Ingredients:

– 3 cups cooked chicken, shredded
– 1 can (10.5 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup cheddar cheese, shredded
– 1/2 cup green onions, diced
– 2 cups crushed buttery crackers
– 1/2 cup (1 stick) butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, cheddar cheese, and green onions.
3. Pour the mixture into a greased 9×13-inch baking dish.
4. In another bowl, mix crushed crackers with melted butter.
5. Spread the cracker mixture evenly over the chicken mixture.
6. Bake for 30-35 minutes or until golden and bubbly.

Notes:

Feel free to add your favorite veggies to the mix for extra flavor!
Swap cheddar cheese with any cheese of your choice for a different taste.

Prep Time: 15 mins | Cooking Time: 35 mins

Ingredients:

– 2 cups corn (fresh or frozen)
– 1 cup sour cream
– 1/2 cup (115g) butter, melted
– 1 box (8.5 oz) cornbread mix
– 1 cup shredded cheese (cheddar or your choice)
– 1/4 cup chopped green onions (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix corn, sour cream, melted butter, cornbread mix, and cheese until combined.
3. Fold in green onions if using, and season with salt and pepper.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Bake for 45-50 minutes until golden and set in the middle.

Notes:

Feel free to add cooked chicken or substitute with other veggies for extra flavor.
Top with extra cheese before baking for a cheesy crust!

Prep Time: 15 mins | Cooking Time: 50 mins

This Ham and Cheese Crustless Quiche is a simple, low-carb dish that’s perfect for breakfast, brunch, or a light dinner.

Packed with savory ham, melted cheese, and creamy eggs, it’s easy to prepare and utterly delicious.

Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 30–35 minutes
• Total Time: 40–45 minutes

Ingredients

• 6 large eggs
• 1 cup (240ml) milk (or half-and-half for creaminess)
• 1/4 cup (60ml) sour cream (optional for extra richness)
• 1 cup (100g) shredded cheddar cheese
• 1 cup (100g) diced ham
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 cup (50g) diced onion
• 1/4 cup (25g) chopped green bell pepper (optional)
• 1 teaspoon dried parsley
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional for flavor)

Directions
Prepare the Egg Mixture:

• Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish or a similar baking dish.
• In a large mixing bowl, whisk together the eggs, milk, sour cream (if using), salt, black pepper, parsley, and paprika until well combined.

Add the Fillings:

• Layer the diced ham, shredded cheddar cheese, Parmesan cheese, onion, and bell pepper (if using) evenly in the prepared dish.
• Pour the egg mixture over the top, ensuring the ingredients are evenly distributed.

Bake the Quiche:

• Place the dish in the preheated oven and bake for 30–35 minutes, or until the quiche is set in the center and lightly golden on top.
• Check doneness by inserting a toothpick into the center; it should come out clean.

Serve:

• Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.

5 Serving Suggestions

• Pair with a fresh garden salad for a light meal.
• Serve with a side of roasted potatoes or hash browns for breakfast.
• Add a dollop of sour cream or salsa for a zesty kick.
• Enjoy alongside fresh fruit and toast for brunch.
• Pair with a warm cup of tea or coffee.

Cooking Tips

• For a vegetarian version, replace ham with sautéed mushrooms or spinach.
• Use your favorite cheeses like Gruyère, Swiss, or mozzarella for variety.
• Add a pinch of nutmeg for extra flavor in the egg mixture.
• Store leftovers in the fridge for up to 3 days; reheat in the oven or microwave.

Nutritional Benefits

• Eggs: High in protein and essential nutrients.
• Ham: A lean source of protein.
• Cheese: Rich in calcium and flavor.

Dietary Information

• Gluten-free.

Nutritional Facts (Per Slice – Makes 6)

• Calories: 180
• Protein: 14 g
• Carbohydrates: 3 g
• Fat: 12 g
• Fiber: 0 g
• Sugar: 1 g

Why You’ll Love This Recipe

• Quick and easy to prepare with pantry staples.
• Versatile and customizable with your favorite ingredients.
• Great for meal prep or leftovers.
• Low-carb and gluten-free, perfect for a variety of diets.

Conclusion
This Ham and Cheese Crustless Quiche is a delicious and versatile dish that’s sure to become a family favorite.

Ingredients:

°6 pieces Steak Um Sliced ​​Steaks (frozen) or 1/2 pound rib eye very very thinly sliced

°1 tablespoon vegetable oil

°1 whole Vidalia onion, chopped

°3 slices of American cheese, cut into 3 strips each

°6 whole sheets of Eggroll.

°1 cup Whiz cheese for dipping.

°½ cup banana peppers.

°Small bowl of water to wet your fingers.

°Vegetable Oil, For Frying.

PREPARATION:

This will make 6 magnificent rolls, slice in the center to fill as tidbits, or present with potato fries and call it a dining experience! They will know how to fulfill you!
Sauté the onions in a sprinkle of the spread until delicate, around 3 minutes.
Cook the steak – it cooks rapidly takes about some time. Do it in a gathering so as not to crowd. Coat the steak dry to eliminate a portion of the oil.
Put around 1 meat steak on a sweeping of eggroll, sprinkle with about a teaspoon of sautéed onion and 1/3 of some cheddar. Roll the eggroll. Dunk your finger in the water and run it along the edge of the liner to splash it, then right now seal. Do likewise with the terminations… press together to close and cover the sides to make little triangles, drench to close. Store on a plate, repeat the cycle with overabundance coatings and trimmings.
Heat your oil (to 375 F) for searing. Broil for under a second (particularly if utilizing a profound fryer). You simply need the eggroll to get a firm, sparkly brown. Pipe onto a plate got on a paper towel until you are finished with the whole burn.

Enjoy !

Whip up this quick and delicious Tzatziki Chicken Salad for a fresh, Mediterranean twist on your lunch!

Mediterranean Delight: Tzatziki Chicken Salad

Ingredients

• Plain Greek Yogurt (1 cup plus 2 Tbsp)
• Cucumber (½, grated)
• Garlic Cloves (2 to 3, pressed)
• Olive Oil (2 Tbsp)
• Fresh Dill (2 Tbsp, chopped)
• Salt and Pepper to taste
• Cooked Chicken (2 cups, chopped)
• Romaine Lettuce (2 cups, chopped)
• Grape Tomatoes (1 cup, halved)
• Pepperoncini Peppers (½ cup, sliced)
• Kalamata Olives (½ cup, sliced)
• Red Onion (¼ cup, chopped)
• Feta Cheese (½ cup, crumbled)

Instructions

Prepare the Tzatziki: Mix Greek yogurt, cucumber, garlic, olive oil, and dill in a bowl. Season with salt and pepper to achieve a smooth, creamy consistency.

Assemble the Salad: Toss romaine lettuce, tomatoes, pepperoncini, olives, and red onion in a large salad bowl.Add Chicken: Layer the chicken over the salad base.

Dress with Tzatziki: Dollop the tzatziki over the salad and chicken.

Garnish: Sprinkle crumbled feta cheese on top.

Serve and enjoy!

Roasted Cauliflower and Sweet Potato Bowls with Tzatziki and Feta

Ingredients:

• 6 tablespoons extra virgin olive oil
• 4 cups cauliflower florets
• 6 cloves garlic, chopped
• 2 shallots, chopped
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground turmeric
• Kosher salt and black pepper, to taste
• 2 sweet potatoes, cut into matchsticks
• 1 teaspoon seasoned salt (or paprika)
• 6 ounces crumbled feta cheese
• 1-2 cups Tzatziki sauce
• Lettuce, pepperoni, and pita bread, for serving

Instructions:

1. Preheat the Oven:

Preheat your oven to 425°F (220°C).

2. Roast the Cauliflower:

In a large bowl, combine the cauliflower florets, 4 tablespoons of olive oil, garlic, shallots, smoked paprika, chili powder, oregano, turmeric, and a pinch of salt and pepper. Toss until the cauliflower is evenly coated. Spread the cauliflower out on a baking sheet in a single layer and roast for about 15 minutes. Stir, then roast for an additional 10 minutes until the cauliflower is tender and slightly charred.

3. Roast the Sweet Potatoes:

On another baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil, seasoned salt, and a pinch of pepper. Spread them out evenly and bake for 15 minutes. Toss them and bake for another 10 minutes or until crispy.

5. Assemble the Bowls:

In serving bowls, arrange a bed of lettuce. Top with the roasted cauliflower, sweet potatoes, and crumbled feta. Add a few dollops of Tzatziki sauce on top, you can added a cuted cucumbers.

Serve with pita bread and pepperoni for an extra burst of flavor. Enjoy!

Creamy Beet Feta Delight ✨

Ingredients:

• 2 medium beetroots
• Sea salt, to taste
• 5 oz feta cheese
• 3.5 oz Greek-style yogurt
• Juice of 1/4 lemon
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon maple syrup
• 1/2 tablespoon extra virgin olive oil, plus extra for drizzling
• Small handful of roughly chopped roasted pistachios
• Small handful of fresh dill
• Freshly ground black pepper, to taste

Instructions:

Cook the Beetroots:

Halve the beetroots and place them in a pot of boiling, salted water. Cook until tender, about 20 minutes. Drain the water and let them cool until they’re easy to handle.

Prepare the Whipped Feta:

While the beetroots are cooling, blend the feta, Greek yogurt, and lemon juice in a food processor or blender until smooth and creamy. Set aside.

Make the Dressing:

In a small bowl, whisk together the apple cider vinegar, maple syrup, and 1/2 tablespoon of extra virgin olive oil. Set aside.

Peel and Marinate the Beetroots:

Once the beetroots have cooled slightly, peel off the skins and cut them into small cubes. Toss the beetroot cubes with the dressing and let them marinate for about 5 minutes.

Assemble the Dish:

Spread the whipped feta across a serving plate using the back of a spoon. Place the marinated beetroot cubes on top, leaving the excess dressing in the bowl. Sprinkle over the chopped pistachios and fresh dill.

Serve:

Drizzle with a little extra olive oil and finish with a pinch of sea salt and a few grinds of black pepper. Serve immediately.

Nutrition Information:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: Approximately 180 calories per serving

Healthy Apple Oatmeal Pie

Ingredients

• 1 cup (100 g) oatmeal
• 3 medium apples, peeled and chopped
• 1/2 cup (120 ml) water
• 1 banana, mashed
• 100 g (3.5 oz) dried cranberries, rinsed in hot water
• 100 g (3.5 oz) raisins, rinsed in hot water
• 2 eggs
• 1 tsp baking powder
• 1 tsp ground cinnamon (optional)
• 1/2 cup (50 g) favorite nuts, chopped

Directions

Prepare the Wet Ingredients:

1. Preheat your oven to 360°F (180°C).
2. In a large mixing bowl, mash the banana.
3. Add the chopped apples, water, eggs, and cinnamon. Mix well.

Combine the Dry Ingredients:

Stir in the oatmeal, baking powder, cranberries, raisins, and chopped nuts. Mix until the ingredients are well combined and the mixture is smooth.

Bake the Pie:

Grease or line a baking dish with parchment paper. Pour the mixture into the prepared dish and spread it evenly.

Bake:

Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and set.

Serve:

Let the pie cool slightly before slicing. Serve with Greek yogurt and your favorite fresh berries, if desired.

Ingredients

Squeeze off any excess moisture before grating 1 cup of zucchini.

50/50 ml of grated carrots

Chop 1/2 cup of bell peppers (any color)

half a cup of green onions, chopped

3/4 cup of shredded cheese (any kind, including mozzarella, cheddar, or a combination of the two)

It calls for 3/4 cup of flour, which may be all-purpose, whole wheat, or a combination of the two.

baking powder, 1 teaspoon

1⁄2 teaspoon of salt

Black pepper, 1/4 teaspoon

1/4 teaspoon of garlic powder, if desired

three big eggs

one-fourth cup liquid

2 tablespoons of warm butter or olive oil

Instructions:

Get the oven ready: Prepare a muffin pan by greasing it or lining it with paper liners and heating the oven to 375°F, or 190°C.

To get the vegetables ready, grate the zucchini and use a clean dish towel to press out any extra moisture. Peel and mince the garlic, green onions, and bell peppers. Grate the carrots.

The dry ingredients should be mixed in a big bowl with the baking powder, salt, black pepper, garlic powder (if using), and flour.

Incorporate Wet Elements: In one other basin, blend the eggs, milk, and either melted butter or olive oil. Combine the dry ingredients with the liquid mixture by stirring until just blended.

Stir in the Carrots, Bell Peppers, Green Onions, Shredded Cheese, and Zucchini. Mix gently.

Spoon the batter into the muffin tins, filling each one three quarters of the way to the top.

In a preheated oven, bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean and the tops are golden brown.

After a few minutes of cooling in the pan, move the muffins to a wire rack to finish cooling before serving. It may be served hot or chilled.

You may have them for breakfast or as a savory snack. If you would want to modify this recipe in any way, please inform me.

Enjoy!