Vegetable Casserole

Vegetable Casserole

Ingredients

For the casserole:

2 cups (200 g) broccoli florets

2 cups (100 g) fresh kale, chopped

1 cup (150 g) cherry tomatoes, halved

1 cup (120 g) shredded mozzarella cheese

1/2 cup (50 g) grated Parmesan cheese

1 cup (240 ml) heavy cream

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

For the topping:

1/2 cup (60 g) breadcrumbs

2 tablespoons (30 g) unsalted butter, melted

1 tablespoon (15 g) chopped fresh parsley (optional)

Instructions:

Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender. Set aside.

In a large mixing bowl, combine the chopped kale and cherry tomatoes with the steamed broccoli. Toss gently to mix.

Step 2: Make the Cream Sauce

In a medium saucepan, heat the heavy cream over medium heat.

Add the minced garlic, oregano, basil, salt, and pepper. Stir continuously until the mixture is heated through and slightly thickened (about 3-5 minutes).

Remove from heat and stir in 1/2 cup of the shredded mozzarella and 1/4 cup of the Parmesan cheese until melted and smooth.

Step 3: Assemble the Casserole

Pour the cream sauce over the vegetable mixture and toss until evenly coated.

Transfer the mixture to the prepared baking dish, spreading it out in an even layer.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.

Step 4: Add the Topping

In a small bowl, combine the breadcrumbs with the melted butter. Mix until the crumbs are evenly coated.

Sprinkle the breadcrumb mixture over the casserole.

If desired, add a sprinkle of fresh parsley for color and flavor.

Step 5: Bake the Casserole

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.

Let the casserole cool for 5 minutes before serving.

Air Fryer Chicken and Veggies

Air Fryer Chicken and Veggies

Ingredients:

Chicken breast
Broccoli florets
Zucchini
Baby bell peppers
Onion
Minced garlic
Cajun seasoning Italian seasoning Salt and pepper
Olive oil

Instructions:

Chop the chicken and veggies into bite-sized pieces and add them to a large salad bowl.
Drizzle the chicken and veggies with enough olive oil to lightly coat them.
Season the mixture with a generous amount of Cajun seasoning, Italian seasoning, salt, and pepper.
Mince the garlic and add it to the bowl.
Stir everything together until the chicken and veggies are evenly coated with the seasoning and oil.
Preheat your air fryer to 400°F (200°C).
Carefully transfer the seasoned chicken and veggie mixture to the air fryer basket.
Air fry for 15-20 minutes, shaking or stirring the basket every 8-10 minutes to ensure even cooking.
Once the chicken is cooked through and the veggies are tender and lightly charred, remove the basket from the air fryer.
Serve the air fryer chicken and veggies hot

Crack Chicken Tenders

Ingredients:

1 ½ lbs chicken tenders

1 cup ranch dressing

1 cup shredded cheddar cheese

8 oz cream cheese, softened

1 cup panko breadcrumbs

½ cup cooked and crumbled bacon

½ tsp garlic powder

½ tsp onion powder

¼ tsp paprika

¼ tsp black pepper

Cooking spray

Directions:

Directions:
Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly coat with cooking spray.

Prepare Coating Mixture: In a bowl, mix cream cheese, ranch dressing, shredded cheddar cheese, garlic powder, onion powder, and black pepper until smooth.

Assemble Coating Station: Spread the panko breadcrumbs on a plate.

Coat the Chicken: Take each chicken tender, coat it generously with the cream cheese mixture, then roll it in the panko breadcrumbs to coat evenly.

Arrange and Top: Place the coated chicken tenders on the prepared baking sheet. Sprinkle crumbled bacon on top of each tender.

Bake: Bake for 20-25 minutes, or until the chicken tenders are golden and cooked through (internal temperature should reach 165°F).

Serve: Serve warm with additional ranch dressing for dipping if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 350 kcal (per serving) | Servings: 4 servings

Garlic Parmesan Chicken Meatloaves

Ingredients:

1 lb ground chicken

1/2 cup breadcrumbs

1/3 cup grated Parmesan cheese

1/4 cup milk

1 large egg

3 garlic cloves, minced

1/4 cup fresh parsley, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 cup marinara sauce

1/2 cup shredded mozzarella cheese

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, pepper, onion powder, and dried oregano. Mix until all ingredients are well combined.

Divide the chicken mixture into 4 equal portions and shape each into a mini loaf. Place the loaves on the prepared baking sheet.

Top each mini loaf with a spoonful of marinara sauce and sprinkle with shredded mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the meatloaves are cooked through and the cheese is melted and bubbly.

Remove from the oven and let rest for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Slow Cooker Cheesy Mozzarella Chicken

Slow Cooker Cheesy Mozzarella Chicken

Ingredients (serves 4):

4 boneless, skinless chicken breasts: The star of the dish.
2 teaspoons garlic powder: Adds savory flavor.
Salt and pepper, to taste: Balances the flavors.
1 cup chicken broth: Keeps the chicken moist and adds depth.
1 cup marinara sauce: Adds a rich, tomatoey base.
2 teaspoons Italian seasoning: Enhances the flavor with herby notes.
1 cup shredded mozzarella cheese: For a gooey, cheesy topping.

Step-by-Step Instructions

1. Season the Chicken

Season the chicken breasts with garlic powder, salt, and pepper on both sides.

2. Add to the Slow Cooker

Place the seasoned chicken breasts in the slow cooker.
Pour the chicken broth and marinara sauce over the chicken.
Sprinkle with Italian seasoning.

3. Cook Low and Slow

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.

4. Add the Cheese

Sprinkle the shredded mozzarella cheese over the chicken.
Cover and cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve and Enjoy

Serve the chicken over pasta, rice, or your favorite side.
Garnish with fresh basil or parsley if desired.