Lunch

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 2 Servings

This Low Carb Eggplant Pizza is what will make your day complete! Give this recipe a try now, and I promise you that it will be worth all your time and effort! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1/2 yellow onion sliced
3/4 c shredded mozzarella cheese
1/2-1 c no sugar added pizza sauce
1 large eggplant
1 c fresh baby spinach
crushed red pepper optional
1 tbsp olive oil
2 garlic cloves minced
¼ c chopped fresh oregano
ground pepper to taste
sea salt to taste

Directions:

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

2. Slice the eggplant into 1/4-inch-thick cuts.

3. Brush each slice with olive oil.

4. Line with parchment paper a baking sheet.

5. Arrange the eggplant slices onto the prepared baking sheet.

6. Place them inside the preheated oven and bake for about 10 minutes or until done.

7. Place a skillet on the stove and turn the heat to medium.

8. Add 1/2 tbsp of olive oil and allow it to become hot.

9. Add the garlic and onion, then sauté until aromatic and translucent.

10. Sprinkle salt and pepper to season.

11. Add spinach and pizza sauce. Stir until well blended. Cook for another 2 minutes or until the spinach is wilted completely.

12. Remove the baked eggplants from the oven.

13. Top each eggplant slice with the spinach mixture and spread it evenly.

14. Sprinkle freshly chopped oregano and a generous amount of cheese on top of each eggplant slice.

15. Put them back inside the oven and bake for another 5 minutes or until the cheese has melted completely.

16. Remove from the oven and allow them to cool for a few minutes at room temperature.

17. Garnish each eggplant slice with more oregano and crushed red pepper flakes.

18. Serve and enjoy!

Nutrition Facts:

Serving: 1/2 of recipe, Calories: 331kcal | Carbohydrates: 25g | Protein: 17g | Fat: 19g | Sodium: 791mg | Fiber: 9g | Sugar: 15g

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Prep Time: 30 mins | Marinate Time: 1 hr | Cook Time: 20 mins | Total Time: 1 hr 50 mins | Yield: 6 Servings

Indeed! This dish is truly the best crispy oven-fried chicken you will ever have! If you have more time, it is best to marinate the chicken overnight for the best flavours! Oh, man, you are so in for a treat. Enjoy!

Ingredients:

For the Marinade:

½ lemon juice only
½ tsp ground paprika
¼ tsp garlic powder
½ tsp salt
freshly ground black pepper to taste
1 c buttermilk
¼ tsp onion powder
2 lbs. chicken breast cut into strips (or use tenders)

For the Dry Coating:

1 tsp onion powder
½ tsp ground black pepper
1 tsp ground paprika
½ tsp baking powder
4 tbsp plain bread crumbs panko or regular both work
½ tbsp salt or less to taste
2-3 tsp garlic powder
1 ¼ c white flour

For the Wet Coating:

⅔ c buttermilk
2 large Eggs
For the Pan:
⅓ c butter

Directions:

1. In a mixing bowl, add all the ingredients for the marinade aside from the chicken strips. Whisk until well blended.

2. Add the chicken strips and toss until well coated by the marinade.

3. Cover the bowl, then place it inside the fridge. Marinate the chicken for at least an hour to overnight. (I prefer marinating the chicken overnight.)

4. Prepare the oven and preheat to 205 degrees C or 410 degrees F.

5. In a large bowl, add all the ingredients for the dry coating. Whisk until well blended.

6. In another mixing bowl, add 2/3 cup of buttermilk and eggs. Whisk until well blended.

7. Remove the chicken from the marinade, then coat each with the flour mixture. Shake off any excess.

8. Coat each with the egg mixture, then back into the flour mixture again.

9. Add butter to the hot pan and allow it to melt.

10. Lay the chicken into the hot pan with melted butter.

11. Place the pan inside the preheated oven and bake the chicken for 10 minutes.

12. Flip the chicken and bake the other sides for 10 more minutes.

13. Remove the pan from the oven, then allow the chicken to rest for a few minutes at room temperature.

14. Serve and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 456kcal | Carbohydrates: 30g | Protein: 40g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 1764mg | Potassium: 809mg | Fiber: 1g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 6.6mg | Calcium: 143mg | Iron: 2.6mg

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 3 Servings

A big thanks to my very good friend, Ivy, for sharing this recipe with me! I am so glad that I gave it a try because I never would have tasted perfection! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to take this very simple recipe to the next level! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a beautiful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

3 tablespoons Olive Oil
1 tablespoon Garlic (about 4-5 garlic cloves, fresh minced)
1/2 teaspoon Cumin Powder
1.5 pounds Chicken (3-4 boneless breast or 12-14 chicken tenders)
1/2 teaspoon Chili Flakes
1/4 c Lemon (juice, about 1 large lemon’s juice)
3 tablespoons Oregano (fresh leaves or 1.5 tablespoons dried, or mix half-half)
1/2 teaspoon salt
1/4 teaspoon Black Pepper (freshly cracked)
Grilled Pita, for serving (optional)
Oil Spray
Pita Bread
2 tablespoons Parsley (fresh leaves, chopped)

Directions

For the Marinade:

1. Add all the ingredients for the Souvlaki marinade into a mixing bowl aside from the chicken. Stir until well blended.

2. Slice into small pieces the chicken breast.

3. Add the chicken slices into the bowl with the marinade and toss until well coated.

4. Cover the bowl, then place it inside the fridge and marinate the chicken pieces for at least 30 minutes to overnight.

To Grill:

1. Prepare the grill and preheat.

2. Thread the chicken pieces with skewers.

3. Place them over the preheated grill and cook until done.

4. Apply cooking spray over the pita bread, then grill until done.

5. Serve the pita bread with the chicken souvlaki. Enjoy!

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Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Yield: 4 Servings

This recipe will always have a very special place in my heart! This Sweet Potato and Feta Tart will surely satisfy all your cravings today. Enjoy!

Ingredients:

For the roasted sweet potato

2 tbsp olive oil
500 g (3 1/2 c) sweet potato peeled and cut into 1 cm cubes
2 – 3 tbsp rosemary leaves 2 – 3 large sprigs
Salt & pepper
2 cloves garlic

For the tart

500 g (3 1/2 c) roasted sweet potato
125 g (2/3 c) feta cheese crumbled
125 ml (1/2 c) full-fat milk
1 batch Kamut & Spelt Pastry or pre-purchased shortcrust pastry
1 Egg
1 egg yolk extra
Salt & pepper
2 tbsp Caramelized Onions
125 ml (1/2 cup) whipping cream

Directions:

For the Sweet Potato:

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

2. Add the sweet potatoes into a large mixing bowl.

3. Finely mince the rosemary and garlic, then sprinkle them on top of the potatoes.

4. Drizzle olive oil on top, then sprinkle salt and pepper to taste. Toss until the potatoes are well coated.

5. Transfer onto a baking tray and spread them evenly.

6. Place the tray inside the preheated oven and roast the potatoes for about 30 minutes or until done.

7. Remove the potatoes from the oven and allow them to rest at room temperature.

For the Tart Shell:

1. Unroll the pastry, then line it with your pastry.

2. Put baking paper on top of the pastry, then top it with beans.

3. Place it inside the oven and bake for 10 minutes or until done.

4. Remove the beans, then bake for another 10 minutes with reduced heat of 180 degrees C.

5. Remove from the oven and set aside.

For the Custard:

1. In a mixing bowl, add egg yolk, cream, egg, salt, pepper, and milk. Whisk until well mixed.

To Assemble and Bake:

1. Put the tart shell onto a baking tray.

2. Scatter the caramelized onions on top.

3. Add the sweet potatoes on top of the onions.

4. Sprinkle a generous amount of feta cheese on top.

5. Fill each shell with 2/3 of the custard.

6. Place it inside the oven and bake for about 10 minutes.

7. Turn the heat down to 180 degrees C and bake for 10 more minutes.

8. Remove from the oven and let the tart rest for a few minutes.

9. Serve and enjoy!

Nutrition Facts:

Calories: 839kcal | Carbohydrates: 57.3g | Protein: 15g | Fat: 62.9g | Cholesterol: 191.8mg | Sodium: 499.6mg | Sugar: 10.2g | Vitamin A: 5000IU | Vitamin C: 5mg

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Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 55 mins | Yield: 8 Servings

This Lasagna Noodle Casserole is what you just might need today! Oh, man, you have got to try this recipe, I’m telling you! In less than an hour, you will surely have the best lunch or dinner today! Feel free to add more ingredients to this very simple recipe if you prefer. I am sure that you can do a lot to make it even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 lb. lean ground beef
1/4 c chopped onion
8 oz. Egg noodles (cooked according to package directions)
1 c cottage cheese
1/4 tsp garlic salt
1 c sour cream
24 oz. spaghetti sauce
3 c shredded mozzarella cheese
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Prepare the oven and preheat to 175 degrees c or 350 degrees F.

2. Place a skillet on the stove and turn the heat to medium.

3. Add the ground beef and onion, then cook until crumbly, brown, and soft. Discard any accumulated grease.

4. Add the sauce and spices, then stir until combined.

5. In a mixing bowl, add the sour cream, cottage cheese, and cooked noodles. Toss until well combined.

6. Apply cooking spray in a 2-quart casserole dish.

7. Add 1/2 of the noodles into the prepared casserole dish followed by 1/2 of the sauce and 1/2 of the mozzarella cheese. Repeat the process until everything is arranged in layers ending with cheese.

8. Place it inside the preheated oven and bake for about 30 minutes or until the cheese turns brown.

9. Remove from the oven and let the Lasagna Noodle Casserole rest for a few minutes at room temperature.

10. Serve warm and enjoy!

Nutrition Facts:

Serving: 287g | Calories: 416kcal | Carbohydrates: 27g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 1089mg | Potassium: 653mg | Fiber: 2g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 6.6mg | Calcium: 292mg | Iron: 3mg

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Prep Time: 15 mins | Cook Time: 7 mins | Total Time: 22 mins | Yield: 4 Servings

The best chicken you will ever have is only less than an hour to cook! This Parmesan Crusted Chicken will surely satisfy all your cravings today! Oh, man, you have got to try this recipe now if you want to taste perfection! With this very minimal set of ingredients, you will have the best lunch or dinner today! Serve this chicken with veggies, and you have yourself a meal to remember! Have a blessed day, friends, and I hope you are all well today. Make sure to share this recipe with your peers as well. Enjoy!

Ingredients:

2 tablespoons olive oil
4 tablespoons butter
1 teaspoon minced garlic
2 pounds boneless skinless chicken breast
1 tablespoon water
1 egg
2 c Shredded Parmesan Cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

1. Slice each chicken breast into two, then use a meat mallet to gently pound each slice to 1/2-inch thick.

2. Add water and egg into a mixing bowl, then beat until well combined.

3. Add salt, pepper, and garlic. Stir until well mixed.

4. In a separate mixing bowl, add the Parmesan cheese.

5. Coat each chicken slice with the egg mixture. Shake off any excess.

6. Add the chicken slices into the bowl with the Parmesan cheese, then toss until well coated as well. Shake off any excess.

7. Place a large skillet on the stove and turn the heat to medium.

8. Add oil and butter, then allow them to become hot.

9. Add the chicken into the skillet and cook each side for about 3 minutes or until they turn golden brown.

10. Remove from the skillet and transfer the Parmesan Crusted Chicken onto a clean serving plate.

11. Serve and enjoy!

Nutrition Facts:

Calories: 656kcal | Carbohydrates: 3g | Protein: 69g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 261mg | Sodium: 1436mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 3mg | Calcium: 575mg | Iron: 1mg

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