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Happy & Healthy Plates, New York, NY (2025)

07/09/2025

🍗🥕 Creamy Herb Chicken Thighs with Carrots & Mash 🥕🍗

This comfort food dinner is a total weeknight win!

📝 Ingredients :

4 bone-in, skin-on chicken thighs

Salt & black pepper, to taste

1 tbsp olive oil

3 garlic cloves, minced

1 tsp Italian seasoning

1/2 cup chicken broth

1/2 cup heavy cream

2 tsp Dijon mustard

1 tbsp fresh parsley, chopped (plus more for garnish)

1 lb carrots, peeled

2 tbsp butter (for carrots)

4 cups mashed potatoes (homemade or store-bought)

🍽️ How to Make It :

1️⃣ Sear the Chicken:

Season chicken thighs well. In a hot skillet with olive oil, sear them skin-side down until golden and crispy. Flip and cook through for that crispy chicken dinner and juicy bite every time.

2️⃣ Build the Creamy Sauce:

In the same pan, sauté garlic, then add Italian seasoning, chicken broth, cream, and Dijon mustard. Simmer until thickened for a creamy herb sauce that's totally irresistible.

3️⃣ Bake to Finish:

Return the chicken to the sauce and bake for 15 minutes at 375°F. This step locks in flavor for the ultimate oven-baked comfort dish.

4️⃣ Glaze the Carrots:

Simmer carrots in butter and a touch of water until fork-tender and glossy. These are your easy veggie upgrade and family-favorite side.

5️⃣ Serve It Up:

Plate mashed potatoes, top with creamy chicken thighs and pour over that dreamy sauce. Add carrots on the side and sprinkle with parsley for that next-level dinner plate.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serving: 4 people
Calories: ~610 per serving | Protein: ~32g per serving

07/09/2025

🥗 Super Fresh Grilled Chicken Power Bowl with Guac & Crunchy Veggies 🥒🔥
Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 2

Calories per Serving: Approx. 480

🍗 Ingredients:
For the Bowl:

Grilled chicken breast, sliced 🍗

Fresh lettuce leaves 🥬

Cherry tomatoes, halved 🍅

Sweet corn kernels 🌽

Cucumber, sliced 🥒

Homemade or store-bought guacamole 🥑

Chili flakes (optional) 🌶️

For the Chicken Marinade (optional):

Olive oil 🫒

Lemon juice 🍋

Garlic, minced 🧄

Paprika, cumin, salt & pepper 🌶️🧂

🥣 Instructions:
Marinate chicken in olive oil, lemon juice, garlic, and spices, then grill until nicely charred and cooked through. In a large bowl, layer fresh lettuce at the bottom and neatly arrange sliced cucumber, halved cherry tomatoes, corn, and grilled chicken on top. Add a generous dollop of guacamole in the center and sprinkle with chili flakes for a kick. Serve fresh and enjoy the perfect combo of protein, crunch, and creamy goodness.

💡 Notes & Variations:
Add black beans or quinoa for extra fiber.

Swap guac with Greek yogurt for a lighter version.

Perfect for meal prep – store ingredients separately for freshness!

07/09/2025

🥗 Grilled Chicken, Avocado & Bacon Pasta Salad
🌟 Ingredients
300 g penne pasta

2 chicken breasts

1 tbsp olive oil

Salt & black pepper

6 slices cooked bacon, crumbled

1 avocado, diced

1 cup cherry tomatoes, halved

2 cups baby spinach or arugula

1/4 cup grated Parmesan (optional)

For the dressing:
3 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1 garlic clove, minced

Salt & pepper to taste

👩‍🍳 Instructions
1️⃣ Cook the pasta: Boil penne in salted water until al dente. Drain and rinse with cool water.
2️⃣ Grill the chicken:

Season with olive oil, salt, and pepper.

Grill or pan-cook 5–7 minutes per side until cooked through.

Let rest, then slice.
3️⃣ Prepare the dressing:

Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper.
4️⃣ Assemble the salad:

In a large bowl, combine pasta, greens, cherry tomatoes, avocado, and bacon.

Add sliced chicken.

Drizzle with dressing and toss gently.
5️⃣ Finish: Top with grated Parmesan if desired.

07/09/2025

🧄 Garlic Herb Chicken with Creamy Pesto Potatoes – Juicy, Fragrant & Ultra Comforting! 🍗🥔🌿

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4

Calories: Approx. 580 per serving

🛒 Ingredients
For the chicken:

Boneless chicken breasts or thighs 🍗

Olive oil 🫒

Garlic, minced 🧄

Fresh rosemary or thyme 🌿

Lemon zest 🍋

Salt & black pepper 🧂

For the pesto potatoes:

Baby potatoes, halved 🥔

Cream (or Greek yogurt for a lighter option) 🥛

Green pesto 🌿

Parmesan cheese 🧀

Salt & pepper

👩‍🍳 Instructions
Season chicken with garlic, herbs, lemon zest, salt, and pepper, then pan-sear or bake until golden and tender. Meanwhile, roast baby potatoes until crispy. Mix cream with pesto and a bit of Parmesan, then toss with the hot potatoes until creamy and coated. Plate the juicy garlic herb chicken next to the creamy pesto potatoes, and sprinkle with extra herbs if you like. A perfectly satisfying and aromatic meal!

🔄 Tips & Variations
Add roasted cherry tomatoes or steamed green beans.

Swap chicken for turkey cutlets or tofu for a twist.

Stir in a bit of Dijon mustard to the pesto cream for extra depth.

07/09/2025

🧄🍗🔥🍝✨ Parmesan Crusted Chicken Bites & Smoked Cajun Alfredo Gemelli

Indulge in an elevated comfort food experience that's bursting with incredible flavors! Featuring tender, crispy garlic-Parmesan crusted chicken bites, perfectly seared to golden perfection. Everything is sumptuously coated in a rich, velvety Gemelli pasta that's generously cloaked in a luxurious Smoked Cajun Alfredo sauce, boldly infused with a touch of chipotle for an extra layer of smoky heat. A final flourish of crunchy toasted breadcrumbs and vibrant chive oil adds the perfect gourmet and aromatic finish.

Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 25-30 minutes

Ingredients
🍝 Gemelli Pasta:

225g (8 oz) gemelli pasta

Salt for pasta water

🧄🍗 Parmesan Crusted Chicken Bites:

450g (1 lb) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) bite-sized pieces

1 tbsp olive oil

2 tbsp unsalted butter 🧈

4 cloves garlic, minced 🧄

60ml (¼ cup) grated Parmesan cheese 🧀

Salt & freshly cracked black pepper to taste

🔥 Sauce: Smoked Cajun Alfredo:

2 tbsp unsalted butter 🧈

3 cloves garlic, minced 🧄

350ml (1 ½ cups) heavy cream

120ml (½ cup) chicken or vegetable broth

1 ½ - 2 tbsp Cajun seasoning (adjust to taste and spice level of your blend) 🌶️

½ tsp chipotle powder (or ¼ tsp liquid smoke + a pinch of smoked paprika for extra smokiness, optional)

240ml (1 cup) grated Parmesan cheese 🧀

Salt & freshly cracked black pepper to taste

✨ Finish:

Toasted Breadcrumbs:

2 tbsp unsalted butter 🧈

½ cup panko breadcrumbs

Chive Oil:

¼ cup neutral oil (e.g., canola, grapeseed)

¼ cup fresh chives, finely chopped

Instructions
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the gemelli pasta and cook according to package directions until al dente. Reserve about 120ml (½ cup) of the pasta cooking water before draining the pasta.

Prepare Parmesan Crusted Chicken Bites
While the pasta cooks, season the chicken bites with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned.
Reduce heat to low. Add 2 tbsp butter, 4 cloves minced garlic, and 60ml (¼ cup) grated Parmesan cheese to the chicken. Cook for 1-2 minutes, stirring constantly, until garlic is fragrant and chicken is coated in a buttery, garlicky, cheesy crust. Keep warm.

Prepare Smoked Cajun Alfredo Sauce
In a separate large skillet or saucepan, melt 2 tbsp unsalted butter over medium heat.
Add the remaining 3 cloves minced garlic and sauté for about 30 seconds until fragrant.
Pour in 350ml (1 ½ cups) heavy cream and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally.
Stir in 1 ½ - 2 tbsp Cajun seasoning and ½ tsp chipotle powder (if using).
Reduce heat to low. Gradually whisk in 240ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and lusciously creamy. Season with salt and freshly cracked black pepper to taste. If the sauce is too thick, thin with a splash of reserved pasta water.

Toast Breadcrumbs & Make Chive Oil
Toasted Breadcrumbs: In a small non-stick skillet, melt 2 tbsp butter over medium heat. Add the panko breadcrumbs and cook, stirring constantly, for 3-5 minutes until golden brown and crispy. Remove from heat and set aside.

Chive Oil: In a small bowl, combine ¼ cup neutral oil and ¼ cup finely chopped fresh chives. Stir well.

Combine & Assemble
Add the cooked gemelli pasta to the Smoked Cajun Alfredo sauce. Toss well to ensure every twist is coated in the creamy, flavorful sauce. If needed, add a bit more reserved pasta water to reach desired consistency, making it "ultra saucy."
Gently fold in the Parmesan crusted chicken bites with the sauced pasta.

Divide the Alfredo pasta and chicken among serving bowls.
Garnish generously with the toasted breadcrumbs and a drizzle of chive oil.

Serve immediately and savor every bite of this extraordinary, flavorful, and incredibly satisfying meal!

Tips for Success
Chipotle Powder: This adds a fantastic smoky heat. If you don't have it, a tiny dash of liquid smoke and a pinch of smoked paprika can substitute for the smokiness.

Gemelli Pasta: Its twisted, spiral shape is perfect for catching and holding onto the rich Alfredo sauce, ensuring a saucy bite every time.

Chicken Crust: Ensure your skillet is hot when searing the chicken, and reduce heat when adding the butter, garlic, and Parmesan to prevent burning the garlic while allowing the cheese to form a crispy crust.

Cajun Spice: Cajun seasoning blends vary in heat and salt content. Start with 1.5 tbsp and add more to taste, adjusting for your personal preference.

Freshly Grated Parmesan: Always recommended for the best texture and flavor in Alfredo sauce, as pre-shredded cheeses can make the sauce grainy.

Enjoy your amazing Parmesan Crusted Chicken Bites & Smoked Cajun Alfredo Gemelli!

07/08/2025

🥑 Grilled Chicken Bowl with Sweet Potato Fries, Avocado & Tomato Salsa – Fresh, Bold & So Satisfying! 🍗🍠🍅

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

Calories: Approx. 520 per serving

🛒 Ingredients
For the bowl:

Boneless chicken breast, grilled & sliced 🍗

Sweet potatoes, cut into fries 🍠

Olive oil 🫒

Garlic powder, paprika, salt & pepper 🌶️🧂

For the avocado tomato salsa:

Cherry tomatoes, halved 🍅

Ripe avocado, diced 🥑

Lime juice 🍋

Fresh cilantro 🌿

Salt & pepper

Optional:

Guacamole or mashed avocado 🥑

👩‍🍳 Instructions
Toss sweet potato fries in olive oil and spices, then roast until golden and crisp. Season and grill the chicken until juicy and well-marked, then slice. Mix cherry tomatoes, avocado, lime juice, cilantro, salt, and pepper for a quick salsa. Assemble the bowl with sweet potato fries, grilled chicken, avocado salsa, and an optional scoop of guacamole. Enjoy fresh, colorful, and full of flavor!

🔄 Tips & Variations
Add quinoa or brown rice as a base.

Swap chicken for shrimp, tofu, or steak.

Use Greek yogurt or sour cream for a creamy topping.

07/08/2025

🌰🧄🌿🥔🍝✨ Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

Elevate your dinner to a new level with this exquisite and incredibly flavorful dish! Featuring tender chicken slices marinated in fragrant garlic and earthy chestnuts, infused with Greek herbs. Alongside, perfectly crispy garlic roasted potatoes with the warm aroma of sage. Everything is sumptuously coated in a rich, velvety Alfredo sauce, boldly blended with a creamy mushroom pesto and the subtle sweetness of chestnuts, creating a truly unique and luxurious experience.

Yields: 2-3 servings
Prep time: 30 minutes (plus 30 min marinade)
Cook time: 40-45 minutes

Ingredients
🌰🍗 Garlic & Chestnut-Marinated Greek Chicken Slices:

450g (1 lb) boneless, skinless chicken breasts or thighs, sliced into ½-inch (1.2 cm) thick pieces

60g (¼ cup) cooked & peeled chestnuts (jarred/canned), finely minced or pureed

3 cloves garlic, minced 🧄

1 tbsp olive oil

1 tsp dried oregano

½ tsp dried thyme

½ tsp smoked paprika (optional, for depth)

Salt & freshly cracked black pepper to taste

🌿🥔 Sage-Infused Crispy Garlic Roasted Potatoes:

450g (1 lb) small potatoes (e.g., Yukon Gold, red potatoes), scrubbed and cut into 1-inch (2.5 cm) wedges or halves

2 tbsp olive oil

4 cloves garlic, smashed and roughly chopped 🧄

1 tbsp fresh sage leaves, roughly chopped (or 1 tsp dried sage)

½ tsp salt

¼ tsp black pepper

🍄🌿 Sauce: Rich Chestnut Mushroom Alfredo with Creamy Basil Pesto:

2 tbsp unsalted butter 🧈

8 oz (225g) cremini (baby bella) mushrooms, thinly sliced

4 cloves garlic, minced 🧄

120g (½ cup) cooked & peeled chestnuts (jarred/canned), roughly chopped

350ml (1 ½ cups) heavy cream

120ml (½ cup) chicken or vegetable broth

240ml (1 cup) grated Parmesan cheese 🧀

60ml (¼ cup) prepared basil pesto (store-bought or homemade) 🌿

Salt & freshly cracked black pepper to taste

Instructions
Prepare & Roast Sage-Infused Garlic Potatoes
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

In a large bowl, toss the potato wedges with 2 tbsp olive oil, smashed and roughly chopped garlic, fresh or dried sage, ½ tsp salt, and ¼ tsp black pepper. Ensure all potatoes are evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet (do not overcrowd!).

Roast for 35-40 minutes, or until tender inside and deeply golden brown and crispy on the outside, flipping halfway through. Keep warm.

Marinate & Cook Garlic & Chestnut-Marinated Greek Chicken
While potatoes roast, in a bowl, combine the chicken slices with minced chestnuts, 3 cloves minced garlic, 1 tbsp olive oil, oregano, thyme, smoked paprika (if using), salt, and pepper. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or longer in the refrigerator.

Heat a large skillet over medium-high heat. Add the marinated chicken slices (cook in batches if necessary to avoid overcrowding). Cook for 4-6 minutes per side, or until cooked through and nicely browned with a flavorful crust. Remove chicken from skillet and set aside, tented with foil.

Prepare Rich Chestnut Mushroom Alfredo with Creamy Basil Pesto
In the same large skillet (or a separate saucepan), melt 2 tbsp unsalted butter over medium heat.

Add the sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.

Add 4 cloves minced garlic and the 120g (½ cup) roughly chopped chestnuts. Sauté for another 1-2 minutes until fragrant.

Pour in 350ml (1 ½ cups) heavy cream and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally, scraping up any browned bits from the bottom of the pan.

Reduce heat to low. Gradually whisk in 240ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and lusciously creamy. Season with salt and freshly cracked black pepper to taste.

Creamy Twist: Stir in the 60ml (¼ cup) basil pesto. Whisk until fully combined, creating a beautifully green-tinted, fragrant sauce. If the sauce is too thick, thin with a splash of warm water or broth. Keep warm over very low heat.

Assemble & Serve
Divide the Sage-Infused Crispy Garlic Roasted Potatoes among serving plates.

Spoon generous portions of the Rich Chestnut Mushroom Alfredo with Creamy Basil Pesto onto each plate.

Arrange the Garlic & Chestnut-Marinated Greek Chicken Slices over the sauce.

Serve immediately and savor every exquisite bite of this complex, flavorful, and incredibly satisfying meal!

Tips for Success
Chestnuts: Jarred or canned cooked chestnuts are a convenient shortcut. If using fresh, they require boiling/roasting and peeling. Minced chestnuts in the marinade add subtle flavor and moisture.

Mushroom Browning: Allowing the mushrooms to brown well before adding liquids deepens their umami flavor and contributes significantly to the sauce's richness.

Pesto Quality: A good quality basil pesto (homemade or store-bought) will shine through in the sauce.

Potato Crispiness: Ensure the potatoes are spread in a single layer on the baking sheet for maximum crispiness.

Chicken Slicing: Slicing chicken thinly helps it cook faster and absorb marinade better.

Enjoy your gourmet Chestnut Garlic Greek Chicken Alfredo!

07/08/2025

🌶️🍗🧀🌿✨ Delicious Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus

Elevate your dinner to a new level with this sophisticated and incredibly flavorful dish! Featuring tender chili-spiced Greek chicken bites with vibrant herbs. Alongside, perfectly crispy Parmesan-crusted asparagus, roasted to golden perfection. Everything is sumptuously united by a rich, velvety Alfredo sauce, boldly infused with creamy smoked whipped feta, creating a uniquely savory, tangy, and smoky depth. A final drizzle of luxurious truffle oil and freshly cracked peppercorns adds the perfect gourmet and aromatic finish.

Yields: 2-3 servings
Prep time: 25 minutes
Cook time: 25-30 minutes

Ingredients
🌶️🍗 Chili Greek Chicken Bites:

450g (1 lb) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) bite-sized pieces

1 tbsp olive oil

2 cloves garlic, minced 🧄

1 tbsp dried oregano

1 tsp dried thyme

½ - 1 tsp red pepper flakes (adjust to desired heat) 🌶️

1 tsp lemon zest 🍋

Salt & freshly cracked black pepper to taste

🌿 Crispy Parmesan Asparagus:

450g (1 lb) fresh asparagus spears, trimmed

1 tbsp olive oil

2 cloves garlic, minced 🧄

60ml (¼ cup) grated Parmesan cheese 🧀

Salt & freshly cracked black pepper to taste

🧀 Sauce: Smoked Feta Cream Alfredo:

170g (6 oz) smoked feta cheese, crumbled (if unable to find smoked, see note below)

60ml (¼ cup) heavy cream (for blending feta)

2 tbsp unsalted butter 🧈

3 cloves garlic, minced 🧄

350ml (1 ½ cups) heavy cream (for Alfredo base)

120ml (½ cup) chicken or vegetable broth

120ml (½ cup) grated Parmesan cheese 🧀

Salt & freshly cracked black pepper to taste (feta is salty!)

✨ Garnish:

1-2 tsp truffle oil (white or black, as preferred) 🍄

Freshly ground black peppercorns (or a mix of colorful peppercorns)

Instructions
Prepare & Cook Chili Greek Chicken Bites
Season the chicken bites with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned.

Reduce heat to low. Add 2 cloves minced garlic, dried oregano, dried thyme, red pepper flakes, and lemon zest to the chicken. Cook for 1-2 minutes, stirring constantly, until garlic is fragrant and chicken is coated in the fragrant seasoning. Keep warm.

Roast Crispy Parmesan Asparagus
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

In a bowl, toss the asparagus spears with 1 tbsp olive oil, 2 cloves minced garlic, salt, and pepper. Spread in a single layer on the prepared baking sheet.

Roast for 10-12 minutes, or until tender-crisp. Remove from oven, sprinkle evenly with 60ml (¼ cup) grated Parmesan cheese, and toss gently.

Return to oven and roast for another 3-5 minutes, or until the asparagus is tender and the Parmesan forms a golden, crispy crust. Keep warm.

Prepare Smoked Feta Cream Alfredo Sauce
Make Smoked Whipped Feta Base: In a food processor or with an immersion blender, combine smoked feta cheese and 60ml (¼ cup) heavy cream. Blend until smooth and creamy. Set aside. (If using unsmoked feta, you can add ¼ tsp smoked paprika or a tiny drop of liquid smoke during this blending step for a smoked flavor.)

In a separate large skillet or saucepan, melt 2 tbsp unsalted butter over medium heat.

Add 3 cloves minced garlic and sauté for about 30 seconds until fragrant.

Pour in 350ml (1 ½ cups) heavy cream (for Alfredo base) and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally.

Reduce heat to low. Gradually whisk in 120ml (½ cup) grated Parmesan cheese, a handful at a time, until melted and the sauce is smooth.

Stir in the prepared smoked whipped feta cream. Whisk until fully combined and smooth. Taste and adjust seasoning with salt and pepper carefully (feta is salty!). If the sauce is too thick, thin with a splash of warm water or broth.

Assemble & Serve
To serve, you can either:

Serve separately: Spoon generous portions of the Smoked Feta Cream Alfredo sauce onto plates. Place the Chili Greek Chicken Bites over the sauce, and arrange the Crispy Parmesan Asparagus alongside.

Combine lightly: Gently fold the chicken bites into the Alfredo sauce, tossing to coat. Arrange the crispy asparagus on the side or over the top.

Drizzle each serving generously with truffle oil.

Finish with a fresh grind of black peppercorns over the entire dish.

Serve immediately and savor every bite of this extraordinary, flavorful, and incredibly satisfying meal!

Tips for Success
Smoked Feta: Smoked feta cheese adds incredible depth. If you can't find it, blend regular feta with heavy cream and ¼ - ½ tsp smoked paprika for a similar effect, or a tiny drop of liquid smoke (use sparingly!).

Asparagus Crispiness: Ensure asparagus is in a single layer on the baking sheet for even crisping. Don't crowd the pan.

Chicken Seasoning: The lemon zest added at the end of chicken cooking brightens the Greek flavors.

Salt Adjustment: Feta is naturally salty, so be cautious when adding additional salt to the Alfredo sauce. Taste frequently.

Truffle Oil: A little goes a long way with truffle oil. Drizzle just before serving to maximize its aroma.

Enjoy your delicious Greek Chili Chicken Alfredo with Smoked Feta Cream & Crispy Parmesan Asparagus!

07/08/2025

🧀🥒 Loaded Zucchini and Squash Bake 🥒🧀
A hearty and cheesy dish that showcases the fresh flavors of zucchini, yellow squash, tomatoes, and crispy bacon, all baked to perfection for a comforting meal.

Ingredients:
- 2 medium-sized zucchini, sliced
- 2 medium-sized yellow squash, sliced
- 2 tomatoes, diced
- 1/2 white onion, chopped
- 4-6 slices of bacon, cooked and crumbled
- 1 block sharp cheddar cheese, shredded
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1/2 stick of butter, melted
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano

Directions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
2. Prepare the Vegetables: In a large bowl, combine the sliced zucchini, yellow squash, diced tomatoes, and chopped onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and dried oregano. Toss until the vegetables are well coated.
3. Layer the Ingredients: Spread half of the vegetable mixture evenly in the prepared baking dish. Sprinkle half of the crumbled bacon over the top, followed by half of the cheddar and parmesan cheeses. Repeat with the remaining vegetables, bacon, and cheeses.
4. Add Butter: Drizzle the melted butter over the top of the layered bake to enhance the flavor and promote browning.
5. Bake the Dish: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy this delicious, cheesy, and comforting zucchini and squash bake!

Nutritional Information:
⏰ Prep Time: 15 minutes | Baking Time: 35-45 minutes | Total Time: 50-60 minutes
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 6 servings

07/08/2025

🌶️🍗🌿🍝✨ Buffalo Garlic Chicken Bites & Ranch Cajun Alfredo Twisted Pasta

Prepare for a flavor explosion with this exciting and deeply satisfying dish! Featuring tender chicken bites tossed in a fiery buffalo and rich garlic butter alongside perfectly al dente rotini pasta for maximum sauce grip. Everything is sumptuously coated in a rich, creamy Alfredo sauce infused with robust Cajun spice and beautifully swirled with a cooling ranch. A final flourish of fresh, crisp celery ribbons and tangy blue cheese crumbles adds the perfect vibrant and classic buffalo finish.

Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 25-30 minutes

Ingredients
🍝 Rotini Pasta:

225g (8 oz) rotini pasta

Salt for pasta water

🌶️🍗 Buffalo Garlic Chicken Bites:

450g (1 lb) boneless, skinless chicken thighs or breasts, cut into 2.5 cm (1-inch) bite-sized pieces

1 tbsp olive oil

2 tbsp unsalted butter 🧈

4 cloves garlic, minced 🧄

60ml (¼ cup) buffalo sauce (your favorite brand)

Salt & freshly cracked black pepper to taste

🌿 Sauce: Ranch Cajun Alfredo:

2 tbsp unsalted butter 🧈

3 cloves garlic, minced 🧄

350ml (1 ½ cups) heavy cream

120ml (½ cup) chicken broth

1 ½ - 2 tbsp Cajun seasoning (adjust to taste and spice level of your blend)

240ml (1 cup) grated Parmesan cheese 🧀

60ml (¼ cup) ranch dressing (bottled or homemade)

Salt & freshly cracked black pepper to taste

✨ Top:

1 stalk celery, thinly sliced into ribbons (use a vegetable peeler)

60g (¼ cup) blue cheese crumbles 🧀

Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Reserve about 120ml (½ cup) of the pasta cooking water before draining the pasta.

Prepare Buffalo Garlic Chicken Bites
While the pasta cooks, season the chicken bites with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned.
Reduce heat to low. Add 2 tbsp butter and 4 cloves minced garlic to the chicken. Cook for 1 minute, stirring constantly, until garlic is fragrant.
Stir in the buffalo sauce until the chicken is well coated and glossy. Keep warm.

Prepare Ranch Cajun Alfredo Sauce
In a separate large skillet or saucepan, melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for about 30 seconds until fragrant.
Pour in 350ml (1 ½ cups) heavy cream and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally.
Stir in 1 ½ - 2 tbsp Cajun seasoning.
Gradually whisk in 240ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly cracked black pepper to taste.
Remove from heat. Drizzle the ranch dressing into the sauce and gently swirl it with a spoon or whisk, aiming to create distinct ribbons and pockets of ranch rather than fully incorporating it.

Combine & Assemble
Add the cooked rotini pasta to the Ranch Cajun Alfredo sauce. Toss well to ensure every twist is coated in the creamy, flavorful sauce. If needed, add a bit more reserved pasta water to reach desired consistency.
Gently fold in the buffalo garlic chicken bites with the sauced pasta.

Divide the Alfredo pasta and chicken among serving bowls.
Garnish generously with fresh celery ribbons and tangy blue cheese crumbles.

Serve immediately and savor every bite of this extraordinary, flavorful, and incredibly satisfying meal!

Tips for Success
Buffalo Sauce: Use your preferred brand and heat level of buffalo sauce. Some are spicier than others.

Ranch Swirl: The key to the "swirl" is to add the ranch at the very end and mix minimally. This allows for pockets of distinct ranch flavor and visual appeal.

Celery Ribbons: A vegetable peeler makes quick work of creating thin, delicate celery ribbons that add a great fresh crunch and classic buffalo pairing.

Blue Cheese: Don't skip the blue cheese crumbles! They provide that essential sharp, salty, and tangy contrast to the rich and spicy sauce.

Pasta Choice: Rotini is excellent for catching and holding the rich sauce, ensuring a saucy bite every time.

Sauce Consistency: The reserved pasta water is your best friend for adjusting the sauce to your preferred thickness.

07/07/2025

Heavenly Herbed Chicken & Roasted Veggie Plate 🍗🥦🥔 – Comfort on a Plate!

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 2

Calories per Serving: ~520 kcal

🛒 Ingredients:
Main Plate:

Grilled chicken breast 🍗

Baby potatoes, halved 🥔

Carrots, sliced 🥕

Broccoli florets 🥦

Olive oil 🫒

Garlic, minced 🧄

Fresh herbs (thyme, parsley) 🌿

Salt & pepper 🧂

👨‍🍳 Instructions:
Toss potatoes, broccoli, and carrots with olive oil, garlic, salt, pepper, and herbs, then roast until tender and golden. Meanwhile, grill the chicken until perfectly seared and juicy. Slice the chicken and plate it alongside the roasted vegetables. Garnish with fresh parsley and a drizzle of olive oil if desired.

💡 Notes & Variations:
Swap in sweet potatoes or zucchini if you want to mix it up. Serve with a dollop of yogurt sauce or mustard for added flavor.

07/07/2025

Cheesy Garlic Butter Mushroom Stuffed Chicken that’s sure to impress! 🍽️🌿

- Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish

Directions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the chopped mushrooms, thyme, parsley, salt, and pepper. Cook until mushrooms are browned and any moisture has evaporated, about 5-7 minutes.
4. In a bowl, mix the cooked mushrooms with cream cheese and mozzarella cheese until well combined.
5. Carefully cut a pocket into each chicken breast and stuff it with the mushroom cheese mixture.
6. Place the stuffed chicken breasts in a greased baking dish and sprinkle with grated Parmesan cheese.
7. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
8. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings

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