Cheesy Spinach-Artichoke Bagels

 

Cheesy Spinach-Artichoke Bagels

Ingredients:

- 4 bagels, halved

- 1/2 cup cream cheese, softened

- 1/2 cup grated Parmesan cheese

- 1 cup shredded mozzarella cheese

- 1/2 cup canned artichoke hearts, drained and chopped

- 1/2 cup frozen spinach, thawed and drained

- 2 cloves garlic, minced

- 1/4 teaspoon red pepper flakes (optional)

- Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C). Place the bagel halves on a baking sheet, cut side up.

2. In a medium bowl, mix the cream cheese, Parmesan cheese, mozzarella cheese, chopped artichoke hearts, spinach, minced garlic, red pepper flakes (if using), salt, and pepper until well combined.

3. Spread the mixture evenly over each bagel half.

4. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the bagels are golden brown.

5. Serve hot and enjoy these savory, cheesy bagels as a delicious snack or light meal.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 8 servings

Philly Cheesesteak Egg Rolls 🥩🥢

 

Philly Cheesesteak Egg Rolls 

Ingredients:

1 lb ribeye steak, thinly sliced

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced (optional)

8 slices provolone cheese, chopped

12 egg roll wrappers

2 tablespoons olive oil

Salt and pepper to taste

Oil for frying

Instructions:

In a pan, heat olive oil over medium heat. Sauté onion, bell pepper, and mushrooms (if using) until softened.

Add sliced steak, season with salt and pepper, and cook until browned.

Remove from heat and stir in chopped provolone cheese until melted.

Place an egg roll wrapper on a clean surface, add a spoonful of the steak mixture in the center.

Roll up the wrapper, folding in the sides, and seal the edges with a bit of water.

Heat oil in a deep fryer or large pan to 350°F. Fry egg rolls until golden brown and crispy, about 3-4 minutes per side.

Drain on paper towels before serving.

Notes:

Serve with a side of cheese sauce or ketchup for dipping.

Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins | Kcal: 350 | Servings: 12 egg rolls

Sliced Baked Potatoes

 Slices Baked Potatoes

 

Ingredients:

4 large potatoes

3 tbsp olive oil

2 tbsp butter, melted

3 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Instructions:

Preheat oven to 200°C (400°F).

Slice potatoes thinly, about 1/4 inch thick, but not all the way through.

Mix olive oil, melted butter, garlic, salt, pepper, and thyme in a bowl.

Brush the mixture over the potatoes, making sure to get in between the slices.

Bake potatoes on a baking sheet for 50-60 minutes until tender and crispy.

Sprinkle cheddar and Parmesan cheese over the top, then bake for an additional 5 minutes until melted.

Garnish with fresh parsley before serving.

Notes:

For extra flavor, add bacon bits or a dollop of sour cream on top.

Prep Time: 10 mins | Cooking Time: 60 mins | Total Time: 1 hr 10 mins | Kcal: 300 kcal/serving | Servings: 4

Creamy Beef and Shells

 

Creamy Beef and Shells 

Ingredients:

1 lb ground beef

8 oz medium pasta shells

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes

1 cup heavy cream

1 cup beef broth

1 tsp Italian seasoning

1/2 tsp paprika

1/2 tsp garlic powder

Salt and pepper to taste

1 cup shredded cheddar cheese

2 tbsp olive oil

Instructions:

Cook pasta shells according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened.

Add ground beef to the skillet, cooking until browned. Drain excess fat.

Stir in minced garlic and cook for another 1-2 minutes.

Add tomato sauce, diced tomatoes, beef broth, heavy cream, Italian seasoning, paprika, garlic powder, salt, and pepper. Stir well to combine.

Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Stir in cooked pasta shells and shredded cheddar cheese. Cook until the cheese is melted and the sauce is creamy.

Adjust seasoning with salt and pepper to taste before serving.

Notes:

For added veggies, mix in spinach or peas during the last few minutes of cooking.

Substitute ground beef with ground turkey for a leaner option.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 500 per serving | Servings: 4-6

Grandma’s Meat and Tater Hot Dish 🥘

 

Grandma’s Meat and Tater Hot Dish 

Ingredients:

1 lb ground beef (or ground turkey)

1 small onion, chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1/2 cup sour cream

1 cup frozen mixed vegetables (peas, carrots, corn)

2 cups shredded cheddar cheese

1 bag (32 oz) frozen tater tots

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Grease a large baking dish.

In a large skillet, cook ground beef with chopped onion and garlic over medium heat until browned. Drain excess fat.

Stir in the cream of mushroom soup and sour cream until well combined. Season with salt and pepper.

Add the frozen mixed vegetables to the meat mixture, stirring to combine.

Pour the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese over the top.

Arrange frozen tater tots in a single layer over the cheese.

Bake for 30-35 minutes, or until the tater tots are golden and crispy.

Garnish with fresh parsley before serving.

Notes:

For extra flavor, sprinkle a little paprika over the tater tots before baking.

Use ground chicken or turkey for a lighter version.

Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins | Kcal: ~450 per serving | Servings: 6

Easy Fall-Off-the-Bone Oven-Baked Ribs 🍖

 Easy Fall-Off-the-Bone Oven-Baked Ribs 

Ingredients:

2 racks baby back ribs

1/4 cup brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional, for heat)

2 cups BBQ sauce (store-bought or homemade)

Instructions:

Preheat oven to 150°C (300°F).

Prepare the Ribs:

Remove the membrane from the back of the ribs for better tenderness. To do this, use a knife to lift a corner of the membrane and then pull it off with your fingers or a paper towel.

Season the Ribs:

Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper in a bowl.

Rub the spice mixture generously over both sides of the ribs.

Bake the Ribs:

Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bone.

Caramelize with BBQ Sauce:

Remove the ribs from the oven and carefully unwrap the foil.

Brush the ribs generously with BBQ sauce on both sides.

Increase the oven temperature to 220°C (425°F) and return the ribs to the oven, uncovered, for 10-15 minutes until the sauce is bubbly and caramelized.

Serve:

Let the ribs rest for a few minutes before slicing.

Serve with extra BBQ sauce on the side.

Notes:

For even more flavor, marinate the ribs in the dry rub overnight in the refrigerator before baking.

Prep Time: 15 mins | Cooking Time: 3 hours | Total Time: 3 hours 15 mins | Kcal: 600 kcal/serving | Servings: 4

Stuffed Cabbage Rolls 🥬🍖

 

Stuffed Cabbage Rolls 

Ingredients:

For the Cabbage Rolls:

1 large head of cabbage

500g ground beef or pork (or a mix)

1/2 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

For the Tomato Sauce:

1 can (400g) crushed tomatoes

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp tomato paste

1 tsp sugar

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1 cup beef or chicken broth

Instructions:

Prepare the Cabbage:

Bring a large pot of water to a boil.

Remove the core from the cabbage and carefully peel off 12 large leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until softened, then drain and set aside.

Make the Filling:

In a large bowl, mix ground meat, cooked rice, chopped onion, garlic, egg, paprika, salt, and pepper until well combined.

Assemble the Rolls:

Place a heaping tablespoon of the meat mixture in the center of each cabbage leaf.

Fold in the sides of the leaf, then roll it up from the bottom to enclose the filling.

Repeat with the remaining leaves and filling.

Prepare the Tomato Sauce:

Heat olive oil in a saucepan over medium heat; sauté onions and garlic until softened.

Stir in tomato paste and cook for 1 minute.

Add crushed tomatoes, sugar, oregano, basil, salt, pepper, and broth; simmer for 10 minutes.

Cook the Cabbage Rolls:

Preheat oven to 180°C (350°F).

Spread a thin layer of tomato sauce on the bottom of a large baking dish.

Place the cabbage rolls seam-side down in the dish.

Pour the remaining tomato sauce over the rolls.

Cover with foil and bake for 1 hour, until the rolls are tender and cooked through.

Serve:

Garnish with fresh parsley before serving.

Notes:

Serve with sour cream for a traditional touch.

Prep Time: 30 mins | Cooking Time: 1 hr | Total Time: 1 hr 30 mins | Kcal: 350 kcal/serving | Servings: 4