Juicy mangoes in a creamy and dairy-free treat, this mango gelato is a perfect indulgence for those warm days. With its vibrant color and intense mango flavor, this guilt-free dessert is not only vegan but also irresistibly delicious.

Ingredients:
3 ripe mangoes, peeled and diced
1/2 cup coconut cream (from a can of full-fat coconut milk)
1/4 cup maple syrup or agave nectar
1 tablespoon lemon juice
Pinch of salt
1 teaspoon vanilla extract (optional)
Instructions:
Freeze Mangoes:
Place the diced mangoes on a baking sheet and freeze them until they are firm, for about 2-3 hours.
Blend Ingredients:
Once the mango chunks are frozen, transfer them to a blender or food processor.
Add the coconut cream, maple syrup or agave nectar, lemon juice, pinch of salt, and vanilla extract (if using) to the blender.
Blend the mixture on high speed until it becomes smooth and creamy. You might need to pause and scrape down the sides of the blender as needed.
Adjust Sweetness:

Taste the mixture and adjust the sweetness if necessary by adding more maple syrup or agave nectar.
Freeze Gelato:
Once the mixture is well blended and sweetened to your liking, transfer it to a freezer-safe container.
Cover the container and place it in the freezer for about 4-6 hours, or until the gelato is firm.
Every hour during the freezing process, take the container out and give the gelato a good stir to prevent ice crystals from forming and to ensure a creamy texture.
Serve:
When the Vegan Mango Gelato is completely frozen and has reached the desired consistency, scoop it into bowls or cones and serve immediately.
Nutrition Facts (Per Serving, approx. 1/4 of the recipe):
Calories: 130
Total Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 4mg
Total Carbohydrate: 26g
Dietary Fiber: 2g
Total Sugars: 21g
Protein: 1g
Tips:
Ripe Mangoes: Ensure the mangoes are fully ripe for the best flavor and sweetness.
Creamier Texture: Stirring the gelato periodically while freezing helps prevent ice crystals and ensures a smoother texture.
Variations: Experiment with other fruits like strawberries or peaches for different flavors.
Enjoy this refreshing and creamy Vegan Mango Gelato as a delightful treat to cool off on a hot day!

Baked Oatmeal with Nuts, Seeds, and Fruits

Ingredients:

• • Oats: 2 cups (180g) rolled oats
  • Banana: 1 ripe banana, mashed
  • Apple: 1 small apple, chopped

• • Nuts (your choice): 1/4 cup (30g), chopped
  • Seeds (your choice): 1/4 cup (30g)
  • Plant-based milk or water: 1 1/2 cups (360 ml)

• • Maple syrup: 2 tablespoons (30 ml)
  • Cinnamon: 1 teaspoon (2g)
  • Baking powder: 1 teaspoon (4g)

• Vanilla extract: 1 teaspoon (5 ml)

Directions:

• • Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil.

• • In a large mixing bowl, combine the oats, mashed banana, chopped apple, nuts, seeds, baking powder, and cinnamon.
  • Pour the plant-based milk (or water), maple syrup, and vanilla extract into the mixture. Stir until well combined.
  • Pour the oatmeal mixture into the prepared baking dish and spread it evenly. Bake for 30 minutes or until the top is golden brown and set.

• Allow the baked oatmeal to cool slightly before slicing into squares or bars. Serve warm or at room temperature.

Serving Suggestions:

• • Enjoy with a dollop of yogurt or a drizzle of honey or maple syrup.

• Pair with fresh fruit or a smoothie for a balanced breakfast.

Cooking Tips:

• • Ensure bananas are ripe for optimal sweetness.

• Customize with your favorite nuts, seeds, or dried fruits.
• Add chocolate chips for a sweeter version.

Nutritional Benefits:

• • High in Fiber: Oats, bananas, and apples contribute to healthy digestion.
  • Healthy Fats & Protein: Nuts and seeds provide essential nutrients.
  • Vitamins: Fruits offer vitamins A and C.

Vegan Banana Bread
In the realm of vegan indulgence, our meticulously crafted Vegan Banana Bread stands as a testament to the luscious possibilities that plant-based baking offers. The fusion of ripe bananas, ethically sourced ingredients, and expert techniques culminates in a symphony of flavors that rivals traditional counterparts. This recipe promises not only a guilt-free treat but an elevated culinary experience.

Embark on a culinary odyssey as you delve into the secrets of our Vegan Banana Bread, a masterpiece that transcends dietary boundaries. The convergence of wholesome plant-based components delivers a moist, decadent delight that challenges preconceived notions about vegan desserts.

Introduction: Embark on a culinary odyssey as you delve into the secrets of our Vegan Banana Bread, a masterpiece that transcends dietary boundaries. The convergence of wholesome plant-based components delivers a moist, decadent delight that challenges preconceived notions about vegan desserts.

Ingredients: The alchemy begins with a curated selection of ingredients: Ripe bananas, unsweetened applesauce, melted coconut oil, vanilla extract, coconut sugar, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optionally, chopped nuts. These elements coalesce to create a tapestry of taste that defines the essence of our Vegan Banana Bread.

Pro Tips for Perfection:

Ripe bananas with abundant speckling impart a natural sweetness to the ensemble.
Opt for premium coconut oil to weave a tapestry of richness and moisture.
Elevate the texture by sifting the flour, creating an ethereal lightness.
Customize the opus with the inclusion of dairy-free chocolate chips or shredded coconut for a personal touch.
Conclusion: As the final curtain falls, revel in the excellence of our Vegan Banana Bread—an exquisite amalgamation of conscious choices and culinary finesse. Share this decadent classic with loved ones, as each slice is an invitation to savor the artistry of vegan baking and redefine the boundaries of plant-powered gastronomy.

Vegan Banana Bread

Vegan Banana Bread
Title: Heavenly Vegan Banana Bread: A Decadent Twist on a Classic Delight

Introduction: Indulge your taste buds in a symphony of flavors with our irresistible Vegan Banana Bread recipe. Perfectly moist, rich, and cruelty-free, this delightful treat is a testament to the fact that plant-based desserts can be just as delectable as their traditional counterparts. Get ready to embark on a culinary journey that combines the goodness of ripe bananas with the wholesomeness of vegan ingredients.

Ingredients: Begin your vegan baking adventure by gathering these wholesome ingredients:

3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/3 cup melted coconut oil

1 teaspoon vanilla extract
1 cup coconut sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
Instructions:

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, applesauce, melted coconut oil, and vanilla extract. Stir in the coconut sugar until the mixture is well blended.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Create the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped nuts for an extra crunch.
Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and savor each delightful, plant-powered bite.
Pro Tips for Perfection:

Ensure your bananas are ripe; the spottier, the better, as they provide natural sweetness.
Use high-quality coconut oil for a rich, moist texture.
Sift the flour for an airy consistency.
Experiment with add-ins like dairy-free chocolate chips or shredded coconut for a personalized touch.

Are you a fries lover but want to avoid the excess calories and grease that usually come with them? If so, you’re in for a treat. Today, I’m sharing the ultimate guide to making delicious, crispy fries without using a single drop of oil. Whether you’re health-conscious, vegan, or simply looking for a new way to enjoy an old favorite, this recipe is perfect for you.

Why This Recipe is Perfect for You
This recipe is ideal for anyone looking to maintain a healthy lifestyle without sacrificing flavor. By eliminating oil, we reduce the fat content significantly, making these fries a guilt-free indulgence. Additionally, this method is great for those with dietary restrictions, such as vegans or individuals following a low-fat diet. Plus, it’s a fantastic way to get kids to eat more vegetables without them even realizing it!

Ingredients
Potatoes (Russet or Yukon Gold work best)
Seasonings of choice (salt, pepper, paprika, garlic powder, onion powder, etc.)
Cornstarch (optional, for extra crispiness)
Kitchen Equipment Needed
Sharp knife or mandoline
Large bowl
Baking sheet
Parchment paper or silicone baking mat
Oven
Cooling rack
Directions

Preheat the Oven: Start by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving crispy fries.
Prepare the Potatoes: Wash and peel the potatoes if desired. Cut them into uniform sticks. For the crispiest results, aim for fries that are about 1/4 inch thick.
Soak the Potatoes: Place the cut potatoes in a large bowl of cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step helps to remove excess starch, which is key for achieving crispiness.
Dry the Potatoes: After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels. The drier they are, the better they will crisp up in the oven.
Season the Potatoes: Place the dried potato sticks back into the dry bowl. Sprinkle with your chosen seasonings. If you want extra crispy fries, you can add a tablespoon of cornstarch to the mix.
Arrange on Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Spread the seasoned potato sticks in a single layer, making sure they don’t touch each other. This ensures they cook evenly and get crispy all around.
Bake the Fries: Place the baking sheet in the preheated oven. Bake for 20 minutes, then flip the fries and bake for an additional 15-20 minutes, or until they are golden brown and crispy.
Cool and Serve: Once done, transfer the fries to a cooling rack for a few minutes. This helps them stay crispy. Serve immediately with your favorite dipping sauce.
Tips for Perfect Oil-Free Fries
Uniform Size: Cutting the fries to a uniform size ensures they cook evenly. A mandoline can be a handy tool for this.
Don’t Skip the Soak: Soaking is essential for removing starch and achieving that perfect crispiness.
Dry Thoroughly: The drier the fries before baking, the crispier they will be.
Space Them Out: Crowding the baking sheet will result in soggy fries. Make sure there’s plenty of space between each fry.
Variations and Swaps
Sweet Potato Fries: For a twist, use sweet potatoes instead of regular potatoes. They’ll need the same soaking and drying steps but may require a slightly longer baking time.
Seasoning Mixes: Get creative with your seasonings. Try adding a mix of chili powder and cumin for a spicy kick or rosemary and thyme for a herby flavor.
Cheese Fries: Once baked, sprinkle the fries with grated Parmesan or nutritional yeast for a cheesy finish.
Storing Leftovers
While these fries are best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread them out on a baking sheet and bake in a preheated 400°F (200°C) oven until heated through and crispy again.

Pairing Suggestions
These oil-free crispy fries pair perfectly with a variety of dishes. Serve them alongside veggie burgers, grilled vegetables, or a fresh salad for a balanced meal. For dipping, try ketchup, mustard, aioli, or a tangy yogurt-based sauce.

Frequently Asked Questions
Can I make these fries in an air fryer?
Yes, you can make oil-free fries in an air fryer. Follow the same steps for preparation, then cook in the air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.

Why do my fries turn out soggy?
Soggy fries are often the result of not drying the potatoes thoroughly or overcrowding the baking sheet. Ensure the potatoes are dry before baking and spread them out in a single layer.

Can I freeze these fries?
While it’s possible to freeze the fries, they may lose some of their crispiness. If you do freeze them, bake them directly from frozen at 425°F (220°C) until heated through and crispy.

What are the best potatoes for making fries?
Russet potatoes are the best for making fries due to their high starch content, which results in a crispy exterior and fluffy interior. Yukon Golds are also a good option for a slightly creamier texture.

How can I make my fries even crispier?
For extra crispy fries, you can add a tablespoon of cornstarch to the seasonings. This helps create a crunchier coating on the fries.

Conclusion
There you have it—delicious, crispy fries without a drop of oil! This method is a fantastic way to enjoy a healthier version of a classic favorite. Give this recipe a try and let us know how it turns out. Don’t forget to share this recipe with your friends and family and subscribe to our blog for more delicious and healthy recipes! Happy cooking!

Chocolate Fatbomb Fluff
Ingredients:
1 1/2 cups heavy whipping cream
2-4 tablespoons cream cheese (softened)
1 box sugar-free pudding mix (cheesecake flavor recommended)
1/2 cup Lily’s milk chocolate chips (or mix 1/2 cup milk chocolate chips with 1/2 cup semi-sweet chips for a richer flavor)
Instructions:

Whip the Fluff:
In a medium bowl, combine the heavy whipping cream, softened cream cheese, and sugar-free pudding mix. Blend until the mixture becomes light and fluffy.
Add the Chocolate Chips:
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the fluff.
Chill and Serve:
Enjoy your delicious Fatbomb Fluff immediately, or refrigerate to keep it cool and set. This treat is perfect for satisfying those sweet tooth cravings while staying on track with your bariatric goals.

Ingredients:

1 lb ground beef
1 cup breadcrumbs
1/2 cup shredded cheddar cheese
1/2 cup cooked bacon, chopped (about 4-6 strips)
1/4 cup onion, finely chopped
1/4 cup ketchup
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper, to taste
Optional: extra cheese and bacon for topping
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
Mix Ingredients:
In a large bowl, combine the ground beef, breadcrumbs, cheddar cheese, chopped bacon, onion, ketchup, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined.
Form Meatloaf Bites:

Scoop the meat mixture into the prepared muffin tin, filling each cup about 3/4 full. You can press down slightly to pack them.
Top (Optional):
If desired, sprinkle extra cheese and bacon on top of each meatloaf bite.
Bake:
Bake for 20-25 minutes, or until the meatloaf bites are cooked through and have an internal temperature of 160°F (70°C).
Serve:
Let them cool for a few minutes before removing them from the tin. Serve warm with extra ketchup or your favorite dipping sauce.
Enjoy!
These bacon cheeseburger meatloaf bites are deliciously savory and make for a great appetizer or main dish. Enjoy your meal!

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 pound ground beef (85/15 ratio lean to fat)
1 ½ teaspoons Italian seasoning
½ teaspoon white pepper
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 level tablespoons all-purpose flour
1 ¼ cups beef stock or broth
1 medium russet potato, peeled and diced into ¼ -½ inch cubes
2 teaspoons fresh thyme leaves, plus extra for garnish
1 tablespoon finely chopped parsley
¼ cup green peas
2 (17.3 ounce) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional garnish

Methods:
Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.

If you’re looking for a hearty and delicious dinner recipe that’s sure to be a hit, this potato and chicken dish is perfect for you. It’s packed with flavor, easy to prepare, and combines the satisfying taste of chicken with the comforting texture of potatoes. Follow this recipe to create a mouthwatering dinner that everyone will love.

Full Recipe:

Ingredients You’ll Need

For the Potato Mixture:

• 5 potatoes, peeled and grated
• 3 eggs
• 2 red peppers, finely chopped
• 1 onion, finely chopped
• Parsley, chopped
• 2 tablespoons all-purpose flour (40 grams)
• 1 teaspoon salt (8 grams)
• 1/2 teaspoon black pepper

For the Filling:

• 1 onion, finely chopped
• 2-3 tablespoons vegetable oil (20 ml)
• 200 grams of chicken meat, finely chopped
• 2 red peppers, finely chopped
• 2 green peppers, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt (8 grams)
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 teaspoon red pepper flakes
• 20 grams cheddar cheese, grated

For the Topping:

• 100 grams cheddar cheese, grated
• Parsley, chopped

Step-by-Step Directions

Prepare the Potato Mixture

1. Preheat Oven: Preheat your oven to 200°C (392°F).
2. Grate Potatoes: Peel and grate the 5 potatoes into a large mixing bowl.
3. Mix Ingredients: Add the eggs, finely chopped red peppers, finely chopped onion, chopped parsley, all-purpose flour, salt, and black pepper to the grated potatoes. Mix well until all ingredients are combined.

Prepare the Filling

4. Cook Onion: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until translucent.
5. Add Chicken: Add the finely chopped chicken meat to the skillet and cook until the chicken is browned and cooked through.
6. Add Peppers and Garlic: Add the finely chopped red and green peppers and minced garlic to the skillet. Cook for a few more minutes until the vegetables are tender.
7. Season: Add salt, black pepper, cumin, and red pepper flakes to the chicken and vegetable mixture. Stir well to combine.
8. Add Cheese: Stir in 20 grams of grated cheddar cheese until melted and combined with the filling. Remove from heat.

Assemble and Bake

9. Layer Potatoes: Spread half of the potato mixture evenly in a greased baking dish.
10. Add Filling: Spread the chicken and vegetable filling evenly over the potato layer.
11. Top with Potatoes: Spread the remaining potato mixture over the filling.
12. First Bake: Bake in the preheated oven for 20-25 minutes.

Add Final Topping

13. Add Cheese: Remove the dish from the oven and sprinkle 100 grams of grated cheddar cheese over the top.
14. Second Bake: Return the dish to the oven and bake for an additional 15 minutes or until the cheese is melted and golden brown.

Serve

15. Garnish and Serve: Once baked, garnish with chopped parsley. Let it cool for a few minutes before serving. Enjoy your delicious potato and chicken dinner!

Tips and Variations

• Vegetable Variations: You can add other vegetables like mushrooms, zucchini, or spinach to the filling for added flavor and nutrition.
• Cheese Options: Use any type of cheese you prefer, such as mozzarella, gouda, or a cheese blend.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level to your liking.
• Herb Alternatives: Fresh herbs like thyme, rosemary, or cilantro can be added for extra flavor.

Pineapple Cream Cheese Pie – A Tropical Delight! ✨

A creamy, fruity, and refreshing no-bake pie with a buttery graham cracker crust, velvety cream cheese filling, and sweet crushed pineapple! Perfect for summer, holidays, or any time you crave a tropical treat.

Ingredients

For the Crust:

✔ 1 ½ cups graham cracker crumbs

✔ ¼ cup granulated sugar

✔ ½ cup melted butter

For the Filling:

✔ 8 oz cream cheese, softened

✔ 1 can (20 oz) crushed pineapple, drained (reserve a little juice if desired)

✔ 1 cup powdered sugar

✔ 1 teaspoon vanilla extract

✔ 1 cup heavy whipping cream (or 1 cup whipped topping for convenience)

—

‍ Instructions

1️⃣ Make the Crust:

▪ Preheat oven to 350°F (175°C).

▪ In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

▪ Press the mixture firmly into a 9-inch pie pan, creating an even layer.

▪ Bake for 10 minutes, then let it cool completely.

2️⃣ Prepare the Filling:

▪ In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

▪ If you love extra pineapple flavor, add 1–2 tablespoons of the reserved pineapple juice.

3️⃣ Fold in the Pineapple:

▪ Gently mix in the drained crushed pineapple until well combined.

4️⃣ Whip the Cream:

▪ In a separate bowl, whip heavy cream until stiff peaks form (or use whipped topping for an easy shortcut).

5️⃣ Combine & Assemble:

▪ Carefully fold the whipped cream into the cream cheese-pineapple mixture, keeping it light and fluffy.

▪ Pour the filling into the cooled graham cracker crust, spreading evenly.

6️⃣ Chill & Set:

▪ Refrigerate for at least 3–4 hours (overnight is even better!) to firm up.

7️⃣ Serve & Enjoy!

▪ Slice and serve chilled.

▪ Top it off with extra pineapple chunks, toasted coconut, or whipped cream for a tropical touch!

—

Tips for the Best Pie:

Love Chocolate? Use a chocolate cookie crust for a fun twist!

Extra Tropical? Sprinkle toasted coconut on top!

Zesty Upgrade? Add a squeeze of lemon juice to balance the sweetness.

This Pineapple Cream Cheese Pie is rich, creamy, fruity, and irresistibly delicious—a slice of paradise in every bite!

Wonton Shrimp Cups

Ingredients

• 15 wonton wrappers
• 2 tablespoons olive oil
• Salt
• 1 lb shrimp, peeled and deveined
• 1 lime
• 1 teaspoon ancho chili powder or homemade chili powder
• 1/4 teaspoon fresh ground black pepper
• 1 cup baby arugula leaves or spinach
• 3 tablespoons sour cream

Directions

BAKE WONTON CUPS

1Preheat the oven to 350°F (177°C).

2Lightly brush the wonton wrappers on both sides with 1 tablespoon of olive oil. Then, lightly season one side of each wrapper with salt.

3Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.

MAKE SHRIMP CUPS

1While the wontons bake in the oven, prepare the lime sour cream and shrimp.

2Zest the lime using a Microplane. Add the zest to a medium bowl with the shrimp, 1 tablespoon of olive oil, chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss well.

3Spread the shrimp onto a baking sheet and bake until firm and opaque, 8 to 12 minutes.

4Make the lime sour cream in a small bowl by stirring 1 teaspoon of lime juice and a pinch of salt into the sour cream.

5To assemble, fill the cooled wonton cups with a few leaves of arugula, a small blob of lime sour cream, and a shrimp. Serve with lime wedges for spritzing on top.

Crispy Baked Eggplant with Italian Seasoning

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1 egg, beaten
• Olive oil spray
• Salt and pepper to taste

Directions:

1️⃣ Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2️⃣ In a shallow dish, mix breadcrumbs, Parmesan, oregano, basil, garlic powder, salt, and pepper.

3️⃣ Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture.

4️⃣ Place the coated slices on the baking sheet and lightly spray with olive oil.

5️⃣ Bake for 20-25 minutes, flipping halfway, until golden and crispy. Serve warm!

Greek Chicken Meatballs

Ingredients:

▪️2 pounds ground chicken

▪️1 teaspoon salt

▪️1/4 teaspoon black pepper

▪️1/2 teaspoon ground cumin

▪️1/2 teaspoon ground oregano

▪️1/2 teaspoon red pepper flakes

▪️1/4 cup fresh dill chopped

▪️1/4 cup fresh mint chopped

▪️1/4 cup finely diced red onion

▪️4 cloves garlic finely minced

▪️1/2 teaspoon lemon zest

▪️1 tablespoon olive oil for frying

Bowl Additions:

▪️chopped romaine

▪️feta cheese

▪️cucumber sliced/diced

▪️tomato sliced

▪️white rice

▪️tzatziki sauce

Instructions:

▪️Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined.

▪️Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.

▪️When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil.

▪️Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.

▪️Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.

Ingredients:

4 boneless, skinless chicken breasts
2 cups caramelized onions
1 cup beef broth
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper, to taste
Instructions:

Prepare the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts with garlic powder, thyme, salt, and pepper.

Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Make the Sauce:
In the same skillet, add the caramelized onions and beef broth. Stir to combine and bring the mixture to a simmer.

Assemble the Bake:
Return the seared chicken breasts to the skillet, nestling them into the onion mixture. Top each chicken breast with shredded mozzarella and grated Parmesan cheese.

Bake:
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.

Serve:
Remove from the oven and let cool for a few minutes. Serve the French Onion Chicken Bake with your favorite side dishes, such as mashed potatoes or a crisp salad.

 Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
 A comforting and cheesy dish that’s perfect for any night of the week!

Ingredients
1 lb ground sausage
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
8 oz cream cheese, softened
2 cans (8 oz each) crescent roll dough
Instructions
 Cook the Sausage:
Heat a skillet over medium heat.
Cook the sausage, breaking it apart, until browned and fully cooked.
Drain any excess grease and return the sausage to the skillet.
 Make the Filling:
Add the softened cream cheese to the skillet.
Stir until the cream cheese melts and blends with the sausage.
Mix in the drained Rotel tomatoes until evenly combined.
 Prepare the Crescent Rolls:
Preheat your oven to 375°F (190°C).
Roll out the crescent dough and separate it into individual triangles.
 Fill and Roll:
Place a spoonful of the sausage mixture at the wide end of each crescent triangle.
Roll each triangle from the wide end to the narrow tip, encasing the filling.
 Bake:
Arrange the filled crescents on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until the crescents are golden brown.
 Serve:
Let the crescents cool for a few minutes.
Serve warm and enjoy!
Tips:
Make Ahead: Prepare the filling in advance and refrigerate it. Assemble and bake the crescents when ready to serve.
Spicy Option: Use spicy sausage or add a pinch of cayenne pepper for extra heat.
Dip It Up: Serve with ranch dressing, queso, or marinara sauce for dipping.
These Rotel Sausage and Cream Cheese Crescents are sure to be a hit at any gathering.