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.

Quick Bagels

Made with only 2 ingredients, high protein and great for a fast breakfast or snack

Ingredients:

1 cup plain non-fat Greek yogurt

1 cup self-rising flour

Optional Toppings:

Everything bagel seasoning

Sesame seeds

Poppy seeds

Instructions:

1 Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2 In a bowl, mix Greek yogurt and self-rising flour until a dough forms. If the dough is sticky, add a little more flour as needed.

3 Divide the dough into 4 equal portions. Roll each portion into a rope and connect the ends to form a bagel shape.

4 Place the bagels on the prepared baking sheet. Add optional toppings by brushing with a little water and sprinkling them on.

5 Bake for 20-25 minutes until golden brown and cooked through. Let cool slightly before enjoying.

2 ingredient bagels

Simple Mayonnaise

Ingredients

3 boiled eggs, peeled

2 tbsp water

1.5 tsp vinegar

2 garlic cloves, increase to 4 if you want a super garlicky flavour (optional)

30 ml mustard oil (optional)

30 ml olive oil, can be subbed with all mustard oil for a sharper flavour (optional)

1/4 tsp salt

1/4 tsp sugar (optional)

Put all ingredients in a food processor or bullet. Pulse to make a smooth mayonnaise. Put into a container and keep chilled.

Two Ingredient Muffins

Recipe (makes 4-5 muffins):

Add 200g self raising flour to a large bowl with a pinch of salt & 175g Greek yoghurt, then mix until it forms a dough.

Roll the dough out on a floured surface to approx 2cm thick, then use a 5-7cm round pastry cutter (or cut round pastry cutter (or cut around a large mug) to cut 4 or 5 muffins.

Heat a large, non-stick frying pan over a very low heat, then add the muffins.

Griddle for around 6-8 mins on each side or until fluffy and risen.

Serve & enjoy!

Pepperoni Pizza Bombs

Ingredients

2 tbsp melted butter: For brushing the dough for a golden, flavorful crust.

1 tsp garlic powder: Adds a garlicky kick to the butter topping.

1 tsp Italian seasoning: Provides classic pizza flavor.

1 can (8 oz) refrigerated biscuit dough: The base for these pizza bombs.

3/4 cup shredded mozzarella cheese: For that ooey-gooey cheesy center.

1/2 cup mini pepperoni slices: Adds savory, meaty flavor.

Optional Add-Ins

  • Marinara or pizza sauce: For dipping or adding inside.
  • Crushed red pepper flakes: For a bit of heat.
  • Chopped black olives, mushrooms, or green peppers: To mix up the flavors.

Step-by-Step Instructions

  1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or lightly grease it with cooking spray.

  1. Prepare the Butter Topping

In a small bowl, mix the melted butter, garlic powder, and Italian seasoning. Set aside for brushing later.

  1. Prepare the Dough
    • Separate the biscuit dough into individual pieces. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
    • Place a small handful of shredded mozzarella cheese (about 1 tablespoon) and mini pepperoni slices in the center of each dough circle.

4. Seal the Pizza Bombs

Carefully fold the edges of the dough up and around the filling, pinching it tightly at the top to seal.

Roll the dough into a smooth ball, ensuring no gaps or openings.

5. Arrange and Brush

Place the dough balls seam-side down on the prepared baking sheet.

Brush the tops with the prepared butter mixture to give them flavor and help them brown beautifully.

6. Bake

Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through.

Offer a variety of dipping sauces like ranch, garlic butter, or spicy marinara for extra fun.

Storage and Reheating

Refrigerate: Store leftover pizza bombs in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm them in a 350°F (175°C) oven for 5-7 minutes or in the microwave for 20-30 seconds.

Freeze: Freeze unbaked pizza bombs and bake them directly from frozen, adding an extra 5 minutes to the bake time.

Tips for Success

  1. Don’t Overfill: Be cautious not to overstuff the dough, as it may burst during baking.
  2. Seal Tightly: Make sure the dough is fully sealed to prevent cheese from oozing out.
  3. Add Variety: Customize with your favorite pizza toppings like sausage, mushrooms, or jalapeños.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes with minimal effort.

Customizable: Endless possibilities for filling variations.

Crowd-Pleaser: Perfect for kids, adults, and everyone in between!

Enjoy these Pepperoni Pizza Bombs . a fun, cheesy snack that delivers all the flavors of pizza in every bite-sized package!

Keto Garlic Bread

A delicious garlic bread that is keto, and good for those on a keto diet.

Ingredients

1 cup of Parmesan cheese (low-fat)

1 cup of mozzarella cheese (low-fat)

1 large egg

1 table spoon Garlic powder

Loaf pan

Mix all ingredients together. Put into lined loaf pan. Cook at 350 degrees for 20-30 minutes or till golden brown.

Let cool and serve

Keto Frosties

The Keto Chocolate Frosty recipe typically involves a few simple steps. Here’s a summary:

  1. Combine heavy cream, unsweetened cocoa powder, and a sweetener (such as sugar-free sweetener) in a blender.
  2. Add ice to the blender and blend the mixture until smooth and creamy.
  3. Taste and adjust the sweetness or cocoa powder to your liking.
  4. Pour the mixture into a glass and serve immediately.

You can also customize the recipe by adding other ingredients, such as vanilla extract or whipped cream, to give it an extra boost of flavor.

4 Ingredient Pan Cakes

Delicious pan cakes made from only 4 ingredients.

1 ripe banana

2 ripe strawberries

2 tbsp self rising flour

1 egg

Mash banana and strawberry, add egg and flour. Combine well.

Grease a pan with butter or cooking oil ( I prefer olive oil), make sure it’s in a medium heat and then when it’s hot add 2 spoonfuls of mixture per pancake.

Once air bubbles appear, flip and cook for further minute.

Serve warm with maple syrup

You can change out the different type of berries to blueberries, raspberries or blackberries.

5 Ingredient White Cheddar Cheese Its

5-ingredient White Cheddar Cheez Its!

8 oz extra sharp white cheddar cheese, shredded

1 cup all purpose flour

1/2 tsp salt, plus more for topping

1½ cup unsalted butter, cubed

2 tablespoons whole milk (cold)

Directions

Preheat oven to 325°F and line 2 baking sheets with parchment paper.

Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.

Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers.

Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than 1/8-inch as they puff up quite a bit when baking.

Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt.

Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying!