I promise you, the sauce is the magic ingredient in this recipe

 

Ingredients

Peel and devein one pound of big shrimp and sauté in three tablespoons of olive oil.

minced garlic four cloves

Parmesan cheese, half a cup grated

a dash of Italiano

1/4 teaspoon of salt

little about a quarter teaspoon of black pepper

a few teaspoons of fresh parsley, minced

One lemon’s juice

Preparation

1. Set the oven temperature to 400°F, or 200°C.

2. In a mixing bowl, mix together the olive oil, salt, pepper, Parmesan cheese, garlic powder, and Italian seasoning.

The next step is to coat the shrimp completely by adding them to the dish and mixing them around.

Put the shrimp on a baking sheet and spread them out in a single layer.

5. Preheat the oven to a preheated temperature and roast the shrimp for 8 to 10 minutes, or until they become somewhat brown and pink.

6. When ready to serve, take it out of the oven and top with some chopped parsley and squeeze some fresh lemon juice.

Changes and Hints

To make it a little spicier, you may stir in some red pepper flakes with the olive oil. Melted butter may be used in place of some of the olive oil for a butterier flavor. If you want a milder cheese, Pecorino Romano may be used in place of Parmesan.

Enjoy!

Quick N Healthy Mushrooms Soup Recipe

 Get your crusty bread ready, because it’s finally getting the Healthy Mushroom Soup it’s been begging for! Creamy, hearty, low fat, low carb, and low sodium, it’s anything but low flavor. Made with tons of delicious, meaty mushrooms, simmered with aromatics and complementary herbs, and finished off with creamy, tangy yogurt, it’s the one pot weeknight soup of your dreams!

Benefits of Mushroom Soup

No high sodium, high fat canned cream of mushroom soup here! Canned soups can be pretty sketchy when it comes to healthfulness. But homemade mushroom soup is where it’s at! We have full control of ingredients, and we’re not throwing the salt shaker or heavy cream in our pot!

Our no cream mushroom soup uses some delicious, but lower calorie, lower fat ingredients, which keeps our soup healthier. The soup is good for lower calorie or weight loss diets, diabetic diets, and low fat diets. And of course it’s heart healthy!

Mushrooms are very low in calories, but high in protein, fiber, and cholesterol free. Not only that, but they are known to have cholesterol lowering properties, and anti inflammatory effects (1). Also, unique to the plant world, mushrooms naturally contain some vitamin D. Not a lot really, but if mushrooms are exposed to UV radiation the amount of vitamin D in them increases significantly (2). They’re a great addition to this soup!

Prep Time: 20minutes 

Cook Time: 35minutes 

Total Time: 55minutes 

Servings: 4

Ingredients:

• 2 tablespoon Olive Oil
• 1 medium Onion, diced
• 4 Garlic Cloves, minced
• 1 lb Mushrooms, sliced, any variety and combo
• 1 teaspoon Herbes de Provence
• ¼ cup All Purpose Flour
• 3 cups Homemade Vegetable Stock (or No Added Salt Vegetable Broth)
• 1 cup Plain Nonfat Greek Yogurt
• Salt and Pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and saute until translucent.
2. Add the garlic, and continue to saute for another minute or two, until fragrant.
3. Add the mushrooms and herbs, and continue cooking until the mushrooms release their juices, the juices evaporate, and the mushrooms are starting to brown.
4. Sprinkle the flour in, and cook, stirring constantly, for 1 minute.
5. Pour in the stock or broth, and stir to combine. Bring to a simmer, and reduce the heat to keep the pot simmering, but not boiling.
6. Stir occasionally for 20 minutes.
7. Turn off the heat, and allow the soup to stop simmering.
8. Measure at least a cup of the soup liquid into a bowl (it’s okay if you get some onion pieces).
9. Slowly whisk the yogurt into the hot liquid until it’s smooth and completely combined.
10. Now add the yogurt mixture back into the soup pot, stirring until combined well.
11. Do not bring the soup back to a boil, but you can warm it if it’s cooled too much.
12. Serve hot, with crusty bread and a dollop of Greek yogurt if desired.

Nutritional Info:

Calories: 165kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 508mg | Fiber: 2g | Sugar: 5g | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg

Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

 

Ingredients

• Ingredients: Three huge potatoes
• Two egg
• Oh one onion
• One red bell pepper
• One salt spoonful
• I pinch of marjoram
• One dash of nutmeg.
• Grind one pinch of red pepper.
• Two teaspoons of oil

Preparation

• 1st Step: Get the potatoes ready
• Grinate the potatoes coarsely after peeling them.
• To a big bowl, add the shredded potatoes and cover with water. Hand mix well and lay aside.
• Second, get ready the onion and pepper mixture.
• Cut the onion into dices.
• Cut the red pepper into chunks and wash it well, taking off the stems and seeds.
• To a pan set over medium heat, add the oil. After heated through, add the chopped onion and simmer for three to four minutes.
• Stir thoroughly the chopped red pepper into the pan. After simmering for five to seven minutes, take off the heat.
• Make the Potato Mixture in Step 3.
• Pour the shredded potatoes’ water out, then use your hands to squeeze out any last bits. Put the potatoes into a basin.
• To the potato bowl add the eggs, salt, black pepper, nutmeg, and marjoram. Combine by vigorously swirling.
• Putting everything together and baking
• Set your oven to 180 degrees Celsius, or 350 degrees Fahrenheit.
• Give a baking dish a quick oiling.
• Spoon the potato mixture equally into the baking dish.
• Evenly spoon the onion and pepper mixture over the potatoes.
• If you want, grate cheese over the dish.
• The potatoes should be cooked through and the top should be golden brown after 50 minutes in the preheated oven.
• This easy and delicious potato bake is a perfect dish for any occasion. With its simple preparation and budget-friendly ingredients, it’s sure to become a favorite in your household. Whether served as a side dish or a main course, this potato bake is sure to impress!

Enjoy !

This is the 4th time I’ve baked this cake and it’s still our favorite!

 

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 tablespoons butter, softened

1/4 cup vegetable oil

3 large eggs, separated

1 teaspoon vanilla extract

2 teaspoons lemon zest

1/3 cup fresh lemon juice

1 1/4 cups whole milk

Powdered sugar for dusting

Preparation

Preheat the oven to 350°F and grease an 8-inch cake pan. Lining it with parchment paper can make removal easier.

Sift flour, baking powder, and salt together.

In a large bowl, cream together sugar, butter, and oil until light and fluffy. Blend in egg yolks one at a time, then add vanilla extract and lemon zest.

Gradually mix in the dry ingredients, alternating with the lemon juice and milk, until smooth.

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold into the batter.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool before removing it from the pan, then cool completely on a wire rack.

Dust with powdered sugar before serving.

Variations & Tips:

Substitute lemon with orange for a different citrus twist.

For a dairy-free version, use almond or coconut milk and dairy-free butter.

Separate the mixtures and bake for less time for a more pronounced custard layer.

Store leftovers in the fridge in an airtight container.

And there it is—a delightful dessert that’s sure to bring joy and sweetness to your table. Enjoy your baking journey, and remember, every meal is an opportunity to create lasting memories with those you cherish!

Enjoy!

Cheesy Potato Bake

 

Ingredients

– 2 pounds potatoes, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 cup heavy cream
– 1 cup milk
– 2 cups shredded cheese (cheddar, mozzarella, or a blend)
– 2 tablespoons fresh parsley or dill, choppepd (for garnish)

Preparation

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the Potatoes and Onions:**
– In a large bowl, combine the sliced potatoes and onions. Drizzle with olive oil, and add salt, pepper, garlic powder, and thyme. Toss to coat the potatoes and onions evenly.

3. **Assemble the Bake:**
– Grease a baking dish or cake pan. Arrange a layer of the potato mixture at the bottom of the dish.
– Pour half of the heavy cream and milk over the potatoes.
– Sprinkle half of the shredded cheese over the top.

4. **Repeat the Layers:**
– Add another layer of the remaining potatoes and onions.
– Pour the remaining cream and milk over the top, followed by the rest of the cheese.

5. **Bake:**
– Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
– Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

6. **Garnish and Serve:**
– Once baked, let the dish cool slightly before slicing.
– Garnish with fresh parsley or dill before serving.

Enjoy this comforting and cheesy potato bake as a side dish or main course!

Enjoy!

This is probably my kids’ most requested dinner recipe. They love it

 

Ingredients

Ingredient Quantity
Shredded chicken (cooked) 1 pound
Chicken broth 2 cups
Instant rice 2 cups
Cream of chicken soup 1 can (10.5 oz)
Cream of onion soup 1 can (10.5 oz)
Velveeta (cubed) 8 ounces
Unsalted butter ¼ cup
Milk ¼ cup
Heavy whipping cream ¼ cup
Frozen broccoli (thawed) 1 bag (12-16 oz)
Panko breadcrumbs (optional) –
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the rice: Bring chicken broth to a boil. Add instant rice, remove from heat, and cover. Let sit for 5 minutes. Fluff with a fork.

Prepare the cheese sauce: Melt butter in a saucepan. Add Velveeta, milk, heavy whipping cream, cream of chicken soup, and cream of onion soup. Stir until smooth.
Combine the ingredients: Combine rice, chicken, broccoli, and cheese sauce in a large bowl. Stir until well mixed.
Assemble the casserole: Pour the mixture into the prepared baking dish.
Add optional topping: Sprinkle Panko breadcrumbs over the top.
Bake the casserole: Bake for 25-30 minutes, or until bubbly and golden brown.
Serve: Let cool for a few minutes before serving.

this Ribeye steak

 

Ingredients

°1 bone-in ribeye steak

°20g Butter

°1 drizzle of oil

°5 cl dry white wine

°Salt

°Pepper

Preparation

Heat the oil in a frying pan and cook the beef for three to four mins on every side. Cover with aluminum foil and maintain warm.Heat 1/2 of butter withinside the pan & sweat the peel and minced shallot. Add the white wine and allow lessen for two to a few mins.Off the heat, upload the rest of the butter even as mixing. Salt, pepper. Arrange the sirloin slices at the plates, covering with the sauce and serve immediately