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This quick clean breakfast is packed with protein and veggies!

Ingredients :

2–3 eggs

1/2 cup broccoli florets (lightly steamed or sautéed)

1/3 cup sliced mushrooms

3–4 cherry tomatoes, halved

1 tsp olive oil or butter

Salt & freshly cracked black pepper, to taste

Optional: a pinch of garlic powder or grated Parmesan

How to Make It :

Sauté the Veggies:

In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 2–3 minutes until soft, then toss in broccoli. Sauté until bright green—this veggie power combo brings major nutrient-loaded energy to the plate.

Whisk & Cook the Eggs:

In a bowl, whisk eggs with a pinch of salt and pepper. Pour into the skillet with the veggies. Stir gently until soft and fluffy—this easy protein hit delivers morning fuel vibes.

Add Cherry Tomatoes:

Toss halved cherry tomatoes in just before finishing, letting them warm slightly. This adds a juicy flavor pop and fresh brunch brightness.

Season & Serve:

Finish with more black pepper or a sprinkle of garlic powder or Parmesan if desired—this simple flavor boost seals the clean eating win.

Plate It Up:

Serve hot on your favorite dish and dig in—this easy breakfast hero is perfect any day of the week.

Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes

Calories: ~260 p

Ingredients:

● 1 lb flank steak or sirloin, thinly sliced

● 2 tablespoons olive oil

● 1 tablespoon smoked paprika

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● ½ teaspoon salt

● ½ teaspoon black pepper

● 2 cups pasta (any shape, but elbow macaroni works great)

● 1 ½ cups beef broth

● ½ cup honey BBQ sauce

● 1 cup shredded cheddar cheese

● 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

I. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned on all sides, about 5-7 minutes.

II. Remove the steak from the skillet and set it aside. In the same skillet, add the smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.

III. Add the pasta, beef broth, and BBQ sauce to the skillet, bringing the mixture to a boil.

IV. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the pasta is cooked through and the sauce has thickened.

V. Stir in the cooked steak and shredded cheddar cheese, continuing to cook until the cheese is melted and the pasta is coated in the sauce.

VI. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: 500 kcal per serving

Servings: 4 servings

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A hearty and flavorful vegetable bake that combines the freshness of summer produce with the richness of cheese and bacon, perfect for a comforting side dish or a main course.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 medium eggplant, diced or sliced
• 1 red or yellow bell pepper, chopped
• 2 tomatoes, diced
• 1/2 white onion, chopped
• 4–6 slices bacon, cooked and crumbled
• 1 block sharp cheddar cheese, shredded (about 8 oz)
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/2 stick of butter, melted
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Directions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with cooking spray or butter.
2. Prepare the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, eggplant, bell pepper, tomatoes, and onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and oregano. Toss to coat the vegetables evenly.
3. Layer the Ingredients: Spread half of the vegetable mixture in the bottom of the prepared baking dish. Sprinkle half of the crumbled bacon and half of the cheddar cheese over the vegetables. Add the remaining vegetable mixture on top, followed by the rest of the bacon and cheddar cheese. Finally, sprinkle the grated parmesan cheese over the top.
4. Add Butter: Drizzle the melted butter evenly over the entire dish.
5. Bake the Dish: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
6. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious and cheesy vegetable bake as a satisfying side or main dish!

Nutritional Information:
Prep Time: 15 minutes | Baking Time: 45-50 minutes | Total Time: 1 hour
Kcal: Approximately 350 kcal per serving | Servings: 6

Ingredients:

For the Chicken:

2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)

Salt and black pepper to taste

1/3 cup all-purpose flour (for dredging)

2 tablespoons olive oil

2 tablespoons unsalted butter

For the Sauce:

1 cup chicken broth

1/2 cup heavy cream

1/3 cup freshly squeezed lemon juice (about 2 lemons)

2 tablespoons capers, drained

1/4 cup sun-dried tomatoes, sliced

2 cloves garlic, minced

2 tablespoons unsalted butter

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional for richness)

2 tablespoons fresh parsley, chopped

For the Pasta:

8 oz angel hair pasta

Salt for boiling water

Ingredients
8 oz fettuccine or your favorite pasta
1 lb shrimp, peeled and deveined
1 lb steak, sliced into thin strips
2 tablespoons Cajun seasoning
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley, for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sprinkle the Cajun seasoning, along with salt and pepper, over the shrimp and steak. Give everything a good toss to coat evenly.
4. Add the steak to the hot skillet and sear for about 3-4 minutes, just until it gets nicely browned. Take the steak out and set it aside for now.
5. In the same skillet, add the minced garlic. Sauté just until it becomes fragrant—this takes only about a minute.
6. Toss the shrimp into the skillet and cook for 2-3 minutes, until they turn pink and curl up. Remove the shrimp from the pan and set them aside with the steak.
7. Lower the heat and pour the heavy cream into the skillet, stirring to blend with the pan juices.
8. Sprinkle in the Parmesan cheese and keep stirring until the sauce is smooth and creamy.
9. Add the cooked pasta, steak, and shrimp back into the skillet. Toss everything gently so the pasta gets coated in that luscious sauce.
10. Finish with a sprinkle of chopped parsley, and serve your Cajun Shrimp and Steak Alfredo Pasta right away while it’s warm and creamy.

Ingredients You’ll Need:

200 g unsalted butter, cubed and slightly softened

½ cup fresh parsley, finely chopped

1 tbsp fresh chives, finely sliced

1 tbsp Dijon mustard

2 tsp fresh thyme leaves

2 tsp prepared horseradish

2 garlic cloves, cores removed and crushed

1 tsp fresh lemon juice

½ tsp paprika

½ tsp fine cooking salt

Step-by-Step Instructions:

Step 1: Prepare the Parchment Paper

Cut a 30cm square piece of baking or parchment paper and set it aside. This will help you shape and store the butter later.

Step 2: Mix the Ingredients

In a bowl, combine all the ingredients: butter, parsley, chives, Dijon mustard, thyme, horseradish, garlic, lemon juice, paprika, and salt.

Start by using a potato masher to blend the butter and ingredients together, then switch to a fork to get a smoother consistency.

Step 3: Shape the Butter

Once everything is mixed, roughly shape the butter mixture into a log while still in the bowl. The texture should remain somewhat chunky, allowing the herbs and spices to be evenly distributed.

Step 4: Roll It Up

Place the butter log lengthwise toward the bottom of the prepared parchment paper.

Roll the paper up from the bottom to enclose the butter, keeping it messy at first. Once you’ve got it started, grab both ends of the paper and twist in opposite directions to tighten and smooth it out.

Step 5: Chill the Butter

Refrigerate the butter roll until you’re ready to use it. The chill time will help it set up nicely, making it easier to slice and spread.

How to Use Cowboy Butter

This flavorful spread is perfect for a variety of dishes:

On Steak – Melt it over a hot steak for a burst of flavor.

With Seafood – It pairs wonderfully with grilled shrimp, lobster, or fish.

On Vegetables – Try it on roasted or grilled veggies like asparagus or corn on the cob for an extra kick.

As a Dip – Serve it as a dip for bread or crackers for a party appetizer.

On Baked Potatoes – Top your baked potatoes with a dollop of Cowboy Butter for an upgraded twist.

Ingredients:

For the Meatballs:

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup grated carrot

2 tablespoons green onions, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sesame oil

1 teaspoon lime zest

1/4 teaspoon chili flakes (optional)

For the Peanut Sauce:

1/2 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1/2 teaspoon sriracha (optional, for heat)

1/3 to 1/2 cup warm water (to thin to desired consistency)

Juice of 1 lime

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine all meatball ingredients. Mix gently until just combined.

Roll the mixture into 1 to 1½ inch balls and place them on the prepared baking sheet.

Bake for 18–20 minutes, or until the meatballs are golden and cooked through.

Meanwhile, whisk together all the peanut sauce ingredients in a bowl. Start with 1/3 cup warm water and add more to reach your desired consistency.

Once meatballs are cooked, serve them drizzled with peanut sauce or use as a dip on the side.

Garnish with chopped peanuts, cilantro, and lime wedges if desired. Serve with jasmine rice, noodles, or lettuce cups.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 380 kcal | Servings: 4 servings

Ingredients:

8 lasagna noodles, cooked and laid flat

1 medium zucchini, thinly sliced (lengthwise)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and black pepper to taste

1 ball (4 oz) fresh burrata cheese, torn into pieces

Olive oil, for brushing

Fresh basil, for garnish

For the Lemon Pesto Drizzle:

1/4 cup basil pesto

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon olive oil

Directions:

Preheat oven to 375°F (190°C). Lightly oil a baking dish.

In a bowl, combine ricotta, Parmesan, garlic powder, salt, and pepper.

Layer each lasagna noodle with zucchini slices and a few spoonfuls of ricotta mixture. Roll up gently and place seam-side down in the prepared dish.

Brush tops with olive oil and bake uncovered for 20–25 minutes until heated through and lightly golden.

Meanwhile, whisk together pesto, lemon juice, zest, and olive oil for the drizzle.

Remove roll-ups from the oven, top with torn burrata, and let it soften slightly over the warm pasta.

Drizzle with lemon pesto and garnish with fresh basil before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 430 kcal | Servings: 4 servings

4 boneless pork chops, 1/2 inch thick
1 Tbsp olive oil
1 cup Parmesan cheese, grated
1 cup Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Fresh herbsfor garnish

Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. On a plate, combine the Parmesan cheese, Italian bread crumbs, black pepper, and garlic powder. Mix thoroughly to ensure even distribution.
Rub each pork chop with olive oil, ensuring they are evenly coated.
Press each pork chop into the Parmesan mixture, coating both sides thoroughly. Place the coated pork chops on the prepared baking sheet. Bake for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) and the coating is golden brown and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with fresh herbs and serve hot.

Ingredients:
1 cup cooked quinoa, chilled
1 egg, lightly beaten
¼ cup panko breadcrumbs
For the Lemon-Tahini Cream:
⅓ cup tahini (sesame paste)
Juice of 1 lemon
3-4 tablespoons cold water
1 clove garlic, minced
For the Topping & Garnish:
1 ripe avocado
Sriracha or a beet reduction for red dots
Fresh rosemary or microgreens for garnish
Preparation:
1️⃣ Form the Quinoa Cake: In a bowl, mix the chilled cooked quinoa, beaten egg, breadcrumbs, and a pinch of salt and pepper. Form the mixture into a tight, round patty using a ring mold for a perfect shape.

2. Pan-Sear the Cake: Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Carefully cook the quinoa cake for 4-5 minutes per side, until a deep golden-brown crust forms.
   3️⃣ Whip the Cream Sauce: While the cake cooks, whisk together the tahini, lemon juice, and minced garlic. Slowly drizzle in the cold water while whisking until you reach a smooth, creamy, sauce-like consistency. Season with salt.
   4️⃣ Create the Avocado Rose: Cut the avocado in half, remove the pit, and peel. Place it cut-side down and slice it very thinly. Fan the slices out into a long line, with each slice overlapping the last. Carefully roll the line of avocado up from one end to form a rose.
   5️⃣ Plate with Elegance: Pour a generous pool of the lemon-tahini cream onto a dark plate. Place the golden quinoa cake in the center. Carefully lift the avocado rose and place it on top of the cake. Use a squeeze bottle to make a semi-circle of sriracha dots around the sauce. Garnish with a sprig of fresh rosemary.
   Nutritional Value (Estimated per serving, 1 serving total):
   Calories: ~700 kcal
   Protein: ~20 g
   Fat: ~50 g
   Carbohydrates: ~45 g