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247tasty

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GREEK LEMON POTATOES

by 247tasty
written by 247tasty

Prep Time: 10 Mins | Cook Time: 1 Hr 10 Mins | Total Time: 1 Hr 20 Mins | Yield: 5 Servings

Take a break from the usual fries and try this recipe instead! These Greek Lemon Potatoes are coated with incredible flavors that you and your loved ones are going to enjoy! You don’t need to worry about leftovers because I’m sure there won’t be any! The amazing flavor of the lemon-garlic in each bite is very addicting! Try not to eat them all in one sitting!

Ingredients:

1/2 c Olive oil
1/3 c Lemon juice
1 tablespoon Dried oregano
5 Garlic cloves, finely grated
1 1/2 c Chicken stock/broth
2 teaspoons Salt
2.5 pounds Potatoes

Garnish

Fresh oregano leaves
Lemon wedges

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Slice into 4 cuts the large peeled potatoes and thirds the medium ones.

Add the potato slices into a heat-proof pan together with lemon juice, oregano, olive oil, chicken stock, salt, and garlic. Toss everything until well incorporated.

Place the pan in the preheated oven and roast the potatoes for about 45 minutes.

Flip the potatoes over and roast for another 30 minutes or until done.

Optional Step:

Move the potatoes onto a baking tray and drizzle them with the accumulated oil from the other pan.

Place the tray in the oven and roast the potatoes again for 35 minutes or until they turn a bit crispy on the sides. Make sure to flip them over halfway through the roasting time.

Roast the other ingredients in the pan for 5 minutes or until the garlic turns golden brown.

Serve the potatoes with the garlic mixture on top. Enjoy!

Notes:

Serve these Green Lemon Potatoes with lemon wedges and garnish with freshly chopped oregano leaves.

Nutrition Facts:

Serving: 1210 | Calories: 205 kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7.8g

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All RecipesAppetizers

ZUCCHINI AND GOAT CHEESE FRITTERS

by 247tasty
written by 247tasty

Prep Time: 15 Mins | Cook Time: 15 Mins | Total Time: 30 Mins | Yield: 8 Servings

These heavenly treats never fail to amaze my guests all the time! They taste incredibly delicious, total crowd-pleasers! It will only take you half an hour to make these Zucchini and Goat Cheese Fritters! Try this recipe now!

Ingredients:

¼ c Diced yellow onion
⅓ c Fresh mint leaves, chopped
1 c Whole wheat flour
½ c Crumbled feta cheese
Extra virgin olive oil
½ teaspoon Ground cumin
2 large Eggs whisked
Ground black pepper
½ teaspoon Salt
3 medium zucchini about 1½ lbs.

Directions:

Use a large-eye grater to shred the zucchini. Put them into a colander and remove most of the liquid by squeezing it with a towel.

Transfer the processed zucchini into a mixing bowl. Add the onion, salt, pepper, goat cheese, egg, cumin, and mint. Stir everything until well combined.

Add the whole wheat flour and stir again until well combined.

Place a saucepan on the stove and turn the heat to medium. Add 1 tbsp of oil and allow it to become hot.

Use a spoon to get about 1/4 cup of the zucchini mixture, then drop it into the hot pan. Repeat with the rest of the mixture.

Gently flatten them to turn them into patties. Cook each side for about 3 to 5 minutes or until they turn golden brown.

Make sure to cook them in batches to prevent overcrowding.

Transfer the fritters onto a clean plate lined with paper towels to drain excess oil.

Serve and enjoy!

Notes:

Serve these fritters with your favorite dipping sauce.

Use a spatula to gently flatten each fritter.

Make sure to squeeze away the liquid from the zucchini.

Feel free to use dill in exchange for mint.

You can add grated carrots to these fritters or any vegetable you like.

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All RecipesAppetizers

TUNA CROQUETTES

by 247tasty
written by 247tasty

Prep Time: 10 Mins | Cook Time: 40 Mins | Freeze Time: 10 Mins | Total Time: 1 Hr | Yield: 4 Servings

These delicious treats are incredibly delicious! You can serve them as appetizers or as a side dish for your main course! This recipe is pretty easy to prepare. You can air fry them or cook them in the oven. This is surely a must-try recipe!

Ingredients:

olive oil spray
1 large Egg, beaten
3/4 c plain or gluten-free panko
2 tablespoons light mayonnaise
1/4 c chopped parsley
1 large 10 oz. russet potato, peeled and cut into small cubes
lemon wedges, for squeezing
2 tablespoons minced red onion
2 5 ounces Canned tuna, drained and flaked apart
1 tablespoon Dijon
1 tablespoon fresh lemon juice
tartar sauce, optional for serving
3/4 teaspoon kosher salt and black pepper, to taste

Directions:

In a pan, add the potatoes and enough water to submerge them.

Place the pan on the stove and turn the heat to medium-high. Cook the potatoes for 15 to 18 minutes or until they are fork-tender. Drain and put them into a large mixing bowl.

Add red onion, tune, lemon juice, salt, pepper, parsley, mayonnaise, and Dijon mustard into the bowl with the mashed potatoes. Stir everything until well combined.

Put the bowl with the potato mixture in the freezer to chill for about 10 minutes.

Remove the bowl from the freezer, then make 8 logs out of the mixture.

In a mixing bowl, crack an egg and beat until creamy. In another bowl, add the breadcrumbs.

Coat each log with the beaten egg and breadcrumbs. Shake off any excess.

To Air Fry:

Place the Tuna Croquettes in the air fryer and cook for about 10 minutes or until they turn golden brown. Make sure to flip them over after 5 minutes to cook the other side.

To Cook in the Oven:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place the Tuna Croquettes onto a baking tray. Place them in the preheated oven and bake for about 22 to 24 minutes or until golden brown. Make sure to flip them halfway through the cooking time to evenly cook all sides.

Serve and enjoy!

Note:

Feel free to use chives or dill instead of parsley.

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All RecipesBreakfast

PEANUT BUTTER BREAKFAST OATMEAL BOWL

by 247tasty
written by 247tasty

Prep Time: 2 Mins | Cook Time: 5 Mins | Total Time: 7 Mins | Yield: 1 Serving

I’ve always been a fan of this breakfast meal since I was little. Now that I’m an adult, I still love it! It is just simply delicious! You don’t need complicated steps to make this. All you need are these simple ingredients, and a microwave and you are good to go! In just 7 minutes, yes, you read it right, you can have the best breakfast to eat today! It is very healthy that I’m sure you are going to love. Enjoy!

Ingredients:

1/4 c Blueberries
1 tablespoon Chopped almonds
1/3 c Quick or rolled oats
1 tablespoon Creamy peanut butter, melted for 30 to 60 seconds in the microwave.
1/4 c Raspberries
1 teaspoon Chia seeds
1 Medium banana, sliced

Directions:

In a heat-proof mixing bowl, add 1/2 of the banana slices and use a fork to mash them well.

Add the oats and 2/3 cup of water into the bowl with the mashed banana. Stir everything until well blended.

Place the bowl in the microwave and cook the banana mixture for about 5 minutes over medium heat. Remove from the microwave.

In another heat-proof bowl, add the peanut butter and place it in the microwave. Heat for about a minute or until melted completely. Remove from the microwave.

Add the blueberries, the rest of the banana slices, chia seeds, almonds, and raspberries over the mashed bananas. Top with a drizzle of melted peanut butter.

Serve right away. Enjoy!

Notes:

Feel free to use almond butter or cashew butter instead of peanut butter.

You can add nuts to this if you like.

I highly recommend you top this with fresh fruits, chia seeds, almonds, etc.

Place any leftovers in the fridge.

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All RecipesDessert

MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

by 247tasty
written by 247tasty

Prep Time: 20 Mins | Cook Time: 45 Mins | Total Time: 1 Hr 5 Mins | Yield: 7 Servings

This carrot cake has a cream cheese frosting that is very difficult not to fall in love with! It is made from simple ingredients which I’m pretty sure you already have! Try this recipe now. It is worth all the effort. Enjoy!

Ingredients:

2 tablespoons Canola oil
2 large Eggs
3/4 c all-purpose flour
2 teaspoons Baking soda
3/4 c Whole wheat flour
2 teaspoons Ground cinnamon
1 1/2 teaspoons Vanilla
2 c Grated carrots peeled
1/4 c Chopped walnuts
1/4 c Flaked sweetened coconut
1/4 c Chopped walnuts for topping
20 ounces Can of crushed mango or pineapple in juice drained
1 c Granulated sugar
1 teaspoon Salt
For the cake frosting
1 teaspoon Vanilla extract
1/4 c Powdered sugar
8 ounces 1/3 fat Philadelphia Cream Cheese

Directions:

For the Cake:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a large mixing bowl, add the spices, flour, baking soda, sugar, salt, and coconut. Whisk everything until well incorporated.

Add vanilla, eggs, and oil into another mixing bowl. Whisk to combine. Stir in the mango and grated carrots until well combined.

Transfer the wet ingredients into the bowl with the dry ingredients. Whisk until well incorporated. Stir in 1/4 cup of the chopped nuts.

Transfer the batter to an 8×3-inch cake pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to rest at room temperature.

For the Frosting:

In a mixing bowl, add vanilla, cream cheese, and powdered sugar. Beat until well blended.

Pour the frosting over the cooled cake and spread it evenly. Scatter walnuts on top.

Serve and enjoy!

Nutrition Facts:

Calories: 216 kcal

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All RecipesAppetizers

PAPRIKA SMASHED POTATOES

by 247tasty
written by 247tasty

Prep Time: 5 Mins | Cook Time: 40 Mins | Total Time: 45 Mins | Yield: 4 Servings

These Paprika Smashed Potatoes are perfectly seasoned! If you want the best side dish to go with your steak or any fried protein, then this is it! All you need are these simple ingredients! It will only take you 45 minutes to make these delicious treats. Try this recipe now!

Ingredients:

1 teaspoon Extra virgin olive oil
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Garlic powder
Kosher salt
3/4 teaspoon Sweet paprika
16 ounces Baby gold potatoes about 12-16 depending on the size
Chopped parsley for garnish
Aluminum foil

Directions:

Put a pot with cold water on the stove and turn the heat to high. Immediately add the potatoes and 1 tsp of salt, then allow the water to boil. Cook the potatoes for about 18 to 20 minutes or until fork-tender.

Drain the potatoes, then use paper towels to pat them dry. Gently mash each potato.

Prepare the oven and preheat it to 425 degrees F.

Line with the foil the inside of a sheet pan.

Add garlic powder, paprika, black pepper, and 1/2 tsp salt into a mixing bowl. Whisk everything until well incorporated.

Lay the mashed potatoes onto the prepared sheet pan and arrange them in a single layer.

Brush olive oil over each potato followed by the seasoning mix.

Place the sheet pan in the preheated oven and bake the potatoes for about 20 minutes or until they turn golden brown.

Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

I like to serve these potatoes with steak or fried pork chop. They go well with pretty much any protein!

Feel free to use baby sweet potatoes instead of baby gold potatoes if you prefer.

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All RecipesBreakfastLunch

Crustless Broccoli & Cheddar Quiche

by 247tasty
written by 247tasty

Prep Time: 10 Mins | Cook Time: 40 Mins | Total Time: 50 Mins | Yield: 6 Servings

This quiche is low-carb so you won’t feel guilty eating a lot of it! This is my go-to food whenever I want to eat brunch! It is pretty easy to prepare. Trust me, you’re going to love it!

Ingredients:

2/3 c 2% milk
3/4 teaspoon Kosher salt
1/4 c Half & half cream
3 c Chopped broccoli florets
1/8 teaspoon Ground black pepper
A pinch of Freshly grated nutmeg
1 c Grated cheddar cheese
5 large Eggs
cooking spray

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Brush with oil the inside of a pie dish.

Add the broccoli florets with 1 tbsp of water into a heat-proof bowl. Place it in the microwave and steam for 2 minutes or until tender.

Remove the broccoli florets from the microwave and transfer them into the prepared pie dish and spread them evenly.

Scatter the grated cheddar cheese on top of the broccoli florets.

In a mixing bowl, add cream, salt, pepper, 5 eggs, nutmeg, and milk. Whisk everything until well incorporated.

Add the custard mixture on top of the broccoli florets in the pie dish.

Place the dish in the preheated oven and bake the quiche for about 35 to 40 minutes or until done.

Remove from the oven and let the quiche rest for a few minutes before serving. Slice into even servings.

Serve and enjoy!

Notes:

You can add bacon or ham if you wish.

Colby Jack cheese or mozzarella cheese are great replacements for cheddar cheese.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.

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All RecipesDinner

JUICY BAKED CHICKEN BREASTS

by 247tasty
written by 247tasty

Prep Time: 5 Mins | Cook Time: 30 Mins | Brine Time: 1 Hr | Total Time: 1 Hr 35 Mins | Yield: 4 Servings

These Baked Chicken Breasts are super juicy and very flavorful! Don’t skip the brine period. It will give a nice texture and taste to the chicken! Dinner is surely going to be fantastic. Enjoy!

Ingredients:

2 tablespoons shredded Parmesan cheese
1 1/2 tablespoons Mayonnaise
Salt
1/3 c Seasoned Panko Breadcrumbs
1/2 teaspoon Paprika
4 6 ounces Boneless, skinless chicken breasts
1/2 teaspoon Dried parsley
1 Lemon cut into wedges for serving
3/4 teaspoon Garlic powder

Directions:

In a bowl with 6 cups of water, add salt and stir until dissolved to make the brine solution.

Put the chicken breasts into the bowl with the brine solutions and make sure to submerge them. Place the bowl in the fridge and let the chicken breasts brine for at least an hour.

Remove the bowl from the fridge and transfer the chicken breasts onto a cutting board. Use paper towels to pat them dry.

Prepare the oven and preheat it to 425 degrees F.

Brush with olive oil on the inside of a 9×12-inch baking dish.

In a mixing bowl, add the spice and 3/4 tsp of salt. Whisk to combine.

Lay the chicken breasts into the prepared baking dish, then sprinkle the spices on top. Rub each to coat.

Top each chicken with mayonnaise and spread it evenly followed by the Panko and Parmesan cheese. Drizzle each with a bit of olive oil.

Place the baking dish in the preheated oven and bake the chicken for about 25 to 30 minutes or until done.

Remove the chicken from the oven. Serve them with lemon wedges. Enjoy!

Notes:

If you have enough time, you can brine the chicken longer.

Feel free to use boneless pork for this recipe.

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All RecipesBreakfast

HEALTHY BANANA OATMEAL COOKIES

by 247tasty
written by 247tasty

Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 8 Servings

If you have ripe bananas in your fridge, then don’t let them put to waste! Try this recipe instead! These Banana Oatmeal Cookies are pretty healthy and insanely delicious! All you need for this recipe are 3 simple ingredients and 25 minutes of your time! I promise you that you will not be disappointed with this recipe at all! Your kids will surely love these treats. It’s a win-win because they can eat something sweet and healthy at the same time. Enjoy!

Ingredients:

1 c Uncooked oats
1/4 c Crushed walnuts
2 Ripe bananas Mashed

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a cookie sheet.

Add the bananas into a large mixing bowl, then use a fork to mash them.

Add the walnuts and oatmeal, then stir everything until well incorporated.

Use your clean hands to make cookies out of the mixture and put them onto the prepared baking sheet. Make sure to leave a space between each cookie. You should get about 16 cookies out of the mixture.

Place the cookie sheet in the preheated oven and bake the cookies for about 15 minutes or until done.

Remove the cookies from the oven and let them rest for a few minutes at room temperature before serving.

Serve warm. Enjoy!

Notes:

I highly recommend using ripe bananas for this recipe. They taste much better!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Feel free to season it with a bit of salt if you prefer.

You can add raisins, cinnamon, almonds, or anything to make these cookies even better for your experience!

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All RecipesAppetizers

Greek Chickpea Salad

by 247tasty
written by 247tasty

Prep Time: 5 Mins | Total Time: 5 Mins | Yield: 4 Servings

This Greek Chickpea Salad is simply the best! It is my favorite salad of all time! The combination of all the ingredients such as bell peppers, cucumbers, chickpeas, onions, and Feta cheese is the best! Serve it with a nice-tasting dressing, and you have yourself a salad to remember! It will only take you 5 minutes to prepare this salad. What are you waiting for? It is time to start prepping. Enjoy!

Ingredients:

1 1/3 c Grape tomatoes Halved
20 Kalamata or Gaeta olives
15 ounces Can chickpeas, rinsed and drained
1/4 c Red onion Sliced lengthwise
1 Green bell pepper, sliced
4 ounces Fresh feta sliced thick
2 c Diced Persian cucumber

Dressing:

2 tablespoons Fresh oregano leaves Minced
1/4 teaspoon Kosher salt
2 tablespoons Extra virgin olive oil
Black pepper
juice of 2 fresh lemons

Directions:

Get 4 containers, then put 1/3 cup of chickpeas, 1/2 cup of cucumber, 1/4 green bell pepper, 1/3 cup of tomatoes, onion, olives, and Feta cheese in each. Make sure to arrange them in rows.

Add oregano, salt, pepper, olive oil, and lemon juice into a mixing bowl. Whisk everything until well blended.

Drizzle 1 1/2 tbsp of the dressing on top of the ingredients in each container.

Serve right away. Enjoy!

Notes:

You can serve this salad chilled if you prefer.

Feel free to use vegan cheese for this recipe in exchange for Feta cheese.

Roast the chickpeas to give them a nice texture. It is highly recommended.

If you do not have cherry tomatoes, you can use slices of tomatoes instead.

White beans can be used in exchange for chickpeas.

Place any leftovers in an airtight container, then put them in the fridge until serving again.

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