Mini Garlic Parmesan Chicken Meatloaves with Creamy Sauce

 

Garlic Parmesan Chicken Meatloaves

Mini Garlic Parmesan Chicken Meatloaves with Creamy Sauce

Ingredients:

2 lbs ground chicken

1/2 yellow onion, diced

8-10 garlic cloves, pressed

3/4 cup bread crumbs or 2 slices of dense bread, crumbled

1 egg

3 Tbsp fresh minced parsley

3 oz fresh grated Parmesan cheese

Salt to taste

Fresh cracked black pepper to taste

For the Sauce:

2 Tbsp olive oil

3 garlic cloves, pressed

1 Tbsp all-purpose flour

1 1/2 cups heavy whipping cream

3 oz fresh grated Parmesan cheese

Additional fresh grated Parmesan cheese for topping (optional)

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground chicken, diced onion, pressed garlic, bread crumbs (or crumbled bread), egg, minced parsley, 3 oz of grated Parmesan cheese, salt, and fresh cracked black pepper.

Mix the ingredients together until well combined. Shape the mixture into individual mini meatloaves and place them on the prepared baking sheet.

Bake for 25-30 minutes, or until the meatloaves are cooked through and golden brown.

While the meatloaves are baking, heat the olive oil in a small saucepan over medium heat.

Add the pressed garlic cloves and sauté until fragrant, about 1 minute.

Stir in the flour and cook for another minute to form a roux.

Gradually whisk in the heavy whipping cream, ensuring there are no lumps.

Add the 3 oz of grated Parmesan cheese and continue to whisk until the sauce thickens, about 5-7 minutes.

Season with salt and pepper to taste.

Once the meatloaves are done baking, remove them from the oven and drizzle the garlic Parmesan sauce over each meatloaf.

For an extra cheesy touch, sprinkle additional fresh grated Parmesan cheese on top.

Serve the meatloaves hot, with your favorite sides.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 400 kcal | Servings: 6-8 servings

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

 

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Enjoy this flavorful and colorful side dish, perfect for any meal!

Ingredients:

1 lb baby potatoes, halved or quartered

4 large carrots, peeled and cut into sticks

2 medium zucchinis, sliced into rounds or half-moons

3 tbsp olive oil

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: grated Parmesan cheese for topping

Directions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Prepare the Vegetables:

In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil and toss to coat evenly.

Season the Vegetables:

Add the minced garlic, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Toss again to ensure the vegetables are well coated with the seasoning.

Arrange on the Baking Sheet:

Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are evenly spaced for even roasting.

Roast:

Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes and carrots are tender and slightly crispy on the edges. Stir halfway through cooking to ensure even roasting.

Serve:

Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Calorie Count per Serving: 250 kcal | Serving Size: 4 servings

Enjoy your delicious roasted vegetables!

Cinnamon Cream Cheese French Toast Bake

 

Cinnamon Cream Cheese French Toast Bake

Ingredients:

8 large eggs

8 oz cream cheese, softened

1/2 stick (4 tbsp) unsalted butter, melted

1/2 cup sugar-free syrup (for serving)

Fresh berries (for serving)

Whipped cream (for serving)

Ground cinnamon (for sprinkling)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan with non-stick spray.

Blend the Ingredients: In a blender, combine the eggs, cream cheese, and melted butter. Blend until the mixture is smooth and well combined.

Bake the Dish: Pour the mixture into the prepared baking pan. Bake for 30-40 minutes, or until the center is set and the top is lightly golden brown. (Note: Baking time may vary; keep an eye on it to ensure it’s fully cooked.)

Cool and Serve: Allow the bake to cool slightly; it will deflate a bit. Sprinkle the top with ground cinnamon.

Add Toppings: Serve warm with sugar-free syrup, fresh berries, and a dollop of whipped cream.

Servings: 6-8

Enjoy this delicious Cinnamon Cream Cheese French Toast Bake with its flan-like texture and French toast flavor!

Greek Chicken Gyros

 

Greek Chicken Gyros 

Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

3 tablespoons olive oil

3 cloves garlic, minced

1 lemon, juiced

1 tablespoon red wine vinegar

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

4-6 pita breads

For the Tzatziki Sauce:

1 cup plain Greek yogurt

1 cucumber, grated and excess water squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh lemon juice

Salt and pepper to taste

For the Toppings:

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup sliced cucumbers

1/2 cup crumbled feta cheese

Fresh parsley, chopped

Instructions:

Marinate the Chicken:

In a large bowl, mix the olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, paprika, salt, and pepper.

Add the thinly sliced chicken breasts to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

Make the Tzatziki Sauce:

In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.

Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken slices for about 5-7 minutes, or until fully cooked and slightly charred. Remove from heat.

Assemble the Gyros:

Warm the pita breads in a dry skillet or in the oven.

Spread a generous amount of tzatziki sauce on each pita.

Top with cooked chicken slices, thinly sliced red onion, cherry tomatoes, sliced cucumbers, and crumbled feta cheese.

Garnish with chopped fresh parsley.

Notes:

Serve with lemon wedges on the side for an extra burst of citrus flavor.

Add a few olives for a more authentic Greek touch.

These gyros are great for a quick and flavorful weeknight dinner or a casual get-together.

Preparation time: 20 minutes | Marinating time: 30-60 minutes | Cooking time: 10 minutes | Total time: 1 hour | Kcal: Approximately 400 per serving | Servings: 4-6 servings

𝐓𝐮𝐬𝐜𝐚𝐧-𝐒𝐭𝐲𝐥𝐞 𝐒𝐥𝐨𝐰-𝐂𝐨𝐨𝐤𝐞𝐝 𝐁𝐞𝐞𝐟 𝐑𝐨𝐚𝐬𝐭

 

𝐓𝐮𝐬𝐜𝐚𝐧-𝐒𝐭𝐲𝐥𝐞 𝐒𝐥𝐨𝐰-𝐂𝐨𝐨𝐤𝐞𝐝 𝐁𝐞𝐞𝐟 𝐑𝐨𝐚𝐬𝐭

Savor the rich and hearty flavors of our Italian Pot Roast Straccato, perfect for a cozy family dinner! 

Recipe

Ingredients:

2 lbs beef chuck roast

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups beef broth

1 (14-ounce) can crushed tomatoes

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons fresh parsley, chopped for garnish

Directions:

In a large pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper and sear in the pot until browned on all sides.

Remove the beef and add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

Return the beef to the pot and add the beef broth, crushed tomatoes, rosemary, and thyme.

Bring to a boil, then reduce the heat to low and cover. Simmer for 3-4 hours, or until the beef is tender and falls apart easily.

Shred the beef in the pot and mix with the sauce.

Garnish with chopped parsley before serving.

Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes

Marry Me Chicken Pasta

 Marry Me Chicken Pasta 

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper, to taste

2 tbsp olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups spinach leaves

1 cup heavy cream

1/2 cup grated Parmesan cheese

8 oz penne pasta, cooked according to package instructions

Fresh parsley, chopped, for garnish

Directions:

Season the chicken pieces with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.

In the same skillet, add minced garlic and cook until fragrant, about 1 minute.

Add halved cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes.

Stir in spinach leaves and cook until wilted.

Pour in heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.

Add the cooked penne pasta to the skillet and toss until well coated in the sauce.

Return the cooked chicken to the skillet and toss everything together until evenly combined.

Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 480 kcal | Servings: 4 servings

Strawberry Cheesecake Quesadillas

 

 Strawberry Cheesecake Quesadillas 

Ingredients:

1/2 cup Cream Cheese, softened

2 tbsp Sugar

1/2 tsp Vanilla Extract

1/2 cup Strawberries, diced

4 Tortillas, 6 inch

2 tbsp Butter, softened

1 tsp Sugar

1/2 tsp Cinnamon

Strawberry sauce for dipping

Instructions:

In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla until smooth.

Gently fold in the diced strawberries until combined.

Spread half of the strawberry cream cheese mixture onto a tortilla.

Heat 1 teaspoon of butter in a pan over medium-high heat. Once melted, place the tortilla in the pan, cream cheese side up.

Spread 1 additional teaspoon of butter on the second tortilla and place it on top of the cream cheese, butter side up.

Cook both sides of the quesadilla for 2-3 minutes each, or until crispy.

Mix the cinnamon and sugar together and sprinkle on top of the finished quesadilla.

Repeat the process for the second quesadilla, or use a griddle to cook both simultaneously.

Remove from heat and let sit for 2 minutes. Slice and serve with strawberry sauce.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2 servings