Mediterranean One-Pot Kielbasa Pasta

A wholesome fusion of smoky sausage and sun-kissed Mediterranean flavors, all in one easy skillet!

Ingredients:

• 1 tbsp olive oil
• 1 lb turkey or chicken kielbasa sausage, sliced ¼ inch thick
• 1½ cups diced red onion
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup chopped baby spinach
• ½ cup sun-dried tomatoes in olive oil, drained and sliced
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt & black pepper to taste
• 2½ cups low-sodium chicken broth
• 8 oz whole wheat penne or any short pasta
• ¼ cup crumbled feta cheese (optional for topping)
• Fresh basil or parsley for garnish
• Juice of ½ lemon

Instructions:

1. Heat olive oil in a large deep skillet or pot over medium heat.

2. Add the sliced kielbasa and sauté until lightly browned, about 4–5 minutes. Remove and set aside.

3. In the same pot, add diced onions and cook until translucent, about 3 minutes.

4. Stir in the garlic, cherry tomatoes, sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper. Cook for another 2 minutes.

5. Return the kielbasa to the pot. Add pasta and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low.

6. Cover and simmer for 10–12 minutes or until pasta is tender, stirring occasionally.

7. Stir in baby spinach and cook until wilted, about 1 minute.

8. Turn off the heat. Squeeze in lemon juice, sprinkle with feta cheese and fresh herbs.

9. Serve warm and enjoy the Mediterranean vibes in every bite!

Ingredients

• 1 tablespoon olive oil or butter

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 cup uncooked rice (white, brown, or basmati)

• 6 cups chicken broth

• 2 cups cooked chicken, shredded or diced

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

• Optional: 1 bay leaf for added flavor

• Fresh parsley or cilantro, chopped (for garnish)

• Juice of 1/2 lemon (optional, for a fresh flavor boost)

Preparation

1. Sauté the Vegetables:
   • Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
   • Add the minced garlic and cook for another minute.
2. Cook the Rice:
   • Add the uncooked rice to the pot and stir it around to coat the rice with the oil and mix it with the vegetables.
   • Pour in the chicken broth and add the dried thyme, parsley, and bay leaf if using. Bring the mixture to a boil.
3. Simmer the Soup:
   • Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, or until the rice is fully cooked.
4. Add the Chicken:
   • Once the rice is tender, add the cooked chicken to the pot. Stir to combine and let it heat through for about 5 minutes.
5. Season and Serve:
   • Taste the soup and adjust the seasoning with salt and pepper.
   • If desired, add the juice of 1/2 a lemon for a fresh, bright flavor.
6. Garnish and Enjoy:
   • Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro.
   • Serve hot, with crusty bread or crackers on the side.

This chicken and rice soup is warm, comforting, and perfect for a cozy meal. You can customize it by adding more vegetables or using different types of rice to suit your taste.

Chicken salad is one of those foods that I could eat endlessly without getting bored. Classic, flavorful, and protein-packed, chicken salad goes well in any form: sandwiches, wraps, large lettuce leaves, or even eaten plain. There are a lot of chicken salad recipes out there, but I think this one is the best.

the Daring Gourmet

Who makes better versions of traditional recipes than Southern Living, who came up with this one? My guess is no. Use whatever extra chicken you may have on hand to whip up this delicious dish. Make use of any fresh chicken breasts you happen to have on hand, or another option.

Ingredients

Amanda’s Cookin’ is the source.

Chopped celery, red grapes, and dried cranberries give this chicken salad dish a wonderful range of tastes and just the right amount of crunch. The beauty of chicken salad is how adaptable it is to personal taste. Whatever you see fit, feel free to add or remove ingredients!

Preparation

Southern Living is the source.

Let me cut to the chase: if you want to see the whole Southern Living recipe, go here. This chicken salad recipe is sure to please whether you’re serving it as an appetizer or preparing a large quantity to share at a family reunion. Have fun!

Ingredients

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Garlic Parmesan Sauce:
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper, to taste

Preparation

1. Prepare the Chicken Wings:

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
• Place the wings on a baking sheet lined with parchment paper or a wire rack.
• Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.

1. Make the Garlic Parmesan Sauce:

• While the wings are baking, prepare the sauce.
• In a medium saucepan, melt the butter over medium heat.
• Add the minced garlic and sauté for about 1-2 minutes until fragrant.
• Pour in the heavy cream and bring the mixture to a gentle simmer.
• Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.
• Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.

1. Coat the Wings:

• Once the wings are done, transfer them to a large bowl.
• Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.

1. Serve:

• Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

Enjoy !

This Lemon Coconut Cake is a delicious and refreshing dessert that mixes the sour taste of lemon with the sweet, tropical flavor of coconut. Great for any event, this cake is soft, light, and will surely amaze your loved ones.

Ingredients

Time to get ready.

Time needed to prepare: 20 minutes

Time to cook: 40 minutes

Time needed: 1 hour

List of items needed to make a recipe.

About Cake

Remove the skin of one lemon.

240 milliliters of milk, which is equivalent to 8 fluid ounces.

1 egg

60 grams of sugar, which is equivalent to 2 ounces.

20 grams of cornstarch, which is equivalent to 0.7 ounces.

3 huevos

150 grams of sugar, which is equivalent to 5.2 ounces.

150 milliliters of vegetable oil

Juice from 1 lemon

250 grams of flour

15 grams (0.5 ounces) of baking soda

Regarding the topping.

15 grams (0.5 ounces) of honey

10 grams of dried coconut.

Preparation

Get the milk ready.

Remove the skin from 1 lemon and keep it to the side.

Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.

Allow the milk to reach the same temperature as the room.

Prepare the custard.

In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.

Slowly pour the cold milk into the mixture while stirring continuously.

Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.

Get the cake mix ready.

Heat your oven to 180°C (350°F) before using it.

In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.

Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.

Put the lemon peel in and mix it well.

Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.

Carefully mix in the custard mixture that has been prepared.

Make the cake.

Put the mixture into a cake pan that has been greased and floured.

Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

Put the topping on.

Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.

Pour the honey on top of the cake once it has cooled down.

Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.

Ways to serve.

Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.

Have it with a cup of tea or coffee for a lovely afternoon snack.

Tips for Cooking

Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.

Carefully mix the custard into the batter to keep it fluffy and light.

To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.

Benefits for your health from food

Lemons are full of vitamin C and antioxidants.

Eggs are rich in protein and important vitamins.

Coconut is good for you because it has healthy fats and fiber.

Information about food and nutrition.

Vegetarian: This recipe is for people who don’t eat meat.

Contains milk and eggs: Not recommended for individuals with allergies to dairy or eggs.

Keeping things in a safe place.

Keep the cake in a sealed container at room temperature for a maximum of 3 days.

To keep the cake fresh for a longer time, store it in the fridge for up to a week.

Reasons to Enjoy This Recipe

Delicious Taste: Mixing lemon and coconut gives a fresh and tropical flavor.

Soft and fluffy: The custard mixture helps the cake stay moist and tender.

Simple to prepare: Basic ingredients and easy steps make this cake simple to make.

End.

This Lemon Coconut Cake is a delicious and refreshing dessert that will add a touch of joy to any celebration. With its zesty lemon taste and sugary coconut topping, this dessert is ideal for spring and summer get-togethers. Enjoy the soft and light texture, and taste the tropical flavor with each bite!

Mediterranean Classic Beef Burrito

Amazing Benefits of This Super food Mix

Nutrients, vitality, and healing qualities abound in this surprising yet potent blend of dates, garlic, and bananas. This all-natural superfood cure can improve your digestion, immunity, and general health.

Why Does This Work?

Bananas: Rich in fiber and potassium, bananas promote heart health, energy, and digestion.

Garlic: A natural antibiotic that strengthens immunity, promotes circulation, and fights infections.

Dates: Packed with antioxidants, iron, and natural sugars, they boost energy and treat anemia.

Incredible Advantages of This Superfood Blend:

Instantly Increases Energy Packed with natural sugars and vital minerals, this blend will keep you feeling invigorated all day.

Boosts Immunity Dates and bananas are rich in vitamins and antioxidants that boost immunity, while garlic is a natural antibiotic.

Enhances Digestion & Gut Health.

Garlic combats harmful bacteria in the gut, dates provide fiber, and bananas calm the stomach.

Promotes Heart Health Dates fortify the heart, bananas control blood pressure, and garlic lowers cholesterol.

Natural Treatment for Weakness & Anemia

Due to their high iron content, dates can help prevent anemia and boost the synthesis of red blood cells.

Improves Memory & Brain Function

Garlic boosts blood flow to the brain, dates help concentrate, and bananas supply B vitamins.

How to Prepare This Super Mix Ingredients:

1 ripe banana

1 clove garlic (grated or mashed)

3 dates (pitted and chopped)

½ cup warm water (or milk for a smoothie)

Directions:

Process all ingredients in a blender until smooth.

For optimal effects, drink in the morning without food.

To reap the full advantages, repeat three to four times each week.

Try This Easy Yet Effective Fix and See the Difference! You’ll thank me later for this natural energy boost, immune-boosting, and general health tonic made with bananas, garlic, and dates.

Greek Couscous & Veggie Jar Salads

Ingredients:

For the Salad Jars (makes 4 jars):

1 cup dry couscous

1 cup boiling water

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red bell pepper, chopped

¼ red onion, finely diced

½ cup canned chickpeas, rinsed and drained

¼ cup kalamata olives, sliced

½ cup crumbled feta cheese

2 cups baby spinach or arugula

For the Greek Dressing:

¼ cup olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp dried oregano

Salt and pepper, to taste

Directions:

Prepare the couscous: Place dry couscous in a bowl. Pour over boiling water, cover, and let sit for 5 minutes. Fluff with a fork and let cool.

Make the dressing: In a jar or bowl, whisk together all dressing ingredients until well combined.

Assemble the jars (bottom to top):

2–3 tbsp dressing

Cooled couscous

Chickpeas

Tomatoes, cucumber, red pepper, onion, olives

Feta cheese

Greens (spinach or arugula)

Seal and store in the fridge for up to 4 days. Shake before serving or pour into a bowl and mix.

Nutritional Info (Per Jar):
Calories: 410

Fat: 22g

Carbs: 38g

Sugar: 6g

Protein: 12g

 Grilled Chicken, Avocado & Egg Salad Bowl
 Ingredients:
 1 large boneless, skinless chicken breast

 1 ripe avocado, sliced

 2 cups mixed salad greens (e.g., arugula, baby spinach)

 2 large eggs

 Salt and pepper, to taste

 1 tbsp olive oil (for cooking chicken)

 Seasonings for chicken (e.g., paprika, garlic powder, black pepper)

 Mixed seeds (e.g., sunflower, sesame) for topping

 For Dressing (optional):
2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt & pepper

 Instructions:
 Cook the chicken

Season the chicken breast with salt, pepper, paprika, and garlic powder.

Heat olive oil in a pan over medium heat.

Cook chicken 5–6 minutes per side (or until fully cooked).

Let rest 5 minutes, then slice.

 Boil the eggs

Bring water to a boil.

Gently add eggs and simmer 6–7 minutes for jammy centers.

Cool in ice water, peel, and halve.

 Assemble the salad

Place salad greens in a bowl.

Add sliced avocado.

Top with sliced chicken and halved eggs.

Sprinkle with seeds.

 Dress it up

Whisk dressing ingredients.

Drizzle over the salad before serving.

Green Power Smoothie (Kiwi, Spinach, Avocado)

This smoothie is packed with nutrients and has a creamy texture. Adjust the sweetness and thickness to your liking.

Yields: 1-2 servings Prep time: 5-7 minutes

Ingredients:

• For the base:
  • 1 ripe banana (fresh or frozen, frozen makes it colder and thicker)
  • 1 cup (about 30g) fresh spinach (or more, it blends down easily)
  • 1/2 ripe avocado, pitted and peeled
  • 1-2 ripe kiwis, peeled and roughly chopped (reserve a slice or two for garnish, if desired)
• For the liquid:
  • 1/2 to 1 cup (120-240ml) cold water, coconut water, unsweetened almond milk, or another milk of your choice (start with less and add more as needed for desired consistency)
• Optional add-ins (for extra nutrition/flavor):
  • 1 tablespoon chia seeds or flax seeds (for omega-3s and fiber)
  • 1 scoop protein powder (vanilla or unflavored works well)
  • 1-2 teaspoons honey, maple syrup, or a few dates (for extra sweetness, if desired)
  • A squeeze of lime or lemon juice (brightens the flavor)
  • A few ice cubes (if not using frozen banana and you want it colder)

Equipment:

• Blender

Instructions:

1. Prepare your ingredients: Peel and chop the banana (if fresh). Wash the spinach. Pit and peel the avocado. Peel and chop the kiwi.
2. Add to blender: Place all the solid ingredients (banana, spinach, avocado, kiwi) into your blender.
3. Add liquid: Pour in 1/2 cup of your chosen liquid.
4. Blend: Secure the lid and blend on high speed until completely smooth and creamy. Start with a lower speed to break down larger pieces, then increase.
5. Adjust consistency: If the smoothie is too thick, add more liquid, a little at a time, and blend again until you reach your desired consistency. If it’s not sweet enough, add your preferred sweetener and blend.
6. Taste and adjust: Taste the smoothie and adjust any flavors as needed (e.g., more sweetness, a squeeze of citrus).
7. Serve: Pour into glasses. Garnish with a slice of kiwi on the rim of the glass and a straw, as shown in the picture.
8. Enjoy immediately! Smoothies are best consumed fresh.

Tips for Success:

• Frozen Banana: Using a frozen banana makes the smoothie thicker and colder without needing a lot of ice, which can dilute the flavor.
• Layering: For best blending, add liquids first, then soft ingredients (like spinach and banana), and finally harder ingredients (like avocado and kiwi).
• Clean your blender right away: This makes cleanup much easier!

Enjoy your delicious and nutritious green smoothie!

Mango Ice Cream Milkshake Recipe

Ingredients:

• 2 large ripe mangoes (peeled & chopped)

• 1½ cups cold milk

• 3 scoops vanilla or mango ice cream (plus extra for topping)

• 2 tbsp sugar (optional, adjust to taste)

• Ice cubes (optional, for extra chill)

• Mango puree or syrup (for garnish)

• Mango slices or chunks (for garnish)

Instructions:

1. Prepare the Mangoes:
   Peel and cut the mangoes into cubes. Make sure they are sweet and fully ripe for the best flavor.

2. Blend the Shake:
   In a blender, add mango cubes, cold milk, sugar, and 2 scoops of ice cream. Blend until smooth and creamy.

3. Serve:
   Drizzle mango puree or syrup inside the serving glass for a swirl effect (optional). Pour the milkshake into the glass.

4. Top It Off:
   Add a generous scoop (or more) of ice cream on top. Garnish with a mango slice.

5. Optional Add-ins:
   Sprinkle crushed nuts, coconut flakes, or white chocolate chips if desired.

Q&A Section:

Q: Can I use canned mango pulp instead of fresh mangoes?
A: Yes! Use about 1 to 1½ cups of pulp. Alphonso pulp works best.

Q: Which type of ice cream is best for this?
A: Mango or vanilla ice cream complements the flavor best. You can even use coconut ice cream for a tropical twist.

Q: Can I make it vegan?
A: Absolutely! Replace dairy milk with almond or coconut milk, and use vegan ice cream.

Q: How can I thicken the milkshake?
A: Reduce the milk slightly or add more ice cream and frozen mango chunks.

Q: Is this recipe kid-friendly?
A: Yes, it’s sweet, creamy, and naturally fruity—perfect for kids and summer treats!

Q: How long can I store it?
A: Best enjoyed fresh. You can refrigerate it for 1–2 hours, but the ice cream may melt and thin the shake.

This mango milkshake is a creamy, tropical delight perfect for hot days and dessert cravings!