Low Carb 3-Ingredient Chicken Patties

 

Low Carb 3-Ingredient Chicken Patties

Ingredients:

- 1 pound ground chicken

- 1 large egg

- 1/2 cup shredded cheese (like cheddar)

- Salt and pepper, to taste

Directions:

1. Preheat your skillet over medium heat and give it a nice coat of non-stick spray or a swipe of olive oil.

2. While the skillet is warming up, grab a bowl and combine the ground chicken, egg, and cheese. If you're feeling fancy, sprinkle in some salt and pepper here too.

3. Once everything is mixed well, form the mixture into patties - you should get about 4 good-sized ones, but hey, you do you.

4. Gently place the patties in the preheated skillet and cook them for about 5 to 6 minutes per side. You're looking for that golden-brown crust and internal temperature to reach 165°F – safety first, folks!

5. Once cooked through, remove the patties from the skillet and let them rest on a paper towel - just in case they're feeling a little greasy.

6. Serve them hot and enjoy the feeling of being both a responsible adult and a kitchen rockstar.

Servings: Makes about 4 servings

Shrimp Scampi with Angel Hair Pasta

Shrimp Scampi with Angel Hair Pasta

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Shrimp Scampi:

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup dry white wine or chicken broth

Juice of 1 lemon

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

For the Pasta:

8 ounces angel hair pasta

Salt, for the pasta water

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Prepare the Shrimp Scampi:

3. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbly.

4. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute, or until the garlic is fragrant but not browned.

5. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

6. Remove the shrimp from the skillet and set aside.

7. Pour the white wine (or chicken broth) into the skillet and cook for 2-3 minutes, allowing it to reduce slightly.

8. Stir in the lemon juice and return the shrimp to the skillet. Cook for an additional 1-2 minutes, or until the shrimp are heated through and coated in the sauce.

9. Stir in the chopped parsley.

Combine and Serve:

10. Toss the cooked angel hair pasta in the skillet with the shrimp and sauce until well coated.

11. Divide the pasta and shrimp among serving plates.

Serve:

12. Garnish with additional parsley and a lemon wedge if desired.

Tips:

For a richer sauce, you can add an extra tablespoon of butter just before serving.

Make sure not to overcook the shrimp; they cook quickly and become tough if overdone.

For added flavor, consider grating some Parmesan cheese over the top before serving.

Enjoy your delicious Shrimp Scampi with Angel Hair Pasta! 

chicken and biscuit bake

 

Chicken Bubble Biscuit Bake Casserole

Savory Chicken Biscuit Casserole Delight

This delicious Chicken Bubble Biscuit Bake Casserole is the perfect comfort food for any day of the week. With tender chicken, fluffy biscuits, and a creamy sauce, it’s sure to become a family favorite.

Ingredients:

2 cups cooked chicken, shredded

1 can (10.5 oz) condensed cream of chicken soup

1 can (10.5 oz) condensed cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

1 can (16.3 oz) refrigerated biscuits, quartered

1/2 cup milk

1/4 cup butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon chopped fresh parsley for garnish (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Add the quartered biscuits to the bowl and gently stir to coat them in the chicken mixture.

Pour the mixture into the prepared baking dish, spreading it out evenly.

Drizzle the melted butter over the top of the casserole.

Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through.

Remove from the oven and let it cool for a few minutes before serving.

Garnish with chopped fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 450 per serving | Servings: 6

Zesty Lemon Meringue Pie Cannolis

 

 Zesty Lemon Meringue Pie Cannolis 

Ingredients:

For the Cannoli Shells:

2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)

1 egg (for egg wash) 

1 teaspoon water (for egg wash) 

For the Filling:

¾ cup lemon curd 

½ cup marshmallow fluff 

1 cup frozen whipped topping, thawed 

1 teaspoon fresh lemon zest (optional) 

For Garnish:

1 teaspoon powdered sugar 

Directions:

Prepare the Oven and Pan:

 Preheat your oven to 425°F (218°C). Let the pie dough thaw for about 10 minutes.

 Lightly spray 8 metal cannoli forms with non-stick cooking spray.

Creating the Shells:

 On a floured surface, unroll the pie crust and cut out four 4 ½-inch circles from each crust.

Whisk together the egg and water to create the egg wash. Wrap the dough circles around the cannoli forms, sealing the edges with the egg wash.

Freeze the wrapped forms for 10 minutes, then place them on a parchment-lined baking sheet and bake for 10-12 minutes until golden brown. Allow them to cool completely before removing the shells from the forms.

Filling Preparation:

In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest.

Refrigerate the filling until ready to assemble.

Assembly:

 Pipe the chilled lemon filling into the cooled cannoli shells.

 Dust with powdered sugar just before serving.

Serving Suggestions:

 Arrange the cannolis on a platter garnished with lemon slices and fresh mint leaves. Serve with lemonade or a glass of sparkling wine for a refreshing treat.

Cookies & Cream Cheesecake Deep-Fried Oreos

 

Cookies & Cream Cheesecake Deep-Fried Oreos

Craving a decadent treat that combines the rich flavor of cheesecake with the indulgence of deep-fried Oreos? These cookies & cream cheesecake deep-fried Oreos are the perfect solution!

Ingredients:

Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 tsp vanilla extract

1/2 cup crushed Oreo cookies

Oreos:

1 package of regular Oreos (or your favorite variety)

Batter:

1 cup all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1 large egg

1 cup milk

1 tsp vanilla extract

Frying:

Vegetable oil (for frying)

Toppings:

Powdered sugar (for dusting)

Extra crushed Oreo cookies (optional)

Directions:

Prepare the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese until smooth.

Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined.

Fold in the crushed Oreo cookies until evenly distributed. Set aside.

Prepare the Oreos:

Using a small spoon or a piping bag, carefully stuff each Oreo with the cookies & cream cheesecake filling. Make sure the filling is evenly distributed and smooth on the sides.

Prepare the Batter:

In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In another bowl, whisk the egg, milk, and vanilla extract.

Combine the wet and dry ingredients, stirring until smooth.

Fry the Oreos:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Dip each stuffed Oreo into the batter, making sure it is fully coated.

Carefully drop the battered Oreos into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels.

Serve:

Dust the deep-fried Oreos with powdered sugar.

Optionally, sprinkle with extra crushed Oreo cookies for added flavor and texture.

Tips:

Ensure the oil is at the correct temperature to prevent the Oreos from becoming soggy or undercooked.

For a fun twist, you can dip the fried Oreos in chocolate or caramel sauce before serving.

Enjoy your Cookies & Cream Cheesecake Deep-Fried Oreos!

Sizzling Chinese Pepper Steak with Onions 😍😋

 

Sizzling Chinese Pepper Steak with Onions 

Ingredients

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 large onion, thinly sliced

2 bell peppers (any color), thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup soy sauce

1/4 cup beef broth

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Cooked rice (for serving)

Green onions, chopped (for garnish)

Instructions

In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add the minced garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.

In a small bowl, whisk together the 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if using).

Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir to combine and cook for another 2-3 minutes until the sauce has thickened and everything is heated through.

Serve the pepper steak over cooked rice and garnish with chopped green onions.

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

Kcal: 350 kcal | Servings: 4 servings

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce 🥩🧀🍝

 

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce 

Ingredients:

For the Steak:

1 lb steak (sirloin or ribeye), sliced into thin strips 

2 tbsp olive oil

Salt and pepper to taste

1 tsp garlic powder

1/2 tsp dried thyme 

For the Alfredo Sauce:

2 tbsp butter 

3 cloves garlic, minced 

1 cup heavy cream

1/2 cup Parmesan cheese, grated 

1/2 cup Gorgonzola cheese, crumbled 

Salt and pepper to taste

For the Pasta:

12 oz fettuccine or your choice of pasta 

Fresh parsley, chopped (for garnish) 

Extra Gorgonzola cheese, crumbled (for garnish) 

Instructions:

For the Steak:

Season the steak strips with salt, pepper, garlic powder, and dried thyme.

Heat olive oil in a skillet over medium-high heat.

Sear the steak strips for 2-3 minutes per side until browned and cooked to your desired doneness. Set aside.

For the Alfredo Sauce:

In the same skillet, melt butter and sauté minced garlic until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in Parmesan and Gorgonzola cheeses until melted and the sauce is smooth.

Season with salt and pepper to taste.

For the Pasta:

Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Toss the cooked pasta in the Alfredo sauce until well coated.

Assembly:

Serve the pasta topped with seared steak strips.

Garnish with fresh parsley and extra crumbled Gorgonzola cheese.

Notes:

For a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce.

Pair with a side of garlic bread or a fresh green salad for a complete meal.

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 700 | Servings: 4