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Showing posts from August, 2025

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Baked Salmon Meatballs with Creamy Avocado Sauce

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Ingredients: For the Salmon Meatballs: 1 lb fresh salmon, skin removed and finely chopped 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg, beaten 2 tbsp fresh parsley, chopped 2 cloves garlic, minced 1 tsp lemon zest Salt and pepper, to taste For the Creamy Avocado Sauce: 1 ripe avocado 1/4 cup Greek yogurt 2 tbsp lime juice 1 clove garlic, minced Salt and pepper, to taste 2-3 tbsp water to thin, as needed Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, combine chopped salmon, breadcrumbs, Parmesan cheese, beaten egg, parsley, garlic, lemon zest, salt, and pepper. Mix until well combined. Form into 1.5-inch meatballs and place on the prepared baking sheet. Bake meatballs for 15-18 minutes, until golden and cooked through. While baking, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding water a tablespoon at a time to reach desired consistency. Drizz...
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CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH

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  INGREDIENTS • 1 small bag fresh baby spinach • 1 dash pepper • 1 dash Herb and Garlic Seasoning • 8 oz shredded mozzarella cheese • 6 thin sliced chicken breasts • 1 container green onion cream cheese • 1/4 cup olive oil • 1/2 cup chicken broth • 1 Large package sliced mushrooms  INSTRUCTION 1) In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. 2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal. 3) Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.
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Texas Firecrackers

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Ingredients: 1 12 oz. box of crackers – saltine or ritz style ¾ cup olive oil 2 tbsp. Italian seasoning 3 tbsp. chili flakes Instructions: Empty the crackers into a large Ziploc bag and pour in the olive oil. Coat the crackers with the oil, then add the spices. Seal the bag and gently shake it, turning it over and over until all the crackers are coated evenly. Leave the sealed bag at room temperature overnight, turning it over every so often. Serve with a creamy dip if you like. These will stay fresh, sealed at room temperature, for up to a week
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Strawberry Cheesecake Pound Cake

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Ingredients: For the Cake: 1 ½ cups (3 sticks) unsalted butter, softened 3 cups granulated sugar 6 large eggs 3 cups all-purpose flour 1 tsp baking powder ½ tsp salt 1 cup heavy cream 1 tbsp vanilla extract 1 cup diced fresh strawberries For the Cheesecake Layer: 16 oz cream cheese, softened ½ cup granulated sugar 1 egg 1 tsp vanilla extract For the Strawberry Cream Cheese Frosting: 8 oz cream cheese, softened ½ cup unsalted butter, softened 4 cups powdered sugar ½ cup strawberry puree 1 tsp vanilla extract  Instructions: Preheat Oven: Set oven to 325°F (163°C). Grease and flour a Bundt or round cake pan. Make Cake Batter: Cream butter and sugar until fluffy. Add eggs one at a time, mixing after each. Mix Dry Ingredients: Whisk together flour, baking powder, and salt. Combine: Alternate adding dry ingredients and heavy cream to the butter mixture. Stir in vanilla and fold in strawberries. Make Cheesecake Layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Layer in Pan: ...
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No-Bake Eclair Cake

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Ingredients:  2 small packages instant vanilla pudding mix 1 small container thawed whipped topping 3 cups milk 1 package graham cracker squares 1 package prepared chocolate frosting  Instructions: Prepare Pudding Mixture: Combine whipped topping, milk, and pudding mix in a bowl. Stir until smooth. Layer the Cake: In a 13x9-inch pan, layer graham crackers, followed by half of the pudding mixture. Add another layer of graham crackers, the rest of the pudding, and top with graham crackers. Spread Icing: Spread chocolate frosting on top, covering the cake. Chill: Refrigerate for at least 4 hours before serving. Enjoy this delicious, no-bake dessert!
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No-Bake Peppermint Bark Snowballs

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These delightful peppermint bark snowballs are festive, creamy, and pack a minty punch, making them the perfect holiday treat!  Ingredients 1 1/2 cups crushed chocolate sandwich cookies (like Oreos) 1 cup powdered sugar 1 cup cream cheese, softened 1 tsp peppermint extract 1 1/2 cups white chocolate chips (for coating) 1/2 cup crushed peppermint candies or candy canes  Instructions Prepare the Filling: In a large bowl, combine the crushed chocolate sandwich cookies, powdered sugar, softened cream cheese, and peppermint extract. Mix until smooth and fully combined. Shape into Balls: Scoop and roll the mixture into 1-inch balls, placing them on a baking sheet lined with parchment paper. Refrigerate for about 15-20 minutes or until firm. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each, until smooth. Coat with White Chocolate: Dip each chilled ball into the melted white chocolate, allowing the excess ...
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Southern Cheese Crackers Recipe

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(makes about 40-60 crackers) Ingredients: - 2 cups freshly shredded sharp cheddar cheese - 8 tablespoons salted butter, softened - 1 teaspoon kosher salt - 1/2 teaspoon cayenne pepper - 1/4 teaspoon freshly ground black pepper - 1/8 teaspoon garlic powder - 1/2 cup finely chopped pecans - 1 1/2 cups all-purpose flour Instructions: 1. Beat the shredded cheese and softened butter together until light and fluffy, about 3 minutes. This helps give the crackers a light, flaky texture . 2. Mix in the salt, cayenne pepper, black pepper, and garlic powder until well blended. This step adds a balanced, savory flavor with a touch of heat . 3. Add the flour 1/2 cup at a time, stirring after each addition until a dough forms. If your cheese is dry or pre-shredded, mix in 1-2 tablespoons of ice water to help the dough come together smoothly . 4. Shape the dough into two logs, each about 1 inch in diameter. Wrap each log in parchment or plastic wrap, twisting the ends to seal. Refrigerate for at leas...
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I LOVE grilled cheese

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I tried Harrison Ford’s recipe with his secret ingredient and OMG—it took it to another level! It made this simple recipe so special and delicious. My whole family  Ingredients 4 slices sourdough bread 4 tbsp unsalted butter, softened 1 tbsp Dijon mustard 1 cup sharp cheddar cheese, shredded 1 cup Gruyère cheese, shredded 1 medium onion, thinly sliced 1 tbsp olive oil Salt and black pepper, to taste Fresh thyme leaves (optional)  Directions In a skillet over medium heat, warm olive oil and sauté onions with a pinch of salt until caramelized and golden, about 15–20 minutes. Set aside. Butter one side of each slice of sourdough bread. On the opposite side, spread a thin layer of Dijon mustard. Place two slices of bread, butter side down, in a skillet. Layer with cheddar, Gruyère, caramelized onions, a sprinkle of black pepper, and thyme if using. Top with the remaining bread slices, mustard side in, butter side out. Cook over medium-low heat, pressing gently with a spatula, unti...
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No-Bake Peanut Butter Pretzel Clusters

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Ingredients: - 2 cups pretzel sticks, broken into smaller pieces - 1 cup creamy peanut butter - 1/2 cup powdered sugar - 1 cup chocolate chips (optional, for drizzling or coating)  Directions: 1. Begin by preparing a large mixing bowl. Place the broken pretzel sticks into the bowl and set aside. 2. In a separate medium-sized bowl, add the creamy peanut butter and powdered sugar. Using a spatula or a large spoon, mix the two ingredients together until they are well combined and form a thick paste. 3. Once the peanut butter and powdered sugar mixture is smooth, pour it over the pretzel pieces in the large mixing bowl. 4. Gently fold the peanut butter mixture into the pretzels, ensuring that all the pretzel pieces are evenly coated. Take your time to mix thoroughly, as you want each piece to have a good amount of the peanut butter mixture. 5. After the pretzels are well coated, use your hands to form clusters. Take small portions of the mixture and shape them into bite-sized clusters ...
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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese

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Ingredients: 8 slices sourdough bread (or your favorite sandwich bread) 1 cup ricotta cheese ½ cup shredded mozzarella cheese ½ cup sun-dried tomatoes, chopped (packed in oil, drained) 1 cup fresh spinach leaves 2 tablespoons grated Parmesan cheese 2 tablespoons unsalted butter, softened Pinch of salt and black pepper Directions: 1. In a small bowl, mix the ricotta with Parmesan, salt, and black pepper until smooth. 2. Spread a generous layer of the ricotta mixture onto 4 slices of bread. 3. Top each slice with fresh spinach leaves, chopped sun-dried tomatoes, and a sprinkle of mozzarella. 4. Place the remaining slices of bread on top to form sandwiches. 5. Spread butter evenly on the outer sides of each sandwich. 6. Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side until the bread is golden brown and the cheese inside is melted. 7. Slice in half and serve warm. Prep Time:10 minutes Cook Time:8 minutes Total Time:18 minute...
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Garlic Butter Chicken Alfredo Stuffed Shells

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Cheesy Garlic Butter Alfredo Chicken Stuffed Shells with Creamy Sauce  Ingredients: 20 jumbo pasta shells 2 cups cooked chicken breast, shredded 2 tbsp butter 3 cloves garlic, minced 1 cup ricotta cheese 1 cup shredded mozzarella cheese (plus ½ cup for topping) ½ cup Parmesan cheese, grated 1 tsp Italian seasoning ½ tsp smoked paprika Salt & black pepper, to taste For the Alfredo Sauce: 3 tbsp butter 3 cloves garlic, minced 1 ½ cups heavy cream 1 cup chicken broth 1 cup Parmesan cheese, grated 1 tsp Cajun seasoning (optional for a kick) ½ tsp black pepper Fresh parsley, chopped (for garnish)  Directions: Cook Pasta Shells: Boil shells in salted water until just al dente. Drain and set aside. Make Filling: In a skillet, melt butter and sauté garlic until fragrant. Mix with shredded chicken, ricotta, mozzarella, Parmesan, Italian seasoning, paprika, salt, and pepper until creamy and combined. Prepare Alfredo Sauce: In the same skillet, melt butter, add garlic, and sauté 1 mi...
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Fried Pineapple Rings with Creamy Coconut Dipping Sauce

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Ingredients: For the Fried Pineapple Rings: 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings 1 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon sugar 1/4 teaspoon ground cinnamon (optional) 1/2 teaspoon baking powder 1 cup sparkling water or club soda Vegetable oil for frying For the Creamy Coconut Dipping Sauce: 1/2 cup coconut cream (or full-fat coconut milk) 2 tablespoons powdered sugar 1 teaspoon vanilla extract A pinch of salt Optional: toasted shredded coconut for garnish Instructions: Prepare the batter by whisking flour, cornstarch, sugar, cinnamon, and baking powder in a bowl. Gradually add sparkling water, stirring until smooth. Set aside. Heat vegetable oil in a deep pan to 350°F (175°C). Dip pineapple rings in batter, let excess drip off, then fry 2-3 minutes per side until golden and crispy. Drain on paper towels. For the sauce, whisk coconut cream, powdered sugar, vanilla, and salt until smooth. Chill for 10 minutes before serving. Serve pineappl...
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This Pecan Pie Dump Cake is a must-try for all dessert lovers!

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It’s a delightful blend of flavors and textures that will have everyone coming back for more!  - Pecan Pie Dump Cake - Ingredients: - 1 box yellow cake mix - 1 cup pecans, chopped - 1 cup unsalted butter, melted - 4 large eggs - 1 cup corn syrup - 1 cup brown sugar, packed - 1 teaspoon vanilla extract - 1/2 teaspoon salt Directions: 1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. 2. In a large mixing bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Whisk until well combined. 3. Sprinkle the dry cake mix evenly over the mixture in the baking dish. 4. Pour the corn syrup mixture over the cake mix, making sure to cover it evenly. 5. Sprinkle the chopped pecans on top of the mixture. 6. Bake in the preheated oven for 45-50 minutes, or until the edges are golden and the center is set. 7. Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream if desired. Prep Time: 15 minutes | Cooking Time: ...
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Roasted Sweet Potato Rounds with Honey & Feta

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Ingredients: 2 large sweet potatoes, peeled and cut into ½-inch rounds 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon smoked paprika ½ cup crumbled feta cheese 3 tablespoons honey 2 tablespoons fresh parsley, chopped  Directions: 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 2. Arrange sweet potato rounds on the sheet and brush with olive oil. Sprinkle evenly with salt, black pepper, and smoked paprika. 3. Roast for 25–30 minutes, flipping halfway through, until golden and tender. 4. Remove from oven, drizzle with honey, and sprinkle with crumbled feta cheese. 5. Garnish with fresh parsley and serve warm. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes 4 servings
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Reese’s Peanut Butter Earthquake Cake -Don't Lose This!!!

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Ingredients: •⁠ ⁠1 box chocolate cake mix + ingredients to prepare •⁠ ⁠1/2 cup butter, melted •⁠ ⁠8 oz cream cheese, softened •⁠ ⁠1/2 cup peanut butter •⁠ ⁠1/2 tsp vanilla extract •⁠ ⁠4 cups powdered sugar •⁠ ⁠1/2 cup semi-sweet chocolate chips
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Refreshing Apple Cranberry Carrot Salad

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INGREDIENTS: 2 apples, diced 1 cup cranberries (fresh or dried) 2 carrots, grated 1/4 cup walnuts, chopped (optional) 1/4 cup raisins (optional) 1/4 cup orange juice 1 tablespoon honey Salt and pepper to taste INSTRUCTIONS: In a large bowl, combine apples, cranberries, carrots, walnuts, and raisins. In a small bowl, whisk together orange juice, honey, salt, and pepper. Pour dressing over salad and toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving.
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Honey Hot Chicken Salad

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Ingredients Serves 2 to 3 For the chicken 2 boneless, skinless chicken breasts (or 4 thighs) 1/2 cup flour 1 egg, beaten 3/4 cup breadcrumbs (panko or regular) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder Oil for frying or baking For the honey hot glaze 1/4 cup honey 2 to 3 tablespoons hot sauce (adjust to taste) 1 tablespoon butter 1/4 teaspoon garlic powder Pinch of smoked paprika Optional: pinch of cayenne For the salad 4 cups romaine or mixed greens 1/2 avocado, sliced 1/2 cup cherry tomatoes, halved 1/2 cucumber, thinly sliced 1/4 cup shredded carrots Optional: sliced red onion, pickles, shredded cheese Dressing (optional) Ranch, honey mustard, vinaigrette, or your favorite creamy dressing Instructions 1. Prepare the Chicken Slice chicken into strips or small cutlets. Set up a breading station with three bowls: flour in one, beaten egg in another, and breadcrumbs mixed with salt, pepper, and garlic powder in the third. Dip each chicken piece in flour, then egg,...
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Garlic Roasted Sweet Potatoes: Crispy, Caramelized, and Packed with Bold Flavor

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Ingredients 2 medium sweet potatoes (about 1.5 pounds), scrubbed and cut into 1-inch cubes 2 tablespoons olive oil 3–4 garlic cloves, minced (divided) 1 teaspoon garlic powder ½ teaspoon smoked paprika (optional) ½ teaspoon dried thyme or rosemary ½ teaspoon sea salt (or to taste) ¼ teaspoon black pepper Optional: fresh parsley or chives for garnish Instructions Preheat Oven Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup. Toss Sweet Potatoes In a large bowl, combine sweet potatoes with olive oil, half the minced garlic, garlic powder, paprika, thyme, salt, and pepper. Toss until evenly coated. Arrange and Roast Spread the sweet potatoes in a single layer on the prepared baking sheet. Don’t overcrowd—use two sheets if necessary. Roast First Round Roast for 20 minutes, then remove from oven, toss the potatoes, and add the remaining minced garlic. Return to oven. Finish Roasting Roast another 10–15 minutes, or until the e...
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Garlic Herb Chicken Tortellini in Cajun Alfredo Velveeta Cream

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Ingredients: 1 lb boneless skinless chicken breasts, thick sliced 1 tbsp Cajun seasoning 1 tsp garlic powder 1 tsp Italian seasoning 1 tbsp olive oil 2 tbsp salted butter 4 cloves garlic, minced 1 ½ cups heavy cream 1 cup whole milk 6 oz Velveeta, cubed 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese ½ tsp smoked paprika ¼ tsp black pepper 1 (20 oz) package cheese tortellini (refrigerated or frozen) 1 tbsp chopped parsley (optional)  Directions: 1. Cook the tortellini according to package instructions, then drain and set aside. 2. While the pasta cooks, season the sliced chicken with Cajun seasoning, garlic powder, and Italian seasoning, coating both sides. 3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden and cooked through. Remove from skillet and set aside. 4. In the same skillet, melt the remaining 1 tablespoon butter. Add the minced garlic and sauté for 1 minut...
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Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce

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Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 1 pound spaghetti 4 tablespoons butter 3 cups whole milk 1 cup chicken broth 8 ounces cream cheese, softened 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese
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S'mores Crescent Rolls

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Ingredients: For the Filling: 1 cup milk chocolate chips or chopped chocolate bars 1 cup mini marshmallows ¼ cup graham cracker crumbs For Assembly: 1 (8 oz) can refrigerated crescent roll dough 2 tablespoons unsalted butter, melted 1 tablespoon granulated sugar (optional)  Instructions: Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Create Filling: In a small bowl, combine the chocolate chips, mini marshmallows, and graham cracker crumbs. Set aside. Shape Crescents: Unroll the crescent dough and separate it into 8 triangles. Spoon 1-2 tablespoons of the s'mores filling onto the wide end of each triangle. Roll and Seal: Carefully roll each crescent from the wide end to the pointed tip, enclosing the filling. Pinch the seams and ends gently to prevent leakage. Place on the prepared baking sheet, seam-side down. Bake: Brush the tops of the rolls lightly with melted butter and sprinkle with sugar, if desired. Bake for 11-13 minutes, or until the...
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Maple Pecan & Brie Stuffed Sweet Potatoes with a Cranberry Glaze

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Ingredients: 2 large sweet potatoes 4 oz brie cheese, rind removed and sliced ⅓ cup chopped pecans, toasted 2 tablespoons pure maple syrup ¼ teaspoon cinnamon Pinch of salt ½ cup cranberry sauce (homemade or store-bought)
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Air Fried Apple Wedges with Caramel Whipped Cream Dipping Sauce

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Crispy and sweet air-fried apple wedges dusted with cinnamon sugar, served with a rich caramel whipped cream dipping sauce—an easy, delightful treat!  Ingredients: For the Apple Wedges: - 3 large apples (Honeycrisp or Granny Smith), sliced into wedges - 1 tablespoon melted butter - 2 tablespoons granulated sugar - 1 teaspoon ground cinnamon For the Caramel Whipped Cream Dipping Sauce: - ½ cup heavy whipping cream - 2 tablespoons caramel sauce - 1 teaspoon vanilla extract - Optional: extra caramel drizzle  Directions: Prepare the Apple Wedges: Preheat your air fryer to 375°F (190°C). In a large bowl, toss the apple wedges with melted butter. In a small bowl, mix together sugar and cinnamon, then sprinkle over the apples, coating them evenly. Arrange the apple wedges in a single layer in the air fryer basket. Air fry for 8–10 minutes, shaking the basket halfway, until the apples are tender and slightly crisp. Make the Caramel Whipped Cream Dipping Sauce: In a mixing bowl, whip t...
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Dill Pickle French Onion Chicken Rice Casserole

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  Creamy, Crunchy, Tangy Weeknight Hero  Ingredients: 2 cups shredded cooked chicken 2 cups cooked white rice 1 can (10.5 oz) cream of chicken soup 1 cup sour cream ½ cup dill pickle juice (from the jar) ½ cup finely chopped dill pickles 1 packet dry French onion soup mix 1½ cups shredded mozzarella cheese 1½ cups crispy fried onions, divided Salt and pepper, to taste Fresh parsley or chopped dill (optional garnish)
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Sausage Biscuit Bites

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Ingredients: 1 lb breakfast sausage (mild or spicy) 1 block (8 oz) cream cheese, softened 2 cans (16.3 oz each) refrigerated biscuits (e.g., Pillsbury Grands) 1 cup shredded cheddar cheese 1 tsp garlic powder (optional)  Directions: Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain any excess grease. Mix Filling: In a bowl, combine the cooked sausage, cream cheese, cheddar cheese, and garlic powder (if using). Mix until well blended. Prepare the Biscuits: Preheat your oven to 375°F (190°C). Flatten each biscuit into a 4-inch circle. Place a heaping tablespoon of the sausage mixture in the center of each circle. Seal the Bites: Fold the edges of the biscuit over the filling and pinch to seal, forming a ball. Place seam-side down on a baking sheet lined with parchment paper. Bake: Bake for 12-15 minutes or until the biscuits are golden brown. Serve: Serve warm as a snack or appetizer. Prep Time: 15 min | Cook Time: 15 min | Total Time...
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Tater Tot Breakfast Bowl with Sausage Gravy

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  Ingredients: For the Tater Tot Bowl: 4 cups frozen Tater Tots 4 large eggs 1/2 cup shredded cheddar cheese 2 tablespoons chopped green onions (optional) For the Sausage Gravy: 1/2 pound breakfast sausage 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1/4 teaspoon salt 1/4 teaspoon black pepper  Instructions: Cook the Tater Tots: Preheat your oven according to the package instructions and bake the Tater Tots until crispy and golden brown, usually about 20-25 minutes. Set aside. Make the Sausage Gravy: In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula until browned and cooked through. Sprinkle the flour over the cooked sausage and stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the milk, stirring constantly, and cook until the gravy thickens, about 5 minutes. Season with salt and pepper. Remove from heat and keep warm. Cook the Eggs: While the gravy is cooking, scramble the eggs ...
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Cilantro-Lime Avocado Salsa

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Ingredients: 6 tomatillos 1 jalapeño (optional, for added spice) 2 avocados A handful of fresh cilantro 1/2 cup crema mexicana 1 tablespoon minced garlic 1 tablespoon chicken bouillon powder 1 tablespoon salt (or to taste) Juice of 2 limes 1/4 of a white onion.
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Peanut Butter Zucchini Cake – Moist, Nutty & Finished with Chocolate Icing

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Ingredients: For the cake: 1 cup (258 g) creamy peanut butter 1 cup (200 g) packed brown sugar 1 large egg, room temperature 1 teaspoon vanilla extract ¼ cup (61 g) buttermilk 1½ cups (187.5 g) all-purpose flour ½ teaspoon kosher salt ½ teaspoon baking soda 1 cup zucchini, peeled, shredded, undrained (from 1 small to medium zucchini, no seeds) For the topping (Chocolate Icing):
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Zero Carb Yogurt Bread

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Ingredients: 1 cup Greek yogurt (plain, full-fat preferred) 2 eggs 1/2 teaspoon baking powder Instructions: Preheat Oven: Set oven to 350°F (175°C). Lightly grease a small loaf pan or use a silicone baking mold for easier removal. Mix Ingredients: In a mixing bowl, combine the Greek yogurt, eggs, and baking powder. Whisk until smooth and fully incorporated. Bake: Pour the batter into the prepared loaf pan. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean from the center. Cool & Serve: Let the bread cool completely in the pan before slicing. Store leftovers in the fridge in an airtight container."
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Cheesecake Stuffed Chocolate Chip Cookies

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  Ingredients: 1 cup cream cheese, softened 1/2 cup butter, softened 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1/2 tsp baking soda 1 cup chocolate chips  Directions: Preheat oven to 350°F (175°C). Beat together cream cheese, butter, sugar, and brown sugar until smooth. Add egg and vanilla, mixing well. In a separate bowl, whisk flour and baking soda. Gradually mix dry ingredients into the wet mixture, then fold in chocolate chips. Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes. Let cool before serving. Enjoy
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Honey Lime Chicken and Avocado Rice Stack

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Ingredients : For the Chicken 2 boneless, skinless chicken breasts (sliced into strips) 2 tbsp honey 2 tbsp soy sauce 2 tbsp fresh lime juice 1 tsp lime zest 1 tbsp olive oil Salt and pepper, to taste For the Rice Stack 2 cups cooked jasmine rice 1–2 ripe avocados (sliced) Fresh lime wedges (for garnish) 2 tbsp fresh chopped cilantro or chives 1 tsp sesame seeds (optional) Instructions : Marinate the Chicken In a bowl, whisk together honey, soy sauce, lime juice, lime zest, olive oil, salt, and pepper. Add chicken strips, toss to coat, and marinate for at least 20 minutes. Cook the Chicken Heat a skillet over medium-high heat. Cook chicken until golden and caramelized, about 3–4 minutes per side. Set aside and keep warm. Assemble the Rice Stack Use a round mold or small bowl to pack rice tightly. Place rice on a plate, then layer avocado slices on top. Arrange honey lime chicken over the avocado. Garnish & Serve Sprinkle with cilantro/chives and sesame seeds. Drizzle any leftover h...
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Seafood Platter

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This is what we put on our seafood platter. Our preference is to buy most seafood pre-cooked (boiled at sea) and serve it cold. See the post above for why we choose these items - it's all about best quality and best value for money! Varieties of seafood specified are for Australia. Top tips: Buy Australian (or locally caught, wherever you are in this world) and where possible buy fresh rather than thawed/frozen (most seafood loses quality when frozen). Don't buy cheap lobster, it's a total waste of money. Get Moreton Bay bugs instead (it's so similar, but cheaper) or more prawns instead. Avoid buying pre-packaged if you can, it's fresher from open displays! Ingredients 2 kg / 3 lb whole prawns , pre-cooked, shell on (Tiger, King or Banana prawns) 24 oysters - Sydney Rock or Pacific , love both (Tasmanian, Merimbula and Port Stephens are favourites) 4 blue swimmer crabs (400g/14oz+) (not smaller), pre-cooked in shell, whole 8 Moreton Bay bugs , pre-cooked in shell, w...
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Tzatziki Chickpea Salad

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Think of this Chickpea Salad as a better-for-you potato salad. Except - it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers. Ingredients Tzatziki: 2 cucumbers , grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed) 1 1/4 cups Greek yogurt (or thick plain yogurt) 1 tbsp lemon juice 2 1/2 tbsp extra virgin olive oil , plus extra for drizzling 1/4 cup roughly chopped fresh dill , plus extra for sprinkling, or half the quantity chopped fresh mint (Note 1) 1 large garlic clove , crushed using garlic press , finely grate or very finely minced using a knife 1/2 tsp cooking salt / kosher salt Salad: 2 x 400g / 14 oz cans chickpeas , well drained (Note 2 for dried) 3/4 cup finely sliced celery (1 - 2 stems) 2 tbsp chopped capers (sub cornichons or dill pickles) Instructions Mix - Put the Tzatziki ingredients in a big bowl and mix....
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Broccoli Pearl Crunch Salad

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 This is a meal-worthy salad designed to be eaten with a spoon: finely chopped broccoli tossed with slippery pearl couscous, plumped dried cranberries and a nutty salami fry up with red onion and garlic. The red wine vinaigrette is zesty but not too sour thanks to a smidge of honey, and finishing with parmesan is optional, but not really. :) Ingredients Marinated broccoli: 1 1/2 medium heads broccoli (4 cups chopped small, spoon-eating size)(Note 1) 1 tbsp red wine vinegar (Note 2) 1/4 tsp cooking salt / kosher salt Couscous and plumped cranberries: 1 cup pearl couscous (Note 3) 1/2 cup dried cranberries Nutty salami fry up: 1 tsp olive oil 100g/ 3 oz salami , chopped into 1x1.25cm pieces (0.2 x 1/2"), or bacon (Note 4) 1/3 cup almonds , unsalted, natural (or roasted), chopped into big pieces (Note 5) 1 red onion , halved, finely sliced 2 garlic cloves , finely minced Red Wine Vinegar Honey Dressing: 2 tbsp red wine vinegar (Note 2) 1 tbsp honey (sub maple, or 2 tsp sugar) 3 tbsp ...
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🥗 Avocado, Egg & Veggie Power Bowl

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Ingredients: 1 ripe avocado 🥑 (sliced) 2 boiled eggs 🥚 (halved, slightly soft yolk) 1 cup cherry tomatoes 🍅 (halved) 1 cup sweet corn 🌽 (cooked) 1/2 red onion 🧅 (diced) 2 tbsp feta cheese (crumbled) 🧀 Fresh cilantro 🌿 (chopped) Pinch of paprika or chili powder 🌶️ Salt & black pepper to taste 🧂 Drizzle of olive oil 🫒 (optional) Instructions: Prepare the Eggs Boil eggs for 7 minutes for soft yolks. Cool in ice water, peel, and slice in halves. Prep the Veggies Slice avocado and cherry tomatoes. Dice red onion and cook corn (boiled or grilled). Assemble the Bowl Arrange avocado, eggs, corn, tomatoes, and onion in a bowl. Sprinkle feta cheese on top. Garnish with fresh cilantro. Season with salt, pepper, and a pinch of paprika or chili powder. Optional Finish Drizzle lightly with olive oil or a squeeze of lime juice for extra freshness.
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🌱🥑 Roasted Chickpea & Veggie Power Bowl

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Ingredients: 🥔 Roasted sweet potatoes 🍅 Cherry tomatoes 🥑 Avocado (sliced) 🍳 Sunny-side up egg 🥬 Spinach / leafy greens 🧆 Crispy roasted chickpeas 🧂 Salt + 🧄 black pepper + 🌿 spices Steps: 1️⃣ Roast sweet potatoes 🥔 & chickpeas 🧆 with olive oil 🫒 + spices 🌿. 2️⃣ Pan-fry an egg sunny-side up 🍳. 3️⃣ Arrange bowl: spinach 🥬, tomatoes 🍅, avocado 🥑, roasted veggies 🥔, and chickpeas 🧆. 4️⃣ Top with the egg 🍳 and season with salt 🧂 & pepper 🧄. 5️⃣ Enjoy this hearty, protein-packed meal 💪✨
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🍓🥝 Tropical Yogurt Parfait

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Ingredients: 🍌 Banana slices 🍍 Pineapple chunks 🥝 Kiwi cubes 🍓 Strawberries 🫐 Blueberries 🍊 Orange wedges 🥣 Greek yogurt 🌾 Granola 🌿 Fresh mint Steps: 1️⃣ Add a layer of yogurt 🥣 2️⃣ Sprinkle granola 🌾 3️⃣ Add strawberries & blueberries 🍓🫐 4️⃣ Repeat layers with kiwi & pineapple 🥝🍍 5️⃣ Top with banana, orange, granola & mint 🍌🍊🌿
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🥗 Grilled Salmon Power Bowl

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Ingredients 🐟 1 salmon fillet 🥑 ½ avocado, sliced 🍅 1 cup cherry tomatoes, halved 🥒 ½ cucumber, diced 🌿 Fresh parsley, chopped (for garnish) 🧄 1 clove garlic, minced 🍋 Juice of ½ lemon 🫒 2 tbsp olive oil 🧂 Salt & black pepper (to taste) 🌶️ ½ tsp paprika (optional, for smoky flavor) Instructions Marinate the Salmon Rub salmon fillet with olive oil, garlic, lemon juice, paprika, salt, and black pepper. Let it sit for 10–15 minutes. Grill the Salmon Heat a grill pan or skillet over medium-high heat. Cook salmon 4–5 minutes per side until golden, crispy, and flaky inside. Prepare the Bowl Slice avocado and arrange in a bowl. Add cucumber and cherry tomatoes on the side. Assemble Place grilled salmon on top of veggies. Drizzle with extra lemon juice and olive oil. Garnish with parsley.
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Strawberry-Blueberry Parfait

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🥣 Greek yogurt + overnight oats 🍓Fresh strawberries 🫐Blueberries 🍌 Banana slices 🌰 Granola crunch 🍊🥝 Tropical Sunshine Parfait 🥣 Yogurt + oats 🥭 Mango cubes 🥝Kiwi slices 🍊 Orange wedges 🥜 Almonds & seeds 🍓🍌 Nutty Banana Parfait 🥣 Yogurt + oats 🍍 Pineapple chunks 🍓Strawberries 🍌 Banana slices 🥜 Mixed nuts & granola 🍇🥝 Kiwi-Grape Delight 🥣 Yogurt + oats 🍎 Apple cubes 🥝 Kiwi slices 🍇Green grapes 🥥 Shredded coconut or seeds
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🍓🍌 Chocolate Strawberry Banana Oatmeal Bowl

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Ingredients: 🥣 1/2 cup rolled oats 🥛 1 cup milk (or almond milk) 🍯 1 tsp honey or maple syrup 🍌 1/2 banana (sliced) 🍓 3–4 fresh strawberries (sliced) 🍫 1 piece of chocolate 🍇 Handful of raspberries 🍭 Few colorful cereal rings (optional for crunch & fun) Method: 1️⃣ Cook oats with milk until creamy. 2️⃣ Sweeten with honey or maple syrup. 3️⃣ Pour oats into a bowl. 4️⃣ Arrange banana, strawberries, and raspberries on top. 5️⃣ Add a piece of chocolate 🍫 in the center. 6️⃣ Sprinkle some cereal rings for a playful touch. 7️⃣ Serve warm & enjoy your sweet, healthy breakfast! 😋
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Chia Pudding Parfait Recipe

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Ingredients For the Chia Pudding Base: 3 tbsp chia seeds 🌱 1 cup almond milk (or any milk of choice) 🥛 1 tsp honey or maple syrup 🍯 (optional) ½ tsp vanilla extract 🌼 For the Layers & Toppings: ½ cup fresh raspberries 🍓 ½ cup blueberries 🫐 ½ cup blackberries 🖤 1 kiwi, sliced 🥝 2 tbsp granola with nuts and seeds 🥜 Fresh mint leaves 🌿 Instructions Prepare the Pudding Base: In a bowl or jar, mix chia seeds with almond milk, honey, and vanilla. Stir well and refrigerate for at least 4 hours (or overnight) until it thickens. Layer the Parfait: Place a spoonful of chia pudding at the bottom of your glass. Add a layer of fresh raspberries (you can lightly mash them for a sauce effect). Add more chia pudding on top. Top It Off: Decorate with sliced kiwi, blueberries, blackberries, and granola. Garnish with fresh mint leaves.
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🥝🍓 Yogurt & Fruit Power Bowl with Peanut Butter

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Ingredients 1 cup Greek yogurt (plain or vanilla) 🥣 ½ banana, sliced 🍌 3–4 fresh strawberries, sliced 🍓 ½ cup blueberries 🫐 ½ cup raspberries 🍇 ½ orange segment, cut into chunks 🍊 ½ green pear, sliced 🍐 1 tablespoon peanut butter 🥜 1 teaspoon shaved dark chocolate or cocoa nibs 🍫 Instructions Prepare the base: Add Greek yogurt to a bowl and swirl in a little peanut butter for a marbled effect. Arrange fruits: Place sliced banana, strawberries, blueberries, raspberries, orange chunks, and pear slices neatly around the bowl. Add toppings: Add a spoonful of peanut butter on the side and sprinkle with dark chocolate shavings. Serve & enjoy: Eat immediately as a refreshing breakfast, snack, or post-workout fuel.
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1. Tropical Kiwi-Dragonfruit Parfait

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🍌 Banana slices 🫐 Blueberries 🥝 Kiwi slices 🌾 Rolled oats 🐉 Dragonfruit cubes Topped with more kiwi 2. Berry Power Parfait 🌾 Oats 🥝 Kiwi slices 🍓 Strawberries 🫐 Blueberries Chia seeds Topped with more strawberries & blueberries 3. Mango Almond Crunch Parfait 🌾 Oats 🥭 Mango cubes 🍌 Banana slices 🥝 Kiwi 🍓 Strawberry slices Topped with sliced almonds & nuts 4. Strawberry-Banana Delight 🌾 Oats 🥭 Mango cubes 🍌 Banana slices 🍓 Fresh strawberries 🥥 Shredded coconut Topped with almond slices 5. Sunshine Mango-Nut Parfait 🌾 Oats 🥭 Ripe mango chunks 🍌 Banana slices 🍓 Strawberries 🥝 Kiwi Topped with mixed nuts & seeds
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Avocado Mango Cucumber Salad

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Ingredients 🥬 Fresh lettuce leaves (base) 🥒 1 cucumber, thinly sliced 🥑 1 avocado, sliced 🍅 5–6 cherry tomatoes, halved 🥭 1/2 cup mango, diced 🌿 A pinch of black sesame seeds (optional for garnish) 🧂 Salt & black pepper to taste 🍋 1 tbsp lemon or lime juice 🫒 1 tbsp extra virgin olive oil Instructions Place fresh lettuce leaves at the bottom of a salad bowl. Arrange cucumber slices, avocado slices, diced mango, and cherry tomatoes on top. Drizzle with olive oil and lemon juice. Sprinkle sesame seeds, salt, and black pepper. Toss gently or serve as a colorful layered salad bowl.
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Keto Big Mac Salad

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Salad Ingredients: 1 lb ground beef 1 tsp sea salt 1/4 tsp black pepper 8 oz lettuce or spinach 1 cup tomatoes (chopped) 1/2 small onion chopped (optional) 3/4 cup cheddar cheese (shredded) 1/2 cup dill pickles (diced/chips) Sesame seeds Dressing: 1/2 cup mayo 2 tbsp pickles 2 tsp mustard 1 tsp white vinegar 1/2 tsp smoked paprika 1.5 tbsp powdered erythritol Instructions: Cook ground beef in skillet with salt and pepper. Puree all dressing ingredients in blender. Add more water if needed. Refrigerate until ready to serve. In a large bowl, add lettuce, cheese, tomato, onion, ground beef, and pickles. Top with  sesame seeds. Toss with dressing.
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Dirty Rice with Ground Beef

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Ingredients: 1 tbsp olive oil 1 lb ground beef 1 small onion, finely diced 1 green or red bell pepper, diced 1 cup long-grain white rice 1 can (14.5 oz) diced tomatoes, undrained 1 can (10.75 oz) condensed chicken broth 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp Cajun seasoning (optional) 1/4 cup chopped fresh parsley (optional) Instructions: 1. Heat oil in a large pot over medium heat. Add beef and cook until browned, breaking up with a spoon. Drain excess grease. 2. Add onion and bell pepper; cook 5 minutes until softened. 3. Stir in rice, tomatoes, broth, salt, pepper, and Cajun seasoning. 4. Bring to a boil, reduce heat, cover, and simmer 20 minutes until rice is tender and liquid absorbed. 5. Stir in parsley if using. Serve hot.
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