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.

Ingredients:

2 cups of wheat flour
1 cup of sugar
1/2 cup of melted butter
1 cup of mashed ripe bananas (about 2-3 bananas)
1/2 cup of milk
2 large eggs
1 teaspoon of vanilla extract
1 teaspoon of the chemical yeast
1 teaspoon of baking soda
1/4 teaspoon salt

Preparation method:

1. Preheat the oven to 180°C. Butter and flour a medium size mold.

2. In a large bowl, mix flour, sugar, chemical yeast, baking soda, and salt.

3. In another bowl, beat butter with eggs until creamy consistency. Add the mashed bananas, milk and vanilla extract and mix well.

4. Gradually add the dry ingredients to the bananas mixture by mixing until the batter is homogeneous.

5. Pour batter into the prepared mold and bake in the oven for 30 to 35 minutes, or until a toothpaste inserted in the center of the cake comes out clean.

6. Take the cake out of the oven and let it cool in the mold for a few minutes before you mold it. Serve warm or at room temperature.

Ingredients:

• • Bananas: 3 ripe
  • Eggs: 2

• • Milk or Plant-Based Milk: ½ cup (120ml)
  • Oat Flour: 1½ cups (180g)
  • Baking Powder: 2 teaspoons

• Sweetener: Optional, such as honey, stevia, or date paste to taste

Directions:

• • Step 1: Mash the Bananas
    • In a large bowl, mash 3 ripe bananas with a fork until smooth. If your bananas are not ripe, you can microwave them for 2-3 minutes or bake them at 180°C (350°F) for 15-20 minutes to soften and bring out their sweetness.

• • Step 2: Add Eggs
    • Add 2 eggs to the mashed bananas and mix well.
  • Step 3: Add Sweetener (Optional)
    • • If you like, you can add a sweetener of your choice, such as honey, stevia, or date paste. Adjust the amount based on your preference.

     

  • Step 4: Add Milk
    • Add ½ cup (120ml) of milk or plant-based milk to the mixture and stir.

• • Step 5: Add Oat Flour and Baking Powder
    • Gradually mix in 1½ cups (180g) of oat flour. If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine.
    • Add 2 teaspoons of baking powder and mix until everything is well combined.

• • Step 6: Prepare the Baking Pan
    • Grease a 22 cm (8.6 inches) baking pan with oil or line it with parchment paper. Pour the banana mixture into the pan.
  • Step 7: Bake
    • • Preheat your oven to 180°C (350°F) and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

     

  • Step 8: Cool and Serve
    • Once baked, allow the banana bread to cool before slicing. Serve and enjoy!

Serving Suggestions:

1. 1. Serve warm with a spread of peanut butter or almond butter.
   2. Enjoy with a cup of coffee or tea for a wholesome breakfast.
   3. Top with fresh fruits like berries or banana slices.

1. Pair with yogurt and a drizzle of honey for a nutritious snack.
2. Use the banana bread as a base for French toast for a special breakfast treat.

Cooking Tips:

1. 1. If your bananas aren’t ripe enough, bake them in the oven or microwave to bring out their natural sweetness.

1. 1. You can add chopped nuts, dark chocolate chips, or raisins for extra flavor and texture.
   2. If you prefer a denser banana bread, reduce the amount of baking powder by half.
   3. To make your own oat flour, simply blend rolled oats in a food processor until fine.

1. Store leftover banana bread wrapped in foil or in an airtight container to keep it fresh for longer.

Nutritional Benefits:

• • Bananas: Provide potassium, vitamin C, and natural sweetness.
  • Oat Flour: A good source of fiber and essential vitamins, making it a heart-healthy alternative to regular flour.

• Eggs: High in protein and contribute to the structure of the bread.

Dietary Information:

• • Gluten-Free Option: Use certified gluten-free oat flour.
  • Dairy-Free Option: Substitute the milk with almond, soy, or any plant-based milk.

• Refined Sugar-Free: Sweeten naturally with the bananas or a natural sweetener of your choice.

Nutritional Facts (per slice):

• • Calories: 150
  • Protein: 5g

• Fat: 5g
• Carbohydrates: 20g
• Fiber: 3g

Ingredients:
For the Banana Pudding Layer:
3 cups whole milk
1 (5.1 oz) package instant vanilla pudding mix
1 (8 oz) block cream cheese, softened
1 cup sweetened condensed milk
2 teaspoons vanilla extract
2 ripe bananas, sliced
½ cup heavy cream, whipped (for extra fluffiness)
For the Strawberry Cheesecake Layer:
8 oz cream cheese, softened
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced (plus extra for garnish)
1 cup crushed graham crackers (for a cheesecake-like crust effect)
For Assembly:
Vanilla wafer cookies (for layering)
Sliced fresh strawberries (for garnish)
Banana slices (for garnish)
Extra graham cracker crumbs (for sprinkling on top)
Instructions:
Step 1: Prepare the Banana Pudding Layer
Make the pudding: In a medium bowl, whisk together the milk and instant vanilla pudding mix until well combined. Let it sit for about 5 minutes to thicken.

Add the cream cheese and condensed milk: In a separate bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and vanilla extract and mix until fully incorporated.

Combine the pudding with the cheesecake mixture: Gently fold the pudding mixture into the cream cheese mixture until smooth. Add the whipped heavy cream and carefully fold it in to make the mixture light and airy.

Add bananas: Gently fold in the banana slices, but leave some aside for garnish later.

Step 2: Prepare the Strawberry Cheesecake Layer
Whip the cream: In a separate bowl, beat the heavy cream with the powdered sugar until stiff peaks form.

Mix the cream cheese: In another bowl, beat the cream cheese until smooth. Add the vanilla extract and fresh strawberries and blend until the strawberries are incorporated into the cream cheese.

Fold in the whipped cream: Gently fold the whipped cream into the strawberry-cream cheese mixture until fully combined.

Step 3: Assemble the Dessert
Layer the ingredients: In a large serving dish or individual trifle glasses, begin with a layer of vanilla wafer cookies. Then, spoon a layer of banana pudding mixture on top. Add a layer of strawberry cheesecake mixture and spread it evenly.

Repeat layers: Continue layering the vanilla wafer cookies, banana pudding, and strawberry cheesecake mixtures until all ingredients are used, ending with a layer of the strawberry cheesecake mixture.

Add toppings: Garnish the top with fresh strawberries, banana slices, and a sprinkle of crushed graham crackers for a cheesecake-inspired finish.

Step 4: Chill and Serve
Chill: Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the dessert firm up.

Serve: Serve chilled and enjoy the creamy, fruity goodness of this strawberry cheesecake banana pudding!

Serving Tips:
Make-ahead: This dessert is perfect for making ahead of time. Letting it chill overnight allows the flavors to develop and ensures the pudding layers set beautifully.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup brown sugar
– 1/2 cup butterscotch sauce
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– Ice cream maker

Directions:
1. In a mixing bowl, combine the heavy cream, whole milk, brown sugar, butterscotch sauce, vanilla extract, and salt.
2. Whisk everything together until the sugar is fully dissolved—get ready for that delicious butterscotch flavor to shine through!
3. Pour your luscious mixture into an ice cream maker and churn it according to the manufacturer’s instructions until it reaches that irresistible soft-serve consistency.
4. Once it’s thick and creamy, transfer the soft serve into a container and pop it in the freezer for at least 4 hours, allowing it to firm up perfectly.
5. When you’re ready to dig in, scoop it out and enjoy the heavenly taste of homemade butterscotch hard serve!

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 cup brewed coffee, cooled
– 1 teaspoon vanilla extract
– 1 cup crushed cookies

Directions:
1. In a mixing bowl, whisk together the heavy cream, whole milk, sugar, cooled coffee, and vanilla extract until the sugar is completely dissolved.
2. Pour the creamy mixture into your ice cream maker and churn according to the manufacturer’s instructions—this is where the magic happens!
3. As the ice cream starts to thicken in the last few minutes of churning, sprinkle in the crushed cookies for that delightful crunch.
4. Once the churning is done, transfer your creamy creation to a lidded container and pop it into the freezer for at least 4 hours to firm up nicely.
5. Once it’s ready, serve it up and enjoy every spoonful of your Coffee Ice Cream