Savory Cabbage Pancakes

Ingredients:

• 1/2 cabbage, finely shredded
• 1 onion, finely chopped
• 1 carrot, grated
• 3 eggs
• 500 ml kefir or thick yogurt (17 oz)
• 300 g flour (10.6 oz)
• 1 teaspoon baking soda or baking powder
• Salt and black pepper, to taste
• Vegetable oil for frying

Instructions:

Get the veggies ready: Grate the carrot, cut the onion, and shred the cabbage finely.

Combine the wet ingredients: Beat 3 eggs in a large bowl and add 500 ml of thick yogurt or kefir.

Add the dry ingredients: In the wet mixture, sift together 300 g of flour and 1 teaspoon of baking powder or soda. Mix until it’s smooth. Mix with vegetables: Add the grated carrot, onion, and shredded cabbage and fold. To taste, add salt and black pepper.

Pancakes are fried by heating a small amount of vegetable oil in a frying pan over medium heat. Spoon mixture into pan, flatten slightly, and cook until golden brown, 2 to 3 minutes per side.

Warm up and serve: Drain on paper towels after taking out of the pan. Serve right away. Serving Recommendations: For added creaminess, serve with a dollop of yogurt or sour cream. For a full supper, serve with roasted veggies or a side of salad. Add some fresh herbs, such as dill or parsley, as garnish.

Cooking Tips:

For a healthier option, bake the pancakes on a greased baking sheet at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

Add a handful of grated cheese for an extra savory flavor.

If you want a lighter texture, use sparkling water instead of kefir or yogurt.

Best Creamy Dessert: Recipe with delicious layers

How to Make Best Creamy Dessert

A frozen, irresistible dessert with creamy layers everyone will love. Perfect for parties or special occasions. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

First layer:

• 3 egg yolks
• 4 tablespoons of cornstarch
• 2 cups of milk
• 1 can (14 ounces) of sweetened condensed milk
• 1 pinch of salt

Second layer:

• 5 tablespoons of sugar
• 4 tablespoons of cornstarch
• 2 cups of milk
• 10 tablespoons of chocolate drink powder

Third layer:

• 2 cartons (16 ounces total) of heavy cream
• 3 egg whites, beaten to stiff peaks
• 4 tablespoons of sugar
• 4 tablespoons of cornstarch

Directions:

First layer: In a saucepan, first mix together all the ingredients for the first layer. Mix thoroughly until a smooth texture is achieved. Once the mixture thickens, put the pot over medium heat and whisk continuously. Then pour the cream into a wide serving dish and chill until completely cooled.

Second layer: Next, combine all the ingredients for the second layer in a different saucepan. Until the mixture is homogenous, stir it. The cream should then thicken over medium heat while being constantly stirred.

Cover the first cold layer with the chocolate cream. After that, put the dish back in the fridge to cool down once more.

Third layer: Next, use a blender to combine the cornstarch, sugar, and heavy cream for approximately three minutes. To preserve the light texture, carefully fold in the whipped egg whites gradually after transferring the mixture to a bowl. Lastly, cover the cold layers in the dish with this mixture. Refrigerate for a minimum of four hours after covering with plastic wrap.

Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Ingredients:

• Oatmeal flour: 80 g
• Nuts (almonds): 25 g (crushed or chopped)
• Cocoa powder: 40 g
• Salt: 1 g
• Sugar-free syrup or honey: 70 g
• Milk: 20 g
• Vegetable oil: for greasing

For the Filling:

• Cottage cheese: 400 g
• Eggs: 2 pcs (room temperature)
• Sugar-free syrup, honey, or sweetener: 100 g
• Vanillin: 0.5 g

For the Cherry Topping:

• Cherries: 150 g
• Sweetener: 25 g
• Starch: 15 g (dissolved in water)

Instructions:

Get the base ready:

1. Add the oatmeal flour, crushed almonds, cocoa powder, salt, honey or sugar-free syrup, and milk to a mixing bowl. Mix until the dough is smooth.
2. Press the dough into the bottom of a baking dish to create the base after greasing it with vegetable oil. Prepare the filling. Combine the cottage cheese, eggs, vanillin, and sugar-free syrup or sweetener in a separate bowl. Stir until thoroughly mixed and smooth. Cover the baking dish’s base with the cottage cheese mixture.
3. Bake Set the oven temperature to 180°C (350°F). The top of the cake should be brown and firm after 40 minutes of baking.
4. Cherry Topping: Place the cherries and sweetener in a small skillet and heat over medium heat. Add the starch to the cherry mixture after dissolving it in a little water. Stir and cook until the mixture thickens and a syrupy sauce coats the cherries.
5. Serve: Spread the cherry topping over the cake when it has cooled a little. Cut into slices and serve. Have fun!

Cooking Tips:

• Ensure the eggs are at room temperature to make the filling smoother and fluffier.
• You can replace the almonds with any other type of nuts or omit them for a nut-free version.
• For a more decadent taste, use dark chocolate instead of cocoa powder.

Air Fryer Fried Chicken

About Time

Prep Time10 minutes

Cook Time25 minutes

Marinade1 hour

Total Time35 minutes

Servings4 people

Amount Per Serving

Calories: 318kcal

Carbohydrates: 21g

Protein: 21g

Fat: 15g

Saturated Fat: 4g

Cholesterol: 74mg

Sodium: 2055mg

Potassium: 297mg

Fiber: 1g

Ingredients

Marinade

• ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
• ½ cup hot sauce
• ½ cup buttermilk

Seasoning

• ¾ cup All-Purpose Flour
• 2 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon cayenne pepper
• Oil for spraying Canola or Vegetable

1. Add the chicken pieces to the spicy sauce and buttermilk. Put it in the fridge and let it marinade for one to twenty-four hours. In a bowl, whisk together all-purpose flour, cayenne pepper, seasoned salt, garlic powder, onion powder, and Italian seasoning.
2. Put aside. Line the basket of the Air Fryer with parchment paper. After removing a piece of chicken from the buttermilk mixture, cover it on all sides with the flour mixture and shake off any extra flour. In the basket, arrange the chicken pieces in a single layer.
3. Close the basket of the Air Fryer, set the timer for 25 minutes, and set the temperature to 390 degrees Fahrenheit. Turn on the air fryer.
4. Open the air fryer after 13 minutes and mist the chicken with flour if there are any spots.
5. Make sure all of the flour areas are covered by spraying oil on the other side of the chicken after flipping it. After 12 more minutes of cooking, shut off the air fryer. After the timer goes off, open the Air Fryer and use a quick-read thermometer to examine the chicken pieces.
6. When the internal temperature of the thickest section of the bird hits 165 degrees, the chicken is done.

Cherry cheesecake lush layers

Ingredients

• 1-14 ounce package of golden oreos, crushed in processor

• ⅓ cup butter, salted and melted

• 1 tbsp for preparing the pan

• 8 ounces cream cheese, softened to room tem

• ¾ cup white sugar

• 16 ounces frozen whipped topping, thawed

• 2 small boxes of Cheesecake flavored instant pudding mix

• 3 cups whole milk

• 2 large cans of cherry pie filling

• 1 cup chopped pecans or chopped walnuts

Instructions :

• To begin, coat the inside of a 9 x 13 baking dish with butter and place it aside.
•  Break up the cookies into tiny crumbs.
• Pulse to incorporate the melted butter.
• Press the cookie mix into the baking dish’s bottom to get the most equal layer possible.
• While preparing the filling, put the crust in the freezer for ten minutes.
• In a bowl, whisk together 1 cup of the whipped topping, cream cheese, sugar, and vanilla.
• Blend until smooth.
• Cover the cookie crust with this mixture, then put it back in the freezer for ten more minutes.
• Combine the two pudding mix packets, milk, and ½ cup of whipped topping mix in a separate bowl. Whisk with a whisk until it starts to thicken.
• Evenly spread the pudding over the top of cooled cream cheese, then chill for half an hour or until the pudding solidifies.
• Carefully pour the cherry pie filling over the pudding layer after 30 minutes to avoid combining the layers.
• Gently cover the entire pie with the remaining whipped topping. Add chopped pecans on top, then refrigerate for one to two hours before serving.
• Have fun!

Ingredients:
4 skinless, boneless chicken breasts

2 tablespoons of olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 cup sliced mushrooms

1 cup chicken broth

½ cup heavy cream

1 tbsp Dijon mustard

Salt and pepper to taste.

Chopped fresh parsley for garnish.

Introduction:
The succulent dish “Savvy Chicken Pleasure” is a combination of tender chicken together with an assortment of appetizing tastes that will make your mouth water. It is perfect for individuals who want to have a satisfying and healthy meal without having to spend a lot of time in the kitchen. This uncomplicated preparation matched with its rich and satiating taste makes “Savvy Chicken Pleasure” one of the most loved recipes in every cook’s book.

Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
Cook Pasta: Boil the pasta shells in salted water until they reach an al dente texture. Drain them well and set them aside to cool slightly.
Prepare the Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove from heat and allow it to cool a bit. In a bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano, the beaten egg, salt, and pepper. Mix until well blended.
Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve warm.
Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6

Baked Fried Chicken
Ingredients
6 boneless, skinless chicken breasts, cut into thirds
1 cup all-purpose flour
1/2 tsp salt
1 tbsp seasoned salt (like Lawry’s)
3/4 tsp pepper
2 tsp paprika
1/2 stick butter (1/4 cup)
Buttermilk
Instructions
Soak chicken strips in buttermilk for 20-30 minutes in the fridge.
Preheat oven to 400°F.
In a large Ziploc bag or bowl, mix flour, salt, seasoned salt, pepper, and paprika.
Melt butter in a 9×13-inch pan in the preheated oven, swirling to coat the pan bottom.
Shake off excess buttermilk from each chicken piece, then coat in flour mixture.
Arrange chicken in the pan. Bake for 20 minutes, flip each piece, and bake another 20 minutes or until fully cooked (170°F internal temp)

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup mushrooms, finely chopped
– 1/2 cup cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional for topping)
– Olive oil for cooking

Instructions:

1. Prepare the Filling:

– In a skillet, melt the butter over medium heat.
– Add the minced garlic and sauté for about 1 minute until fragrant.
– Add the chopped mushrooms and cook until they are soft and any moisture has evaporated, about 5-7 minutes.
– Stir in the cream cheese, mozzarella cheese, thyme, parsley, salt, and pepper. Mix until well combined and remove from heat.

2. Prepare the Chicken:

– Preheat your oven to 375°F (190°C).
– Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, making sure not to cut all the way through.

3. Stuff the Chicken:

– Generously fill each chicken breast pocket with the mushroom and cheese mixture.
– If desired, secure the openings with toothpicks to hold the filling inside.

4. Sear the Chicken:

– In an oven-safe skillet, heat a drizzle of olive oil over medium-high heat.
– Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

5. Bake the Chicken:

– If using breadcrumbs, sprinkle them on top of the chicken for added crunch.
– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. Serve:

– Let the chicken rest for a few minutes before slicing.
– Serve warm, garnished with fresh herbs if desired.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

Indulge in this deliciously cheesy and savory Cheesy Garlic Butter Mushroom Stuffed Chicken, perfect for impressing your family and friends! 

Pumpkin Pie Filling 

Ingredients:

– 1 can (8 oz) crescent roll dough
– 1 package (8 oz) cream cheese, softened
– 1/2 cup pumpkin puree
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
– 1 egg (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out crescent dough and separate into triangles.
3. In a bowl, mix cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
4. Place a spoonful of the cream cheese mixture at the wide end of each triangle and roll up.
5. Place on a baking sheet and brush with beaten egg.
6. Bake for 12-15 minutes until golden brown.

Notes:

You can add chopped nuts or chocolate chips for extra texture.
Serve warm for a delicious treat!

Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Kcal: | Servings: 8″

Make this easy-to-make creamy potato and spinach bake for a satisfying and flavorful dinner. This dish is ideal for a satisfying supper that will wow your guests with its use of basic ingredients like potatoes, spinach, and mozzarella cheese. Tender potatoes, wilted spinach, and a thick, creamy sauce make for a delightful and healthy meal, topped with melting mozzarella.

Recipe: What You Need:

a kilogram of potatoes
Hydrogen Sea salt to flavor
Garlic, three cloves
Ingredients: 40 grams of butter, 1 carrot, and 30 grams of flour by Ezoic
1/2 cup of milk
To taste, add dried powdered nutmeg.
Two hundred grams of spinach
The ezoic
A little amount of vegetable oil
A 150-gram block of firm mozzarella
What to do:

The ezoic
Peel the potatoes and cut them into thin circles to prepare.
Fill a saucepan halfway with water and add the potato pieces.
Bring to a boil and season with salt, if desired. After cooking until almost done, remove from heat, and leave aside.
The ezoic
Get the carrots and garlic ready:
Chop the garlic finely.
Chop the carrot into small pieces.
The ezoic
Sauce Recipe:
Butter should be melted in a pot over medium heat.
Once the carrot has softened and the garlic has fragrantly sautéed, add the shredded carrot and continue to sauté.
The ezoic
Add the flour and stir until a roux forms, about 1 to 2 minutes.
Whisk constantly to prevent lumps as you slowly add the milk.
Add salt and dry powdered nutmeg to taste after cooking the sauce until it thickens.
The ezoic
To start, sauté some spinach in a little vegetable oil in a pan set over medium heat.
Put in the spinach and cook it until it wilts. Add a little salt for seasoning, if you want.
×
The ezoic
Put the Bake Together:
Gasp! Get your oven preheated at 180°C (355°F).
Divide the sliced potatoes in half and arrange them in a greased baking dish.
The ezoic
Divide the sautéed spinach in half and top the potatoes with it.
Before covering the spinach with sauce, pour half of it.
Add more sauce, spinach, and potatoes and repeat the layering.
The ezoic
Evenly distribute the grated mozzarella cheese on top.
Put it in a preheated oven and bake for 30 minutes, or until the top becomes brown and starts to bubble.
Before serving, let the baked good to cool somewhat. Embrace while it’s warm.
Fifty minutes total, including twenty minutes for preparation and thirty minutes for cooking.

Ezoic Calories: 320 kcal/serving | Servings: 6

This cheesy potato and spinach bake would be great as an entree with some salad greens.
Make it a dinner by adding grilled fish or chicken.
For a heavier richness, top with a dollop of sour cream or a thin yogurt dip.
Advice for Cooking: To prevent potatoes from being overdone when baked, cook them until they are just soft.
To avoid sauce lumps, whisk the milk slowly into the roux.
For optimal taste and texture, use fresh spinach. However, if you want to use frozen spinach, just defrost it and drain it well before using.
Potatoes are a good source of potassium, vitamin C, and fiber, among other nutrients.
Among spinach’s many health benefits are its high vitamin, mineral, and fiber content.
Calcium and protein are added to the meal by using milk and cheese.
Nutritional Details:
For those who prefer a vegetarian diet, this dish is perfect.
Choice without gluten: To prepare the sauce, use gluten-free flour.
Storage:
Put in the fridge: Any leftovers may be kept for up to three days in an airtight container.
To warm thoroughly, place in an oven set to 180°C (355°F).
You may also freeze this meal and enjoy it later. Reheat and let thaw before enjoying.
Why This Recipe Is Sure to Be a Hit:
Rich sauce and melted cheese create an irresistible creaminess in this bake, making it both warming and delicious.
Healthy: The spinach and potatoes provide a wealth of vitamins and minerals.
Putting this recipe together is a snap thanks to the basic ingredients and easy-to-follow instructions.
Perfect at any time of day and goes well with many different sides.
In sum, any dinner would be enhanced by this delicious Creamy Spinach and Potato Bake. Everyone in the family is likely to love it since it’s flavorful and simple to cook. The results will be both cozy and tasty, so try it out!

This recipe is a fantastic method to increase your vegetable intake, and it tastes delicious to boot. A healthy option, the combination of potatoes and spinach gives a nice mix of carbs and greens. The combination of milk and cheese creates a thick sauce that complements the other flavors well.

This Creamy Potato and Spinach Bake would be perfect for a family supper on a cold night or as an appetiser for dinner guests. Meal preppers will love this recipe since the leftovers are as tasty. The nutritious benefits and delicious aromas of this hearty bake are sure to satisfy your taste buds. Enjoy your meal!

-What You’ll Need
Fresh ginger root
Lemon (optional, for taste)
Honey (optional, for sweetness)
Water
A blender or juicer
A fine mesh strainer or cheesecloth
-Step-by-Step Guide to Crafting Ginger Juice
Prepare the Ginger: Thoroughly wash the ginger root to remove any dirt. Optionally, peel the ginger and chop it into small pieces for easier blending.
Blend: Place the chopped ginger in the blender and add approximately 1 cup of water for each large ginger root. Blend on high speed until you achieve a smooth consistency.
Strain: Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl or jug. Use a spoon to press down and extract the juice thoroughly.
Flavor (Optional): Enhance the taste by adding freshly squeezed lemon juice and a tablespoon of honey. Mix well to incorporate the flavors.
Enjoy: Your ginger juice is now ready to be savored! Whether enjoyed neat, diluted with additional water, or infused into other beverages and smoothies, indulge in the zesty goodness and health benefits of homemade ginger juice.

On a relaxing Friday night,
do you ever find yourself yearning for a salty,
crunchy snack—until you suddenly realize how many carbohydrates are in it? Yes,
I have been there,
my fellow onion ring lovers! I set out on a mission to find a way to replicate those delectable,
crunchy flavors without compromising our commitment to a low-carb diet.
On those days when you just can’t resist a snack,
I present to you my homemade Low Carb Cheesy Onion Ring Chips.
This dish allows us to enjoy without feeling guilty,
born from a passion for comfort food and a desire for healthier solutions.
These cheesy treats are a lifesaver for anybody attempting to eat better,
whether they are on the ketogenic diet,
limiting carbohydrates, or neither.

Now consider refreshing salads or cold dips as possible pairings for these bad boys.

They go well with herb-infused Greek yogurt dips or tangy ranch dressings.
If you’re in the mood for something fancier,
pair them with some grilled chicken or steak that’s juicy and seasoned with lemon.
What are the odds? Endless!

Mini Cheesy Onion Rings with Few Carbs
Yield:
around four servings
Here are the ingredients:
– Two big onions, cut into quarter-inch rounds
paprika,
1 teaspoon
– 1 cup almond flour and
Use half a teaspoon of garlic powder.
1/8 teaspoon of cayenne pepper (for heat, if desired)
2 big beaten eggs-Salt and pepper to taste
2-1/2 cups of grated cheese (cheese, mozzarella, or both)

What to do:

Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. Cut the onion pieces into thin discs.

thirdly, combine the almond flour, paprika, garlic powder, cayenne pepper, salt, and pepper in a shallow dish.
4. Beat the eggs well in a separate shallow bowl.
5. Coat each onion disk with the almond flour mixture after dipping it in the egg wash; let excess egg wash to drip off.
Leave some space between each onion disk before placing them on the baking sheet that has been prepared.
Seven, coat the discs with shredded cheese, being careful not to let any cheese fall on the baking sheet but rather onto the onions.
Eight, bake for twelve to fifteen minutes, or until the cheese bubbles and becomes a golden brown color.
9. After a few minutes of cooling, use a spatula to remove the onion ring chips off the baking sheet.

Different Approaches and Hints: – Substitute almond flour with low-carb flour of your choice if you’re short on time; however, since coconut flour is quite absorbent, you may need to use less of it than almond flour. – Parmesan adds a pleasant sharpness, and spicy pepper jack adds a zesty twist; you may even use other cheeses to get other tastes.
– A Incorporate a teaspoon of Italian spice into the almond flour mixture to impart a hint of herbiness to your onion discs.
– A On weeknights when you’re really pressed for time, make the onion discs ahead of time, put them on a baking sheet, and then bake them when you’re ready to eat. What a wonderful way to save time!
– A To avoid overbrowning, keep a close check on the onion ring chips during baking, as every oven is somewhat different. They’re at their most delicious when eaten hot and crunchy from the oven!
Friends, have fun nibbling! Just make sure the carb count doesn’t sneak up on you.