Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Ingredients:

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

2 lbs boneless, skinless chicken breasts or thighs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

(optional)

1 lime, juiced

For the Creamy Garlic Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Bowls:

1 pound broccoli florets, steamed or roasted

2 cups cooked rice or quinoa Lime wedges, for serving

Instructions:

Prepare the Chicken: In a large

bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Add the lime juice and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.

Cook the Chicken: Grill or pan-fry

the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.

Make the Creamy Garlic Sauce: In a small bowl, whisk together the mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and pepper.

Assemble the Bowls: Divide the rice or quinoa between two bowls.

Top with the steamed broccoli and sliced chicken. Drizzle with the Creamy Garlic Sauce. Serve with lime wedges.

Tips:

For a spicier dish, add more cayenne pepper to the chicken seasoning.

You can use any type of cooked grain you like, such as brown rice or quinoa.

Serve the bowls with your favorite toppings, such as avocado, shredded cheese, or a dollop of sour cream

Crispy Roasted Cauliflower

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon grated
  • Parmesan cheese (optional for extra flavor)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure the florets are evenly coated.
  3. Arrange on Baking Sheet: Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. Make sure they’re not overcrowded for maximum crispiness.
  4. Roast: Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
  1. Add Parmesan (Optional): If using, sprinkle the grated Parmesan cheese over the cauliflower during the last 5 minutes of baking for a cheesy finish.
  2. Serve: Once done, remove from the oven and garnish with fresh parsley. Serve warm as a side dish or snack.

Baked Frittata

Here’s a delicious baked frittata with bacon, spinach, and mushrooms:

Ingredients:

  • 6 eggs
  • 6 slices of bacon, diced
  • 1 cup fresh spinach leaves
  • 1 cup sliced mushrooms (button or cremini work well)
  • 1 small onion, diced
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
  3. In the same skillet, add the diced onion and sauté until softened. Add the mushrooms and cook until they release their moisture and start to brown.
  4. Add the fresh spinach leaves to the skillet and cook until wilted. Season with salt and pepper to taste.
  5. In a large bowl, whisk together the eggs and a pinch of salt.
    Add the cooked bacon, mushroom, and spinach mixture to the bowl and stir to combine.
  6. Pour the egg mixture into a greased 9-inch (23cm) pie plate or baking dish.
    If using cheese, sprinkle it on top of the egg mixture.
  7. Bake for 25-30 minutes or until the eggs are set, and the frittata is golden brown on top.
  8. Remove from the oven and let it cool for a few minutes before slicing and serving.
    • Enjoy your delicious baked frittata! Note: You can adjust the ingredients and add other vegetables like bell peppers, zucchini, or cherry tomatoes to make the frittata more colorful and nutritious.

Fluffy Cottage Cheese Cloud Bread

Simply delicious!

Ingredients:

3 large eggs, separated

1/4 cup cottage cheese

1/4 teaspoon cream of tartar

1 teaspoon honey (optional, for a touch of sweetness)

1/4 teaspoon salt

Preheat Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Eggs: Separate the eggs, placing the whites in one bowl and the yolks in another.

Beat the Egg Whites: Add the cream of tartar to the egg whites.

Using a hand or stand mixer, beat the egg whites until stiff peaks form.

Mix the Yolks and Cottage

Cheese: In the bowl with the egg yolks, add the cottage cheese, salt, and honey (if using). Whisk until smooth.

Fold the Mixtures Together:

Gently fold the egg yolk mixture into the beaten egg whites. Use a spatula and work slowly to keep the mixture light and airy.

Form the Bread: Scoop the mixture onto the prepared baking sheet in small mounds, about 3-4 inches wide and 1 inch high, leaving space between each.

Bake: Bake for 25-30 minutes, or until the cloud bread is golden brown and firm to the touch.

Cool and Serve: Allow the cloud bread to cool for a few minutes on the baking sheet. Serve as is or use it as a light and fluffy bread substitute for sandwiches or snacks.

Prep Time: 10 minutes | Cooking Time: 25 minutes Servings: 6 cloud breads

Egg Muffins With Spinach and Feta

Quick Egg Muffins with Spinach and Feta

Ingredients:

  • 6 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon black pepper
  • 1 cup fresh spinach, chopped (you can also use frozen spinach, thawed and drained)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup diced onion (optional)
  • 1/4 cup diced bell pepper (optional)
  • Salt to taste
  • Cooking spray or muffin liners

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). If you’re using a muffin tin, you can grease it with cooking spray or line it with muffin liners.
  2. Prepare the Egg Mixture: In a large bowl, crack the 6 large eggs. Add the 1/4 cup of milk and the 1/4 teaspoon of black pepper. You can also add a pinch of salt if desired. Whisk everything together until well combined.
  1. Add Vegetables and Feta: Stir in the chopped spinach, crumbled feta cheese, and any optional ingredients like diced onion or bell pepper. Mix until evenly distributed.
  2. Fill the Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
  1. Bake: Place the

muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick; it should come out clean.

  1. Cool and Serve:

Once done, remove the muffin tin from the oven and let the muffins cool for a few minutes. Use a knife to gently loosen the edges, then remove them from the tin.

  1. Enjoy: These egg muffins can be enjoyed warm or stored in the refrigerator for a quick breakfast throughout the week. They can be reheated in the microwave as needed.

Lobster Bites With Garlic Butter Sauce

Delicious seafood recipe for the whole family!

Ingredients:

For the Lobster Bites:

1 lb lobster tails (or lobster meat),

cut into bite-sized pieces

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Vegetable oil (for frying)

Lemon wedges (for serving)

For the Garlic Butter Sauce:

1/2 cup unsalted butter

4 cloves garlic, minced

1 tbsp fresh lemon juice

1 tbsp fresh parsley, chopped

Pinch of red pepper flakes

(optional for heat)

Instructions:

For the Lobster Bites:

Prepare the Lobster: Pat the lobster pieces dry with paper towels. In a shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.

Coat the Lobster: Dredge each

lobster piece in the flour mixture, shaking off any excess.

Fry the Lobster Bites: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat. Once the oil is hot (about 350°F or 175°C), fry the lobster bites in batches for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.

For the Garlic Butter Sauce:

Make the Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the lemon juice, chopped parsley, and red pepper flakes (if using). Remove from heat.

Serve:

Drizzle or Dip: Serve the crispy lobster bites hot with the garlic butter sauce drizzled over the top or on the side for dipping. Garnish with fresh lemon wedges.

Helpful Tips:

Extra Crunch: For added crispiness, dip the lobster bites in egg wash before dredging them in the flour mixture.

Side Ideas: Pair with a fresh salad, fries, or garlic bread for a complete meal.

Beef and Vegetable Jerky Sticks for Dogs

Beef and Vegetable Jerky Sticks for Dogs

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup finely chopped spinach or kale
  • 1/4 cup grated carrots
  • 1/4 cup oat flour (or plain rolled oats blended into flour)
  • 1 tablespoon ground flaxseed
  • 1 egg

Supplements

  • None, unless your vet suggests adding a dog-safe supplement.

Instructions

  1. Preheat your oven to 170°F (or the lowest setting on your oven) for slow drying.
  2. In a large mixing bowl, combine the ground beef, chopped spinach, grated carrots, oat flour, flaxseed, and egg. Mix until well combined.
  3. Divide the mixture into portions and roll them into stick shapes, approximately 4-5 inches long.
  4. Place the sticks on a parchment-lined baking sheet, leaving space between them.
  5. Bake for 4-5 hours, or until the sticks are fully dried and firm to the touch. You can flip them halfway through for even drying.
  6. Allow the jerky sticks to cool completely before serving.

Storage
Store the jerky sticks in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Benefits

  • Lean beef provides high-quality protein for muscle maintenance.
  • Spinach and carrots add vitamins, fiber, and antioxidants.
  • Ground flaxseed is a great source of omega-3 fatty acids for a shiny coat and healthy skin.
  • These chewy sticks are perfect for training or as a special treat.

Calorie Information
Approximately 50-60 calories per stick, depending on size.

Mini Lemon Cheesecake Recipe

Simple and delicious!

Ingredients:

6 oz whipped topping, plus as needed for garnish

8 or cream cheese, softened

1 lemon, zested and juiced

8 mini graham cracker crumb pie shells

1/2 cup sugar

Instructions

Combine whipped topping, cream cheese, sugar and lemon juice and zest. Gently mix for 1 minute then increase speed to medium until slightly fluffy.

Using a 1/3 measuring cup, scoop inte prepared shells. Place in fridge overnight to set and garnish with additional graham crackers, whipped topping and lemon zest.

Tip: Refrigerating will result in a softer cheesecake, for a more solid consistency freeze and thaw 15 minutes before serving.

Lemon Chicken Scallopine

Lemon Chicken Scallopine

Ingredients:

  • 4 chicken fillets (thinly sliced or pounded)
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Directions:

  1. In a shallow dish, mix flour, Parmesan cheese, salt, and black pepper. Dredge the chicken fillets in the mixture, coating both sides.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Cook the chicken fillets for 3-4 minutes on each side until golden brown and fully cooked. Remove and set aside.
  4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the chicken broth, lemon juice, and lemon zest. Stir and let simmer for 3-4 minutes until slightly reduced.
  6. Return the chicken fillets to the skillet and spoon the sauce over them. Cook for an additional 2 minutes.
  7. Transfer to a serving dish, garnish with fresh parsley, and serve with lemon wedges on the side.

Enjoy the vibrant and tangy flavors of this classic dish!

Prep time: 10 minutes |Cooking time: 20 minutes |Servings: 4 |280 kcal per serving

Broccoli Parmesan

INGREDIENTS

  • Cooking spray or spray olive oil
  • 1 pound broccoli crowns (about 2 large), cut into 1-inch florets
  • 1/3 cup tomato paste
  • 2 ounces grated Parmesan cheese (about 1/2 cup store-bought or 2/3 cup freshly grated), divided
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon plus 1 pinch kosher salt, divided
  • 1/2 teaspoon garlic powder, divided
  • 1/2 teaspoon onion powder, divided
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon granulated sugar
  • Freshly ground black pepper
  • 1/4 cup panko breadcrumbs

INSTRUCTIONS

1 Heat the oven to 450°F. Line a rimmed baking sheet with parchment and lightly coat with cooking spray.

2 Place 1 pound chopped broccoli crowns, 1/3 cup tomato paste, 1 ounce grated Parmesan cheese, 3 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon granulated sugar on the baking sheet. Add a few grinds of black pepper. Using your hands, toss to combine the mixture, rubbing the tomato paste into the broccoli. Spread into an even layer.

3 Roast until the broccoli is tender and charred in spots, 15 to 20 minutes. Meanwhile, toast the breadcrumbs.

4 Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 pinch kosher salt. Transfer to a small bowl.

5 Transfer the broccoli to a serving plate. Sprinkle with the toasted breadcrumbs and remaining 1 ounce grated Parmesan cheese.

RECIPE NOTES

Gluten-free: To make the recipe gluten- free, use gluten-free panko breadcrumbs.

Make ahead: The toasted bread crumbs can be made 1 day ahead and stored in an airtight container at room temperature.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days, but the breadcrumbs won’t be as crispy.