroughly. This ensures they crisp up properly while roasting.


2. Season the Cauliflower


In a large bowl, toss the cauliflower florets with olive oil.


Sprinkle with garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and Parmesan cheese (if using). Mix well to ensure the florets are evenly coated.


3. Roast the Cauliflower


 


Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper. Make sure the florets are in a single layer to allow even roasting.


Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the florets are golden brown and crispy on the edges.


4. Serve


Remove from the oven and transfer the crispy cauliflower to a serving platter.


Garnish with fresh parsley, a squeeze of lemon juice, or your favorite dipping sauce for added flavor.

Crispy Roasted Cauliflower

 


 


Ingredients:


For the Chicken:


1 1/2 pounds boneless, skinless chicken thighs

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

For the Tzatziki Sauce:


1 cup Greek yogurt

1/2 cucumber, grated

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper to taste

For the Gyros:


4 pita breads

1 small red onion, thinly sliced

1 tomato, chopped

1/4 cup fresh parsley, chopped

Directions:


Marinate the Chicken:


In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes.

Cook the Chicken:


Preheat a grill or skillet over medium heat. Cook the chicken thighs for 5-7 minutes per side until fully cooked. Let the chicken rest, then slice into strips.

Make the Tzatziki Sauce:


In a bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper.

Assemble the Gyros:


Warm the pita breads and spread each with tzatziki sauce.

Add the sliced chicken, red onion, tomato, and parsley. Roll up and serve immediately.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes


Kcal: 500 kcal | Servings: 4 servings

Greek Chicken Gyros with Cucumber Tzatziki

 


Ingredients 

2 sheets  puff pastry, thawed

2 cups fresh spinach, chopped

1 cup ricotta  cheese

1/2 cup grated Parmesan cheese

1 egg, beaten (for egg wash)

1 tsp garlic powder

Salt and pepper to taste

1 tbsp olive oil



INSTRUCTIONS:




Preheat Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Filling:


Roll out the puff pastry sheets on a lightly floured surface.

Cut each sheet into 4 squares (you should have 8 squares total).



Place a spoonful of the spinach and cheese mixture in the center of each square.

Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.

Transfer the pastries to the prepared baking sheet.

Apply Egg Wash:

Brush the tops of the pastries with the beaten egg for a golden finish.

Bake:


Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.

Spinach Stuffed Pastry





Ingredients: 

1 pound Brussels sprouts, trimmed and halved 

2 tablespoons olive oil 

2 cloves garlic, minced (optional) 

Salt and pepper to taste Optional 

toppings: 

grated Parmesan cheese, balsamic glaze, lemon zest 

Instructions

Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper until they are evenly coated. 

Place the Brussels sprouts in the air fryer basket in a single layer, making sure they are not too crowded. You may need to cook them in batches depending on the size of your air fryer. 

Cook the Brussels sprouts in the air fryer for about 15-20 minutes, shaking the basket halfway through to ensure even cooking. 

They should be golden brown and crispy on the outside, and tender on the inside. Once cooked, transfer the Brussels sprouts to a serving dish and sprinkle with any optional toppings you like, such as grated Parmesan cheese,balsamic glaze, or lemon zest. Serve hot and enjoy as a tasty snack or side dish!

Air-fryer Brussel Sprouts

 



Ingredients:

1/3 portion of cabbage, meticulously shredded: This crisp and crunchy vegetable, renowned for its low-calorie profile, is a nutritional powerhouse. Laden with fiber and essential vitamins, cabbage promotes digestive health and instills a lasting feeling of fullness, effectively curbing unnecessary snacking.


1 generously-sized carrot, expertly julienned or grated: Carrots, brimming with beta-carotene, undergo a transformative journey within the body, converting into vitamin A, a potent antioxidant. This nutrient dynamo not only revs up metabolism but also ignites the body’s fat-burning furnace, aiding in weight loss endeavors.


1 freshly harvested cucumber, delicately julienned or thinly sliced: A symbol of hydration and vitality, cucumbers offer a refreshing crunch and a bounty of health benefits. With their high water content, they act as a natural detoxifier, purging toxins from the body and alleviating bloating, thereby contributing to a more sculpted silhouette.



1 substantial crimson apple, meticulously julienned or thinly sliced: Apples, nature’s gift of fiber-rich goodness, play a pivotal role in promoting digestive harmony and satiety. Laden with pectin, a soluble fiber, they aid in digestion and stave off hunger pangs, while their natural sweetness provides a delightful counterbalance to the salad’s savory ensemble.

1 crimson onion, expertly sliced into wispy rings: Beyond its flavor-enhancing prowess, the crimson onion boasts a secret weapon in the battle against bulge. Rich in quercetin, a potent flavonoid, it kickstarts the body’s metabolism, setting the stage for efficient fat burning and weight management.


Essence extracted from 1 vibrant lemon: The tangy allure of lemon juice not only lends a zesty brightness to the salad but also imparts a wealth of health benefits. Bursting with vitamin C, this citrus elixir supports the body’s fat metabolism processes, bolstering overall wellness with each invigorating drop.

50 milliliters of liquid gold—extra virgin olive oil: A drizzle of this culinary elixir, prized for its purity and richness, elevates the salad to new heights of gastronomic delight. Laden with heart-healthy monounsaturated fats, olive oil not only enhances the salad’s flavor profile but also aids in reducing visceral fat, paving the way for a trimmer waistline and improved cardiovascular health.


Instructions

Commence by meticulously shredding one-third of a cabbage head, ensuring delicate and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.


Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.


Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.

 on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.


With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.


With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.


The Ultimate Belly Fat Burning Salad

 



Ingredients

2 cups of milk

4 eggs

3 tbsp. Butter melted

1 tbsp. sugar

1 1/2 tbsp. Vanilla

1/8 tsp. salt

1 1/2 cups flour

Cream cheese filling

1-8 oz. Cream cheese package, soft

1 1/4 cups of powdered sugar

1 tbsp. Lemon juice

3/4 tsp. Vanilla

1 cup heavy whipping cream

4 tbsp. soft sugar

Strawberry

4 cups strawberries, sliced


Preparation

Add eggs, milk, butter, sugar, vanilla, salt and flour to a blender. Mix the crepe batter for 15-20 seconds or until completely combined.

Refrigerate for at least an hour or overnight.

Spray an 8-10 inch nonstick pan with cooking spray and add 1/4 cup of the crepe batter into the pan.

Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top looks dry and it slides easily into the pan.

Enjoy !


Crepes recipe

    


 Ingredients: 

1 ½ pounds fresh collard greens, washed and chopped 

6 slices thick-cut bacon, chopped 

1 onion, chopped 

3 garlic cloves, minced 

4 cups chicken broth (or water) 

1 tablespoon apple cider vinegar 

1 teaspoon sugar 

1/4 teaspoon red pepper flakes (optional) Salt and black pepper, to taste 

Optional: hot sauce for serving 

Instructions: 

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon grease in the pot. 

2. Sauté the Onion and Garlic: In the same pot with the bacon grease, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. 

3. Add the Collard Greens: Gradually add the chopped collard greens to the pot, stirring to coat them in the bacon grease and onions. It may seem like a lot at first, but the greens will cook down significantly. 

4. Add Broth and Seasonings: Pour in the chicken broth (or water) and stir in the apple cider vinegar, sugar, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the greens simmer for 45-60 minutes, stirring occasionally, until the greens are tender. 

5. Add Bacon and Adjust Seasoning: Once the greens are tender, stir the cooked bacon back into the pot. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. 

6. Serve: Serve the collard greens hot, optionally with a dash of hot sauce for extra flavor. These greens are a perfect side dish for fried chicken, cornbread, or any Southern meal! Tips: 

For smoky flavor:  Add a smoked ham hock or turkey leg to the pot while the greens are simmering, and remove it before serving. Make ahead: Collard greens get better as they sit, so feel free to make them a day ahead and reheat before serving for even more flavor!

Collard Greens with Bacon Recipe

 


Ingredients


1 can (10.5 ounces) Campbell’s® Condensed Cream of Potato Soup or Cream of Chicken Soup

1 1/4 cups milk

1/2 teaspoon dried thyme

2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)

2 cups cubed cooked chicken or turkey

5 unbaked refrigerated biscuits (about 10 ounce package biscuit dough), cut in quarters

Instructions


Step 1


Heat the oven to 400°F.  While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 10-inch ovenproof skillet.  Season with salt and pepper.  Heat over medium-high heat to a boil, stirring often.


Step 2


Arrange the biscuits on the chicken mixture.


Step 3


Bake for 20 minutes or until the biscuits are golden brown and done.

chicken and biscuit bake recipe

 



Ingredients


4 cups mashed potatoes, *

2 cups shredded mozzarella cheese, (8 oz)

1 large egg

1/4 cup all-purpose flour, or up to 1/2 cup flour for creamier potatoes

2 1/2 Tbsp chives, chopped

1/2 cup plain bread crumbs

2 Tbsp Light Olive oil , or Canola oil to sauté

Sour cream to serve

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Instructions

Fill a 5 Qt pot with water. Add 1 Tbsp salt and peeled quartered russet potatoes (2 lbs or about 7 medium potatoes, peeled and quartered). Cook until easily pierced with fork. Drain well and mash in 4 Tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead.

How to Make Mashed Potato Pancakes:

In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.

Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.


Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

cheesy potato patties recipe

 



Ingredients


2 cups frozen pineapple

1/4 cup milk of choice or canned coconut milk

1/16 tsp salt

2 tbsp sweetener of choice

2 1/2 tsp lemon juice

Instructions


Combine all ingredients in a blender or food processor until smooth. 

Scoop out with an ice cream scoop, or transfer to a pastry bag and pipe out for swirly soft serve. 

If you want the Dole Whip to hold its swirled shape longer, freeze twenty minutes before serving.

Dole Whip Recipe

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