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Vegetable Weight Loss Soup

Ingredients:

• • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 carrot, grated

• • 3 celery stalks, chopped
  • 1 red pepper, sliced
  • 1 tomato, diced

• • 1/2 cabbage, chopped
  • Water (enough to cover the vegetables)
  • Salt and black pepper to taste

Directions:

1. 1. Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
   2. Add Vegetables: Add grated carrot, chopped celery, sliced red pepper, and diced tomato to the pot. Stir and cook until vegetables start to soften.

1. Add Cabbage: Stir in the chopped cabbage. Cook for a few minutes, then add enough water to cover the vegetables.
2. Season and Simmer: Add salt and black pepper to taste. Cover the pot and simmer the soup until all vegetables are tender, about 20-30 minutes.

Serving Suggestions:

• • Serve hot with a slice of whole-grain bread for a complete meal.
  • Add a sprinkle of fresh herbs like parsley or cilantro for extra flavor.
  • Pair with a light salad for added freshness.

Cooking Tips:

• • For a heartier soup, add cooked quinoa or brown rice.
  • Adjust the seasoning according to your taste preferences.

• To enhance the flavor, use vegetable broth instead of water.

Nutritional Benefits:

• • Onion: Rich in vitamins B and C, and helps regulate water-salt balance.

• • Carrot: High in fiber and beta-carotene, supporting detoxification.
  • Celery: Low in calories and packed with vitamins C, K, and A.
  • Cabbage: Contains very few calories but is rich in vitamins and minerals.

Dietary Information:

• • Vegetarian and vegan-friendly.
  • Gluten-free.

• Low in calories, making it ideal for weight loss.

Nutritional Facts (Per Serving):

• • Calories: 80

• • Carbohydrates: 12g
  • Protein: 2g
  • Fat: 4g

• Fiber: 4g

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently on the stovetop or in the microwave before serving.

Why You’ll Love This Recipe:

• • Healthy: Packed with vitamins, fiber, and antioxidants, this soup is perfect for weight loss and overall health.

• Easy to Make: Requires simple ingredients and minimal preparation time.
• Versatile: Can be customized with your favorite vegetables or grains.

Ingredients

• 1 can (400g) sweetened condensed milk
• 1 small can (200g) cream (heavy or table cream)
• 1 can (250g) whipped cream
• 1 sachet (25g) passion fruit juice powder (or any other flavor of your choice)
• Chocolate sprinkles, to taste (for garnish)

Step-by-Step Instructions

1. Mix the Ingredients

To begin, we take a blender or a mixing bowl and combine 1 can (400g) of sweetened condensed milk, 1 small can (200g) of cream, and 1 sachet (25g) of passion fruit juice powder. Blending these ingredients together creates a smooth and creamy base that captures the tropical essence of passion fruit. We blend until the mixture is well combined and smooth, ensuring the passion fruit flavor is evenly distributed throughout.

2. Add the Whipped Cream

Next, we gently fold in 1 can (250g) of whipped cream to the passion fruit mixture. This step is crucial; we need to be careful not to overmix. Folding allows us to maintain the airy texture of the whipped cream, which is essential for a light and fluffy mousse. The whipped cream adds volume and enhances the overall creaminess of the dessert.

3. Chill

Once the mixture is well combined, we pour the mousse into individual serving cups or a large bowl, depending on your presentation preference. We then cover it and refrigerate the mousse for at least 2 hours, or until it is set. Chilling not only firms up the mousse but also allows the flavors to meld beautifully, creating a more cohesive taste.

Ingredients

For the Custard:

• 5 eggs (yolks separated from the whites)
• 200 g (1 cup) sugar (divided into 150 g for the custard and 50 g for the chocolate layer)
• 1 liter (4 ¼ cups) milk
• 70 g (½ cup + 1 tbsp) corn starch
• 200 g (7 oz) cookies (tea biscuits or digestive work best)
• 40 g (⅓ cup) cocoa powder

For the  Chocolate Ganache:

• 100 g (3.5 oz) dark chocolate, finely chopped
• 50 ml (3.4 tbsp) cream (heavy or whipping cream)

Step-by-Step Instructions

1. Prepare the Custard

Start by making the base of the dessert: a smooth, rich custard. Separate the egg yolks from the whites and place the yolks in a large bowl. Add 150 g of sugar and whisk together until the mixture is pale and creamy. Gradually whisk in the corn starch, ensuring the mixture remains smooth and free of lumps.

In a separate saucepan, heat 1 liter of milk over medium heat until it just starts to steam, but not boil. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs and prevent them from curdling.

Once combined, return the mixture to the saucepan and cook over medium heat. Stir constantly until the custard thickens to a creamy consistency, about 5–7 minutes. Be sure to keep stirring to avoid any lumps or scorching on the bottom of the pan. Once the custard has thickened, remove it from heat.

2. Divide the Custard

Divide the custard into two equal portions. Leave one half plain to create a vanilla custard layer.

For the chocolate custard layer, take the second portion and mix in 40 g of cocoa powder and the remaining 50 g of sugar. Stir well until the cocoa powder is fully incorporated, and the custard is smooth and rich in color. Set both custards aside to cool slightly while you prepare the next step.

3. Assemble the Dessert Layers

Now it’s time to layer the dessert. Start by selecting a medium-sized baking dish (a rectangular or square dish works best for even layering).

Begin by placing a layer of cookies at the bottom of the dish. If desired, you can dip the cookies lightly in milk to soften them, but this step is optional depending on how soft or firm you prefer the cookie layers.

Next, pour the plain vanilla custard over the cookie layer and spread it evenly to cover all the cookies. Smooth the surface with a spatula for an even layer.

Add a second layer of cookies on top of the vanilla custard, following the same process.

After the second layer of cookies, pour the chocolate custard over the top. Spread it evenly, ensuring that the cookies are fully covered. This chocolate layer will add a rich, decadent contrast to the vanilla custard and cookies.

4. Prepare the Chocolate Ganache

While the custard layers are cooling slightly, prepare the ganache that will top the dessert.

In a small saucepan, heat 50 ml of cream until it just starts to simmer. Remove it from the heat and add the chopped 100 g dark chocolate. Stir until the chocolate melts completely, forming a smooth and glossy ganache.

Pour the chocolate ganache over the top of the chocolate custard layer, spreading it evenly with a spatula to create a shiny, indulgent finish.

5. Chill the Dessert

Place the assembled dessert in the refrigerator for at least 3–4 hours, or preferably overnight, to allow the layers to fully set and the flavors to meld together. The cooling process is crucial to achieve the perfect texture, as the custards will firm up, and the cookies will soften slightly.

6. Serve and Enjoy

Once the dessert has fully set, remove it from the refrigerator and cut it into squares or slices. Serve chilled for the best texture and flavor. This dessert is creamy, chocolatey, and perfectly satisfying without the need for baking—ideal for any time you need a quick, no-fuss treat.

Nutrition Information (Per Serving)

• Serving size: 1 portion (makes 8 servings)
• Calories: 320 kcal
• Fat: 16 g
• Saturated Fat: 9 g
• Carbohydrates: 40 g
• Sugar: 28 g
• Protein: 6 g
• Fiber: 2 g
• Cholesterol: 120 mg
• Sodium: 70 mg

Ingredients
2 packages of chocolate cornstarch biscuits (400g)
White cream
2 cans of condensed milk
2 cups of milk (tea)
2 tablespoons cornstarch
2 egg yolks

Dulce de leche cream
2 cups of creamy dulce de leche
1/2 cup (tea) cream

Method of preparation
For the white cream, heat all the ingredients over medium heat, stirring constantly until it thickens.
Turn off and let cool. For the dulce de leche cream, mix the ingredients until smooth.
In a medium ovenproof dish, alternate layers of cornstarch biscuit, white cream and dulce de leche cream, repeating the layers until the ingredients run out, ending with dulce de leche cream.
With a toothpick, make superficial scratches on the dulce de leche and refrigerate for 2 hours before serving

Ingredients:

•crust
•1 c. vanilla wafer crumbs
•1 c. finely chopped pecans
•1 stick butter (½ cup) melted
•8 oz. cream cheese softened
•1 c. powdered sugar
•16 oz. whipped topping divided
•2 small boxes cheesecake flavored pudding
•3 c. milk
•1 can Lucky Leaf Cherry Pie Filling
•½ c. chopped pecans

Instructions:

In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.

Press into a 9×13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool.

In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 ½ c. whipped topping.

Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.

Spread evenly over cream cheese layer in pan.

Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and ½ c. chopped pecans.

ENJOY 

Ingredients:

• 1 grosse tête de brocoli, coupée en fleurons
• 1 grosse tête de chou-fleur, coupée en fleurons
• 2 cuillères à soupe d’huile d’olive
• Sel et poivre au goût
• 3 cuillères à soupe de beurre
• 3 gousses d’ail hachées
• 3 cuillères à soupe de farine tout usage
• 2 tasses de lait
• 1 tasse de crème épaisse
• 2 tasses de fromage râpé (cheddar, gruyère ou un mélange)
• 1/2 cuillère à café de noix muscade
• 1 tasse de chapelure
• 1/2 tasse de parmesan râpé
• Persil frais haché (pour la garniture)

PREPARATION:

1. Préchauffer et préparer :
   • Préchauffez votre four à 375 degrés Fahrenheit (190 degrés Celsius).
   • Graisser un grand plat de cuisson avec du beurre ou un spray antiadhésif.
2. Rôtir les légumes :
   • Mélangez les fleurons de brocoli et de chou-fleur avec de l’huile d’olive, du sel et du poivre. Étalez-les sur une plaque à pâtisserie et faites-les rôtir au four préchauffé pendant environ 20 à 25 minutes jusqu’à ce qu’ils commencent à devenir tendres et à prendre de la couleur.
3. Préparez la sauce au fromage :
   • Dans une casserole, faites fondre le beurre à feu moyen. Ajoutez l’ail émincé et faites revenir jusqu’à ce qu’il soit parfumé, environ 1 minute.
   • Incorporez la farine et laissez cuire environ 2 minutes pour éliminer le goût de farine crue. Incorporez progressivement le lait et la crème épaisse en fouettant, en veillant à ce qu’il n’y ait pas de grumeaux.
   • Portez à ébullition et laissez mijoter jusqu’à ce que la sauce épaississe, environ 5 minutes. Retirez du feu et incorporez le fromage râpé et la muscade jusqu’à ce que le fromage soit fondu et que la sauce soit lisse.
4. Combiner et cuire :
   • Placez le brocoli et le chou-fleur rôtis dans le plat de cuisson préparé. Versez la sauce au fromage uniformément sur les légumes.
   • Dans un petit bol, mélanger la chapelure avec le parmesan et saupoudrer sur le dessus du gratin.
   • Cuire au four pendant 25 à 30 minutes ou jusqu’à ce que le dessus soit doré et croustillant.
5. Servir:
   • Laissez refroidir le gratin quelques minutes avant de le servir. Décorez de persil frais haché.

Enjoy !

Ingredients:

2 pounds of steak (I used beef tenderloin, cut into bite size pieces)
4 cloves garlic (minced)
1/4 cup butter
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon fresh parsley (chopped)
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper

Instructions:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.

Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.

Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.

Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow 1/3 of the wine to evaporate as you’re scraping up the brown bits of flavor.

Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.

Store leftovers in the fridge for a few days or freeze in an airtight container.

“Melt in Your Mouth” chicken cooked in an air fryer combines the convenience of quick cooking with the tender, juicy results you’d expect from a longer bake.

This recipe usually involves a creamy, flavorful topping on tender chicken breasts. Here’s how to make this delightful dish in your air fryer:

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup mayonnaise or Greek yogurt (for a healthier option)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp herbs (such as dried parsley, chives, or Italian seasoning)
Cooking spray

Equipment:

Air fryer
Small mixing bowl
Measuring spoons

Instructions:

Prepare the Chicken:

If the chicken breasts are very thick, you might want to pound them slightly to an even thickness to ensure even cooking.

Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the topping adhere better and improves cooking.

Mix the Topping:

In a small bowl, combine the mayonnaise (or Greek yogurt), grated Parmesan cheese, garlic powder, seasoned salt, black pepper, and herbs.

Mix until well blended.

Apply the Topping:

Spread the mayonnaise mixture evenly over the top of each chicken breast. Ensure it covers the chicken generously to form a good crust.

Preheat the Air Fryer:

Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. This ensures the chicken starts cooking as soon as you place it inside.

Cook the Chicken:

Spray the air fryer basket with cooking spray to prevent sticking. Place the chicken breasts in the basket, spacing them evenly.

Cook for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken breasts.

Halfway through the cooking time, you can gently flip the chicken if desired, although it’s not necessary. Flipping is optional since the topping is primarily on one side.

Serving:

Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute throughout the meat, making it even more tender.

Serve hot, perhaps with a side of steamed vegetables, a fresh salad, or over a bed of cooked rice or pasta.

Tips for Success:

Mayonnaise vs. Greek Yogurt: Using mayonnaise will give you a creamier and slightly richer taste, while Greek yogurt is a great alternative if you’re looking for a healthier option with less fat.

Check Doneness: Using a meat thermometer to check the internal temperature of the chicken is the best way to ensure it’s fully cooked without drying it out.

This recipe is incredibly simple and perfect for a quick dinner that doesn’t skimp on flavor. The air fryer ensures that the chicken stays moist and tender inside, while the creamy, cheesy topping adds a delicious richness that truly melts in your mouth.

Indulge in a Southern classic with our recipe for Fried Green Tomatoes – a dish that embodies the essence of comfort food with a delightful twist. With its crispy exterior and tangy green tomato flavor, this recipe promises to be a crowd-pleaser for any occasion.

To start, gather your ingredients, including plump green tomatoes, eggs, milk, all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, ground black pepper, and vegetable oil for frying. Each component plays a crucial role in creating the perfect balance of flavors and textures.

Begin by slicing the green tomatoes into hearty 1/2-inch thick rounds, ensuring each slice is substantial enough to hold up during the frying process. Discard the ends to ensure uniformity in size and shape, setting the stage for a visually appealing presentation.

Next, prepare the batter by whisking together eggs and milk in a shallow bowl, creating a rich and creamy mixture that will help adhere the coating to the tomatoes. In another bowl, combine the all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, and ground black pepper, forming a seasoned coating that will provide a satisfying crunch with every bite.

Now, it’s time to coat the tomato slices. Dip each slice into the egg and milk mixture, allowing any excess to drip off, before dredging it in the seasoned flour mixture, ensuring an even coating on all sides. This process creates a robust outer layer that will crisp up beautifully when fried to perfection.

Heat vegetable oil in a deep skillet or frying pan until it reaches the ideal temperature for frying – around 350°F (175°C). Carefully place the coated tomato slices into the hot oil, taking care not to overcrowd the pan, which can lead to uneven cooking.

Fry the tomatoes until golden brown and crispy on both sides, flipping them halfway through to ensure even browning. Once cooked to perfection, transfer the fried green tomatoes to a plate lined with paper towels to drain any excess oil, allowing them to retain their crispiness and prevent them from becoming greasy.

Serve the fried green tomatoes hot and fresh, accompanied by your favorite dipping sauce or condiment for an extra burst of flavor. Whether enjoyed as an appetizer, side dish, or even a standalone snack, these delectable delights are sure to leave a lasting impression on your taste buds. So go ahead, indulge in the irresistible allure of Fried Green Tomatoes – a true Southern classic that never fails to delight!

Ingredients

•  4 large green tomatoes
•  2 eggs
•  1/2 cup milk
•  1 cup all-purpose flour
•  1/2 cup cornmeal
•  1/2 cup bread crumbs
•  2 teaspoons coarse kosher salt
•  1/4 teaspoon ground black pepper
•  1 quart vegetable oil for frying

Instructions:

1. Prepare the Tomatoes:

•  Wash the green tomatoes thoroughly and pat them dry with paper towels.
• Slice the tomatoes into 1/2-inch thick rounds, discarding the ends to ensure uniformity.

2. Prepare the Batter:

•  In a shallow bowl, whisk together the eggs and milk until well combined.

3. Prepare the Coating:

•  In a separate shallow bowl or plate, combine the all-purpose flour, cornmeal, bread crumbs, coarse kosher salt, and ground black pepper. Mix well to ensure even distribution of seasonings.

4. Coat the Tomatoes:

•  Dip each tomato slice into the egg and milk mixture, allowing any excess to drip off.
•  Dredge the coated tomato slice in the seasoned flour mixture, ensuring an even coating on all sides.Press gently to adhere the coating to the tomato.

5. Fry the Tomatoes:

•  In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
•  Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan.
•  Fry the tomatoes in batches for 2-3 minutes on each side, or until golden brown and crispy.
•  Use a slotted spoon or tongs to transfer the fried green tomatoes to a plate lined with paper towels to drain excess oil.

6. Serve:

•  Serve the fried green tomatoes hot and crispy, garnished with a sprinkle of additional salt if desired.
•  Enjoy them as a delicious appetizer, side dish, or snack, paired with your favorite dipping sauce or condiment.

7. Optional:

•  For an extra kick of flavor, you can add a dash of cayenne pepper or paprika to the seasoned flour mixture.
•  Feel free to experiment with different coatings or spices to customize the flavor to your liking.

Now, you’re ready to enjoy the crispy, tangy goodness of these homemade Fried Green Tomatoes!