Creamy Mushroom Chicken with Garlic Sauce

Ingredients

• 4 boneless skinless chicken breasts

• 2 tbsp olive oil

• Salt & black pepper to taste

• 1 tsp paprika (optional)

• 3 tbsp butter

• 4 garlic cloves, minced

• 250 g (2 cups) fresh mushrooms, sliced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp dried thyme or Italian seasoning

• Fresh parsley for garnish

‍ Instructions

1. Prepare Chicken: Pat dry chicken breasts, season with salt, pepper, and paprika.

2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes each side until golden and cooked through (internal temp 74°C/165°F). Remove and set aside.

3. Make Mushroom Garlic Base: In the same skillet, melt butter. Add minced garlic and sauté 30 seconds until fragrant. Add mushrooms, season lightly with salt and pepper, and cook 5–6 minutes until soft and browned.

4. Create Cream Sauce: Lower heat to medium. Stir in chicken broth and heavy cream, scraping up browned bits from pan. Add Parmesan and thyme, simmer 3–4 minutes until thickened.

5. Combine: Return chicken to skillet, spoon sauce over it, and simmer 2–3 minutes to coat well.

6. Finish: Garnish with chopped parsley. Serve with pasta, mashed potatoes, or rice.

❓ Q&A Section

Q: Can I use bone-in chicken?
✅ Yes, but increase cooking time to ensure it cooks through before returning to the sauce.

Q: How do I make it lighter?
✅ Substitute half-and-half or evaporated milk for heavy cream, and use less butter.

Q: What mushrooms are best?
✅ Cremini or button mushrooms work great. You can also use a mix like shiitake for richer flavor.

Q: Can this be made ahead?
✅ Yes! Prepare the sauce and chicken, store separately in the fridge, then reheat together gently.

Q: How to thicken if sauce is runny?
✅ Simmer a little longer, or add 1 tsp cornstarch mixed with 1 tbsp water.

Enjoy your creamy, garlicky chicken dish—perfect for dinner nights! ️

Canned Salmon Patties (Best Ever)

Ingredients:

2 (14.75 oz) cans salmon, drained and flaked

2 eggs, beaten

1/2 cup breadcrumbs

1/4 cup finely chopped onion

2 tablespoons fresh parsley, chopped

1 garlic clove, minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons olive oil for frying

Directions:

In a large mixing bowl, combine the flaked salmon, beaten eggs, breadcrumbs, chopped onion, parsley, minced garlic, Dijon mustard, salt, and pepper. Mix thoroughly until the mixture is well combined and holds together.

Shape the mixture into 8 patties, each about 1/2 inch thick.

Heat the olive oil in a large skillet over medium heat. Carefully place the patties in the skillet, and fry for about 4 minutes on each side, or until they are golden brown and crispy.

Serve the salmon patties hot, with a side of lemon wedges and tartar sauce or a creamy dill sauce.

Mediterranean Chicken Noodle Soup

Smoked Salmon & Avocado Salad
Looking for a fresh and flavorful salad? This Smoked Salmon & Avocado Salad is a delightful mix that’s easy to prepare! 

Ingredients:
– 4 cups mixed greens (arugula, spinach, or spring mix)
– 4 oz smoked salmon, sliced
– 1 ripe avocado, sliced
– 1/2 cucumber, thinly sliced
– 1/4 red onion, thinly sliced
– 1 tablespoon capers
– 1 tablespoon chopped fresh dill (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and freshly ground black pepper, to taste

Directions:
1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until everything is nicely combined.
2. In a large salad bowl or platter, artfully arrange the mixed greens, smoked salmon, avocado, cucumber, red onion, and capers.
3. Drizzle that delicious dressing all over the salad and toss gently to coat every bite.
4. For a touch of freshness, garnish with chopped dill if you’re feeling fancy.
5. Serve immediately and enjoy the burst of flavors!

This dish is perfect for a light lunch or a vibrant dinner. Happy eating! 

Green Mango Avocado Banana Smoothie

This smoothie is packed with nutrients, creamy, and naturally sweet. It’s perfect for a quick breakfast or a healthy snack.

Yields: 1 large serving or 2 smaller servings Prep time: 5 minutes

Ingredients:

• 1 cup fresh spinach (about a generous handful)
• 1/2 cup chopped mango (fresh or frozen)
• 1/2 medium avocado, pitted and peeled
• 1/2 banana (fresh or frozen)
• 1/2 to 1 cup liquid (water, almond milk, coconut water, or your preferred milk)
• Optional: 1-2 ice cubes (if using fresh fruit and want it colder/thicker)
• Optional additions for extra nutrition/flavor:
  • 1 tablespoon chia seeds or flax seeds
  • 1 scoop protein powder (vanilla or unflavored works well)
  • 1/2 inch knob of fresh ginger, peeled (for a bit of zing)
  • Squeeze of lime juice (to brighten the flavors)

Equipment:

• Blender

Instructions:

1. Prepare the ingredients: If using fresh mango and banana, you might want to freeze them for at least 30 minutes to an hour beforehand for a colder, thicker smoothie. Otherwise, just chop them.
2. Add liquid first: Pour 1/2 cup of your chosen liquid into the blender. This helps the blades move more easily.
3. Add soft ingredients: Add the spinach to the blender. The liquid will help it blend down.
4. Add remaining ingredients: Add the chopped mango, avocado, and banana to the blender. If you’re using any optional additions like seeds or ginger, add them now as well.
5. Blend: Secure the lid on your blender. Start blending on a low speed and gradually increase to high. Blend until the smoothie is completely smooth and creamy, with no visible chunks of spinach or fruit.
6. Adjust consistency: If the smoothie is too thick, add more liquid, 1/4 cup at a time, and blend again until you reach your desired consistency. If it’s too thin, you can add a few more ice cubes or a bit more frozen fruit/avocado and blend again.
7. Taste and serve: Taste the smoothie and adjust sweetness if desired (though with the mango and banana, it’s usually sweet enough). Pour into a tall glass and serve immediately.

Tips for Success:

• Use frozen fruit: Using frozen mango and banana (or even frozen spinach!) will give you a colder, thicker, and creamier smoothie without needing to add too much ice, which can dilute the flavor.
• Layering matters: Adding liquid first, then leafy greens, then softer fruits, and finally harder/frozen ingredients on top helps the blender work more efficiently.
• Adjust to your taste: Feel free to adjust the proportions of fruit and liquid to suit your personal preferences for sweetness and thickness.
• Make it a meal: Add protein powder or a tablespoon of nut butter to make this a more filling and balanced meal replacement.
• Don’t overblend: While you want it smooth, excessive blending can sometimes warm up the smoothie or make it frothy. Blend just until creamy.

Enjoy your delicious and nutritious green smoothie!

Creamy Dream Fruit Salad

This refreshing and colorful fruit salad is perfect for breakfast, a light dessert, or a healthy snack. The creamy dressing adds a touch of indulgence without being too heavy.

Yields: 4-6 servings Prep time: 15-20 minutes

Ingredients:

For the Fruit:

• 2 cups strawberries, hulled and sliced or quartered
• 2 kiwis, peeled and sliced or quartered
• 2 bananas, peeled and sliced (add just before serving to prevent browning)
• 1 cup blueberries, fresh
• 1 large peach or nectarine, pitted and diced (or 1 cup canned peaches, drained)
• (Optional) 1 cup mango, peeled and diced
• (Optional) 1 cup grapes, halved if large

For the Creamy Dressing:

• 1/2 cup Greek yogurt (plain or vanilla, full-fat or low-fat)
• 1/4 cup sweetened condensed milk (adjust to your sweetness preference)
• 1-2 tablespoons fresh lime or lemon juice (to taste, helps with tang and preventing banana browning)
• 1/2 teaspoon vanilla extract
• (Optional) Pinch of ground cinnamon or nutmeg

Instructions:

1. Prepare the Fruit:
   • Gently wash all the fresh fruit.
   • Hull and slice the strawberries.
   • Peel and slice the kiwis.
   • Dice the peach/nectarine (or drain canned peaches).
   • If using mango or grapes, prepare them as well.
   • Important Note: Do not slice the bananas until just before you are ready to assemble and serve, as they will brown quickly.
2. Make the Creamy Dressing:
   • In a medium bowl, whisk together the Greek yogurt, sweetened condensed milk, lime/lemon juice, and vanilla extract until smooth and well combined.
   • Taste the dressing and adjust sweetness or tanginess as desired by adding more condensed milk or lime/lemon juice. If you like, add a pinch of cinnamon or nutmeg.
3. Combine and Serve:
   • In a large serving bowl, combine all the prepared fruits except the bananas. Gently toss them together.
   • Just before serving, slice the bananas and add them to the fruit mixture.
   • Pour the creamy dressing over the fruit.
   • Gently fold the fruit and dressing together until all the fruit is lightly coated.
4. Chill (Optional):
   • For best results, chill the fruit salad for at least 15-30 minutes before serving. This allows the flavors to meld and the salad to be refreshingly cool.

Tips and Variations:

• Fruit Choices: Feel free to customize the fruit selection based on seasonal availability and your preferences. Other great additions include cantaloupe, honeydew, pineapple, or oranges.
• Sweetness: Adjust the amount of sweetened condensed milk in the dressing to your liking. You can also use honey or maple syrup as alternatives.
• Dairy-Free: For a dairy-free version, use coconut yogurt or another plant-based yogurt alternative, and a dairy-free sweetened condensed milk substitute if available, or just sweeten with maple syrup.
• Thicker Dressing: If you prefer a thicker dressing, you can use less liquid (lime juice) or a thicker type of Greek yogurt.
• Presentation: Serve in individual bowls or a large glass bowl to showcase the vibrant colors of the fruit. A sprig of fresh mint can add a nice garnish.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that bananas will brown and softer fruits might become mushier over time.

Cranberry Orange Honey Smoothie

Ingredients

• 1 cup fresh or frozen cranberries

• 1 cup fresh orange juice (from about 2 oranges)

• 1 frozen banana (for creaminess)

• ½ cup Greek yogurt (or any thick yogurt)

• 2 tablespoons honey (adjust to taste)

• ½ cup almond milk (or regular milk)

• Ice cubes (optional)

• Orange slices and mint leaves for garnish

Instructions

1. In a blender, add cranberries, orange juice, frozen banana, yogurt, honey, and milk.

2. Blend on high speed until smooth and creamy.

3. Taste and adjust sweetness with more honey if desired.

4. Add ice cubes for a chilled texture and blend again.

5. Pour into a tall glass.

6. Garnish with a fresh orange slice and mint sprig. Serve immediately.

❓ Q&A for Better Understanding

Q: Can I use dried cranberries instead of fresh?
✅ Yes! But soak them in warm water for 10 minutes to soften before blending. This will give a smoother texture.

Q: Is Greek yogurt necessary?
✅ Not at all. You can replace it with coconut yogurt or even silken tofu for a dairy‑free version while still keeping it creamy.

Q: How do I make it sweeter without honey?
✅ Use maple syrup, agave syrup, or even a few soaked dates for natural sweetness.

Q: Can I store this smoothie for later?
✅ It’s best fresh because vitamin C from oranges diminishes over time. However, you can refrigerate it in an airtight jar for up to 12 hours and shake well before drinking.

Q: What benefits does this smoothie offer?
✅ It’s packed with antioxidants from cranberries, immune‑boosting vitamin C from oranges, and probiotics from yogurt. It also provides fiber and natural energy—perfect for a morning boost or a post‑workout snack.

Enjoy this vibrant pink smoothie, beautifully balanced with tangy cranberries, citrusy orange, and the mellow sweetness of honey!

Homemade No-Churn Banana Ice Cream

This recipe yields a rich, creamy, and naturally sweet banana ice cream without the need for an ice cream maker. The key is ripe bananas and whipped cream for that airy texture.

Yields: Approximately 1 quart (4 servings) Prep time: 20 minutes Chill time: 6-8 hours (or overnight)

Ingredients:

• 2 large (or 3 medium) ripe bananas, peeled and very ripe (look for brown spots on the peel)
• 1 can (14 ounces / 397g) full-fat sweetened condensed milk
• 2 cups (480ml) cold heavy cream (or heavy whipping cream)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt (enhances flavor)
• Optional add-ins:
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips (mini or regular)
  • 1/4 cup caramel sauce (swirled in)
  • 1/2 teaspoon cinnamon or nutmeg for spiced banana ice cream

Equipment:

• Large mixing bowl
• Electric mixer (stand mixer with whisk attachment or hand mixer)
• Spatula
• Loaf pan (9×5 inch / 23×13 cm) or an airtight freezer-safe container

Instructions:

1. Prepare the Bananas:
   • In your large mixing bowl, mash the ripe bananas thoroughly with a fork until almost smooth. A few small lumps are fine and can add to the texture. Alternatively, you can use a potato masher or even blend them briefly in a food processor for a super smooth puree.
   • Stir in the sweetened condensed milk, vanilla extract, and salt into the mashed bananas. Mix until well combined. This will be your banana base.
2. Whip the Heavy Cream:
   • In a separate, clean large mixing bowl (or the bowl of your stand mixer), pour in the cold heavy cream.
   • Using an electric mixer with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream holds its shape firmly. Be careful not to overbeat, or it will turn into butter.
3. Combine the Mixtures:
   • Add about one-third of the whipped cream to the banana-condensed milk mixture. Gently fold it in with a spatula to lighten the base. This step helps to make it easier to incorporate the rest of the whipped cream without deflating it too much.
   • Add the remaining whipped cream to the banana mixture. Gently fold it in using a spatula until no white streaks of cream remain. Be gentle to maintain as much air as possible in the mixture, which is crucial for a creamy, scoopable ice cream.
   • If using optional add-ins: Fold them in now.
4. Transfer to Container:
   • Pour the ice cream mixture into your loaf pan or freezer-safe container.
   • Smooth the top with a spatula.
5. Freeze:
   • Cover the container tightly with plastic wrap or a lid.
   • Place the container in the freezer for at least 6-8 hours, or preferably overnight, until firm.

Serving Suggestions:

• Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.
• Serve in bowls, on cones, or as a topping for desserts like pie or cake.
• Garnish with extra banana slices, a drizzle of chocolate sauce, or a sprinkle of chopped nuts.

Tips for Success:

• Use Very Ripe Bananas: This is crucial for natural sweetness and intense banana flavor. The more brown spots, the better!
• Don’t Over-mix: When folding in the whipped cream, be gentle to keep the mixture light and airy.
• Chill Your Bowl and Whisk: For faster and firmer whipped cream, you can chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the cream.
• Store Properly: Keep the ice cream covered tightly in the freezer to prevent ice crystals from forming.
• Experiment with Flavors: Feel free to adjust the amount of vanilla or try other extracts like a hint of rum extract for a banana foster-like flavor.

Enjoy your homemade banana ice cream!

Ingredients

4 eggs
1.5 cups granulated sugar (225 g)
1 cup milk (200 ml)
1 cup oil (200 ml)
2.5 cups flour (300 g)
2 packets baking powder (20 g)
1 packet vanilla (5 g)
2 cups grated carrots
1 cup walnuts, chopped (slightly less than a full cup)
1 teaspoon cinnamon

Preparation

Prepare the Baking Pan:
Preheat your oven to 180°C (356°F).
Grease the baking pan with 1 teaspoon of solid oil.
Mix the Wet Ingredients:
In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.
Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.
Incorporate the Dry Ingredients:
Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.
Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.
Add Carrots, Walnuts, and Cinnamon:
Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.
Bake the Cake:
Pour the batter into the prepared baking pan.
Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack.
Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.
Enjoy!
Slice and serve your delicious carrot walnut cake. Perfect with a cup of tea or coffee.
Serving Suggestions
Enjoy with a cup of tea or coffee for a perfect afternoon treat.
Add a dollop of cream cheese frosting for extra indulgence.
Serve with a side of fresh fruit for a balanced dessert.
Cooking Tips
Grate the Carrots Finely: For a smoother texture, finely grate the carrots.
Toast Walnuts: Lightly toast the walnuts before adding them to the batter for extra flavor.
Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean.
Nutritional Benefits
Rich in Carrots: Carrots are high in vitamins A and C, promoting eye health and immunity.
Nuts for Protein: Walnuts add a source of protein and healthy fats.
Spices for Flavor: Cinnamon adds flavor without extra calories.
Dietary Information
Contains Nuts: This recipe includes walnuts.
Contains Dairy and Eggs: Not suitable for dairy-free or egg-free diets.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 290
Fat: 15g
Carbohydrates: 34g
Protein: 5g
Fiber: 2g
Sodium: 180mg
Storage
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, keep in the refrigerator for up to a week.
Freezing: Can be frozen for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
Moist and Flavorful: The combination of carrots, walnuts, and spices creates a deliciously moist and flavorful cake.
Easy to Make: Simple ingredients and straightforward instructions make this recipe easy to prepare.
Versatile: Perfect for any occasion, from a casual family gathering to a special celebration.

Guilt-Free Treat: Enjoy a sweet treat with natural ingredients and no artificial additives.
Conclusion
This Carrot Walnut Cake is a scrumptious and wholesome dessert that brings together the goodness of carrots and walnuts. With its moist texture and delightful spices, it’s a perfect addition to any meal or occasion. Whether you’re enjoying it with tea or serving it at a party, this cake is sure to impress. Try this recipe today and savor the deliciousness of homemade carrot walnut cake!

Frequently Asked Questions (FAQ)
Can I use a different type of oil?
Yes, you can use vegetable oil, coconut oil, or any other neutral oil.
Can I substitute the walnuts with other nuts?
Absolutely! Feel free to use pecans, almonds, or your favorite nuts.
Can I add raisins or other dried fruit?
Yes, adding raisins or dried fruit can enhance the flavor and texture of the cake.
How can I make this recipe gluten-free?
Use a gluten-free flour blend to replace the regular flour.
Can I use honey instead of granulated sugar?
Yes, you can substitute honey, but you may need to adjust the liquid content in the recipe.
How do I make sure the cake is moist?
Ensure not to overmix the batter and avoid overbaking to keep the cake moist.
Can I make this cake ahead of time?
Yes, the cake can be made a day ahead and stored in an airtight container.
Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and foil before freezing.
What can I use instead of vanilla?
You can substitute vanilla extract with almond extract or leave it out if preferred.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

Enjoy !

This Almond Walnut Cranberry Nougat is a delicious snack that mixes the tasty nuts with the sweet and tangy cranberries. Every time you take a bite, you will experience a mix of textures and flavors that will make you want to eat more.

Ingredients: – 100 grams of almonds – 75 grams of walnuts – 75 grams of cranberries – 125 grams of sugar – 125 grams of honey – 1 egg white
Cook Mode means a setting on a kitchen appliance that allows it to operate at a specific temperature or for a set amount of time.
Avoid your screen from turning off.

Ingredients

Put the almonds in a small pot and pour hot water over them. Cook for 3 minutes.
Take the pot off the stove and use a strainer spoon to separate the almonds.
Put them in a little bowl, then remove the almond shells and place them on a plate.
Put almonds without their skin in a pan and cook for 5-8 minutes on low to medium heat, stirring from time to time. Be cautious not to overcook them.

Preparation

Take the pan off the stove and put the toasted almonds in a little bowl. Put aside.
Put walnuts in a pan and cook for 5 minutes on low-medium heat, stirring now and then. Be sure not to cook them too much.
Take the pan off the stove, put the toasted walnuts and almonds together in a bowl, and allow them to cool. Put aside.
In a small pot, warm up the sugar and honey over medium heat, stirring all the time until the sugar melts completely and the mixture starts to bubble.
Apply oil to the mold using a spray and brush, then sprinkle icing sugar on top. Put aside.
In a large bowl, separate the egg white from the yolk. Use an electric mixer to beat the egg whites until they are stiff.
Take the syrup off the heat when the mix of honey and sugar reaches a temperature between 120°C – 130°C (248°F – 266°F) on a candy thermometer, or test it by dropping a spoonful into a bowl of cold water. Try to shape the syrup into a solid ball.
Allow the syrup to cool for about 3 minutes.
Slowly pour the egg white into the syrup while stirring with a spatula, then switch to a whisk until the egg white is completely mixed in.
Heat the egg white and syrup mixture on low heat. Keep stirring constantly until the mixture thickens and becomes shiny, which should take around 8-10 minutes.
Take the mixture off the heat, then mix in the almonds, walnuts, and dried cranberries until they are evenly spread throughout.

Put the mix into the container and spread it evenly with a spatula.
Let the nougat cool down and leave it at room temperature for a few hours until it hardens. After it has hardened, remove it from the container and put it on a cutting surface.
Slice the nougat into rectangular pieces.
Written reminders.
Use fresh and good quality nuts and cranberries for the most delicious nougat.
Almonds: To save time, use peeled and toasted almonds instead of raw ones.
Enhance the taste of almonds and walnuts by roasting them before using.
Select a high-quality honey with a special taste to improve the flavor of your nougat. Various types of honey, such as floral, fruity, or earthy, contribute richness and depth.
Time to wait: Allow the nougat to completely harden before cutting it into bars.
To keep nougat fresh, store it in a sealed container at room temperature or in the refrigerator.
Preserve nougat by keeping it in a sealed container at room temperature or in the refrigerator.
Idea for a present: Make your homemade gift unique by wrapping each nougat bar in pretty paper and tying it with a ribbon.
Healthy eating

Calories: 248 | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 8mg | Potassium: 155mg | Fiber: 3g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

I won’t even try to downplay how unhealthy this is. After eating this ham, I was at a loss as to what to do with the enormous amount of remaining meat. The white sauce in this lasagna recipe binds the ham, chicken, and other ingredients together.

This is a must-try if you like Easy Chicken Cordon Bleu. My mind went straight to my pregnant pals and how I might surprise them with this. It’s a recipe like that.

For some time now, I’ve been attempting to share this recipe, but I just can’t seem to get the words to come out. Even though the main focus of my site is recipes, I do my best to sprinkle in random life events, which I assume most readers will ignore (or at least skim). The recipe is already long and boring.

Ingredients

What You Need: One 8-oz packet of lasagna noodles

1.5 cups of butter

1 (8-oz) tub of softened cream cheese

1/2 teaspoon of salt

half a teaspoon of pepper powder

1/4 teaspoon of black pepper, ground.

Swiss cheese, shredded, 1 and 3/4 cups

1/4 cup of hot milk

8 ounces of diced deli ham and 2 and 3/4 cups of cooked chicken

Half a cup of Swiss cheese that has been shredded

1/3 cup of breadcrumbs

1/2 teaspoon of Italian spice, or more or less according to personal preference

Preparation

Get your oven hot, about 400 degrees Fahrenheit (200 degrees Celsius).

To boil, add a little amount of salt to a big pot of water. After the water comes to a boil, add the lasagna and simmer, turning periodically, for about 8 minutes, or until tender but still firm to the biting. Run off.

In a medium saucepan, melt the butter. Add the cream cheese and whisk until the cheese starts to melt, which should take around 5 minutes. Chop some onions and add some salt and black pepper. Cream cheese and warm milk should be whisked together until creamy. Add 1 1/2 cups of Swiss cheese and mix. After the cheese has melted and the sauce has thickened, about 5 to 10 minutes, bring the sauce to a boil and whisk regularly. Take off the stove.

Pour 3/4 cup of cheese sauce onto the bottom of a baking dish that is 9×9 inches in diameter. Top 1/3 of the lasagna noodles with sauce, then top with 1/2 of the cooked chicken and 1/2 of the ham. Dollop 1 cup of sauce over the ham and chicken. Start with half of the remaining lasagna noodles, then add half of the remaining chicken, half of the remaining ham, and one more cup of cheese sauce. Repeat layering as needed. Lastly, add the remaining lasagna noodles, sauce, half a cup of Swiss cheese, bread crumbs, and Italian spice over the top. Place aluminum foil over the dish.

After approximately 25 minutes of baking in a preheated oven, the casserole should be bubbling. After 10 more minutes of baking without foil, the crumbs should be golden. Allow the dish to rest for 5 to 10 minutes before to consumption.

In the collection of family recipes, there are some cozy dishes that become a part of our mornings, adding warmth and satisfaction to the beginning of each day. One of our favorite recipes in our family is Baked Cottage Cheese Eggs. This tasty and nutritious dish has always been a favorite at our breakfast table, providing a delicious way to energize ourselves for the day ahead.

The recipe for Baked Cottage Cheese Eggs has been in our family for many years, handed down from my grandmother to my mother, and now to me. Its beginnings can be linked to a time when basic, homemade meals were essential to family routines.

What our family loves about this dish is how simple and adaptable it is. It’s simple to make with just a few ingredients, but it’s full of flavor and protein to give us energy for the day. Also, you can make it your own by adding the herbs, vegetables, or meats you prefer.

Baked eggs with cottage cheese are an important part of our family’s breakfast routine. Whether it’s a relaxed weekend breakfast or a hectic weekday morning, this meal always makes us happy and brings us comfort.

Ingredients

6 big eggs

1 cup of cheese made from milk

1/4 cup of shredded cheddar cheese

2 tablespoons of chopped chives, you can add them if you like.

Add salt and pepper according to your preference.

Use cooking spray or butter to grease the pan.

Preparation

Way of doing something.

Heat up the oven: Turn on your oven and set it to 375°F (190°C). Apply cooking spray or butter to the baking dish to avoid food sticking.

Get the eggs ready: In a big bowl, break the eggs and whisk them gently with a fork or whisk. Put the cottage cheese, shredded cheddar cheese, chopped chives (if you have them), salt, and pepper. Mix until everything is well mixed together.

Baking: Pour the beaten eggs into the baking dish, making sure to spread them out evenly. Put the dish in the oven that has been preheated and bake for 25-30 minutes, or until the eggs are cooked and the top is golden brown.

Instructions: After baking, take the dish out of the oven and allow it to cool for a short while. Cut into squares or triangles and serve while hot.

Baked Cottage Cheese Eggs are not just for breakfast; they represent comfort, warmth, and being together. They show us the happiness of eating with family and beginning the day with a tasty meal. Whether you are cooking them for your loved ones or just for yourself, these eggs will surely become a favorite part of your morning. Next time you want a delicious and filling breakfast, try making our family’s Baked Cottage Cheese Eggs recipe. It’s bound to be a hit in your home as well.