Chicken with vegetables and potatoes is a delicious yet dietary recipe that packs flavor without the guilt. With only 340 calories per serving, it’s a perfect choice for those looking for a wholesome meal that doesn’t compromise on taste.
Ingredients
1 kg of chicken fillet (approximately 2.2 pounds)
150 ml of tomato sauce (approximately 2/3 cup)
100 ml of water (approximately 7 tablespoons)
7 cherry tomatoes, cut into pieces
6 small potatoes, cut into pieces
3 cloves of garlic, minced
2 peppers, cut into pieces
1 onion, chopped
Enough butter
A drizzle of olive oil
Enough light mozzarella
Enough Provençal herbs
Enough pepper
Enough salt
Preparation
Seasoning and Cooking the Chicken Start by seasoning the chicken fillets with salt and pepper on both sides. Dredge them in flour and set aside. In a non-stick pan, melt some butter with a drizzle of olive oil. Brown the chicken fillets on both sides and then transfer them to a plate.

Boiling the Potatoes Boil the potato pieces in plenty of salted water until they are fork-tender. Drain them and set aside.
Preparing the Vegetable Sauce Heat a drizzle of oil in a non-stick pan. Sauté the chopped onion, peppers, cherry tomatoes, and minced garlic until they are soft and fragrant.

Add the tomato sauce and water, followed by the sliced potatoes. Season with salt and sprinkle in some Provençal herbs. Mix well and let it simmer.
Combining Ingredients Once the sauce has thickened slightly, add the cooked chicken fillets to the pan. Top them with light mozzarella cheese. Turn off the heat and transfer the pan to a preheated oven. Bake at 200°C for 10 minutes, or until the cheese is melted and bubbly.
Nutritional Information
This chicken with vegetables and potatoes recipe provides a balanced mix of protein, carbohydrates, and vitamins. With only 340 calories per serving, it’s a nutritious option for any meal.
Benefits of the Recipe
High in protein from the chicken fillets.
Rich in vitamins and minerals from the vegetables.
Low in calories, making it suitable for those watching their weight or following a dietary plan.
Variations and Substitutions
Feel free to customize this recipe to suit your taste preferences. You can swap out the vegetables for your favorites or add additional spices for extra flavor.
Tips for Serving
For a complete meal, serve this dish with a side of steamed greens or a fresh salad. It also pairs well with crusty bread or rice.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave until heated through or warm in a skillet on the stove.
Conclusion
Chicken with vegetables and potatoes is a versatile and satisfying dish that’s perfect for any occasion. With its delicious flavor and low calorie count, it’s sure to become a favorite in your household.

You may serve these chicken fritters as an appetizer or as a main meal since they are tasty and simple to prepare. You may dip them into your preferred sauce since they are loaded with taste and texture, and they are great for doing so.

Ingredients: Quantity each of the Ingredients
Twenty-five ounces of leftover shredded chicken or canned chicken that has been drained
Mustard from Dijon 1 teaspoon of medium-sized egg a single dried thyme One-third of a teaspoon
Crumbs of bread Half a cup of onion powder One-fourth of a teaspoon of garlic powder A quarter of a teaspoon
The seasonings of salt and black pepper To savor
Oil, either olive or vegetable, for the purpose of frying plenty to coat the bottom of the skillet on both sides
Details to follow:

The chicken mixture should be combined. The shredded chicken, the Dijon mustard, the egg, the breadcrumbs, the thyme, the onion powder, the garlic powder, the salt, and the pepper should be mixed together in a big bowl.
Put together the fritters. The chicken mixture should be formed into very tiny patties.
The oil should be heated. In a skillet, bring the oil to a setting of medium heat
Fry the fritters in oil. Fritters should be cooked for three to four minutes on each side, or until they are golden brown and crispy.
Serve, and take pleasure in it. The fritters should be served with the dipping sauce of your preferences.

Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon va
nilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Ingredients:
– 4 cups whole milk 
– 1/2 cup sweetened condensed milk 
– 1/4 cup powdered sugar 
– 1/4 teaspoon ground cardamom 
– 1/4 cup chopped nuts (pistachios, almonds, cashews) 
– Saffron strands for garnish (optional) 
– Chopped pistachios for garnish (optional) 

Directions:
1. In a heavy-bottomed saucepan, heat the whole milk over medium heat until simmering. 
2. Reduce the heat to low and simmer, stirring frequently, until the milk is reduced by half (about 30-40 minutes). 
3. Add sweetened condensed milk, powdered sugar, cardamom, and chopped nuts to the reduced milk, and stir well. 
4. Simmer for another 10-15 minutes, stirring occasionally until slightly thickened. 
5. Let the mixture cool to room temperature. 
6. Pour the mixture into popsicle molds or small cups, insert sticks, and freeze for at least 6 hours. 
7. To serve, pop out the kulfi and garnish with saffron strands and chopped pistachios if desired. 

Remember, love your food and it will love you back! If you enjoyed this recipe, consider sending some Facebook stars as a sweet donut for support! 

Ingredients:
Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1 ¼ cups all-purpose flour
¼ tsp salt
½ cup mini chocolate chips
Ice Cream Base:
2 cups heavy cream
1 cup sweetened condensed milk
1 tsp vanilla extract
½ cup chopped Snickers bars
½ cup chopped Reese’s peanut butter cups
Instructions:
 In a bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add milk and vanilla extract, then mix in the flour and salt. Fold in mini chocolate chips. Roll the cookie dough into small balls and set aside.
 In a large bowl, whisk the heavy cream, sweetened condensed milk, and vanilla extract until light and fluffy (about 3-4 minutes).
 Gently fold in the chopped Snickers and Reese’s pieces, along with the cookie dough balls.
 Pour the mixture into a loaf pan or freezer-safe container.
 Freeze for at least 4-6 hours, or until firm.
Notes:
Add chopped peanuts or a peanut butter swirl for extra crunch!
Prep Time: 20 mins | Chill Time: 4-6 hrs | Total Time: 4 hrs 20 mins | Kcal: 400 kcal per serving | Servings: 8

Let’s dive into how you can make this vibrant drink at home!

Why Choose Cucumber Lemonade?
Cucumber lemonade isn’t just a treat for your taste buds; it’s also incredibly beneficial:

Hydration Boost: Cucumbers are over 95% water, helping you stay hydrated.
Rich in Nutrients: High in vitamin C, lemons boost your immune system, while cucumbers are a source of potassium and antioxidants.
Detoxifying: This combination supports digestion and helps flush out toxins.
Low Calorie: It’s a guilt-free drink perfect for any time of day.
Ingredients You’ll Need
Here’s what you’ll need to whip up a refreshing pitcher of cucumber lemonade:

1 medium cucumber (peeled and chopped)
2-3 lemons (juiced)
3-4 tablespoons of honey or a natural sweetener (adjust to taste)
4 cups of cold water
A handful of ice cubes
Fresh mint leaves (optional, for garnish)
How to Make Homemade Cucumber Lemonade
Step 1: Prepare the Ingredients
Peel and chop the cucumber into small pieces.
Juice the lemons, ensuring no seeds get into the mix.
Step 2: Blend the Base
In a blender, combine the cucumber pieces, lemon juice, and honey.
Add 2 cups of cold water and blend until smooth.
Step 3: Strain (Optional)
If you prefer a smoother drink, strain the mixture through a fine mesh sieve to remove any pulp.
Step 4: Final Touch
Pour the strained mixture into a pitcher.
Add the remaining 2 cups of water and stir well.
Toss in some ice cubes and garnish with fresh mint leaves for an extra burst of flavor.
Tips for the Perfect Cucumber Lemonade
Sweetness: Adjust the sweetness by adding more or less honey.
Zest It Up: Add a teaspoon of grated lemon zest for a tangy kick.
Sparkling Version: Replace half the water with sparkling water for a fizzy treat.
Chill Before Serving: Let the lemonade rest in the fridge for 30 minutes to enhance the flavors.
Health Benefits of Cucumber Lemonade

Improves Skin Health: The antioxidants in cucumber and vitamin C in lemons promote radiant skin.
Aids Weight Loss: Low in calories and high in water content, this drink is perfect for those watching their weight.
Boosts Digestion: Lemon juice stimulates digestion, while cucumber helps soothe the stomach.
Conclusion
Cucumber lemonade is not only easy to make but also a versatile drink that you can enjoy any time of the day. With just a blender and a few ingredients, you can prepare this healthy, refreshing drink in minutes.

So, grab your blender and give this recipe a try—you’ll love it!

Who Should Drink Carrot Orange Juice?

1. People Looking to Boost Immunity
   Carrot orange juice is a fantastic immune booster due to the high vitamin C content in oranges and the vitamin A from carrots. Vitamin C helps fight off infections and supports healthy skin, while vitamin A is essential for maintaining good vision and promoting cell growth.
2. Those Needing a Morning Energy Boost
   Carrot orange juice is an excellent way to start your day with energy. The natural sugars in carrots and oranges provide a quick source of energy, while the addition of ginger helps increase circulation and energizes the body.
3. Anyone Looking to Improve Skin Health
   Both carrots and oranges are loaded with antioxidants that help combat free radicals, which can damage skin cells. The high vitamin C content helps in the production of collagen, improving skin elasticity, and reducing wrinkles. Regular consumption of carrot orange juice can give you that healthy, radiant glow.
4. Individuals Focused on Digestive Health
   The fiber found in carrots and oranges helps promote healthy digestion and regular bowel movements. Ginger, with its digestive properties, can soothe the stomach and alleviate nausea or indigestion. Drinking this juice regularly can help improve overall gut health.
5. Weight Watchers and Fitness Enthusiasts
   Carrot orange juice is low in calories yet high in essential nutrients, making it a great choice for anyone looking to maintain or lose weight while staying healthy. The juice is hydrating and can support a balanced diet, particularly as a healthy snack or part of a post-workout routine.

How to Make Carrot Orange Juice: Recipe

Making this nutrient-packed juice is simple and quick. Here’s how to do it:

Ingredients:

• 4 Carrots
• 2 Oranges
• 1-inch Ginger
• 2 cups Water

Instructions:

1. Prep Your Ingredients:
   • Peel and chop the carrots into smaller pieces to make them easier to blend.
   • Peel the oranges and remove any seeds for a smooth juice.
   • Peel and slice the ginger.
2. Blend It All Together:
   • Add the carrots, oranges, ginger, and water into a blender.
   • Blend on high until smooth and well combined, ensuring all ingredients are fully mixed.
3. Strain and Serve (Optional):
   • If you prefer a smoother juice, strain the mixture through a fine mesh sieve to remove any pulp.
   • Pour the juice into a glass and enjoy your healthy morning boost!

Benefits of Carrot Orange Juice

• Rich in Vitamin A and C: Both carrots and oranges are excellent sources of vitamins A and C, which support immune function and skin health.
• Improves Digestion: Ginger helps stimulate the digestive system, easing indigestion and nausea.
• Hydrates and Refreshes: The water content in this juice helps hydrate the body, making it an ideal refreshing drink.
• Supports Eye Health: Carrots are famous for improving vision thanks to the beta-carotene, which the body converts into vitamin A.
• Boosts Energy: The natural sugars from the fruits provide a quick and sustained energy boost without the crash associated with processed sugars.

Final Thoughts

Carrot orange juice is a simple yet powerful drink that combines flavor and nutrition. Whether you want to boost your immunity, improve skin health, or simply enjoy a refreshing and healthy beverage, this juice has got you covered. Try it today and experience the wonderful benefits of this natural, homemade drink!

Remember to enjoy it fresh for the best taste and nutritional value. Drink this juice regularly, and you’ll be on your way to a healthier lifestyle!

Ingredients:

• • 3 eggs
  • ½ small onion, finely chopped
  • Fresh parsley, chopped

• • Salt, to taste
  • Paprika, to taste
  • Tomato sauce (as needed)

• • 4 slices of cheese
  • Tomato slices
  • Butter (for spreading)

Directions:

• Prepare the Egg Mixture:
  • • Beat the eggs in a bowl.
    • Stir in the chopped onion, parsley, salt, and paprika.

   

• Assemble the Sandwiches:
  • • Butter one side of each bread slice.
    • Spread tomato sauce on the unbuttered sides of two slices.

   

  • Add cheese and tomato slices on top.
• Cook the Egg Mixture:
  • • Heat a pan with butter and cook the egg mixture until set.

   

  • Place cooked eggs on the prepared bread with cheese and tomatoes.
• Grill the Sandwiches:
  • • Grill sandwiches in a pan for 2-3 minutes per side, pressing gently until golden brown and the cheese melts.

   

Serving Suggestions:

• • Serve with a side of fresh fruit or a smoothie for a balanced meal.

Cooking Tips:

• • Add herbs like oregano or basil for extra flavor.
  • Use whole wheat bread for added fiber.

Nutritional Benefits:

• • Eggs: High in protein and rich in essential vitamins.
  • Cheese: Provides calcium and protein.

• Tomatoes: Rich in vitamins C and K, and antioxidants like lycopene.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.

• Gluten-Free Option: Use gluten-free bread.

Nutritional Facts (per sandwich):

• • Calories: 250

• • Protein: 15g
  • Carbohydrates: 20g
  • Fat: 12g

Storage:

• Best served fresh but can be refrigerated for up to 1 day. Reheat in a pan or toaster.

Ingredients:

• • Rice – 1 cup (about 200 g)

• • Salt – to taste
  • Onion – 1 medium, chopped
  • Vegetable oil – for sautéing

• • Bell pepper – 1 medium, chopped
  • Carrot – 1 large, grated
  • Broccoli – 450 g (about 3 cups), cut into florets

• • Garlic – 2 cloves, minced
  • Black pepper – to taste
  • Paprika – to taste

• • Mozzarella cheese – 200 g (about 3.5 ounces), shredded
  • Eggs – 4 large
  • Vegetable oil – for greasing the baking dish

Directions:

1. 1. Cook the Rice:
      • Rinse 1 cup of rice under cold water until the water runs clear.
      • Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.

1. 1. Prepare the Vegetables:
      • • In a large pan, heat some vegetable oil over medium heat.
        • Add the chopped onion and sauté until soft and translucent.
        • Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.

       

   2. Blanch the Broccoli:
      • Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

1. 1. Prepare the Seasonings:
      • Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.
      • Season the vegetables with salt, black pepper, and paprika to taste.

1. 1. Combine the Ingredients:
      • In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.
      • Stir in the shredded mozzarella cheese and mix well.

1. 1. Prepare the Eggs:
      • In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.
      • Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.

1. 1. Assemble the Casserole:
      • Preheat the oven to 180°C (360°F).
      • Grease a baking dish with vegetable oil and pour the rice and vegetable mixture into the dish, spreading it out evenly.

1. Bake the Casserole:
   • Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.
2. Serve and Enjoy:
   • • Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of rice, vegetables, and cheese!

    

Serving Suggestions:

• • Serve this casserole as a main dish with a side of salad or roasted vegetables.
  • Pair with a dollop of sour cream or a drizzle of hot sauce for added flavor.

Cooking Tips:

• • Blanch the broccoli: Blanching the broccoli helps keep it tender while maintaining its vibrant color.
  • Customize the veggies: You can easily add other vegetables like zucchini, mushrooms, or spinach to suit your taste.
  • Cheese: Feel free to use a mix of cheeses like cheddar, gouda, or Parmesan for extra flavor.

Nutritional Benefits:

• • Broccoli is rich in vitamins C and K, as well as fiber.
  • Carrots provide beta-carotene and antioxidants.
  • Rice is a great source of carbohydrates, providing energy.

• Eggs add protein and help bind the casserole together.

Dietary Information:

• • Vegetarian
  • Gluten-free (if using gluten-free breadcrumbs or omitting them)

• Contains dairy (from the cheese) and eggs

Ingredients:

• • 2 cups oatmeal (220g)
  • 3 tbsp sweetener (50g)

• • 1/2 tsp salt (3g)
  • 4 eggs
  • 250 ml warm milk

• • 50g butter, melted
  • 1 tbsp vanilla extract (or vanillin)
  • 250 ml water

• A drop of oil, for frying

Directions:

1. 1. Prepare the Oatmeal Base:
      • In a large mixing bowl, combine 2 cups of oatmeal, 3 tablespoons of sweetener, and 1/2 teaspoon of salt.

1. 1. Add Wet Ingredients:
      • Crack 4 eggs into the oat mixture and stir well. Gradually add 250 ml of warm milk, stirring constantly until the oats absorb the liquid.
   2. Add Butter and Vanilla:
      • • Melt 50g of butter and add it to the batter along with 1 tablespoon of vanilla extract. Mix until well combined.

       

   3. Thin the Batter:
      • Add 250 ml of water gradually to the mixture, stirring until you achieve a smooth, pourable consistency.

1. 1. Heat the Pan:
      • Heat a non-stick pan over medium heat and add a drop of oil. Pour a small amount of batter into the pan and spread it evenly to form a pancake.
   2. Cook the Pancakes:
      • • Fry each pancake for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

       

   3. Serve:
      • Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, yogurt, or nuts.

Serving Suggestions:

• Top with fresh berries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt.
• Add sliced bananas and a sprinkle of cinnamon for extra sweetness.

Cooking Tips:

• • If the batter is too thick, add a bit more water or milk to reach your desired consistency.

• You can blend the oats before mixing if you prefer a smoother pancake texture.
• Be sure to heat the pan before adding the batter to ensure the pancakes cook evenly.

Nutritional Benefits:

• • Oats provide a great source of fiber and complex carbohydrates, keeping you full and energized.

• Eggs are rich in protein, supporting muscle repair and overall health.
• Milk and butter add calcium and healthy fats for a balanced breakfast.

Dietary Information:

• • Gluten-free: If you use certified gluten-free oats, this recipe is naturally gluten-free.

• Vegetarian: This recipe is suitable for vegetarians.