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

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)

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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

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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

07/29/2025

Creamy Chicken Penne in Garlic Mozzarella Parmesan Sauce

Ingredients:

1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz penne pasta
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Italian seasoning
½ tsp Cajun seasoning (optional, for a subtle kick)
Salt and freshly ground black pepper, to taste
½ cup shredded mozzarella cheese (for melting over chicken)
½ cup grated Parmesan cheese (for melting over chicken)
1½ cups heavy cream
¾ cup low-sodium chicken broth
¾ cup shredded mozzarella cheese (for the sauce)
¾ cup grated Parmesan cheese (for the sauce)
2 oz cream cheese, softened
Chopped parsley or dried parsley, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
2. Season the chicken with salt, pepper, Italian seasoning, and a pinch of Cajun seasoning if using. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 6–7 minutes, stirring occasionally, until golden-brown with crispy edges and cooked through.
3. In the final minute of cooking, stir in half the garlic and 1 tablespoon of butter. Add ½ cup mozzarella and ½ cup Parmesan over the hot chicken and stir until melted and glossy. Remove 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 sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then whisk in the cream cheese until fully melted and smooth.
6. Slowly stir in the remaining mozzarella and Parmesan, mixing until the sauce is thick, velvety, and clings to a spoon. Season with salt and pepper to taste.
7. Add the cooked penne to the sauce and gently toss to coat. Let it sit on low heat for 1–2 minutes so the sauce clings to every piece.
8. Serve the creamy penne with the garlic mozzarella chicken spooned over the top or arranged beside it. Garnish with chopped parsley or a sprinkle of dried herbs before serving.

Cooking Time: 30–35 minutes
Servings: 4
Calories: 840 per serving

07/29/2025

Garlic Butter Chicken with Creamy Cheesy Bowtie Pasta

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 tbsp butter, divided
5 cloves garlic, minced
8 oz bowtie pasta (farfalle)
1 ½ cups heavy cream
1 cup whole milk
1 cup chicken broth
1 cup Velveeta cheese, cubed
1 cup shredded sharp cheddar cheese
1 cup freshly grated Parmesan cheese
4 oz cream cheese, softened
½ tsp smoked paprika
½ tsp garlic powder
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions:

1. Cook bowtie pasta in salted boiling water until al dente. Drain and reserve ½ cup pasta water.
2. In a large skillet, melt 3 tablespoons butter over medium heat. Add chicken pieces, season with salt, pepper, smoked paprika, and garlic powder. Cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. In the same skillet, add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant.
4. Lower heat, then pour in heavy cream, milk, and chicken broth. Stir well and bring to a gentle simmer.
5. Add Velveeta cubes, cream cheese, cheddar, and Parmesan. Stir continuously until all cheeses melt into a thick, velvety sauce. If sauce is too thick, add reserved pasta water a little at a time until desired creaminess and sauce coverage are achieved.
6. Return chicken to skillet, then fold in cooked bowtie pasta. Toss gently to coat everything with the luscious cheese sauce.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Garnish generously with fresh parsley before serving.

Cooking Time:30 minutes | Servings:4 | Calories:Approx. 720 kcal per serving

07/29/2025

Creamy Parmesan Chicken Twisted Pasta in Garlic Alfredo

Ingredients:

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

Directions:

1. Bring a large pot of salted water to a boil. Cook the twisted pasta (rotini or fusilli) until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
2. Slice each chicken breast in half horizontally to create thinner cutlets. Pat them dry with paper towels, then season both sides with Cajun seasoning, smoked paprika, Italian seasoning, salt, and pepper. Press ½ cup of grated Parmesan onto the chicken to form a crust.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown, crispy on the edges, and fully cooked through. In the final minute, add 1 tablespoon of butter and half the garlic. Spoon the garlic butter over the chicken as it finishes. Transfer the chicken to a cutting board and let it rest.
4. In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the remaining garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, then stir and bring to a gentle simmer. Whisk in the softened cream cheese until smooth.
6. Gradually stir in the Parmesan and mozzarella, mixing until the sauce becomes thick and creamy. Simmer gently for 2–3 minutes, stirring frequently. Add a splash of reserved pasta water if needed to adjust the consistency.
7. Add the cooked pasta to the sauce and toss gently to coat every spiral. Let it sit on low heat for 1–2 minutes so the sauce clings well to the pasta.
8. Slice the rested chicken and serve it over or beside the pasta. Garnish with chopped parsley or a light sprinkle of dried herbs.

Cooking Time: 30–35 minutes
Servings: 4
Calories: 850 per serving

07/29/2025

Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce

Ingredients:

12 oz rotini pasta
1 lb boneless, skinless chicken breasts, cut into small chunks
1 tbsp olive oil
1 tbsp butter
1 tsp Cajun seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
3 cloves garlic, minced
3/4 cup chicken broth
1 cup heavy cream
8 oz Velveeta cheese, cubed
1/2 cup shredded mozzarella cheese (for extra stretch and visible cheese pulls)
1/4 tsp red pepper flakes (optional, for more kick)
1/4 cup reserved pasta water (optional)
Fresh parsley, chopped (for garnish)
Extra shredded mozzarella for topping (optional, highly recommended)

Directions:

1. Bring a big pot of salted water to a boil. Cook your rotini until just al dente. Drain and set it aside. Save about 1/4 cup of the pasta water in case you need to loosen the sauce later.
2. While the pasta cooks, season the chicken with Cajun seasoning, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and butter. Add the chicken and cook for 6–8 minutes until golden brown and cooked through. Set the chicken aside on a plate.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant (don’t burn it!). Pour in the chicken broth and heavy cream, stirring to combine. Let it gently bubble for 2–3 minutes.
4. Add the Velveeta cubes and stir slowly as they melt into the sauce. Once smooth, add shredded mozzarella for that visible cheesy stretch. Stir until the sauce is glossy and thick.
5. Return the chicken to the pan, followed by the cooked rotini. Toss everything together until every piece of pasta and chicken is coated in the creamy, cheesy garlic sauce. Add a splash of pasta water if it feels too thick.
6. If you want visible melted cheese on top, sprinkle more shredded mozzarella and cover the skillet for a minute or two. It’ll melt beautifully over everything.
7. Sprinkle with fresh parsley and red pepper flakes if you like some heat. Serve hot and cheesy, straight from the pan!

Cooking Time: 30 minutes
Servings: 4
Calories: 790 per serving

07/28/2025

Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

Ingredients:

1½ lbs boneless, skinless chicken breasts, sliced into strips
12 oz rotini 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
1 cup cubed Velveeta cheese (for chicken + sauce)
1½ cups heavy cream
¾ cup low-sodium chicken broth
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
2 oz cream cheese, softened
½ tsp Italian seasoning
Chopped parsley or dried herbs, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Cook the rotini until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
2. Season the chicken strips with Cajun seasoning, smoked paprika, salt, and 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 until golden and cooked through, turning occasionally for even browning.
3. In the final minute of cooking, stir in half the minced garlic and 1 tablespoon of butter. Add half of the Velveeta cubes and stir until melted over the chicken. Coat well, then transfer the chicken to a plate and set aside.
4. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining garlic and sauté for 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 smooth.
6. Stir in the remaining Velveeta, Parmesan, and mozzarella, mixing until the sauce becomes creamy, thick, and glossy. Let it simmer for 2–3 minutes, stirring to prevent sticking. Adjust the consistency with a splash of reserved pasta water if needed.
7. Add the cooked rotini to the sauce and toss gently to coat each spiral. Let it rest on low heat for a minute to absorb the flavor and thicken up.
8. Plate the cheesy garlic rotini and top or serve alongside the Velveeta-coated chicken slices. Garnish with chopped parsley or a sprinkle of dried herbs just before serving.

Cooking Time:30–35 minutes
Servings:4
Calories: 860 per serving

07/28/2025

SPICY CAJUN CHICKEN BOWTIE PASTA IN CHEESY ALFREDO SAUCE

Ingredients:

1 lb bowtie (farfalle) pasta
1.5 lbs boneless skinless chicken breasts, thick-cut into bite-sized pieces
3 tbsp unsalted butter, divided
2 tbsp olive oil
1 tbsp minced garlic
1.5 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp Italian seasoning
Salt and freshly ground black pepper to taste
1 ½ cups heavy cream
4 oz cream cheese
1/2 cup Velveeta cheese cubes
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup reserved pasta water
2 tbsp fresh parsley, chopped (optional for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, about 11-12 minutes. Drain and reserve ½ cup pasta water.
2. Toss chicken pieces with Cajun seasoning, smoked paprika, Italian seasoning, salt, and pepper until well coated.
3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add chicken in a single layer. Sear for 5-6 minutes, flipping once, until golden brown with crispy edges and cooked through. Remove chicken and set aside.
4. Lower heat to medium. Add remaining 2 tbsp butter and minced garlic to the skillet. Sauté garlic for 1 minute until fragrant.
5. Pour in heavy cream and stir gently. Add cream cheese and Velveeta cubes, stirring continuously until melted and smooth.
6. Stir in mozzarella and Parmesan cheese until sauce is thick, creamy, and cheesy with visible strands of melted cheese. Add reserved pasta water gradually if sauce is too thick.
7. Toss cooked bowtie pasta in the cheesy Alfredo sauce until fully coated. Return chicken to the skillet and mix gently to combine.
8. Plate the pasta and chicken, drizzle with any remaining garlic butter sauce, and garnish with chopped parsley if desired. Serve warm.

Cooking Time:35 minutes | Servings:4 | Calories: 830 per serving

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