Garlic Chicken with Broccoli and Spinach

Ingredients :

• 2 cups chicken breast, cubed
• 1 cup broccoli florets
• 1 cup spinach leaves
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions:

Heat olive oil in a large pan over medium heat.

Add cubed chicken breast and cook until browned.

Stir in minced garlic and cook for 1 minute.

Add broccoli florets and chicken broth. Cover and simmer for 5 minutes.

Add spinach leaves and cook until wilted.

Sprinkle with grated Parmesan cheese, salt, and black pepper. Stir well

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 2 cups baby potatoes, halved
• 2 cups corn (fresh, frozen, or canned)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley (for garnish, optional)

Instructions:

Prepare the Foil Pack:

Preheat your grill to medium-high heat (or oven to 400°F/200°C).

Cut large pieces of aluminum foil (about 12×18 inches) and place them on a flat surface.

Combine Ingredients: 3. In a large bowl, combine shrimp, smoked sausage, baby potatoes, corn, olive oil, garlic, smoked paprika, Italian seasoning, salt, and pepper. Toss until everything is well coated.

Assemble the Pack: 4. Divide the mixture evenly among the foil pieces, placing it in the center. Fold the foil over the mixture and seal tightly to create a packet.

Cook: 5. Place the foil packs on the grill or in the oven. Cook for 20-25 minutes, until the potatoes are tender and shrimp are cooked through.

Serve: 6. Carefully open the foil packs (watch for steam). Garnish with fresh parsley if desired. Enjoy your flavorful Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

Delicious take on Smothered Chicken:

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 6 slices bacon, chopped
• 8 oz mushrooms, sliced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. Season & Sear: Sprinkle salt and pepper on the chicken breasts. Heat olive oil in a pan over medium heat, then sear the chicken until golden on both sides. Remove and set aside.

2. Crisp the Bacon: In the same pan, cook the chopped bacon until crispy. Remove and set aside, leaving some drippings in the pan.

3. Sauté the Veggies: Add mushrooms to the pan and cook until tender. Stir in the garlic powder and onion powder.

4. Make the Sauce: Pour in the heavy cream, then mix in Parmesan cheese. Stir until the sauce thickens.

5. Combine & Simmer: Return the chicken to the pan, add spinach, and sprinkle in the crispy bacon. Let everything simmer until the chicken is cooked through and the spinach wilts.

6. Serve & Enjoy!

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Teriyaki Beef and Avocado Rice Stack

A flavorful and refreshing dish that’s perfect for a quick and easy meal.

Ingredients:

For the rice:

• 2 cups rice
• 3 cups chicken broth
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon garlic powder

For the beef:

• 1 pound boneless, sirloin steak, thinly sliced
• 1/4 cup teriyaki sauce
• 1/4 cup honey
• 1/2 teaspoon grated ginger

For the avocado:

• 1 avocado, sliced

Instructions:

Cook rice: Bring the chicken broth to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender.

Marinate beef: In a bowl, combine the teriyaki sauce, honey, and ginger. Add the beef and marinate for at least 15 minutes.

Grill beef: Grill the marinated beef until cooked through and slightly charred.

Assemble: Layer the rice, grilled beef, and avocado slices in a serving dish.

Serve: Serve immediately and enjoy!

Garlic Chicken & Roasted Potatoes with Creamy Pesto Sauce

A Mediterranean-inspired comfort meal with juicy chicken, crispy potatoes, and a creamy basil twist.

Ingredients (Serves 2–3)

Garlic-Oregano Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt & pepper, to taste
• Juice of ½ lemon (optional, for freshness)
• Roasted Potatoes
• 2 medium potatoes, cubed
• 1½ tbsp olive oil
• ½ tsp paprika
• ½ tsp dried thyme or rosemary
• Salt & pepper, to taste

Herbed Rice

• 1 cup basmati or jasmine rice
• 2 cups water or low-sodium chicken broth
• 1 tbsp chopped parsley
• 1 tsp dried dill or basil
• Salt, to taste
• Creamy Basil Pesto Sauce
• ½ cup Greek yogurt
• 2 tbsp basil pesto (store-bought or homemade)
• 1 tsp lemon juice
• A pinch of salt

—

Instructions

1. Prepare the Chicken:

1. Slice the chicken breasts into strips.

2. In a bowl, mix olive oil, minced garlic, oregano, salt, and pepper. Add lemon juice if using.

3. Toss the chicken in the marinade and let sit for at least 15 minutes.

4. Pan-sear in a hot skillet over medium heat until golden and cooked through (about 4–5 minutes per side). Set aside.

2. Roast the Potatoes:

1. Preheat oven to 200°C (400°F).

2. Toss cubed potatoes with olive oil, paprika, thyme or rosemary, salt, and pepper.

3. Spread on a baking tray and roast for 25–30 minutes or until golden and crispy, flipping halfway.

3. Cook the Rice:

1. Rinse the rice until the water runs clear.

2. In a pot, bring 2 cups water or broth to a boil, add rice and a pinch of salt.

3. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (about 12–15 minutes).

4. Stir in chopped parsley and dried dill/basil before serving.

4. Make the Creamy Pesto Sauce:

1. In a small bowl, mix Greek yogurt, pesto, lemon juice, and a pinch of salt.

2. Stir until smooth. Chill until ready to serve.

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️ To Serve:

Spoon the herbed rice onto plates.

Top with garlic chicken slices and a side of crispy roasted potatoes.

Drizzle or serve the creamy pesto sauce on top or on the side.

4 Smoothies to enjoy with different kind of nuts.
Recipes
Avocado Almond:
1 banana
1 avocado
1/4 cup almond nuts
1 cup milk
Ice cubes
Strawberry Walnuts:
1 banana
1 cup strawberry
1/4 cup walnuts
1 tablespoon vanilla yogurt
1 cup almond milk
Ice cubes
Mango Pistachio:
1 banana
1 mango
1/4 cup pistachio
1 cup almond milk
Ice cubes
Blueberry Cashew:
1 banana
1/2 cup blueberries
1/2 cup pineapple
1/4 cup cashews
1 cup almond milk
Ice cubes

This potato soup is like medicine for your stomach, a winter must.

This potato soup is a classic that’s a must on cold winter days. Floury potatoes, carrots, celery, and leeks create an aromatic base. Onions are first sautéed in oil until translucent before the potatoes and vegetables are added. Seasoned with salt, pepper, paprika, and nutmeg, the soup takes on its distinctive flavor. The vegetable broth adds depth and blends perfectly with the herbs marjoram and parsley. Finally, the soup is finished with a dash of cream, making it wonderfully creamy. This soup is easy to prepare and tastes especially delicious garnished with fresh herbs. Whether as a light main course or appetizer, served with bread, it’s a real comfort food for cold days. Try this simple, healthy recipe and enjoy a warming meal!

This potato soup is like medicine for your stomach, a winter must.
2 onions
1 kg floury potatoes
3 carrots
200 g celeriac
1 leek
3 tbsp oil
Salt, pepper, paprika, grated nutmeg
1 liter vegetable broth (instant)
4 sprigs marjoram
2 sprigs parsley
2 tbsp cream
Preparation
First, peel the onions and cut into small cubes.
Then, peel, wash, and dice the potatoes, carrots, and celery. Trim, wash, and slice the leeks.
Now, cut the potatoes into equal-sized pieces.
Heat the oil in a saucepan and sauté the onions until translucent. Add the potatoes, sauté briefly, season with salt, pepper, and paprika, and deglaze with the vegetable broth.
Now, add the carrots and celery. Cook the soup over medium heat for about 15 minutes.
Now wash the marjoram and parsley, shake dry, pick off the leaves, and chop finely.
Then add the leek to the soup.
Next, add the cream and half of the herbs, bring back to a boil, and season with salt, pepper, and nutmeg.
Garnish the potato soup with the remaining herbs and serve.
Enjoy!

These Easy Egg Muffins are a fantastic way to ensure your kids get a nutritious start to their day. Packed with protein from the eggs and cheese, plus a healthy dose of vegetables, they are both delicious and wholesome. Perfect for busy mornings, these muffins can be made ahead of time and enjoyed throughout the week.

The versatility of this recipe allows you to customize the muffins with your kids’ favorite vegetables and add-ins. Whether for breakfast or a lunchbox treat, these vegetable omelette muffins are sure to be a hit. Enjoy the convenience and health benefits of this delightful dish!
Ingredients:

6 medium-sized eggs
4 tbsp milk or cream
Salt and pepper to taste
2 tbsp chopped chicken sausage
1.5 cups mixed veggies (any type of vegetable that you like)
1/2 cup cheese
1 tbsp butter
1/2 tsp black pepper
1/2 tsp salt
Directions:

Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
In a pan, melt the butter over medium heat and add the chopped chicken sausage and mixed veggies. Sauté until the vegetables are tender.
Divide the cooked sausage and vegetable mixture evenly among the muffin tin cups.
Pour the egg mixture over the sausage and veggies, filling each cup about 3/4 full.
Sprinkle cheese on top of each muffin cup.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
Remove from the oven and let cool slightly before removing the muffins from the tin.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 150 kcal | Servings: 6 servings

Vegetable Mushroom Potato Bake

Ingredients:

3-4 medium potatoes, sliced

1 onion, finely chopped

1 carrot, grated

150 g mushrooms, sliced

2 eggs

Salt, to taste

Black pepper, to taste

1/2 teaspoon ground garlic

1/4 teaspoon ground nutmeg

150 g mozzarella cheese (3.52 oz), shredded

50 g Parmesan cheese, grated

6-8 cherry tomatoes, halved

olive oil for frying

Directions:

Prepare potatoes:

Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.

Sauté vegetables:

In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

Layer ingredients:

In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.

Add eggs and cheese:

In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.