Author: admin

Ingredients:

For the Pot Roast:

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

6 large carrots, peeled and cut into chunks

6 large potatoes, peeled and cut into chunks

For the Mashed Potatoes:

4 large potatoes, peeled and cubed

1/2 cup unsalted butter

1/2 cup whole milk

Salt and pepper to taste

Instructions:

1. Prepare the Pot Roast:

Preheat your oven to 325°F (165°C).

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned. Remove the roast from the pot and set it aside.

In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Bring to a simmer.

Return the beef roast to the pot, cover with a lid, and transfer it to the preheated oven.

Roast for 3-4 hours, or until the beef is fork-tender, adding the carrots and potatoes halfway through the cooking time.

2. Prepare the Mashed Potatoes:

While the roast is cooking, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until the potatoes are tender.

Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper to taste.

3. Assemble the Dish:

Once the pot roast is done, remove the roast and vegetables from the pot. Slice the roast and place it on a serving platter, surrounded by the carrots and potatoes.

Spoon some of the sauce over the beef and vegetables, then serve alongside the mashed potatoes.

Prep Time: 15 minutes | Cook Time: 4 hours | Total Time: 4 hours 15 minutes | Servings: 6 servings

Ingredients:

2 large apples, chopped

½ cup celery, chopped

½ cup walnuts or pecans, chopped

Dressing (optional but recommended):

½ cup plain yogurt or mayonnaise

1 tbsp lemon juice

1 tsp honey (optional)

Pinch of salt

Instructions:

1. In a large bowl, combine the chopped apples, celery, and walnuts (or pecans).
2. In a small bowl, whisk together yogurt (or mayo), lemon juice, honey, and salt.
3. Pour the dressing over the salad mixture and toss gently until everything is well coated.
4. Chill in the fridge for 15–20 minutes before serving for best flavor.

You can also add raisins, cranberries, or grapes for extra sweetness!

A wholesome, satisfying bowl layered with seared honey-glazed salmon, steamed broccoli, and fluffy brown rice—sweet, savory, and packed with nutrients.

Ingredients:

For the Salmon:

• 1 salmon fillet (about 5–6 oz)
• 1 tbsp honey
• 1 tsp soy sauce or tamari
• ½ tsp olive oil
• Salt & pepper to taste
• Optional: garlic powder or chili flakes

For the Bowl:

• ½ cup cooked brown rice
• ½ cup steamed broccoli florets

Directions:

1. Cook the Rice
   Prepare brown rice according to package instructions. Fluff and set aside.
2. Steam the Broccoli
   Steam broccoli for 4–5 minutes until bright green and just tender. Do not overcook.
3. Sear the Salmon
   Season salmon with salt and pepper. Heat olive oil in a nonstick pan over medium heat. Cook salmon for 3–4 minutes skin-side down, flip, and cook for another 2–3 minutes.
4. Glaze It
   In the final minute, drizzle honey and soy sauce over the salmon. Let it bubble and glaze the fillet. Remove from heat.
5. Assemble the Bowl
   Layer brown rice at the base of a bowl, top with steamed broccoli, and place the glazed salmon fillet on top. Spoon any leftover glaze from the pan over the bowl.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Kcal: ~520 kcal

Servings: 1

ingredients:

for the meat sauce:

• 1 lb ground beef
• 1 lb Italian sausage (mild or spicy)
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt & black pepper, to taste

for the cheese layer:

• 16 oz cottage cheese or ricotta
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

other layers:

• 12 lasagna noodles, cooked al dente
• 3 cups shredded mozzarella cheese
• Extra Parmesan for topping

directions:

make the sauce
In a large skillet, cook beef and sausage until browned. Drain excess fat. Add onion and garlic, cooking until soft. Stir in marinara, tomato sauce, tomato paste, and seasonings. Simmer 15–20 mins.

mix the cheese filling
In a bowl, blend cottage cheese (or ricotta), cream cheese, sour cream, egg, Parmesan, and parsley until smooth.

layer it up
Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of sauce. Add 4 noodles, spread with 1/3 cheese mixture, 1/3 meat sauce, and a sprinkle of mozzarella. Repeat layers twice, ending with sauce and plenty of mozzarella + Parmesan on top.

bake
Cover with foil and bake 30 mins. Remove foil and bake another 15–20 mins until golden and bubbly. Let rest 10–15 mins before slicing.

tips:

• Make ahead! Assemble, cover, and refrigerate up to 24 hours before baking.
• Add spinach to the cheese layer for a veggie boost.
• Freezes beautifully—slice into squares and wrap individually for easy meals.

⏲ prep time: 30 mins | bake time: 50 mins
makes: 10–12 servings

INGREDIENTS:

6 cups Rice Krispies Cereal
6 cups Miniature Marshmallows
3 tablespoons Unsalted Butter
1/2 teaspoon Orange Gel Food Coloring
10 Tootsie Roll Candies
10 Green M&M Candies
Non-stick cooking spray

INSTRUCTIONS:

1. Grease your hands lightly with non-stick cooking spray and spray a 9×13 inch pan with the same spray for easy removal.
2. In a large pot over medium heat, melt 3 tablespoons of unsalted butter completely.
3. Add 6 cups of miniature marshmallows to the melted butter and stir frequently until the marshmallows are fully melted and smooth.
4. Remove the pot from heat and carefully stir in 1/2 teaspoon of orange gel food coloring until the mixture is uniformly orange; add more coloring if a deeper pumpkin hue is desired.
5. Gradually fold in 6 cups of Rice Krispies cereal, stirring gently until every piece is coated evenly with the orange marshmallow mixture.
6. Using the greased hands, shape the mixture into 10 large round balls, pressing firmly to ensure they hold together.
7. Press a Tootsie Roll candy into the top of each ball to resemble a pumpkin stem.
8. Attach one green M&M candy near the Tootsie Roll on each treat to act as the pumpkin leaf.
9. Place the treats on a wax paper-lined tray or plate and allow them to set and firm up for at least one hour before serving.”

Ingredients (Serves 4)For the Yellow Rice:
1 1/2 cups (300g) long-grain rice
3 cups (720ml) chicken broth
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1 small onion, finely diced
1 tbsp olive oil
Salt, to taste
For the Grilled Steak Chunks:
1 lb (450g) sirloin or ribeye steak, cut into 1-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder

Salt and black pepper, to taste
For the Garlic Butter Shrimp:
1 lb (450g) large shrimp, peeled and deveined
3 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp smoked paprika
Salt and black pepper, to taste
1/4 cup (10g) fresh parsley, chopped (for garnish)
For the Sautéed Vegetables:
2 cups (200g) broccoli florets
1 small onion, sliced
2 tbsp olive oil
1 clove garlic, minced
Salt and black pepper, to taste
Instructions

1. Prepare the Yellow Rice:In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
   Stir in the rice, turmeric, garlic powder, onion powder, and a pinch of salt. Toast the rice for 1-2 minutes.
   Add the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Grill the Steak Chunks:In a bowl, toss the steak cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
   Preheat a grill or skillet over medium-high heat (about 400°F/200°C). Grill the steak cubes for 2-3 minutes per side for medium (160°F/71°C internally), or to your desired doneness. Set aside.
3. Cook the Garlic Butter Shrimp:In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the shrimp, smoked paprika, salt, and pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
Stir in the lemon juice and parsley, then remove from heat.

4. Sauté the Vegetables:In another skillet, heat 2 tbsp olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
   Add the broccoli florets and minced garlic, seasoning with salt and pepper. Sauté for 5-7 minutes, or until the broccoli is tender but still crisp.
5. Assemble the Plate:Divide the yellow rice evenly among four plates.
   Top each plate with grilled steak chunks, garlic butter shrimp, and sautéed vegetables.

Garnish with extra chopped parsley if desired.
Serving Suggestion:
Serve the loaded yellow rice plate hot, with a side of garlic bread or a light salad. Pair with a refreshing drink like iced tea or a citrusy cocktail.

For the Short Ribs:

2 pounds bone-in short ribs

2 tablespoons olive oil

Salt and black pepper, to taste

1/2 teaspoon smoked paprika (optional)

For the Onion Soup:

3 tablespoons unsalted butter

4 large onions, thinly sliced

3 garlic cloves, minced

1 tablespoon sugar

1/2 cup dry white wine (or beef broth for substitution)

8 cups beef broth

2 tablespoons Worcestershire sauce

2 bay leaves

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and black pepper, to taste

For the Gruyère Toast:

4 slices of baguette (or crusty bread)

1 cup Gruyère cheese, shredded

1 tablespoon olive oil or butter, for brushing

“A rich, comforting soup combining tender short ribs, caramelized onions, and savory broth, topped with cheesy Gruyère toast.”

Ingredients :

For the Chicken

• 2 boneless, skinless chicken breasts (sliced into strips)
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Rice Stack

• 2 cups cooked jasmine rice
• 1–2 ripe avocados (sliced)
• Fresh lime wedges (for garnish)
• 2 tbsp fresh chopped cilantro or chives
• 1 tsp sesame seeds (optional)

Instructions :

1. Marinate the Chicken

In a bowl, whisk together honey, soy sauce, lime juice, lime zest, olive oil, salt, and pepper.

Add chicken strips, toss to coat, and marinate for at least 20 minutes.

2. Cook the Chicken

Heat a skillet over medium-high heat.

Cook chicken until golden and caramelized, about 3–4 minutes per side.

Set aside and keep warm.

3. **Assemble the Rice Stack

**Use a round mold or small bowl to pack rice tightly.

Place rice on a plate, then layer avocado slices on top.

Arrange honey lime chicken over the avocado.

4. **Garnish & Serve

**Sprinkle with cilantro/chives and sesame seeds.

Drizzle any leftover honey lime sauce from the pan over the stack.

Top with lime wedges for extra zest.

Ingredients:

1 whole chicken (3–4 lbs) or 4–6 bone-in chicken quarters

3 tbsp olive oil (or melted butter)

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp brown sugar

2 tsp chili powder (or cayenne for heat)

2 tsp salt

1 tsp black pepper

1 cup BBQ sauce (your favorite)

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Instructions:

1. Prep the Chicken:

Pat chicken dry with paper towels.

Rub all over with olive oil or butter.

Mix the spices (paprika, garlic powder, onion powder, brown sugar, chili powder, salt, pepper).

Coat chicken generously with the rub.

2. Set Up the Smoker/Grill:

Preheat smoker to 225–250°F (107–120°C).

Use wood chips like hickory, apple, or cherry for a rich smoky flavor.

3. Smoke the Chicken:

Place chicken directly on the smoker grates, skin side up.

Smoke until internal temp reaches 160°F (71°C) in the thickest part of the breast (about 2–3 hours depending on size).

4. Sauce & Finish:

Brush chicken with BBQ sauce.

Increase heat to 300°F (150°C) or move closer to the flame to set the glaze.

Continue cooking until internal temp hits 165°F (74°C).

5. Rest & Serve:

Let chicken rest for 10 minutes before slicing.

Serve with extra BBQ sauce on the side.

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot.