All Recipes

Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 6 Servings

This White Bean Soup is very comforting, especially on cold days! You will be amazed how this soup could satisfy your cravings! A must-try recipe indeed. Enjoy!

Ingredients:

1/4 c chopped fresh parsley
4 cloves garlic, minced
6 c low-sodium vegetable broth or chicken broth
1 large carrot, peeled and sliced into coins
1 bay leaf
3 stalks of celery, sliced
1 tsp kosher salt
1/2 tsp dried oregano
1 small yellow onion, diced
1 tbsp butter
Toasted bread slices, for serving (optional)
1 tbsp olive oil
Grated Parmesan cheese, for serving (optional)
2 cans (15.5 oz., each) of Great Northern Beans, rinsed and drained
1 c (from a can) of corn kernels, rinsed and drained
2 c fresh baby spinach
1/2 tsp fresh ground pepper

Directions:

Place a 6-quart Dutch oven on the stove and turn the heat to medium-high. Add butter and olive oil, then allow them to become hot.

Stir in the celery, parsley, onions, and carrots. Saute for about 5 minutes or until soft. Add the garlic and saute for about a minute or until aromatic.

Stir in the bay leaf, dried oregano, vegetable broth, salt, and pepper until well blended. Allow the mixture to boil.

Turn the heat down to medium, then simmer for 5 minutes.

Add corn kernels and beans, then stir and cook for 5 minutes.

Stir in the spinach and cook for about a minute.

Remove the pot from the heat. Dish out!

Top each serving with Parmesan cheese.

Serve right away with toasted bread. Enjoy!

Note:

Make sure to add a bit of water to make the soup thinner.

Nutrition Facts:

Calories: 288 kcal | Carbohydrates: 43 g | Protein: 18 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 548 mg | Potassium: 950 mg | Fiber: 12 g | Sugar: 3 g | Vitamin A: 2926 IU | Vitamin C: 11 mg | Calcium: 136 mg | Iron: 4 mg | Net Carbs: 31 g

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Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 6 Servings

Classic and still my favorite, this Tortilla Soup is my ultimate comfort food! It has all the good things you wish to taste in a soup! Serve it with homemade tortilla chips, and you have yourself a meal to remember. Enjoy!

Ingredients:

1 (28-ounce) can of diced fire-roasted tomatoes
4 cups low-sodium chicken broth
2 teaspoons ground cumin
4 cloves garlic, minced
3 cups shredded cooked chicken
1 1/2 cups corn kernels
Juice of 1 lime
1 medium onion, chopped
Vegetable oil, for frying
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
4 small corn tortillas, sliced into thin strips
2 teaspoons dried oregano
1 bay leaf
Kosher salt
Freshly ground black pepper
1 jalapeno, seeds removed, minced

TOPPINGS

Freshly chopped cilantro
Diced avocado
Shredded cheddar

Directions:

Place a large pot on the stove and turn the heat to medium. Add oil and allow it to become hot.

Stir in the onion into the pot, then saute for about 5 minutes or until translucent.

Stir in the garlic and jalapeno, then saute for about a minute or until aromatic.

Add the chicken followed by oregano, chili powder, cumin, salt, and pepper. Toss everything to combine.

Stir in the chicken broth, tomatoes, bay leaf, lime juice, and corn until well blended. Let the mixture boil.

Turn the heat to medium-low, then simmer for 15 more minutes.

Meanwhile, place a skillet on the stove and turn the heat to medium. Add 1/8-inch of oil and allow it to become hot.

Put the tortilla chips in batches, then cook for about 2 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain any excess oil. Season with salt to taste. Repeat the process with the rest of the tortillas.

In the pot, discard the bay leaf. Dish out!

Serve the soup with cheddar cheese, avocado, cilantro, and tortilla chips. Enjoy!

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Prep Time: 15 Mins | Cook Time: 40 Mins | Total Time: 55 Mins | Yield: 6 Servings

This will be the cheesiest Chicken Spaghetti you will ever have! It has a combination of 3 different kinds of cheeses. You’ve never had dinner like this before. Try it now!

Ingredients:

3 cloves garlic, minced
4 tbsp flour
1 ½ c chicken broth
4 tbsp butter
1 c mozzarella cheese, shredded
10 ounces diced tomatoes & green chilies
2 small boneless skinless chicken breasts, sliced in half lengthwise
8 ounces Thin Spaghetti
1 small yellow onion, diced
¾ c milk
4 ounces cream cheese, softened
1 c cheddar cheese, shredded
red pepper flakes & chopped parsley, to garnish
2 tsp Italian Seasoning
2 tbsp olive oil
Salt/Pepper

Directions:

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

Apply cooking spray to the inside of a 9×13-inch casserole dish.

Use paper towels to pat dry the chicken slices, then season them with Italian seasoning, salt, and pepper.

Cook the chicken over medium-high heat for 5 minutes per side. Move to a clean plate and slice them into small cuts.

For the Sauce:

Reduce the heat, then add butter to the same pan and allow it to melt. Allow it to melt and scrape the bottom to deglaze it.

Stir in the onions and garlic, then saute for about 5 minutes or until soft and aromatic.

Add flour, then whisk and cook for another minute to remove the raw taste.

Stir in the chicken broth until well blended.

Whisk in the milk until the texture of the sauce becomes smooth.

Meanwhile, refer to the directions provided on the package of the pasta noodles on how to cook them. Drain and set aside.

Simmer the sauce, then add the softened cream cheese and stir until well blended.

Turn the heat down to low, then add the shredded cheddar cheese and stir until well blended.

Put the chicken back into the pan together with the tomatoes, then toss to mix.

Add the cooked noodles, then toss to coat with the sauce.

Move everything into the prepared casserole dish and spread it evenly.

Scatter the mozzarella cheese on top, then bake for 15 minutes. You can broil for 2 minutes if you prefer.

Remove the Chicken Spaghetti from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish. Dish out!

Serve right away with garlic bread. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 547 kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg

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Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 4 Servings

I was not a fan of cauliflower, but after eating these Roasted Cauliflower Steaks, everything changed! I never thought that something I despise would become my favorite instantly! All you need for this recipe are these basic ingredients which I’m pretty sure you already have! You have got to try this one. Enjoy!

Ingredients:

½ tsp garlic powder
1 tsp chopped parsley
½ tsp paprika
2 heads cauliflower
¼ c olive oil
½ tsp black pepper
1 tsp kosher salt

Directions:

Prepare the oven and preheat it to 250 degrees C or 500 degrees F.

Prepare the cauliflower by removing the outer leaves and stem.

Slice the cauliflower lengthwise into two pieces from the middle.

Slice each half into 1 1/2-inch thick pieces. Remove any floret that is not attached to the stem.

Lay the cauliflower steaks onto a baking sheet that is rimmed.

Add paprika, salt, pepper, and garlic powder into a bowl. Whisk everything until well incorporated.

Coat the top of the cauliflower steaks with olive oil, then sprinkle the mixed seasonings on top. Toss to coat all sides.

Cover the entire baking sheet with aluminum foil.

Place the baking sheet in the preheated oven and bake the Cauliflower Steaks for about 5 minutes.

Discard the foil cover and roast them for 10 more minutes or until both sides turn golden brown.

Remove them from the oven and move them to a clean serving plate. Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

You can serve these steaks with pesto sauce or chimichurri.

The number of steaks in this recipe depends on how big the cauliflower is.

Nutrition Facts:

Calories 150 Calories from Fat 108 Fat 12g18% Saturated Fat 2g10% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 625mg26% Potassium 321mg9% Carbohydrates 9g3% Fiber 6g24% Sugar 3g3% Protein 4g8% Vitamin A 50IU1% Vitamin C 136.1mg165% Calcium 40mg4% Iron 0.7mg4%

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Prep Time: 20 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 50 Mins | Yield: 8 Servings

These Broccoli and Cheddar Twice-Baked Potatoes are so good! This recipe is the best out there! Don’t wait another minute not knowing how these treats can make your day extra special. Enjoy!

Ingredients:

1/4 c buttermilk
1/2 c non-fat Greek yogurt
1 and 1/2 c cooked broccoli, chopped, and divided
3 and 1/2 tbsp salted butter, very soft
4 medium russet potatoes, washed well and dried
1/2 tsp dried onion flakes
1 tsp olive oil
3/4 tsp garlic powder
1/2 tsp onion powder
2 c cheddar cheese, shredded, divided
1/2 tsp dried dill weed
3/4 tsp chives
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Directions:

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

Line with parchment paper the inside of a baking sheet.

Lay the potatoes into a baking dish. Place it in the preheated oven and bake the potatoes for about an hour or until fork-tender. Remove from the oven and allow them to cook at room temperature.

Slice each potato into 1/2-inch pieces. Remove the flesh and put it into a mixing bowl.

Coat each potato skin with a bit of olive oil. Lay them onto the lined baking sheet.

In the bowl with the potato flesh, add butter and mash until the texture becomes smooth.

Add garlic powder, 3/4 cup of cheese, onion powder, Greek yogurt, dried onion flakes, chives, salt, pepper, broccoli, and buttermilk. Stir everything until well blended.

Fill each potato skin with the mixture, then sprinkle the rest of the cheese on top.

Place the baking sheet in the oven and bake for about 20 to 25 minutes or until done.

Serve and enjoy!

Notes:

You can use any kind of cheese for this recipe.

Feel free to use sour cream instead of Greek yogurt.

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