Mediterranean White Beans & Greens

 Mediterranean White Beans & Greens

Ingredients:

2 tbsp olive oil

3 cloves garlic, minced

1 small onion, diced

1/2 tsp red pepper flakes (optional)

1 can (14 oz) diced tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

2 cans (15 oz each) cannellini beans, drained and rinsed

1 small head escarole, chopped (or use spinach/kale)

1/4 cup vegetable broth or water

Grated Parmigiano Reggiano (for serving)

Crusty bread or cooked ditalini pasta (optional)

Instructions:

Heat olive oil in a large skillet over medium heat. Add garlic, onion, and red pepper flakes. Sauté until softened, about 3 minutes.

Stir in diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 5 minutes.

Add cannellini beans and escarole. Pour in vegetable broth and stir to combine.

Cover and simmer for 10 minutes, until greens are wilted and flavors meld.

Serve hot with grated Parmigiano Reggiano and crusty bread or mix into ditalini pasta. Enjoy!

Philly Steak Cheese Fries

 Philly Steak Cheese Fries 

I need some peoples to say  please thanks!

Ingredients:

1 lb steak, thinly sliced

1 tsp garlic salt

1/2 tsp ground black pepper

1 green bell pepper, sliced

1 onion, sliced

8-10 White American Cheese Slices

20 oz bag McCain Quick Cook Waffle Cut Fries

1 tbsp olive oil

Directions:

Preheat your oven according to the instructions on the bag of waffle fries and bake until crispy.

While the fries are baking, heat the olive oil in a large skillet over medium heat.

Season the thinly sliced steak with garlic salt and black pepper. Add the steak to the skillet and cook for about 3-4 minutes, or until browned.

Add the sliced green bell pepper and onion to the skillet. Sauté until the vegetables are tender and the steak is fully cooked, about 5-7 minutes.

Once the fries are ready, remove them from the oven and spread the cooked steak and vegetables evenly over the top.

Layer the White American Cheese slices over the steak and veggies. Place the loaded fries back in the oven for 3-5 minutes, or until the cheese is melted and bubbly.

Serve hot and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 400 kcal per serving | Servings: 4 servings

Creamy Meatball Soup with Spinach and Parmesan

 

Hearty Tuscan-Style Creamy Meatball Soup with Spinach and Parmesan

Ingredients:

For the Meatballs:

500g (1 lb) ground beef (or a mix of beef and pork)

1 egg

½ cup breadcrumbs

¼ cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons chopped parsley

1 teaspoon Italian seasoning

Salt and pepper, to taste

For the Soup:

1 tablespoon olive oil

1 onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup small pasta (ditalini, orzo, or elbow)

2 cups baby spinach leaves

½ cup grated Parmesan cheese

1 teaspoon chili flakes (optional)

Salt and pepper, to taste

To Serve:

Fresh basil or parsley, for garnish

Extra Parmesan, for sprinkling

Caramel Banana Nut Tacos

  Caramel Banana Nut Tacos

Ingredients (Makes 6 tacos)

6 crispy taco shells

3 ripe bananas, sliced

1 cup whipped cream

½ cup chopped nuts (walnuts, pecans, or your choice)

½ cup caramel sauce, for drizzling

Procedure

Prepare the Filling

Slice the bananas and set aside.

Whip the cream if not pre-whipped.

Assemble the Tacos

Fill each taco shell with a layer of sliced bananas.

Top with a generous dollop of whipped cream.

Sprinkle chopped nuts over the cream.

Add Caramel

Drizzle caramel sauce over each taco for a rich, sweet finish.

Serve

Serve immediately to keep the taco shells crisp.

Chef’s Tips

Toast the nuts lightly for extra crunch and flavor.

For a chocolate twist, drizzle some melted chocolate along with caramel.

Perfect for parties, kids’ treats, or a quick indulgent dessert.

Fun, crunchy, creamy, and sweet—these tacos are impossible to resist! 

Cheesy Zucchini Bread

 

Cheesy Zucchini Bread 

Ingredients:

Produce

• 1/4 cup Green onion, chopped

• 1 1/2 cups Zucchini, grated

Refrigerated

• 2 large Eggs

Baking & Spices

• 2 cups All-purpose flour

• 1 1/2 tsp Baking powder

• 1/2 tsp Baking soda

• 1/2 tsp Salt

Dairy

• 1/4 cup Butter, melted

• 1 1/2 cups Cheddar cheese, shredded

• 3/4 cup Sour cream

Instructions:

1. Preheat the Oven:

Preheat the oven to 350°F (175°C) and grease a loaf pan.

2. Prepare Zucchini:

Grate the zucchini and place it in a clean towel or paper towel to squeeze out excess moisture.

3. Mix Wet Ingredients:

In a large bowl, whisk together the eggs, melted butter, sour cream, and green onions.

4. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. Add Zucchini and Cheese:

Fold in the grated zucchini and shredded cheddar cheese.

7. Bake:

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.

8. Cool and Serve:

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!...

Crispy Greek Chicken Tenders (Mediterranean Style

 Crispy Greek Chicken Tenders (Mediterranean Style) 

A high-protein, flavor-packed Mediterranean recipe made with simple pantry herbs and fresh lemon. Juicy, golden, and versatile — perfect for salads, wraps, bowls, or mezze platters.

Ingredients (Serves 4)

1.5 lbs chicken tenders or chicken breast strips

3 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

3/4 teaspoon salt

1 teaspoon Dijon mustard (optional, enhances flavor)

Fresh chopped parsley, for garnish

Lemon wedges, for serving

Instructions:

1. Marinate the Chicken

In a large bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, basil, thyme, paprika, pepper, salt, and Dijon mustard.

Add chicken tenders and toss until evenly coated. Cover and marinate for at least 30 minutes, or refrigerate up to 12 hours for deeper flavor.

2. Cook the Chicken

Heat a large skillet or grill pan over medium-high heat.

Add the marinated chicken pieces and cook for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).

Do not overcrowd the pan; cook in batches if needed.

3. Finish and Serve

Remove chicken from heat. Garnish with chopped parsley and serve with lemon wedges.

Serving Suggestions

Over a Greek salad with cucumbers, olives, and feta

In a whole wheat pita with hummus and tzatziki

Alongside quinoa, couscous, or roasted vegetables

As part of a Mediterranean mezze platter

Nutrition (Per Serving, Approximate)

Calories: 280

Protein: 32 grams

Fat: 15 grams

Carbohydrates: 2 grams

Mongolian Ground Beef Noodles

 

Mongolian Ground Beef Noodles

Ingredients:

1 lb ground beef

8 oz noodles (such as lo mein or spaghetti)

1 tbsp vegetable oil

3 cloves garlic, minced

1-inch ginger, grated

½ cup soy sauce

¼ cup brown sugar

1 tbsp hoisin sauce

1 tbsp cornstarch (optional, for thicker sauce)

1 cup beef broth

3 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Directions:

Cook Noodles: Cook noodles according to package instructions. Drain and set aside.

Brown Beef: In a large skillet, heat oil over medium heat. Add ground beef, cooking until browned and fully cooked. Drain any excess fat.

Add Aromatics: Add garlic and ginger to the skillet with the beef, sautéing for 1-2 minutes until fragrant.

Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, and beef broth. For a thicker sauce, add cornstarch and whisk until smooth.

Combine: Pour sauce over the ground beef in the skillet, stirring to coat. Bring to a simmer and cook for 3-4 minutes, until sauce thickens slightly.

Add Noodles: Add cooked noodles to the skillet, tossing to coat evenly in the sauce.

Garnish and Serve: Top with chopped green onions and sesame seeds before serving.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: 400 kcal | Servings: 4 servings