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

08/15/2025

🧄🍗🌶️🧀✨ Garlic Chicken Twisted Pasta in Spicy Velveeta Cheese

Ingredients

For the Garlic Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp olive oil

4 cloves garlic, minced

1 tsp smoked paprika

½ tsp chili flakes (optional, for extra heat)

Salt & pepper, to taste

For the Spicy Velveeta Cheese Pasta:

12 oz twisted pasta (cavatappi or rotini)

1½ cups milk

8 oz Velveeta cheese, cubed

½ cup shredded cheddar cheese

1 tsp Cajun seasoning

½ tsp garlic powder

Reserved pasta water, as needed

Optional Garnish:

Fresh parsley, chopped

Extra cheddar or Parmesan

Crushed red pepper flakes

Instructions

Step 1: Cook the Pasta
Boil twisted pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.

Step 2: Cook the Garlic Chicken
In a large skillet over medium-high heat, heat olive oil.
Add chicken, season with salt, pepper, paprika, and chili flakes.
Cook until golden and cooked through, about 6–7 minutes.
Add garlic during the last minute, stirring until fragrant. Remove and set aside.

Step 3: Make the Spicy Velveeta Sauce
In the same skillet, add milk and heat over medium.
Stir in Velveeta cubes until melted and smooth.
Add shredded cheddar, Cajun seasoning, and garlic powder.
Thin with reserved pasta water if needed.

Step 4: Combine & Serve
Toss pasta in the spicy Velveeta sauce until fully coated.
Top with garlic chicken pieces.

Step 5: Garnish
Sprinkle with parsley, extra cheese, and crushed red pepper for added spice.

🕒 Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
🍽️ Servings: 4
⚡ Calories per Serving: ~820 kcal

08/15/2025

🍝 Creamy Dreamy Chicken & Mushroom Tagliatelle Delight 🍄🔥
Prep Time: Moderate

Cooking Time: Quick

Servings: Perfect for a cozy dinner for two

Calories per serving: Decadently satisfying

🛒 Ingredients
For the Creamy Mushroom Pasta 🍝🍄

Tagliatelle or fettuccine pasta

Mushrooms, sliced

Garlic, minced

Shallot or onion, finely chopped

Heavy cream or crème fraîche

Parmesan cheese, grated

Olive oil or butter

Salt & pepper

Fresh parsley 🌿

For the Juicy Herb Chicken 🍗🌿

Boneless chicken breast

Olive oil

Garlic powder

Dried Italian herbs (basil, thyme, oregano)

Salt & black pepper

👨‍🍳 Instructions
Cook your pasta until al dente, then drain and set aside. Meanwhile, season the chicken with herbs, garlic powder, salt, and pepper, then pan-sear until golden and cooked through. Let it rest before slicing. In another pan, sauté shallots, garlic, and mushrooms in butter or oil until soft. Pour in cream and simmer gently, then stir in Parmesan to thicken. Add the cooked pasta to the sauce and toss to coat. Plate the creamy pasta, top with chicken slices, and garnish with fresh parsley. Serve warm and enjoy every bite!

💡 Notes & Variations
Add white wine to the sauce for depth 🍷

Use spinach or peas for a green twist 🌱

Swap cream for a dairy-free alternative if needed 🥥

08/08/2025

🍋 Creamy Herb Chicken & Golden Potatoes in Dijon Sauce 🍗🥔✨
Prep Time: Simple

Cooking Time: Moderate

Servings: Perfect for 2

Calories per serving: Rich, cozy, and satisfying

🛒 Ingredients
For the Grilled Chicken 🍗

Boneless chicken breast

Olive oil

Garlic powder

Paprika

Lemon zest or juice 🍋

Salt & black pepper

Fresh parsley for garnish 🌿

For the Roasted Baby Potatoes 🥔

Baby potatoes, halved

Olive oil

Dried herbs (thyme or rosemary)

Garlic powder

Salt & pepper

For the Creamy Herb Dijon Sauce 🥣

Heavy cream or crème fraîche

Dijon mustard

Garlic, minced

Shallot, finely chopped

Fresh chives or parsley

Butter

Salt & pepper

👨‍🍳 Instructions
Preheat oven and roast the baby potatoes with olive oil, herbs, garlic powder, salt, and pepper until golden and crispy. Meanwhile, season the chicken with olive oil, lemon, garlic powder, paprika, salt, and pepper, then grill or pan-sear until perfectly cooked. For the sauce, sauté shallots and garlic in butter, stir in cream and Dijon mustard, and simmer gently. Add chopped herbs and season to taste. Plate the chicken and potatoes, drizzle generously with the creamy Dijon sauce, and garnish with fresh herbs.

💡 Notes & Variations
Add spinach or peas to the sauce for extra greens

Try it with salmon instead of chicken 🐟

Use whole grain mustard for more texture

08/08/2025

🇬🇷🌿🐔 Greek Chicken Alfredo & Garlic Potatoes with Spicy Hot Honey Tahini Pesto—a Mediterranean delight with a fiery and nutty twist! Tender lemon-herb grilled chicken served over creamy garlic Alfredo pasta alongside crispy roasted garlic potatoes. The star? A rich and spicy tahini basil pesto sauce swirled with sweet and spicy hot honey! 🥔🧄🍯✨

🧾
Ingredients (Serves 2–3)

🐔 Lemon-Herb Grilled Chicken
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tbsp lemon juice 🍋
1 tbsp fresh oregano, chopped 🌿
1 clove garlic, minced 🧄
Salt & freshly cracked black pepper to taste

🍝 Creamy Garlic Alfredo Pasta
8 oz fettuccine pasta
1 tbsp butter 🧈
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste

🥔 Crispy Roasted Garlic Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
½ tsp dried rosemary
Salt & freshly cracked black pepper to taste

🌶️🌿🍯 Rich, Spicy Tahini Basil Pesto with Hot Honey Swirl
¼ cup fresh basil leaves 🌿
2 tbsp tahini
2 tbsp grated Parmesan cheese 🧀
1 clove garlic, minced
2 tbsp olive oil
1-2 tsp hot sauce (adjust to your spice preference)
1 tbsp lemon juice 🍋
2 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
Salt & freshly cracked black pepper to taste

🔥
Instructions

1. Marinate & Grill the Chicken
In a bowl, toss chicken pieces with olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken bites for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.

2. Prepare the Crispy Roasted Garlic Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and crispy, flipping halfway through.

3. Cook the Pasta
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.

4. Make the Creamy Garlic Alfredo Pasta
While the chicken grills and potatoes roast, melt butter in a large skillet over medium heat.
Sauté garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Add cooked fettuccine to the sauce, tossing gently. Add reserved pasta water if needed to reach desired consistency.

5. Prepare the Spicy Hot Honey Tahini Pesto
In a food processor or blender, combine basil leaves, tahini, Parmesan cheese, minced garlic, olive oil, hot sauce, and lemon juice. Blend until smooth. Season with salt and pepper to taste. Gently swirl in the hot honey.

6. Assemble & Serve
Serve the creamy garlic Alfredo pasta topped with the lemon-herb grilled chicken bites and crispy roasted garlic potatoes on the side.
Spoon the spicy hot honey tahini pesto over the chicken and pasta.

✨
A vibrant and exciting Mediterranean dish with a unique and fiery pesto! The bright lemon and herbs in the chicken, the creamy garlic pasta, the fragrant roasted potatoes, and the rich, spicy, and nutty pesto with a sweet and spicy honey swirl create an unforgettable symphony of flavors!

🇬🇷🌿🐔🥔🧄🍯🌶️✨

08/05/2025

Parmesan Garlic Chicken with Creamy Velveeta Rigatoni

Ingredients:

1½ lbs boneless skinless chicken breasts, sliced into thick strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ teaspoons Cajun seasoning
1 teaspoon garlic powder
Salt and black pepper, to taste
12 oz rigatoni pasta
2 tablespoons unsalted butter (for sauce)
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
½ teaspoon Cajun seasoning (for sauce)
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10–11 minutes. Reserve ½ cup of pasta water, then drain and set aside.
2. While the pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken strips and season with Cajun seasoning, garlic powder, salt, and pepper.
3. Cook the chicken for 8–10 minutes, turning occasionally, until fully cooked and golden brown with crispy edges. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
5. Pour in the heavy cream and whole milk. Add the Velveeta cubes and stir until completely melted and smooth.
6. Stir in the mozzarella and Parmesan cheeses. Let the sauce simmer for 3–5 minutes, stirring frequently, until thick, glossy, and creamy. Season with ½ teaspoon Cajun seasoning, salt, and pepper to taste.
7. Add the cooked rigatoni to the sauce and gently stir until fully coated. Use a splash of the reserved pasta water if the sauce needs thinning.
8. Plate the creamy rigatoni and top or serve alongside the garlic-seared chicken strips. Garnish with chopped parsley and serve hot.

Cooking Time:30 minutes
Servings:4
Calories: 890 per serving

08/04/2025

Mozzarella Chicken Penne with Garlic Cajun Sauce

Ingredients:

1½ lbs boneless skinless chicken breasts, thick-sliced into strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ teaspoons Cajun seasoning
1 teaspoon garlic powder
Salt and black pepper, to taste
12 oz penne pasta
2 tablespoons unsalted butter (for sauce)
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
½ teaspoon Cajun seasoning (for sauce)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10–11 minutes. Reserve ½ cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil and melt 2 tablespoons of butter over medium-high heat. Add chicken strips and season with Cajun seasoning, garlic powder, salt, and pepper.
3. Sear the chicken for 8–10 minutes, flipping occasionally, until fully cooked, golden brown, and slightly crispy on the edges. Remove from skillet and set aside.
4. In the same skillet, melt another 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and whole milk. Add the Velveeta cubes and stir constantly until melted and smooth.
6. Stir in the mozzarella and Parmesan cheeses. Let the sauce simmer for 3–5 minutes, stirring often, until thick, creamy, and glossy. Add ½ teaspoon Cajun seasoning, plus salt and pepper to taste.
7. Toss the cooked penne into the sauce and gently stir to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Plate the penne and arrange the Cajun chicken strips on the side or on top. Sprinkle with fresh parsley and serve warm.

Cooking Time:30 minutes
Servings:4
Calories: 880 per serving

08/03/2025

One-Pot Creamy Beef and Garlic Butter Pasta 🍝🧄🥩

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Ingredients

For the Pasta:

1 lb ground beef

2 tbsp butter

4 cloves garlic, minced

1 tsp dried Italian seasoning

½ cup beef broth

8 oz pasta (penne or spaghetti work great)

½ cup grated Parmesan cheese

1 cup heavy cream (or milk for a lighter option)

Salt and pepper to taste

Fresh parsley (optional, for garnish)

---

Instructions

Step 1: Brown the Beef

1. In a large pot or deep skillet over medium heat, cook the ground beef until browned.

2. Drain excess fat if needed. Add butter and let it melt into the beef.

3. Stir in the garlic and cook for 1–2 minutes until fragrant.

4. Add Italian seasoning and mix well.

Step 2: Cook the Pasta

1. Pour in the beef broth and heavy cream. Bring to a gentle simmer.

2. Add uncooked pasta and stir to coat.

3. Cover and cook over medium-low heat, stirring occasionally, until the pasta is tender and the sauce thickens (10–12 minutes).

4. If sauce gets too thick before pasta is fully cooked, add a splash more broth or water.

Step 3: Finish and Serve

1. Once pasta is cooked, stir in the Parmesan cheese until melted and creamy.

2. Season with salt and pepper to taste.

3. Plate up and garnish with fresh parsley, if desired.

4. Serve hot and enjoy every creamy bite! 🧄🍝✨

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3–4

08/03/2025

Velveeta Rotini with Cajun Garlic Chicken Strips

Ingredients:

1½ lbs boneless skinless chicken breasts, sliced into thick strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ teaspoons Cajun seasoning
1 teaspoon garlic powder
Salt and black pepper, to taste
12 oz rotini pasta
2 tablespoons unsalted butter (for sauce)
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish, optional)

Directions:

1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
2. While the pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken strips and season with Cajun seasoning, garlic powder, salt, and pepper.
3. Sear chicken for 7–9 minutes, turning to brown on all sides, until fully cooked with golden edges. Transfer to a plate and tent with foil to keep warm.
4. In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and milk. Stir and bring to a gentle simmer.
6. Add Velveeta cubes and stir until melted and smooth. Then stir in mozzarella and continue mixing until sauce is thick and glossy. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of reserved pasta water to loosen.
7. Toss the cooked rotini into the sauce until well coated. Let simmer on low for 1–2 minutes.
8. Serve pasta with Cajun garlic chicken strips arranged on top or to the side. Garnish with chopped parsley if desired.

Cooking Time:30 minutes
Servings:4
Calories: 820 per serving

07/31/2025

Avocado Egg & Cheese Salad
Ingredients:

🥬 1 cup lettuce leaves

🥑 1 avocado (half sliced, half cubed)

🥚 2 boiled eggs (halved)

🥕 ½ cup carrot cubes

🧀 ½ cup cheese cubes

🌰 ¼ cup whole almonds

🧂 Salt, pepper, and paprika to taste

Instructions:

Wash and chop the 🥬 lettuce; place it in a bowl.

Arrange 🥑 avocado, 🥚 eggs, 🥕 carrots, and 🧀 cheese on top.

Sprinkle 🌰 almonds over the salad.

Season with 🧂 salt, pepper, and a pinch of paprika.

Serve fresh and enjoy your keto-friendly salad! 😋

07/30/2025

Spiced Salmon with Cheesy Asparagus & Garlic Herb Potatoes 🐟🥔🧀

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Ingredients:

For the Spiced Salmon:

2 salmon fillets (6 oz each)

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

¼ tsp cayenne pepper (optional)

Salt and black pepper to taste

Lemon wedges, for serving

For the Garlic Herb Potatoes:

2 cups baby potatoes, halved

1 tbsp olive oil

2 cloves garlic, minced

½ tsp dried rosemary

½ tsp dried thyme

Salt and pepper to taste

For the Cheesy Asparagus:

1 bunch asparagus, trimmed

1 tbsp olive oil

½ cup shredded mozzarella or Parmesan cheese

Salt and pepper to taste

---

Instructions:

Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Toss halved baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread on a lined baking sheet and roast for 20–25 minutes until golden and fork-tender.

Step 2: Season the Salmon
While the potatoes roast, rub salmon fillets with olive oil, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Let them sit at room temperature while you prepare the asparagus.

Step 3: Prepare the Asparagus
Toss asparagus with olive oil, salt, and pepper. After the potatoes have roasted for 15 minutes, add asparagus to the same pan or a separate one. Sprinkle with shredded cheese and return to the oven for the final 10 minutes of roasting.

Step 4: Sear or Bake the Salmon
Heat a nonstick skillet over medium-high heat. Sear salmon fillets for 3–4 minutes per side until golden and cooked through, or place them in the oven alongside the veggies for 10–12 minutes.

Step 5: Plate & Garnish
Serve spiced salmon fillets with cheesy roasted asparagus and garlic herb potatoes. Add a squeeze of lemon juice over the top just before serving for added brightness.

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Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 2

07/30/2025

Lean Chicken Bowl with Rice, Avocado & Steamed Veggies 🍚🥑

A light yet satisfying bowl loaded with lean grilled chicken, creamy avocado slices, fluffy white rice, and a trio of steamed vegetables broccoli, cauliflower, and carrots. Perfect for meal prep or a wholesome lunch!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 chicken breast, diced

1 tsp olive oil

Salt, pepper, garlic powder to taste

½ cup cooked white rice

¼ avocado, sliced

¼ cup steamed broccoli florets

¼ cup steamed cauliflower florets

¼ cup steamed carrots, sliced

Optional: squeeze of lemon or a dash of black pepper on top

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Cook the Chicken
Season chicken with salt, pepper, and garlic powder. Sauté in olive oil over medium heat for 8–10 minutes until golden and cooked through.

2️⃣ Steam the Vegetables
Steam broccoli, cauliflower, and carrots for 5–6 minutes or until just tender.

3️⃣ Prepare the Rice & Avocado
Cook rice according to instructions and slice the avocado just before serving to keep it fresh.

4️⃣ Assemble the Bowl
Add rice, grilled chicken, vegetables, and avocado to a bowl. Top with fresh black pepper or lemon juice if desired.

Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Kcal: ~480 kcal
Servings: 1

07/29/2025

Garlic Butter Chicken Linguine in Cajun Alfredo Cheese Sauce

Ingredients:

2 large boneless, skinless chicken breasts, sliced into thin strips
12 oz linguine pasta
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
½ cup grated Parmesan cheese (for finishing chicken)
1½ cups heavy cream
¾ cup low-sodium chicken broth
¾ cup grated Parmesan cheese (for sauce)
¾ cup shredded mozzarella cheese
2 oz cream cheese, softened
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes
Chopped parsley or dried herbs, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
2. Season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes, stirring occasionally, until golden and fully cooked through.
3. In the last minute of cooking, stir in half the minced garlic and 1 tablespoon of butter. Toss the chicken in the garlic butter and sprinkle with Parmesan while still hot. Stir briefly to coat. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the rest of the garlic and cook for about 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then whisk in the softened cream cheese until fully melted and smooth.
6. Add the mozzarella and Parmesan cheeses, stirring continuously until the sauce becomes rich, thick, and creamy. Sprinkle in the Italian seasoning, crushed red pepper flakes, and season with salt and pepper to taste.
7. Add the cooked linguine to the sauce and toss until every strand is coated. Let it rest on low heat for a minute to help the sauce cling fully.
8. Plate the creamy Cajun linguine and serve with the garlic butter chicken strips over the top or on the side. Garnish with chopped parsley or a dusting of herbs before serving.

Cooking Time:30–35 minutes
Servings:4
Calories: 845 per serving

Happy & Healthy Plates

08/15/2025

08/15/2025

08/08/2025

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08/05/2025

08/04/2025

08/03/2025

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07/31/2025

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