Chloe Easy Kitchen

Chloe Easy Kitchen 🥑 Helping busy people drop the carbs without losing the flavor. Quick, high-protein, low-carb recipes you can actually make in 20 minutes.

Low carb doesn't have to be low energy! Grab my free meal starter guide below 👇

06/16/2026

You guys aren't ready for how good this crispy honey garlic chicken looks—the cheese pull on this is actually insane!

Indulge in the ultimate weeknight comfort with this incredibly cheesy and savory chicken pasta bake. Combining tender pasta tossed in a rich, meaty sauce, it’s topped with a thick layer of melted cheese, crisp honey garlic chicken bits, and fresh herbs, then served alongside a crisp salad and grilled vegetables.

Ingredients
1 lb rotini pasta

1 lb ground chicken (or shredded chicken)

2 cups marinara sauce

2 cups mozzarella cheese, shredded

1/4 cup honey

3 cloves garlic, minced

2 tbsp soy sauce

1 tbsp olive oil

1 tsp red pepper flakes

Salt and black pepper to taste

Fresh parsley, chopped for garnish

Mixed greens and grilled zucchini for serving

Instructions
Cook the rotini pasta in a large pot of salted boiling water until al dente, then drain.

Heat olive oil in a skillet and cook the ground chicken over medium-high heat until fully browned, seasoning with salt and pepper.

Stir the garlic, honey, and soy sauce into the chicken, letting it simmer for 2-3 minutes until slightly caramelized and sticky.

Mix the drained pasta with the marinara sauce and half of the flavorful chicken mixture, then transfer it to a baking dish.

Layer the remaining chicken on top, cover generously with shredded mozzarella, and sprinkle with red pepper flakes.

Bake at 375°F (190°C) for 15-20 minutes until the cheese is completely melted and bubbling.

Use a spoon to lift a generous portion to create an epic cheese pull, plating it alongside fresh greens and grilled zucchini before garnishing with parsley.

06/16/2026

You guys aren't ready for how good this grilled chicken looks—the smoky char is actually insane!

Bring a burst of flavor to your meal prep with this juicy, perfectly seared grilled chicken. Coated in a glossy, savory glaze and topped with fresh herbs and chilis, it pairs effortlessly with fluffy white rice or wholesome grains and roasted vegetables for a delicious, high-protein dinner.

Ingredients
2 large chicken breasts, sliced into strips

2 tbsp soy sauce

1 tbsp honey

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp chili flakes

3 cups cooked white rice

1 cup cooked grains (like quinoa or farro)

1 cup mixed roasted vegetables (peppers, asparagus, zucchini)

Fresh cilantro, chopped for garnish

Fresh red chilies, sliced for garnish

Instructions
Whisk together soy sauce, honey, garlic powder, and chili flakes in a bowl to create the glaze.

Toss the chicken strips in the glaze until well coated.

Heat olive oil in a grill pan over medium-high heat.

Sear the chicken for 5-6 minutes per side until fully cooked and a beautiful, glistening char forms.

Arrange a bed of fluffy white rice in a serving bowl and top with the grilled chicken strips.

Use a pair of tongs to transfer a juicy piece of chicken from the main bowl to a plate with grains and roasted vegetables

Garnish with fresh cilantro and sliced red chilies before serving.

06/16/2026

You guys aren't ready for how good this shrimp and grits looks—the juices running on this are actually insane!

Bring a Southern classic to your table with this ultra-creamy, cheesy bowl of grits topped with perfectly seared, seasoned shrimp. Every bite is packed with a burst of savory flavor and fresh green onions, making it a comforting dish you'll want to make on repeat.

Ingredients
1 lb large shrimp, peeled and deveined

1 cup stone-ground grits

4 cups water or chicken broth

1 cup sharp cheddar cheese, shredded

2 tbsp butter

1 tbsp olive oil

1 tsp Cajun seasoning

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

1/4 cup green onions, sliced

Instructions
Bring water or chicken broth to a boil in a pot, then slowly whisk in the grits.

Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally until thick and creamy.

Stir the butter and cheddar cheese into the hot grits until completely melted and smooth.

Pat the shrimp dry and toss them with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat and sear the shrimp for 2 to 3 minutes per side until pink and opaque.

Spoon the warm, cheesy grits into a bowl and top with the seasoned shrimp and fresh green onions.

Use utensils to transfer the juicy shrimp from the skillet to a serving plate alongside your favorite grains and veggies, just like in Chef_plating_food_with_utensil_202606160625.mp4.

06/15/2026

You aren't ready for how epic the cheese pull on these Loaded Beef Tostadas looks! 🌮🧀🔥

Crispy, golden tortilla shells stacked high with seasoned lean ground beef, smothered in a bubbling layer of melted cheese, and crowned with fresh, vibrant tomato pico de gallo. Plated up hot alongside a crisp garden salad and perfectly charred roasted vegetables, this high-protein Mexican favorite brings ultimate flavor and satisfying crunch directly to your dinner table!

Recipe
Ingredients
4 corn tortillas (or pre-made tostada shells)

1 lb lean ground beef

1 packet taco seasoning blend

1/4 cup water

1.5 cups Mexican blend cheese, shredded

1/2 cup fresh tomatoes, diced

2 tbsp red onion, finely chopped

2 tbsp fresh cilantro, chopped

1 tbsp olive oil

Fresh green salad and mixed roasted vegetables for serving

Instructions
Crisp Shells: Lightly brush corn tortillas with olive oil and bake at 200°C (400°F) for 4 minutes per side until deeply golden and completely rigid.

Brown Beef: Brown the ground beef thoroughly in a skillet over medium heat, draining any excess fat as needed.

Season: Add the taco seasoning and water to the meat, reducing the heat to a low simmer for 5 minutes until fully absorbed and saucy.

Assemble and Melt: Pile the seasoned beef onto the crunchy shells, top generously with shredded cheese, and broil for 2 minutes until the cheese layer is completely melted and bubbly.

Serve: Garnish the top with mixed diced tomatoes, red onion, and cilantro, then use tongs to plate the hot tostadas alongside a fresh salad and roasted vegetables.

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06/15/2026

You aren't ready for how tender this Slow Cooker Shredded Pot Roast looks! 🥩🥕🥔

Melt-in-your-mouth beef pot roast slow-cooked until it breaks apart into incredibly juicy, savory shreds. Plated up hot over roasted garlic baby potatoes and caramelized carrots with a rich, smooth drizzle of deep pan juices, this high-protein classic brings ultimate comforting luxury straight to your plate!

Recipe
Ingredients
3 lbs chuck roast, trimmed of excess fat

2 tbsp olive oil

1 cup beef broth

1/2 cup dry red w**e (or extra beef broth)

2 tbsp Worcestershire sauce

1 whole garlic bulb, top cut off to expose cloves

1 tsp dried thyme

Salt and black pepper to taste

Roasted baby potatoes and carrots for serving

Instructions
Season: Pat the chuck roast completely dry with paper towels and coat heavily with salt and black pepper on all sides.

Sear: Heat olive oil in a heavy skillet over high heat and sear the roast for 3-4 minutes per side until a rich, dark crust forms.

Assemble: Move the seared roast to the slow cooker, scatter the whole garlic cloves around it, and pour in the beef broth, red w**e, and Worcestershire sauce before dusting with thyme.

Slow Cook: Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef shreds instantly with tongs.

Serve: Shred the beef directly inside the cooker juices, then lift out a generous portion to serve over roasted potatoes and carrots, pouring the seasoned pan gravy right on top.

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06/14/2026

You aren't ready for how incredibly juicy the center of these Slow Cooker Salisbury Steaks looks! 🥩🧅🔥

Tender, seasoned beef patties slow-cooked to perfection in a rich, savory onion gravy and smothered with sweet, tender bell peppers. Plated up hot with a generous pooling of that thick, luscious gravy, this high-protein comfort food classic brings ultimate hands-off luxury directly to your dinner table!

Recipe
Ingredients
1.5 lbs lean ground beef

1/2 cup breadcrumbs

1 large egg

1 tbsp Worcestershire sauce

1 large onion, sliced into rings

1/2 red bell pepper, sliced into strips

1/2 green bell pepper, sliced into strips

2 cups beef broth

1 packet brown gravy mix (or onion soup mix)

1 tsp garlic powder

Salt and black pepper to taste

Instructions
Form Patties: Combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper in a bowl, then shape into thick oval patties.

Brown: Quickly sear the patties in a hot skillet for 2 minutes on each side to lock in the juices (optional but recommended).

Assemble: Place the patties in the slow cooker, layer the sliced onions and bell peppers over the top, and whisk the beef broth with the gravy mix before pouring it over everything.

Slow Cook: Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours) until the beef is fully cooked and the peppers are completely tender.

Serve: Use forks to gently lift a juicy Salisbury steak, plating it with a heavy scoop of the soft peppers, onions, and rich gravy.

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06/14/2026

You aren't ready for how delicious these Cheesy Beef Stuffed Bell Peppers look! 🫑🧀✨

Vibrant bell peppers stuffed with a savory blend of lean ground beef, seasoned rice, and cherry tomatoes, baked under a thick layer of bubbly, golden melted mozzarella cheese. Plated elegantly next to a fresh garden salad and roasted carrots, this high-protein, veggie-packed meal makes healthy eating look and taste like absolute luxury!

Recipe
Ingredients
4 large bell peppers (any color), tops removed and cored

1 lb lean ground beef

1 cup cooked white or brown rice

1 cup mozzarella cheese, shredded

1/2 cup cherry tomatoes, halved

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tsp Italian seasoning

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Fresh side salad and roasted carrots for serving

Instructions
Sauté Filling: Heat olive oil in a skillet, cook onions and garlic until soft, then brown the ground beef, seasoning it with Italian seasoning, salt, and pepper.

Mix: Stir the cooked rice and halved cherry tomatoes into the meat mixture.

Stuff: Stand the hollowed bell peppers upright in a baking dish and pack them tightly with the beef and rice filling.

Bake: Bake in a preheated oven at 190°C (375°F) for 25 minutes, then top each pepper generously with mozzarella cheese and bake for another 5 minutes until melted and golden brown.

Serve: Use a spatula to carefully lift a hot stuffed pepper and serve alongside a fresh garden salad and roasted carrots.

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06/14/2026

You aren't ready for how incredibly juicy this Garlic Herb Roasted Chicken looks! 🍗🌿✨

Tender, succulent whole chicken slow-roasted to perfection over a flavorful bed of crisp green bell peppers and infused with a rich garlic herb broth. Plated up beautifully next to tender roasted parsnips and a hearty seasoned grain blend, this high-protein, effortless comfort meal delivers ultimate savory flavor straight to your table!

Recipe
Ingredients
1 whole chicken (approx. 3-4 lbs)

2 green bell peppers, sliced into thick rings

4 tbsp butter, softened

4 cloves garlic, finely minced

1 cup chicken broth

1 tbsp fresh parsley, chopped

1 tsp dried thyme

1 tsp onion powder

Salt and black pepper to taste

Prepared roasted parsnips and grain blend for serving

Instructions
Prep Herb Butter: Mix softened butter, minced garlic, parsley, thyme, onion powder, salt, and pepper in a small bowl.

Season: Pat the chicken completely dry and rub the garlic herb butter mixture thoroughly over and under the skin.

Assemble: Layer the green bell pepper rings at the bottom of the cooker, rest the seasoned chicken on top, and pour in the chicken broth.

Slow Cook: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours) until the internal temperature reaches 74°C (165°F).

Serve: Carve a juicy portion of the chicken and plate it directly next to your warm roasted parsnips and seasoned grains, spooning the pan juices over the top.

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06/13/2026

You aren't ready for how ultimate the cheese pull on these Loaded Beef Nachos looks! 🧀🌮🔥

Crispy tortilla chips piled high with perfectly seasoned ground beef, melted cheddar cheese, fresh pico de gallo, diced avocado, and a dollop of sour cream. Plated up beautifully alongside savory refried beans topped with zesty salsa, this high-protein, crowd-pleasing dish is the absolute ultimate game-day recipe or easy dinner luxury!

Recipe
Ingredients
1 large bag restaurant-style tortilla chips

1 lb lean ground beef

1 tbsp taco seasoning blend

2 cups shredded cheddar cheese

1/2 cup fresh pico de gallo

1/2 avocado, diced

1 jalapeño, sliced

1/4 cup sour cream

Fresh cilantro for garnish

Warm refried beans and extra salsa for serving

Instructions
Brown Beef: Cook the ground beef in a skillet over medium heat with the taco seasoning until fully browned, then drain any excess fat.

Layer Chips: Arrange a thick layer of tortilla chips across a large, greased baking sheet or cast-iron skillet.

Assemble: Scatter the seasoned ground beef evenly over the chips, then smother heavily with the shredded cheddar cheese and fresh jalapeño slices.

Bake: Bake in a preheated oven at 200°C (400°F) for 8-10 minutes until the cheese is completely melted, bubbly, and gooey.

Top: Remove from the oven and top immediately with fresh pico de gallo, diced avocado, sour cream, and fresh cilantro.

Serve: Use a spatula to lift a massive, cheesy portion of nachos, showing off that incredible cheese pull, and plate beside a warm scoop of refried beans and salsa.

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06/13/2026

You aren't ready for how ultimate the cheese pull on this Pizza Stuffed Baked Potato looks! 🥔🍕🧀

Fluffy, hollowed-out baked potato skins packed to the brim with a rich pizza sauce, gooey melted mozzarella, spicy pepperoni slices, olives, and colorful bell peppers. Plated up beautifully on a crisp bed of fresh garden salad greens, this high-protein twist on comfort food is the perfect fun weekend recipe or effortless weeknight dinner upgrade!

Recipe
Ingredients
4 large Russet potatoes, washed and scrubbed

1 tbsp olive oil

1/2 cup pizza sauce or marinara

1.5 cups shredded mozzarella cheese

12-15 mini pepperoni slices

2 tbsp sliced black olives

1/4 cup sliced yellow and green bell peppers

Salt, pepper, and garlic powder to taste

Fresh parsley for garnish

Fresh mixed greens for serving

Instructions
Bake Potatoes: Rub the potato skins with olive oil and salt, pierce with a fork, and bake at 200°C (400°F) for 50-60 minutes until completely tender.

Scoop: Cut a slit across the top of each potato and gently mash or slightly hollow out the fluffy interior to make room for your toppings.

Stuff: Season the inside with salt, pepper, and garlic powder, then layer in the pizza sauce, half the mozzarella cheese, bell peppers, and olives.

Top: Finish each potato with the remaining mozzarella cheese, mini pepperoni slices, and a few more pepper rings across the top.

Broil: Return to the oven for 5 to 8 minutes until the cheese is bubbling, gooey, and lightly golden.

Serve: Garnish with fresh parsley. Use forks to pull open a cheesy, loaded potato and plate it directly over a fresh bed of salad greens.

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