Feta & Cranberry Penne Salad with Orange Vinaigrette

 

Feta & Cranberry Penne Salad with Orange Vinaigrette

Ingredients:

3 cups cooked penne pasta, cooled

1 cup crumbled feta cheese

½ cup dried cranberries

1 cup baby spinach, chopped

¼ cup toasted pecans or walnuts, chopped

For the Orange Vinaigrette:

½ cup fresh orange juice

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and pepper, to taste

Directions:

In a large bowl, combine cooked penne, feta, dried cranberries, spinach, and nuts.

In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.

Pour the vinaigrette over the salad and toss gently to combine. Chill for at least 30 minutes before serving for best flavor.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Kcal: 320 per serving

Servings: 4

CRANBERRY SAUCE

 

CRANBERRY SAUCE

Ingredients

1 (12 oz) bag fresh cranberries

1 cup granulated sugar

1/2 cup orange juice 

1/2 cup water

1/2 tsp orange zest (optional)

1/4 tsp cinnamon (optional)

Directions:

In a medium saucepan, combine the orange juice, water, and sugar. 

Stir and bring to a simmer over medium heat until the sugar dissolves.

Add the cranberries to the saucepan and cook, stirring occasionally, until the cranberries start to pop (about 10-12 minutes).

Stir in the orange zest and cinnamon (if using) and continue cooking until the sauce thickens to your desired consistency.

Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.

Enjoy!!

Baked Salmon with Spinach & Mozzarella Bliss

  

Baked Salmon with Spinach & Mozzarella Bliss

Creamy, cheesy, and oven-baked to perfection 

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 Ingredients

Seafood:

• 2 salmon fillets 

Produce:

• 2 cloves garlic, minced 

• 1 onion, finely sliced 

• 300 g spinach 

Dairy:

• 150 g mozzarella, shredded 

• 200 g sour cream 

Seasoning & Oil:

• Salt & black pepper to taste 

• 1 tbsp olive oil 

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 Instructions

1️⃣ Prep Oven

• Preheat oven to 375°F (190°C) 

2️⃣ Sauté Veggies

• Heat olive oil in pan

• Sauté onion until soft

• Add garlic, cook 30 sec

• Add spinach & cook until wilted 

3️⃣ Assemble

• Place salmon fillets in baking dish

• Season with salt & pepper

• Spread spinach mixture on top

• Spoon sour cream evenly

• Finish with mozzarella 

4️⃣ Bake

• Bake 18–22 min until salmon is flaky & cheese is melted and golden 

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 Serving Ideas

• Low-carb: serve with roasted veggies 

• Comfort style: pair with rice or mashed potatoes 

Orange Creamsicle Cake

 Orange Creamsicle Cake

Ingredients:

For the Cake:

• 1 box (15.25 ounces) orange cake mix

• 1 box (3.4 ounces) instant vanilla pudding mix

• 1 cup orange juice

• 1/2 cup vegetable oil

• 4 large eggs

• 1 tablespoon orange zest

For the Frosting:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 tablespoons orange juice

• 1 teaspoon vanilla extract

• Orange slices for garnish (optional)

Directions:

. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

. In a large bowl, combine the orange cake mix, instant vanilla pudding mix, orange juice, vegetable oil, eggs, and orange zest. Mix until well combined.

. Pour the batter into the prepared baking dish and smooth the top.

. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

. While the cake is baking, prepare the frosting. In a mixing bowl, beat together cream cheese and butter until smooth. Add powdered sugar, orange juice, and vanilla extract. Beat until creamy.

. Allow the cake to cool completely before spreading the frosting evenly over the top.

. Garnish with orange slices if desired.

. Slice and enjoy!

Prep Time: 15 minutes | Baking Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 45 minutes

Kcal: 350 kcal | Servings: 12 servings

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