Dinner

Cook Time: 40 mins | Total Time: 40 mins | Yield: 8 Servings

This dish is keto-friendly! You can eat a lot of it and not feel guilty after! This dish is composed of mainly cabbage and bacon. It is pretty easy to prepare and cook. Just follow these steps for they will guide you to perfection! You are so in for a treat. Enjoy!

Ingredients:

1 large sweet onion (sliced into thin half-moons)
1/2 teaspoon Paprika
1 1/2 teaspoons Sea salt (to taste)
4 cloves Garlic (minced)
1/4 teaspoon Black pepper (to taste)
1 large head of Cabbage (shredded; ~20 c shredded)
8 slices Bacon

Directions:

In a single layer, arrange the bacon slices in a large pan. Place it on the stove and turn the heat to medium and cook the bacon for about 10 minutes or until they become crispy.

Transfer the crispy bacon onto a clean plate lined with paper towels to drain any fat.

In the same pan with the bacon grease, add onion and cook for 10 minutes to caramelize them.

Create a small well in the middle of the onions, then add the minced garlic in the middle. Sauté for about a minute or just until aromatic. Give it a good stir.

Add the cabbage, then sprinkle paprika, salt, and pepper to taste. Stir everything to combine.

Cover the pan with the lid, then cook the cabbage for about 15 to 25 minutes.

Crumble the bacon and scatter them over the cabbage. Toss to combine. Remove from the heat.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories143 | Fat9g | Protein5g | Total Carbs12g | Net Carbs8g | Fiber4g | Sugar7g

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

If you want pie, then I highly recommend you try this recipe! It is such a treat! Ready in less than an hour, this will be the best decision you will ever make today. Enjoy!

Ingredients:

1 c grated sharp cheddar cheese 85 grams
1 9-inch pre-baked deep dish pie shell I used Pillsbury
8 slices of cooked bacon, crumbled
1 c grated mozzarella cheese 90 grams
3 green onions, chopped
4 large tomatoes, peeled and sliced
1 c mayonnaise 205 grams
Salt and pepper
10 fresh basil leaves, chopped

Directions:

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

Place a pan with water on the stove and turn the heat to high. Allow the water to boil.

Add the tomatoes to the boiling water, then blanch for about half a minute. Transfer them right away into a bowl with iced water. Peel them.

Slice the tomatoes and put them into a colander. Sprinkle salt on top and let them drain for at least 10 minutes.

Add a layer of tomato slices to the crust and spread them evenly to the bottom. Season with a bit of pepper.

Put 1/2 of the onions and basil over the tomato slices. Repeat the process until everything is arranged in layers.

In a mixing bowl, add mayonnaise and cheese. Stir until well blended. Pour the mixture on top of the tomatoes and spread it evenly. Scatter the bacon on top as well.

Place it in the preheated oven and bake for about 30 minutes or until the top turns golden brown.

Remove the Tomato Pie from the oven and allow it to cool for a few minutes at room temperature. Slice it into even servings.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Calories: 353 kcal | Carbohydrates: 20g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 626mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 194mg | Iron: 1mg

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Yield: 6 to 8 Servings

Taste summer in this Zucchini Tomato Gratin! If you are not a fan of vegetables, then this dish will surely make you change your mind about them! With almost 8 servings, this dish is a total family favorite! Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

1/4 teaspoon crushed red pepper, rubbed together between your hands to bring out the flavor, plus salt and pepper to taste
3 medium-sized zucchini squash, cut into 2-inch pieces
1 to 2 Roma or other smallish tomatoes, thinly sliced. You can also use grape tomatoes
1 to 2 ounces cheddar, Gruyere, or Swiss cheese, grated, plus 1/2 ounces Parmesan cheese, grated
1 tablespoon chopped fresh Italian parsley
3 yellow summer squash, cut into 2-inch pieces
1 Egg, beaten

Directions:

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

Place a large pan with water on the stove and turn the heat to high. Let the water boil. Add the squash and zucchini, then cook for about 10 minutes. Drain.

Transfer the squash into an oven-safe bowl and mash them. Move it into a colander and let it drain.

Add the mashed squash, egg, herbs, salt, pepper, and red pepper into an 11×8-inch baking dish. Stir everything until well incorporated.

Tuck some of the tomato slices underneath the squash mixture and put the rest on top.

Place it in the preheated oven and bake the gratin for about 10 minutes.

Remove from the oven and sprinkle the cheese on top. Bake for another 20 minutes.

Serve and enjoy!

Notes:

This dish is best served right away.

Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.

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Prep Time: 45 mins | Cook Time: 45 mins | Total Time: 1 hr 30 mins | Yield: 6 Servings

This is one of the best eggplant recipes you will ever find! It is loaded with delicious flavors, mainly marinara sauce, and cheese! This dish is ready in less than 2 hours. Enjoy!

Ingredients:

1 and 1/2 c marinara sauce
2 tbsp olive oil
1/2 tsp garlic powder
1 ½ c shredded mozzarella
2 Eggs, beaten
1/2 c Parmesan cheese, fresh grated
1/2 tsp black pepper
2 medium-sized eggplants, about 2 lbs. total
salt
2 tbsp minced parsley, optional for garnish
1 tsp kosher salt
1 tsp dried oregano
1 c panko bread crumbs

Directions:

Place the rack in the second portion of the oven. Preheat it to 200 degrees C or 400 degrees F.

Brush the inside of a large baking sheet with olive oil.

Cut each eggplant lengthwise into 1-inch slices. Sprinkle salt over them and allow them to rest for 30 minutes at room temperature.

Use paper towels to pat dry the eggplant slices. Sprinkle a bit of salt and pepper on top.

Add oregano, grated Parmesan cheese, garlic powder, black pepper, salt, panko bread crumbs, and pepper into a mixing bowl.

Whisk everything until well incorporated.

Beat in eggs into a separate mixing bowl.

Add each eggplant slice into the bowl with the beaten egg, then into the breadcrumb mixture. Make sure to coat it well and shake off any excess. Place them on the baking sheet. Repeat the process with the rest of the slices.

Put the baking sheet in the preheated oven and bake the eggplants for about 20 minutes on each side.

Add 1/4 cup of the marinara sauce and cheese on top of each eggplant. Bake for 10 more minutes. You can also broil them for another 2 minutes or just until the cheese turns golden brown. Remove from the oven.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 274 kcal | Carbohydrates: 21g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1116mg | Potassium: 638mg | Fiber: 6g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 9mg | Calcium: 297mg | Iron: 2mg

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Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings

The incredible flavors of this dish will surely satisfy all your cravings today! This Baked Eggplant Parmesan is simply the best! Try it now! It is ready for serving in just an hour.

Ingredients:

2 large Eggs
2 c marinara sauce
8 oz. fresh mozzarella, sliced
1/2 c freshly grated Parmesan cheese divided
1 tsp salt
¼ c chopped fresh basil
1 c all-purpose flour
3 medium eggplants
1 c panko bread crumbs
¼ tsp pepper
1 tsp garlic powder
1 tsp salt
1 c Italian-style bread crumbs

Directions:

Cut each eggplant into 1/4-inch round slices.

Line the inside of a baking sheet with paper towels.

Arrange the eggplant slices on the prepared baking sheet in a single layer. Top them with salt and let them rest for at least an hour.

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

Apply cooking spray to the inside of two large baking sheets.

In a mixing bowl, add flour, pepper, and salt. Whisk everything until well incorporated. Beat eggs into another bowl, then mix Italian breadcrumbs, garlic powder, and Panko breadcrumbs into another bowl.

Add each eggplant slice into the flour mixture, beaten eggs, and breadcrumb mixture. Make sure to coat and shake off any excess. Place it onto the prepared baking sheet. Repeat the process with the rest of the slices. Top them with Parmesan cheese.

Place the baking sheets in the preheated oven and roast the eggplants for about 10 minutes on each side.

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

Add 2 tbsp of marinara sauce to the bottom of the prepared baking dish and spread it evenly.

Lay 1/2 of the eggplant slices into the prepared baking dish over the marinara sauce. Top them with more marinara sauce, followed by mozzarella cheese slices, 1/2 of Parmesan cheese, and 1/2 of basil. Repeat the process until everything is arranged in layers. Bake for 20 minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 435 kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg

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This Mac and Cheese recipe is super easy to make! With the help of a slow cooker, this will be very hassle-free! This is one of my favorite dishes to cook for my family. They just can’t get enough of it! The best thing about this is that you can just toss everything into the slow cooker and let it do its thing! I can’t think of any reason why you shouldn’t give this a try. Enjoy!

Ingredients:

1 16 oz. package of shredded sharp cheddar
1 12 oz. can evaporate milk
2 1/2 c whole milk
8 oz. Velveeta
8 oz. of cream cheese
16 oz. elbow macaroni
6 tbsp butter
1/2 tsp dry mustard
1 tbsp salt
1/2 tsp black pepper

Slow Cooker Mac and Cheese:

1 (16 oz.) package of shredded sharp cheddar
8 oz. cream cheese
1 (12 oz.) can of evaporated milk
16 oz. elbow macaroni
2 1/2 c milk
4 tbsp butter
1/2 tsp dry mustard
8 oz. Velveeta
1 tbsp salt

Directions:

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

Add the elbow macaroni and a bit of salt, then cook for a few minutes until firm to bite. Drain and rinse the macaroni with cold water to stop the cooking process.

Apply cooking spray to the inside of a slow cooker.

Put all the ingredients into the prepared slow cooker setting aside about 1/4 cup of shredded cheddar cheese. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 2 to 3 hours on a high setting. Make sure to stir twice during the cooking period.

Scatter the 1/4 cup of shredded cheddar cheese over the dish and allow it to melt completely.

Serve right away. Enjoy!

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Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings

Total comfort food! This Cheeseburger Soup is one to try! Serve this over dinner, and I promise you that everyone is going to love it. Enjoy!

Ingredients:

¼ c sour cream
3 c chicken broth
1 tsp dried parsley flakes
½ pound ground beef
1-½ c milk
¾ c Carrots, shredded
4 c peeled potatoes, diced, about 1-¾ lbs.
¾ c onion, chopped
4 tbsp butter, divided
¾ tsp salt
¾ c celery, diced
12 ounces pepper jack Velveeta, cut into cubes
1 tsp dried basil
¼ tsp pepper
¼ c all-purpose flour okay to use gluten-free here

Directions:

Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Transfer it to a mixing bowl.

Add butter to the same pan and allow it to melt. Add onion, celery, parsley, basil, and carrots. Sauté the veggies for a few minutes until soft.

Bring the browned beef back into the pan, then stir to combine.

Add the potatoes and broth. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let the mixture boil.

Turn the heat down to low, then cover the pan with the lid and simmer for about 10 minutes or until the potatoes are fork-tender.

Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add flour, then whisk and cook for about a minute.

Stir in the soup and let the mixture boil again while stirring constantly.

Turn the heat down to low, then stir in milk, cheese, salt, and pepper to combine.

Remove the pan from the heat, then add sour cream. Stir until well incorporated.

Serve and enjoy!

Nutrition Facts:

Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings

This is indeed the best Potato Soup you will ever have! It will only take you 30 minutes to make this soup. Make sure to read the notes below for some suggestions. Enjoy!

Ingredients:

2 tbsp unsalted butter
1 c milk
1 garlic clove, chopped
4 c chicken broth
1 tsp fresh thyme leaves
1 tbsp cornstarch
2-1/2 pounds peeled and diced Yukon Gold potatoes about 5 c
2 tbsp olive oil
fresh thyme leaves for garnish
1 c onion, chopped
1/2 tsp black pepper
1 tsp salt

Directions:

Place a Dutch oven on the stove and turn the heat to medium. Add 2 tbsp of olive oil and 2 tbsp of butter, then allow them to become hot.

Put the onions into the hot Dutch oven, then sauté for 5 minutes or until soft.

Add the garlic and fresh thyme, then sauté for about a minute or until aromatic.

Add the potatoes and chicken broth, then stir just until combined. Let the mixture boil and cook the potatoes for about 10 minutes or until soft.

Reduce the heat to low, then mash the potatoes with a masher.

Stir in 1 tbsp of cornstarch dissolved in 1 cup of milk until well blended. Cook for another 5 minutes or until the texture of the soup becomes thick. Sprinkle salt and pepper to season. Remove from the heat.

Sprinkle freshly chopped thyme over each serving.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of potatoes for this recipe. Although, I highly suggest using Yukon Gold.

Top each serving with crumbled bacon, cheese, and sour cream.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1g, Calories: 192 kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 754mg | Fiber: 3g | Sugar: 3g

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