Healthy Bites Daily (2025)

23/07/2025

# # # 🥬 **BLT Egg Salad Lettuce Wraps Recipe**

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# # # 🧾 **Ingredients:**

* **6 large eggs**, hard-boiled & chopped
* **6 slices bacon**, cooked & crumbled
* **1/2 cup cherry tomatoes**, diced
* **1/4 cup mayonnaise** (or Greek yogurt for a lighter option)
* **1 tsp Dijon mustard**
* **Salt & black pepper**, to taste
* **1 tbsp chopped chives** or green onion (optional)
* **Lettuce leaves** (romaine, butter, or iceberg—your choice)

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# # # 🥣 **Instructions:**

1. **Boil Eggs:** Place eggs in a pot of water, bring to a boil, then simmer for 10–12 minutes. Cool, peel, and chop.
2. **Cook Bacon:** Crisp up bacon in a skillet or oven. Drain on paper towels, then crumble.
3. **Mix Egg Salad:** In a mixing bowl, combine chopped eggs, bacon, tomatoes, mayo, Dijon mustard, chives, salt, and pepper. Stir until creamy and well-mixed.
4. **Build the Wraps:** Spoon the egg salad into large, crisp lettuce leaves.
5. **Serve Fresh:** Eat immediately or chill and serve later for a refreshing, protein-rich snack or lunch.

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# # # 💡 Optional Add-Ons:

* Add diced avocado 🥑 for creamy richness
* Sprinkle with paprika or everything bagel seasoning
* Drizzle with hot sauce or balsamic glaze for a flavor kick

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🌟 Great for meal prep, low-carb lifestyles, or a quick weekday lunch!
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23/07/2025

# # # 🍝 **Cajun Chicken Rigatoni in Creamy Mozzarella Garlic Alfredo**

*Spicy, cheesy, creamy pasta heaven you’ll want on repeat.* 🔥

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# # # 🧾 **Ingredients:**

* **1/4 lb** boneless, skinless chicken breasts, sliced into strips
* **12 oz** rigatoni pasta
* **1 tbsp** olive oil
* **2 tbsp** butter
* **1 tbsp** Cajun seasoning (more if you like it spicy)
* **1 tsp** garlic powder
* **Salt & black pepper**, to taste
* **4 cloves** garlic, minced
* **1 cup** chicken broth
* **1 cup** heavy cream
* **2 oz** cream cheese
* **1 cup** shredded mozzarella
* **½ cup** grated Parmesan
* **Fresh chopped parsley**, for garnish
* **Optional:** ½ cup reserved pasta water (to loosen sauce)

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# # # 🔥 **Directions:**

1. **Cook pasta** in salted boiling water until *al dente*. Drain and reserve ½ cup of the pasta water.
2. **Season chicken** with Cajun seasoning, garlic powder, salt & pepper.
3. **Sear chicken:** Heat olive oil in a skillet over medium-high. Cook chicken for 5–6 mins until golden & cooked through. Remove and set aside.
4. **Start the sauce:** In the same skillet, melt butter. Add minced garlic and sauté \~1 minute.
5. **Deglaze:** Add chicken broth + heavy cream, scraping up the pan bits. Bring to a simmer.
6. **Creamy magic:** Stir in cream cheese, mozzarella, and Parmesan. Mix until smooth and creamy. Use reserved pasta water if needed to thin.
7. **Bring it together:** Add cooked rigatoni and chicken. Toss to coat and simmer a couple minutes to marry flavors.
8. **Serve hot**, garnished with parsley—and extra mozzarella if you're feeling it 🧀

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# # # 💡 **Tips:**

* Add mushrooms or spinach for extra veggies 🌿
* Make it smoky with a dash of smoked paprika
* Spice it up with crushed red pepper or extra Cajun heat

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23/07/2025

# # # 🐟 **Crab & Shrimp Stuffed Salmon**

# # # 🧾 **Ingredients:**

# # # # For the Salmon:

* 2 salmon fillets (6–8 oz each)
* 1 tbsp olive oil or melted butter
* Salt & pepper to taste
* Paprika (optional, for color)

# # # # For the Stuffing:

* 1/3 cup cooked shrimp, chopped
* 1/3 cup lump crab meat (fresh or canned, drained)
* 2 tbsp cream cheese, softened
* 1 tbsp mayonnaise
* 1 tbsp Dijon or whole grain mustard
* 1 tsp lemon juice
* 1 garlic clove, minced
* 1 tbsp chopped parsley or chives
* 1/4 cup shredded mozzarella or Parmesan
* Salt & black pepper to taste

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# # # 🔥 **Instructions:**

1. **Preheat oven** to 375°F (190°C).
2. **Slice a pocket** down the center of each salmon fillet (don’t cut all the way through). Pat dry and season with salt, pepper, and paprika.
3. **Mix stuffing:** In a bowl, stir together shrimp, crab, cream cheese, mayo, mustard, lemon juice, garlic, herbs, and cheese. Season to taste.
4. **Stuff the salmon:** Spoon the creamy seafood mixture into each fillet.
5. **Bake:** Place fillets in a greased baking dish or lined sheet pan. Drizzle with olive oil or melted butter. Bake for 20–25 minutes or until salmon is flaky and stuffing is golden.
6. **Serve hot** with lemon wedges and your favorite sides!

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# # # 🍽️ Pro Serving Ideas:

* Pair with roasted asparagus, garlic mashed potatoes, or a light Caesar salad.
* Drizzle with a touch of garlic butter or a lemon cream sauce for extra luxury.

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**Tag someone you’d make this for!**
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23/07/2025

# # # 🐟 **Crab & Shrimp Stuffed Salmon**

**Prep Time:** 15 minutes
**Cook Time:** 20–25 minutes
**Total Time:** 35–40 minutes
**Servings:** 2–4

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# # # 🧾 **Ingredients:**

# # # # For the Salmon:

* 2 salmon fillets (6–8 oz each), skin on or off
* 1 tablespoon olive oil or melted butter
* Salt & black pepper to taste
* Paprika (optional, for color)

# # # # For the Stuffing:

* 1/3 cup cooked shrimp, chopped
* 1/3 cup lump crab meat (drain if canned)
* 2 tablespoons cream cheese, softened
* 1 tablespoon mayonnaise
* 1 tablespoon Dijon mustard or whole grain mustard
* 1 teaspoon lemon juice
* 1 garlic clove, minced
* 1 tablespoon chopped parsley or chives
* 1/4 cup shredded mozzarella or Parmesan cheese
* Salt and pepper to taste

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# # # 🔪 **Instructions:**

1. **Preheat oven** to 375°F (190°C).
2. **Prepare salmon:** Pat fillets dry. Use a sharp knife to cut a pocket or slit down the center of each salmon piece (don’t cut all the way through). Season with salt, pepper, and paprika.
3. **Make the stuffing:** In a bowl, combine shrimp, crab, cream cheese, mayo, mustard, lemon juice, garlic, herbs, cheese, salt, and pepper. Mix until creamy and well combined.
4. **Stuff the salmon:** Spoon the mixture evenly into the slits of each salmon fillet.
5. **Bake:** Place stuffed salmon in a greased baking dish or lined sheet pan. Drizzle lightly with olive oil or melted butter. Bake for 20–25 minutes, or until the salmon flakes easily and the stuffing is golden.
6. **Serve warm** with lemon wedges and a side of roasted veggies, rice, or mashed potatoes.

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# # # 💡 Optional Add-ons:

* Drizzle with garlic butter before serving
* Add crushed red pepper flakes for a spicy kick
* Finish with fresh dill or a lemon herb sauce

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23/07/2025

# # # 🍋 **Creamy Lemon Pasta with Burrata & Pine Nuts**

**Prep Time:** 10 min
**Cook Time:** 15 min
**Total Time:** 25 min
**Servings:** 2–3
**Calories:** \~470 per serving

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# # # 🧄 Ingredients Overview:

* **Pasta:** 8 oz spaghetti or linguine
* **Sauce Base:** Olive oil, garlic, heavy cream, lemon zest + juice, Parmesan
* **Toppings:** Burrata, toasted pine nuts, herbs (optional but lovely)

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# # # 🔪 Directions Summary:

1. **Cook pasta** → Save ½ cup pasta water.
2. **Sauté garlic** in olive oil → add cream, zest, juice. Simmer.
3. **Add Parmesan**, stir until smooth.
4. **Toss pasta in sauce**, adjust with reserved water.
5. **Plate & finish** → torn burrata, pine nuts, fresh herbs.
6. **Serve warm**, enjoy immediately.

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# # # 💡 Tips & Add-Ons:

* **Protein Boost:** Add grilled shrimp, lemon chicken, or sautéed mushrooms.
* **Want extra tang?** Add a touch of white wine before cream.
* **Make it extra luxe:** Drizzle with truffle oil or add baby arugula.
* **Nut allergy?** Sub pine nuts with crispy breadcrumbs or skip altogether.

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$# # # 🌯 **Creamy Chicken Tortilla Wraps – Quick Summary****Prep Time:** \~15 minutes**Cook Time:** None (if chicken is ...$

23/07/2025

# # # 🌯 **Creamy Chicken Tortilla Wraps – Quick Summary**

**Prep Time:** \~15 minutes
**Cook Time:** None (if chicken is pre-cooked)
**Servings:** 4 wraps

# # # # 🥣 Filling Ingredients:

* Cooked shredded chicken mixed in a creamy, spiced sauce
* Crisp veggies (lettuce, tomatoes, onion)
* Cheese of choice

# # # # 🧄 Creamy Sauce Base:

* Sour cream + mayo
* Garlic powder, paprika, chili powder
* Salt & pepper to taste

# # # # Optional Add-ons:

* 🥑 Avocado slices for richness
* 🌶️ Jalapeños for heat
* 🥫 Salsa or hot sauce for extra zing

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# # # 🔧 Tips & Variations:

* **Want it warm?** Toast the wrap on a skillet or panini press for a melty, grilled version.
* **Low-carb?** Swap tortilla with large lettuce leaves.
* **Extra crunch?** Add crushed tortilla chips or roasted corn inside before rolling.

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22/07/2025

# # # Moroccan Lamb Tagine with Potatoes, Peas & Fresh Herbs

# # # # Ingredients:

* 2 lamb shanks or 1.5 lbs lamb shoulder, cut into cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 3 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 tablespoon smoked paprika
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground turmeric
* Salt and pepper to taste
* 1/4 teaspoon chili flakes (optional)
* 2 cups potatoes, peeled and cubed
* 1.5 cups tomato passata
* 1.5 cups water or lamb broth
* 1.25 cups green peas (fresh or frozen)
* 1 tablespoon lemon juice
* Fresh herbs (like cilantro or parsley), chopped for garnish

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# # # Instructions:

1. **Brown the lamb:**
Heat olive oil in a large heavy-bottom pot or tagine over medium-high heat.
Add lamb pieces, season with salt and pepper, and brown on all sides (about 5-7 minutes). Remove and set aside.

2. **Sauté aromatics:**
In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 5 minutes.

3. **Add spices:**
Stir in cumin, coriander, smoked paprika, cinnamon, turmeric, chili flakes (if using), and a pinch of salt and pepper. Cook for 1 minute to toast spices.

4. **Combine and simmer:**
Return lamb to the pot. Add tomato passata, water or broth, and potatoes. Stir well.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, until lamb is tender and potatoes are cooked.

5. **Add peas and lemon:**
Stir in green peas and cook for another 5-10 minutes until peas are tender but still bright green.
Remove from heat and stir in lemon juice.

6. **Serve:**
Garnish with fresh chopped herbs. Serve with couscous, rice, or crusty bread to soak up the delicious sauce.

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22/07/2025

# # # Sunshine Citrus Fruit Salad

# # # # Ingredients:

* 1 cup strawberries, hulled and sliced
* 1 cup blueberries
* 2 cups watermelon, cubed
* 1/4 cup fresh mint leaves, chopped

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# # # # Honey-Lime Dressing:

* 2 tbsp honey
* Juice of 1 lime
* 1 tsp lime zest (optional, for extra zing)

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# # # Instructions:

1. **Prepare the fruit:**
In a large bowl, gently toss together strawberries, blueberries, watermelon, and chopped mint leaves.

2. **Make the dressing:**
In a small bowl, whisk together honey, lime juice, and lime zest until well combined.

3. **Combine:**
Drizzle the honey-lime dressing over the fruit salad and toss gently to coat everything evenly.

4. **Chill & serve:**
Refrigerate for 15-20 minutes before serving to let the flavors meld and keep it refreshingly

22/07/2025

# # # Zesty Deli-Style Chicken Salad with Banana Pepper Dressing

# # # # Ingredients:

**For the Chicken Salad:**

* 3 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
* 1/2 cup celery, finely chopped
* 1/4 cup red onion, finely chopped
* 1/4 cup red bell pepper, diced
* 1/4 cup fresh parsley, chopped
* 1/2 cup shredded cheddar cheese (optional)
* Salt and pepper to taste

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**For the Banana Pepper Dressing:**

* 1/3 cup banana peppers (pickled, chopped)
* 1/3 cup mayonnaise (or Greek yogurt for lighter)
* 1 tbsp Dijon mustard
* 1 tbsp apple cider vinegar or lemon juice
* 1 tsp honey or maple syrup (optional, balances acidity)
* 1/2 tsp garlic powder
* Salt and pepper to taste

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# # # Instructions:

1. **Prepare the Dressing:**

* In a blender or food processor, combine banana peppers, mayonnaise, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper.
* Blend until smooth and creamy. Taste and adjust seasoning if needed.

2. **Make the Chicken Salad:**

* In a large bowl, combine shredded chicken, celery, red onion, bell pepper, parsley, and cheddar cheese (if using).
* Pour the banana pepper dressing over the mixture.
* Stir until everything is evenly coated.
* Adjust salt and pepper to taste.

3. **Serve:**

* Serve chilled on sandwich bread, in a wrap, over greens, or with crackers.
* Store leftovers in an airtight container in the fridge for up to 3 days.

22/07/2025

# # # Stuffed Pasta Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach & Pine Nuts

# # # # Ingredients:

**For the shells and filling:**

* 20 jumbo pasta shells
* 1 tbsp olive oil
* 3 cups fresh spinach, roughly chopped
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese, plus extra for topping
* 1/2 cup grated parmesan cheese
* 1 egg, lightly beaten
* 2 cloves garlic, minced
* Salt and pepper to taste
* 1/4 cup toasted pine nuts

**For the sauce:**

* 3 cups marinara sauce (store-bought or homemade)
* Optional: fresh basil or parsley for garnish

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# # # Instructions:

# # # # 1. Cook the pasta shells:

* Bring a large pot of salted water to a boil.
* Add pasta shells and cook according to package instructions until al dente.
* Drain and rinse with cold water to stop cooking, set aside.

# # # # 2. Sauté the spinach:

* Heat olive oil in a skillet over medium heat.
* Add minced garlic and sauté until fragrant (about 30 seconds).
* Add chopped spinach and cook until wilted, about 3-4 minutes.
* Remove from heat and let cool slightly.

# # # # 3. Prepare the cheese filling:

* In a large bowl, combine ricotta, mozzarella, parmesan, sautéed spinach, egg, salt, and pepper.
* Mix well until all ingredients are combined.

# # # # 4. Stuff the shells:

* Preheat oven to 375°F (190°C).
* Spread about 1 cup of marinara sauce evenly in the bottom of a baking dish.
* Stuff each shell with the cheese and spinach mixture and place in the baking dish.
* Pour remaining marinara sauce over the stuffed shells.
* Sprinkle extra mozzarella cheese and toasted pine nuts on top.

# # # # 5. Bake:

* Cover with foil and bake for 25 minutes.
* Remove foil and bake another 10 minutes until cheese is melted and bubbly.

# # # # 6. Serve:

* Garnish with fresh basil or parsley if desired.
* Enjoy warm!

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22/07/2025

# # # Mediterranean Chicken Burgers

# # # # Ingredients:

* 1 lb (450g) ground chicken
* 1/4 cup red onion, finely chopped
* 2 cloves garlic, minced
* 1/4 cup fresh parsley, chopped
* 1/4 cup crumbled feta cheese
* 1 tsp dried oregano
* 1/2 tsp ground cumin
* Salt and pepper to taste
* 1 tbsp olive oil (for cooking)

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# # # Greek Yogurt Sauce

# # # # Ingredients:

* 1 cup Greek yogurt
* 1 tbsp lemon juice
* 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
* 1 clove garlic, minced
* Salt and pepper to taste

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# # # Tomato-Cucumber Relish

# # # # Ingredients:

* 1 cup cherry tomatoes, quartered
* 1 cup cucumber, diced (peeled if preferred)
* 1/4 cup red onion, finely chopped
* 1 tbsp fresh mint or parsley, chopped
* 1 tbsp olive oil
* 1 tbsp red wine vinegar or lemon juice
* Salt and pepper to taste

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# # # Instructions:

# # # # 1. Make the Burgers:

* In a large bowl, combine ground chicken, red onion, garlic, parsley, feta cheese, oregano, cumin, salt, and pepper.
* Mix gently until just combined (don’t overwork the meat).
* Form mixture into 4 equal patties.
* Heat olive oil in a skillet over medium heat.
* Cook patties 5-6 minutes per side, until cooked through and golden brown.

# # # # 2. Prepare the Greek Yogurt Sauce:

* In a small bowl, mix Greek yogurt, lemon juice, dill, garlic, salt, and pepper.
* Chill until ready to serve.

# # # # 3. Prepare the Tomato-Cucumber Relish:

* In a bowl, combine cherry tomatoes, cucumber, red onion, mint (or parsley), olive oil, vinegar (or lemon juice), salt, and pepper.
* Toss gently and let sit for a few minutes to marinate.

# # # # 4. Assemble the Burgers:

* Place the cooked chicken patties on burger buns or pita bread.
* Top with a generous spoonful of Greek yogurt sauce.
* Add a good amount of tomato-cucumber relish.
* Optional: Add lettuce, spinach, or extra feta for crunch.

19/07/2025

# # # 🍑 **Chicken with Peaches, Lemon Honey Butter Sauce, and Fresh Thyme** 🍑

# # # # **Ingredients:**

* 2 boneless, skin-on **chicken breasts** (or thighs)
* 2 ripe **peaches**, sliced
* 2 tbsp **butter**
* 1 tbsp **olive oil**
* 2 tbsp **honey**
* Juice of **1 lemon** + 1 tsp zest
* 2–3 sprigs **fresh thyme**
* Salt & pepper to taste
* Optional: A splash of white wine or chicken stock for deglazing

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# # # # **Instructions:**

1. **Season the chicken** generously with salt & pepper.
2. In a skillet over medium heat, heat **olive oil** and **1 tbsp butter**.
3. **Sear the chicken**, skin-side down, for \~5-6 minutes until golden. Flip and cook another 5–6 minutes, or until fully cooked (165°F inside). Remove and set aside.
4. In the same pan, add the remaining **1 tbsp butter**, **honey**, **lemon juice & zest**, and **thyme** sprigs. Let it bubble gently.
5. Add in the **peach slices**, cook 1–2 mins just until warmed and coated in sauce. Don’t overcook — you want them tender but not mushy.
6. Return chicken to the pan, spoon sauce over the top, and let everything mingle for 1–2 mins.
7. Plate the chicken with peaches on top, drizzle with sauce, and sprinkle fresh thyme leaves.

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# # # ✨ **Serving Ideas:**

* Serve with **couscous**, **wild rice**, or a **crusty sourdough** slice.
* Add goat cheese or burrata on the side for an extra creamy element.
* Pairs beautifully with a glass of **chilled rosé** or **white wine**.

Healthy Bites Daily

23/07/2025

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