Category:

Lunch

BAKED CHICKEN BREASTS

by Sheryl June 10, 2021

written by Sheryl

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

This recipe is by far the easiest of all! In just about 20 minutes, you will surely enjoy these delicious baked chicken breasts! I have listed all the ingredients and directions so all you have to do is to follow them step and you are good to go! By the way, feel free to add more ingredients if you prefer. You are more than welcome to add cheese! Yeah, I tried it once and it was so good! Serve these chicken breasts with rice or mashed potatoes, you have yourself a meal to remember! Have a blessed day, friends. Enjoy!

Ingredients:

2 lbs boneless, skinless chicken breasts about 4 medium-size breasts
2 tbsp Extra Virgin Olive Oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika or chilli powder

Directions:

1. Prepare the oven and preheat to 125 degrees C or 450 degrees F.

2. Use a meat mallet to pound each chicken breast into thin pieces.

3. Appy olive oil in a 9×13-inch baking dish.

4. Drizzle oil all over the chicken breasts.

5. Arrange the chicken breasts into the prepared baking dish.

6. Add garlic powder, onion powder, salt, and chilli powder into a small mixing bowl. Stir until well mixed.

7. Sprinkle the chicken breasts with the seasonings. Make sure to rub them until well coated.

8. Place them inside the preheated oven and bake for about 20 minutes or until done.

9. Remove from the oven and cover the chicken breasts with aluminium foil. Allow them to sit at room temperature for about 10 minutes.

10. Serve and enjoy!

Nutrition Facts:

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June 10, 2021 0 comment

All Recipes Lunch

Southern Style Potato Salad

by Sheryl June 3, 2021

written by Sheryl

Prep Time: 10 mins | Yield: 10 to 12 Servings

Oh, my! This incredible recipe is just too perfect not to share with you, friends! Give it a try and I promise you that you will not get disappointed at all! Have a great day, friends, and I hope you are all well today. Enjoy!

Ingredients:

4 cups Hellmann’s real mayonnaise
1 cup yellow mustard
2 tablespoons salt
4 teaspoons sugar
1 teaspoon black pepper
16 cups cooked, cubed potatoes, skins on
1/2 cup apple cider vinegar
24 hard-boiled eggs
4 cups chopped celery
1 pound bacon, cooked until crumbly
7-10 dash(es) Sriracha hot sauce
A pinch paprika

Directions:

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

2. Add the potatoes and cook until fork-tender.

3. Drain the potatoes and allow them to cool completely at room temperature.

4. Slice the cooled potatoes into small cubes, then put them into a large mixing bowl.

5. Add water to the same pot and allow it to boil again. Add the eggs and cook until hardboiled. Drain and allow them to cool.

6. Place a pan on the stove and turn the heat to medium.

7. Add the bacon and cook until greasy and brown.

8. Remove from the heat onto a clean plate lined with paper towels to drain any excess grease.

9. Combine the potatoes with mustard, mayonnaise, apple cider vinegar, salt, sugar, and pepper.

10. Crumble the bacon, then add them over the potatoes.

11. Slice the hardboiled eggs into small cuts, then toss them over the potatoes as well.

12. Add the chopped parsley and Sriracha. Stir everything until well mixed.

13. Sprinkle more paprika on top.

14. Cover the bowl, then place it inside the fridge to chill for a few hours or overnight.

15. Serve and enjoy!

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June 3, 2021 0 comment

All Recipes Dinner Lunch

CHINESE CHICKEN AND BROCCOLI STIR FRY (WHOLE30, KETO)

by Sheryl May 27, 2021

written by Sheryl

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings

This luscious dish will surely light up your day! The combination of all the flavors of this recipe is just superb! Well, you just have to try it and taste perfection yourself. Have a great day, friends. Enjoy!

Ingredients:

For the Chinese Chicken and Broccoli Seasonings:

1.5 pounds chicken breasts, thin sliced
1 tablespoon coconut aminos
1.5 teaspoon arrowroot powder
½ teaspoon baking soda
⅛ teaspoon black pepper + ¼ teaspoon coarse salt
2 tablespoons olive oil

For the Stir-Fry Sauce:

2 tablespoons coconut aminos
½ teaspoon toasted sesame oil
½ teaspoon aged balsamic vinegar
¼ teaspoon coarse salt
2 tablespoons chicken stock
1 teaspoon arrowroot powder

Other:

4 large garlic cloves, thin sliced
1 tablespoon fresh ginger, finely chopped
4 bulbs scallions, chopped and separate white + green parts
10 ounces broccoli florets, blanched
Cooking fat of your choice, avocado oil or ghee

Directions:

1. Slice the chicken breasts into 1/4-inch thin cuts.

2. In a mixing bowl, add all the ingredients for the seasonings. Stir until well mixed.

3. Rub the chicken breasts with mixed seasonings, then place them inside the fridge.

4. In a mixing bowl, add all the ingredients for the stir-fry sauce. Stir until well combined.

5. Place the broccoli inside the microwave and heat until soft.

6. Place a cast-iron skillet on the stove and turn the heat to medium.

7. Add oil and allow it to become hot.

8. Add the chicken breasts and sear each side for about 3 minutes or until they turn golden brown.

9. Remove the chicken breasts from the skillet onto a clean plate.

10. In the same skillet, add more oil and allow it to become hot.

11. Add the garlic, ginger, and scallions. Sauté until aromatic and soft.

12. Add the chicken breasts and steamed broccoli. Toss everything until well coated.

13. Add the stir-fry sauce and toss again until well combined.

14. Sprinkle the scallions on top to garnish.

15. Serve and enjoy!

Nutrition Facts:

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May 27, 2021 0 comment

All Recipes Appetizers Lunch

Cheesy Taco Pockets

by Sheryl April 26, 2021

written by Sheryl

Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins | Yield: 12 Servings

I will never get tired of recommending this recipe to my friends, that includes you! Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! By the way, be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a great day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 pound ground beef
1 packet taco seasoning
8 ounces cream cheese room temp
½ c salsa
1 c cheddar cheese shredded
2 tbsp butter melted
12 small flour tortillas
sour cream salsa, tomatoes, etc. for garnish

Directions:

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

2. Add the ground beef and cook until crumbly and brown. Drain any excess grease.

3. Add the taco seasoning and stir until well combined.

4. Meanwhile, in a mixing bowl, add cream cheese and beat until creamy.

5. Add the salsa and stir until well blended.

6. Spoon the salsa in the middle of each tortilla and spread it evenly.

7. Top the salsa with ground beef and cheese.

8. Fold to make a Burrito. Repeat the process to the rest of the ingredients.

9. Arrange the taco pockets onto a cookie sheet sprayed with cooking spray.

10. Brush each pocket with melted butter.

11. Place them inside the oven and bake for about 15 minutes at 175 degrees C or 350 degrees F. When they turn golden brown, immediately remove them from the oven.

12. Garnish each Taco Pockets with taco toppings.

13. Serve and enjoy!

Nutrition Facts:

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April 26, 2021 0 comment

All Recipes Dinner Lunch

Mediterranean Chickpea Salad

by Sheryl April 22, 2021

written by Sheryl

Prep Time: 20 mins | Total Time: 20 mins | Yield: 6 Servings

I will never get tired of recommending this recipe my friends and that includes you! This recipe is a must-try! I have listed all the things you will be needing so you just have to follow them and you are good to go! By the way, this salad is best served to go with steak. Just do it and thank me later. Enjoy!

Ingredients:

15 ounces One Can Chickpeas drained and rinsed
1 Large Sweet Pepper or Bell Pepper stems and seeds removed
1 English Cucumber halved lengthwise and cut into rough chunks
1 Pint Cherry Tomatoes halved
½ medium Red Onion diced
½ c Pitted Black or Kalamata Olives roughly chopped
½ c Crumbled Feta Cheese
2 tablespoons Chopped Fresh Oregano
2 tablespoons Fresh Thyme Leaves
¾ c Brined Artichokes chopped
Kosher salt and freshly ground black pepper to taste

For the dressing:

¼ c Extra Virgin Olive Oil
2-3 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp White Wine Vinegar
1 tablespoon Honey
1 Garlic Clove minced
1 teaspoon Dried Oregano
Kosher salt and freshly ground black pepper

Directions:

1. In a large mixing bowl, add the veggies, olives, chickpeas, fresh herbs, salt, pepper, and feta cheese. Toss until well combined.

2. In another mixing bowl, add the lemon juice, white wine vinegar, garlic, olive oil, oregano, honey, salt, and pepper. Whisk until well combined.

3. Pour the dressing on top of the salad and toss until well coated.

4. Add more seasonings if needed.

5. Serve and enjoy!

Notes:

1. Feel free to use any type of tomatoes for this recipe.

2. Feel free to use white onion instead of red onion.

3. You can also use maple syrup instead of honey.

4. Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.

Nutrition Facts:

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April 22, 2021 0 comment

All Recipes Breakfast Dinner Lunch

Cheesy Macaroni and Hamburger Casserole Is Just the Comfort Food You Need

by Sheryl April 19, 2021

written by Sheryl

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings

This cheesy dish will be the highlight of your day, I’m telling you! Feel free to add more ingredients if you prefer. Serve this for breakfast, lunch, or dinner, and you have yourself a meal to remember! Have the best day, friends. Enjoy!

Ingredients:

2 ½ c elbow macaroni
1 (8 oz) package processed cheese (such as Velveeta®), cubed
1 lb ground beef
1 tsp garlic powder
½ tsp onion powder
1 pinch salt and ground black pepper to taste
1 (10.75 oz) can condense Cheddar cheese soup (such as Campbell’s®)
1 (8 oz) carton sour cream
½ c grated Parmesan cheese
¼ c chopped onion
¼ c milk
8 slices of American cheese (such as Kraft®)
1 (8 oz) package buttery round crackers (such as Ritz®), crushed

Directions:

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

2. Apply cooking spray in an 11×13-inch baking dish.

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

4. Add the elbow macaroni and cook until al dente.

5. Drain the macaroni and transfer it into a mixing bowl.

6. Add the processed cheese cubes over the macaroni and allow it to melt.

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

8. Add the ground beef and cook until crumbly and brown.

9. Add onion powder, garlic powder, salt, and pepper. Stir until well combined. Discard any excess grease from the skillet.

10. In a mixing bowl, add sour cream, Parmesan cheese, Cheddar cheese soup, and onion. Stir until well combined.

11. Transfer the macaroni into the bowl with the cheese soup mixture. Stir until well mixed.

12. Add milk and stir until well blended.

13. Add the ground beef and stir until well mixed.

14. Transfer everything into the prepared baking dish and spread it evenly.

15. Add the slices of American cheese over as well as the cracker crumbs.

16. Cover everything with aluminium foil.

17. Place it inside the preheated oven and bake for 20 minutes.

18. Remove the cover and bake another 10 minutes or until the top turns golden brown.

19. Serve warm and enjoy!

Nutrition Facts:

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April 19, 2021 0 comment

All Recipes Dinner Lunch

Everyone Wants Seconds of Grandma’s Meat and Tater Hotdish

by Sheryl April 19, 2021

written by Sheryl

Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 6 Servings

This was my Grandma’s recipe that she passed onto me. I am so grateful to her for a lot of things and this is one of them! You need this in your life, I’m telling you! Feel free to add more ingredients if you prefer. Serve this for lunch or dinner and you have yourself a meal to remember! Have a blessed day, friends. Enjoy!

Ingredients:

1 lb ground beef
1 onion, chopped
1 (10.75 oz) can of condensed cream of mushroom soup
¾ c sour cream
1 (15 oz) can green beans, drained and liquid reserved, divided
1 processed cheese (such as Velveeta®), sliced
1-lb frozen bite-sized potato nuggets (such as Tater Tots®)

Directions:

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

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

3. Add the ground beef and cook for about 7 minutes or until crumbly and brown.

4. Discard any excess grease from the skillet.

5. Add onion and sauté until translucent.

6. In a mixing bowl, add sour cream, condensed soup, and green bean liquid. Stir until well blended.

7. In the skillet with the beef, add the green beans. Stir until well mixed.

8. Remove the skillet from the heat, then transfer the meat mixture into a casserole dish.

9. Add sliced cheese over everything.

10. Top the cheese with the frozen potato nuggets.

11. Spread the sauce over the nuggets.

12. Place it inside the preheated oven and bake for an hour or until the top becomes brown.

13. Remove from the oven and allow it to cool for a few minutes.

14. Serve warm and enjoy!

Nutrition Facts:

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April 19, 2021 0 comment

All Recipes Breakfast Lunch

Cheesy Spinach and Mushroom Quiche

by Sheryl April 19, 2021

written by Sheryl

Prep Time: 20 mins | Cook Time: 35 mins | Additional Time: 5 mins | Total Time: 1 hr | Yield: 6 Servings

This Quiche recipe is just too perfect! This is the best thing I have ever tried in a very long time! Oh, man, you are so in for a treat! Feel free to tweak this recipe to your liking. Have a great day, friends. Enjoy!

Ingredients:

1 prepared 9-inch single pie crust
¼ c butter
1 bunch green onions, chopped
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 oz) bag fresh spinach
1 (3.5 oz) package shiitake mushrooms, sliced
½ c chopped broccoli florets
¼ c shredded sharp Cheddar cheese
4 Eggs, beaten
¾ c milk
½ tsp sea salt
½ tsp black pepper
½ c shredded sharp Cheddar cheese

Directions:

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

2. Add the crust into a 9-inch pie dish and spread it evenly.

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

4. Add butter and allow it to melt.

5. Add garlic and green onions. Sauté for 5 minutes or until aromatic and translucent.

6. Add the turkey bacon and stir until well mixed. Cook for a few minutes.

7. Add the shiitake mushrooms, broccoli, and spinach. Stir until well mixed. Cook for about 5 minutes or until soft.

8. Add 1/4 cup of Cheddar cheese and stir until well blended.

9. Spread the mixture over the pie crust.

10. In a mixing bowl, add milk, eggs, salt, and pepper. Beat until well combined.

11. Spread the egg mixture on top of the filling and stir until just mixed.

12. Place it inside the preheated oven and bake for about 15 minutes.

13. Sprinkle the rest of the Cheddar cheese on top, then bake for another 10 minutes.

14. Remove from the oven and cover it with foil.

15. Put it back inside the oven and bake for another 10 minutes or until a toothpick comes out clean after inserting it in the middle.

16. Remove from the oven and allow the quiche to cool for at least 5 minutes at room temperature.

17. Serve and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

April 19, 2021 0 comment

All Recipes Lunch

British Beer Battered Fish & Chips

by Sheryl April 13, 2021

written by Sheryl

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

I love to fish and chips! well, who doesn’t? It is a good thing that I know the recipe because I get to share it with you, friends! Oh, man, you are so in for a treat! Feel free to tweak it a bit to your liking. Have a beautiful day, friends. Enjoy!

Ingredients:

4 large pieces of cod, catfish, or any firm white fish works. choose for a thick fish.
1 cup all-purpose flour
salt and pepper
vegetable oil for frying
1 cup all-purpose flour
1 1/2 teaspoons baking powder
7 Tablespoons milk
1/2 Tablespoon olive oil
1 Tablespoon water, ice cold
1 pinch salt
6 Tablespoons beer (choose a light, fizzy beer)

Directions:

1. Prepare the fryer and preheat to 350 degrees F. Add oil and allow it to become hot.

2. Prepare the oven and preheat to 300 degrees F or 150 degrees C.

3. Use paper towels to pat dry the fish.

4. In a shallow dish, add the flour, salt, and pepper. Whisk until well combined.

5. Add the fish and toss until well coated with the flour mixture.

6. In another mixing bowl, add all the ingredients for the batter aside from the beer. Whisk until well combined.

7. Slice the peeled potatoes into thin cuts.

8. Rinse the sliced potatoes with water, then use paper towels to pat them dry.

9. Add the chips into the hot oil and cook for about 8 minutes or until done.

10. Remove the chips from the oil and arrange them onto a baking tray.

11. In the bowl with the batter, add the beer and stir until well blended.

12. Turn the heat of the fryer up to about 350 degrees F.

13. Cook the fish in batches until done. Remove from the oil to a plate lined with paper towels to drain any excess oil.

14. Put the chips back to the fryer and cook them for another 3 minutes or until crispy.

15. Place them on a clean plate to drain any excess oil.

16. Season the fish and chips with salt and a drizzle of vinegar.

17. Serve hot and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

April 13, 2021 0 comment

All Recipes Breakfast Lunch

This Mouth-Wateringly Delicious Shrimp and Asparagus Quiche Is So Easy to Make

by Sheryl April 12, 2021

written by Sheryl

Prep Time: 15 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 35 mins | Yield: 8 Servings

I do love a nice tasting Quiche! This recipe I am sharing with you today happens to be the best Quiche recipe out there! Don’t believe me? Try this recipe and prepare to be amazed. Have a blessed day, friends. Enjoy!

Ingredients:

4 Egg whites
2 Eggs
1 c low-fat cottage cheese
1 tbsp olive oil
1 bunch asparagus, trimmed and cut into 1-inch pieces
½ white onion, chopped
2 tsp olive oil
1 lb peeled and deveined shrimp
salt and ground black pepper to taste
1 (9 inches) unbaked deep-dish pie crust (such as Marie Callender’s®)
1 (8 oz) package shredded Monterey Jack cheese
3 green onions, chopped

Directions:

1. Prepare the oven and preheat to 375 degrees F.

2. Add the eggs, egg whites, and cottage cheese into a blender. Pulse for about a minute or until well blended.

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

4. Add 1 tbsp of olive oil and allow it to become hot.

5. Add onion and asparagus. Sauté for 8 minutes or until translucent.

6. In the same skillet, add 2 more tsp of olive oil.

7. Season with salt and pepper the shrimp.

8. Add the seasoned shrimp into the skillet and cook for about 5 minutes or until done.

9. Add the pie crust to a 9-inch pie plate.

10. Place the shrimp on top of the prepared crust.

11. Place the asparagus and onion over the shrimp.

12. Spread cottage cheese on top of the veggies.

13. Sprinkle Monterey Jack cheese on top.

14. Sprinkle the green onions on top of the cheese.

15. Place it inside the preheated oven and bake for an hour or until done.

16. Remove from the oven and allow it to cool completely.

17. Serve and enjoy!

Nutrition Facts:

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

April 12, 2021 0 comment

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