Christmas Salad

 My grandma always said every table needs something green, red, and made with love. 

This Christmas Salad does all three — fresh, creamy, and full of crunch!

Ingredients:

 • 1 broccoli, chopped into florets

 • 1 cauliflower, chopped into florets

 • 1 red onion, thinly sliced

 • 2 cups cherry tomatoes, halved

 • ½ cup shredded cheese (optional)

Dressing:

 • 1 cup mayonnaise

 • ½ cup sour cream

 • 1 tbsp cider vinegar

 • 1 tbsp sugar

 • ½ tsp black pepper

Instructions:

1️⃣ Combine veggies in a large mixing bowl.

2️⃣ In a separate bowl, whisk together dressing ingredients.

3️⃣ Pour dressing over veggies and toss to coat.

4️⃣ Chill in the fridge for 1 hour before serving. Enjoy! 🤍

Spinach + Feta Cookies (Spanakopita Cookies)

 

Spinach + Feta Cookies (Spanakopita Cookies) 

Savory, soft, Mediterranean-inspired cookies packed with spinach, herbs, and creamy feta. Perfect for snacks, brunch, or party platters!

Ingredients:

1 egg, lightly beaten 

4 tablespoons olive oil (or melted butter) 

1/4 cup Greek yogurt 

1½ cups chopped baby spinach 

1 tablespoon chopped dill 

1 tablespoon chopped scallions 

1 cup crumbled feta cheese 

1½ cups all-purpose flour

1 teaspoon baking powder

Salt and pepper to taste 

Directions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk together the egg, olive oil (or butter), and Greek yogurt.

Add chopped spinach, dill, scallions, and crumbled feta. Mix gently.

Stir in flour, baking powder, salt, and pepper until a soft dough forms.

Scoop tablespoon-size portions onto the baking sheet. Flatten slightly with your fingers.

Bake 12–15 minutes, or until edges are lightly golden.

Cool slightly and serve warm or at room temperature.

Notes:

Add chili flakes for heat.

Swap feta for ricotta or goat cheese if desired.

Delicious served with tzatziki or marinara for dipping.

Cilantro-Lime Avocado Salsa

 Cilantro-Lime Avocado Salsa

Ingredients:

6 tomatillos

1 jalapeño (optional, for added spice)

2 avocados

A handful of fresh cilantro

1/2 cup crema mexicana

1 tablespoon minced garlic

1 tablespoon chicken bouillon powder

1 tablespoon salt (or to taste)

Juice of 2 limes

1/4 of a white onion

About 1 cup of boiling water from the tomatillos and jalapeño

Directions:

In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened.

In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion.

Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend.

Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed.

Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips!

Enjoy!

One-Pot Macaroni Cheeseburger Soup (No Velveeta)

 One-Pot Macaroni Cheeseburger Soup – NO VELVEETA! 

Ingredients:

1 lb ground beef

1 medium onion, diced

2 cups beef broth

2 cups elbow macaroni

1 cup shredded cheddar cheese

1 cup milk

Salt and pepper to taste

Instructions:

In a large pot, brown the ground beef and onion over medium heat until cooked through; drain excess fat.

Add beef broth and bring to a boil.

Stir in macaroni and cook until al dente, about 7-8 minutes.

Reduce heat, add milk and cheese, stirring until cheese is melted and soup is creamy.

Season with salt and pepper to taste before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle

 

Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle

Ingredients:

For the roasted vegetables:

2 medium eggplants, sliced (about 900 g / 2 lb)

2 medium zucchinis, sliced (about 400 g / 14 oz)

1 yellow bell pepper, sliced

1 red bell pepper, sliced

3 tbsp (45 ml) olive oil

1 tsp (5 g) salt

½ tsp (2 g) black pepper

1 tsp (2 g) dried oregano

1 tsp (2 g) garlic powder

For the creamy garlic herb three-cheese drizzle:

2 tbsp (30 g) butter

2 tbsp (15 g) all-purpose flour

1½ cups (360 ml) milk

½ cup (120 ml) heavy cream

½ cup (50 g) shredded mozzarella

½ cup (50 g) shredded parmesan

½ cup (120 g) ricotta cheese

1 tsp (3 g) garlic, minced

1 tsp (2 g) dried basil

1 tsp (2 g) dried parsley

Salt & black pepper to taste

For layering:

9 lasagna sheets (about 225 g / 8 oz), cooked

Extra mozzarella for topping (optional)

Directions:

Roast the vegetables:

Preheat oven to 200°C (400°F). Toss eggplant, zucchini, and peppers with olive oil, salt, pepper, oregano, and garlic powder. Roast for 20–25 minutes until tender and lightly caramelized.

Prepare the cheese drizzle:

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.

Slowly whisk in milk and cream until smooth and thickened.

Stir in mozzarella, parmesan, ricotta, garlic, basil, parsley, salt, and pepper until creamy.

Assemble the lasagna:

Spread a thin layer of sauce in a baking dish.

Add lasagna sheets, roasted vegetables, and drizzle with cheese sauce.

Repeat layers until all ingredients are used.

Bake:

Cover with foil and bake at 190°C (375°F) for 30 minutes.

Uncover, add extra mozzarella if desired, and bake 10–12 minutes more until golden and bubbly.

Rest & serve:

Let rest 10 minutes before slicing and serving.

Prep Time: 25 minutes,

Cooking Time: 45 minutes,

Total Time: 1 hour 10 minutes,

Kcal: 420 kcal,

Servings: 6–8 servings

Cream Cheese Bacon Stuffed Doritos

 

Cream Cheese Bacon Doritos

Ingredients

275 g Doritos tortilla chips (divided use)

225 g cream cheese, softened

115 g cheddar cheese, shredded

6 slices bacon, cooked and crumbled

0.5 tsp garlic powder

0.5 tsp onion powder

For the Coating:

1 cup all-purpose flour

2 large eggs, beaten

Vegetable oil, for frying

Instructions

1. Prepare the Filling

In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, and onion powder.

Stir until fully combined.

2. Assemble the Sandwiches

Select whole Doritos chips (about half the bag).

Spread a spoonful of the filling onto one chip.

Place a second chip on top to create a sandwich. Repeat with remaining filling.

3. Prepare the Coating Station

Crush the remaining Doritos into fine crumbs (use a food processor or a bag and rolling pin). Place them in a shallow bowl.

Place the flour in a second bowl.

Place the beaten eggs in a third bowl.

4. Coat

Carefully dip each stuffed Dorito sandwich into the flour (shake off excess).

Dip into the beaten eggs.

Press gently into the crushed Doritos to coat completely.

5. Freeze (Crucial)

Place the coated chips on a baking sheet lined with parchment paper.

Freeze for 20–30 minutes.

Note: This prevents them from falling apart when they hit the hot oil.

6. Fry

Heat oil in a deep pan to 350°F (175°C).

Fry the stuffed chips for 1–2 minutes per side until golden and crispy.

7. Serve

Drain on paper towels.

Serve warm with ranch dressing or salsa.

Mediterranean Caramelized Sweet Potato, Butternut Squash, Carrot Stuffed Bread with Feta, Walnuts, and Cranberry-Honey Glaze

 

Caramelized Sweet Potato, Butternut Squash, Carrot Stuffed Bread with Feta, Walnuts, and Cranberry-Honey Glaze

Ingredients:

Roasted Vegetable Filling:

1 cup (150 g) sweet potato, small cubes

1 cup (150 g) butternut squash, small cubes

1 cup (150 g) carrots, small cubes

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) maple syrup or honey

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

Optional: ½ tsp (2–3 g) smoked paprika or cinnamon

Bread:

1 large rustic loaf or baguette

2 tbsp (28 g) butter, melted

1 clove garlic, minced (optional)

Toppings:

¾ cup (110 g) crumbled feta

⅓ cup (40 g) chopped toasted walnuts

Cranberry-Honey Glaze:

½ cup (120 g) whole berry cranberry sauce

2 tbsp (30 ml) honey

1 tsp (5 ml) lemon juice

Pinch sea salt

Directions:

Roast vegetables:

Preheat oven to 400°F (200°C).

Toss sweet potato, squash, and carrots with olive oil, maple/honey, salt, pepper, and paprika/cinnamon if using.

Roast 20–25 minutes, flipping halfway, until caramelized and tender.

Prepare bread:

Slice the top off the loaf and hollow out the inside to create a “bread boat.”

Mix melted butter with garlic (optional) and brush inside the bread.

Toast in the oven 5–7 minutes until lightly crisp.

Make cranberry-honey glaze:

Warm cranberry sauce, honey, lemon juice, and a pinch of salt until glossy.

Assemble stuffing:

Fill the toasted bread with roasted vegetables.

Sprinkle crumbled feta and toasted walnuts over the top.

Finish:

Drizzle generously with the cranberry-honey glaze.

Slice and serve warm.

Prep Time: 12 minutes

Cooking Time: 30 minutes

Total Time: 42 minutes

Kcal: ~280 kcal per serving

Servings: 4–6 servings