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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Prep Time: 5 Mins | Cook Time: 20 Mins | Total Time: 25 Mins | Yield: 4 Servings

These Crispy Roasted Potatoes have always been my favorite growing up. You can say that I have perfected this recipe to the best of my ability. Here you go! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! In just 25 minutes, you can have the most satisfying treats to serve today. Try it now!

Ingredients:

1/2 tsp smoked paprika
1/2 tsp fresh ground black pepper
1 1/2 lbs. Yukon Gold or baby potatoes
Fresh herbs like chopped chives, parsley, or mint for serving
3/4 tsp fine sea salt
1 1/2 tbsp neutral oil like grape seed oil, vegetable oil, or avocado oil

Directions:

Prepare the oven and preheat it to 425 degrees F.

Line the inside of a large baking sheet with parchment paper.

Slice the potatoes into small cuts. Put them into a mixing bowl.

Add smoked paprika, salt, pepper, and oil over the potato slices. Toss everything until well combined.

Transfer the potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 25 to 35 minutes or until done. Make sure to stir them to prevent them from burning.

Remove the Crispy Roasted Potatoes from the oven, then sprinkle freshly chopped herbs on top to garnish.

Serve right away. Enjoy!

Notes:

Make sure to line the baking sheet with parchment paper or a silicon mat.

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

Nutrition Facts:

NUTRITION PER SERVING: Serving Size 1/4 of the recipe / Calories 163 / Total Fat 5.4g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 463.3mg / Carbohydrate 26.9g / Dietary Fiber 4.2g / Total Sugars 2g / Protein 2.9g

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This Crispy Potato Roast is one of my comfort foods! It tastes amazing and looks very appetizing! All the ingredients in this are just delicious! The pancetta gave a nice texture and flavor in each bite! Invite everyone and surprise them with this! It is a total crowd-pleaser! In just a couple of minutes, you can have the most satisfying treat ever. Enjoy!

Ingredients:

1 small onion or 4 shallots, peeled and sliced very thin
About 3 oz. pancetta, cubed
10-12 russet potatoes, peeled
4-6 fresh thyme sprigs
3 tbsp butter, melted
1/2 tsp red pepper flakes (optional)
Kosher salt
3 tbsp extra-virgin olive oil

Directions:

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

In a small bowl, add melted butter and oil. Stir until well blended.

Coat the inside of a 10-inch round baking dish with a butter-oil mixture.

Thinly slice each potato, but not all the way through. Lay them around the prepared baking dish and arrange them in a single layer vertically. Season with salt and pepper flakes, then brush them with the rest of the butter-oil mixture.

Place the baking dish in the preheated oven and bake the potatoes for about 1 hour and 25 minutes.

After 30 minutes of baking, cover the potatoes with foil.

Meanwhile, cook the pancetta for a few minutes until crispy. Transfer them to a clean plate lined with paper towels to drain the grease.

Scatter the crispy pancetta around the potatoes followed by the thyme sprigs. Bake everything for 35 more minutes.

Remove from the oven, then sprinkle kosher salt on top to season.

Serve right away with sour cream. Enjoy!

Notes:

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

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

If you want the best side dish to go with your favorite main dish, then you have got to try this awesome recipe! This Steakhouse Style Garlic Mashed potato is creamy and loaded with delicious flavors! From the potatoes to the cream cheese, everything about this is perfect! Boiled until tender in broth, I know you already have an idea of how it would taste. Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

½ c salted butter
4 oz. of cream cheese
½ c buttermilk
5 lbs. of red potatoes, unpeeled
1 tsp salt
5 cloves garlic whole
6 c chicken broth

Directions:

Place a large pot with chicken broth on the stove and turn the heat to high. Allow it to boil.

Peel the potatoes and slice each into 1-inch pieces. Add them into the pot with the boiling broth together with garlic cloves.

Stir and cook for 15 minutes or until the potatoes are fork-tender.

Remove the potatoes from the pot and place them into a large bowl.

In the bowl with the potatoes, add buttermilk, cream cheese, salt, and butter. Mash everything until well incorporated.

Taste, then add more salt if needed.

Serve and enjoy!

Notes:

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

I highly recommend boiling the potatoes in broth. They will soak it up which will give them a nice flavor!

Feel free to use russet potatoes, red potatoes, or Yukon gold potatoes.

Nutrition Facts:

Calories: 369 kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1149mg | Potassium: 1478mg | Fiber: 4g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 37.3mg | Calcium: 77mg | Iron: 2.5mg

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