Chicken Spinach and Mushroom Low Carb Oven Dish

 

This Chicken Spinach and Mushroom Low Carb Oven Dish is a delicious, healthy option perfect for anyone looking for a low-carb meal. The combination of chicken, spinach, and mushrooms, all topped with melted cheese, creates a satisfying dish that’s quick and easy to make.

Ingredients:

• Chicken breasts (boneless and skinless)
• Fresh spinach
• Mushrooms (sliced)
• Mozzarella cheese (shredded)
• Olive oil
• Garlic (minced)
• Salt and pepper to taste
• Optional: Parmesan cheese for added flavor

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté garlic and mushrooms in olive oil until softened.
3. Add fresh spinach and cook until wilted, season with salt and pepper.
4. In a baking dish, layer the chicken breasts, then top with the spinach and mushroom mixture.
5. Sprinkle mozzarella cheese generously over the top.
6. Bake in the oven for 25-30 minutes, until the chicken is fully cooked and the cheese is golden and bubbly.
7. Optionally, sprinkle with Parmesan cheese before serving.

Enjoy your low-carb meal! Feel free to tweak the ingredients and seasonings to suit your taste.

Crispy Schnitzel with Mashed Potatoes & Gravy

 

This dish looks like a crispy breaded schnitzel with creamy mashed potatoes and brown gravy. Here’s a full, easy restaurant-style recipe you can follow at home:

 Crispy Schnitzel with Mashed Potatoes & Gravy

 Serves: 2–3

 Time: ~45 minutes

 INGREDIENTS

For the Schnitzel:

• 2 large chicken breasts or pork cutlets
• Salt & black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ½ cup flour
• 2 eggs (beaten)
• 1½ cups breadcrumbs
• Oil for frying

For the Mashed Potatoes:

• 4 medium potatoes
• 2 tbsp butter
• ¼–½ cup warm milk
• Salt & pepper

For the Brown Gravy:

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups beef or chicken broth
• ½ tsp black pepper
• Optional: ½ tsp soy sauce or Worcestershire sauce

 INSTRUCTIONS

 Prepare the Schnitzel

1. Slice chicken in half horizontally.
2. Cover with plastic and pound thin.
3. Season with salt, pepper, garlic powder & paprika.
4. Coat in:
   • Flour → Egg → Breadcrumbs
6. Fry in medium-hot oil for 3–4 minutes per side until golden.
7. Drain on paper towel.

 Make the Mashed Potatoes

1. Boil peeled potatoes in salted water until soft.
2. Drain and mash.
3. Add butter & warm milk.
4. Season with salt & pepper until creamy.

 Prepare the Gravy

1. Melt butter on medium heat.
2. Add flour and whisk 1 minute.
3. Slowly add broth while whisking.
4. Simmer until thick.
5. Add pepper and soy/Worcestershire if using.

 TO SERVE:

• Place schnitzel on plate
• Add mashed potatoes
• Pour hot gravy over both

 OPTIONAL EXTRAS:

• Add mushrooms to gravy
• Serve with pickles or salad
• Sprinkle schnitzel with lemon juice

Ultimate Baked Cheesy Meatballs

 

Introduction (short)

These Ultimate Baked Cheesy Meatballs are juicy, flavorful, and loaded with melted cheese inside and on top. Perfect for pasta, subs, or serving as a party appetizer.

Ingredients

For the Meatballs:

1 lb (450 g) ground beef (or a mix of beef and lamb)

1 cup shredded mozzarella cheese (for mixing)

½ cup breadcrumbs

1 large egg

3 cloves garlic, minced

½ small onion, finely grated or chopped

¼ cup chopped parsley

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon chili flakes (optional)

2 tablespoons olive oil (for drizzling before baking)

For the Sauce & Topping:

2 cups marinara or tomato sauce

1 cup shredded mozzarella cheese (for topping)

¼ cup grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions

Preheat oven to 200°C (400°F).

Line a baking sheet with parchment paper or lightly grease a baking dish.

In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, and seasonings.

Add 1 cup of shredded mozzarella into the mixture and fold gently.

Roll the mixture into meatballs (about 2 tablespoons each).

Place meatballs on the tray and drizzle with olive oil.

Bake for 15–18 minutes until golden and cooked through.

Pour marinara sauce into a baking dish and place meatballs over it.

Top with mozzarella and Parmesan cheese.

Return to the oven and bake an additional 10 minutes until bubbly and cheesy.

Garnish and serve hot.

How to Make

Prepare the meat mixture by combining all ingredients in a bowl.

Fold the cheese into the mixture so every meatball is cheesy inside.

Shape into even-sized meatballs for even cooking.

Bake them until lightly browned.

Spread sauce in a baking dish and nestle the cooked meatballs into it.

Cover with more cheese and bake again to melt everything into perfection.

Serve with pasta, bread, or enjoy on their own.

Variations

Cheese-Stuffed Meatballs: Add a cube of mozzarella inside each meatball for an oozy center.

Spicy Meatballs: Add extra chili flakes or chopped jalapeños.

Herb Lovers Version: Add basil, thyme, and rosemary to boost flavor.

Low-Carb/Keto: Replace breadcrumbs with almond flour or crushed pork rinds.

Turkey or Chicken Meatballs: Use ground turkey/chicken for a lighter option.

Creamy Alfredo Meatballs: Swap marinara for Alfredo sauce and top with Parmesan.

Tips

Do not overmix the meat; this keeps meatballs soft, not tough.

Grating the onion instead of chopping makes the meatballs more tender.

Use freshly shredded cheese—it melts better than packaged.

Bake on high heat to get a nice golden crust.

Let meatballs rest 5 minutes before serving so flavors settle.

Freeze leftovers in sauce for up to 3 months.

Conclusion (short)

These Ultimate Baked Cheesy Meatballs are rich, tender, and loaded with flavor—perfect for family dinners or entertaining guests. Enjoy them with your favorite sides!

If you like, I can also give you a spicy version, Middle Eastern version, or PDF format.

Introduction (short)

These Ultimate Baked Cheesy Meatballs are juicy, flavorful, and loaded with melted cheese inside and on top. Perfect for pasta, subs, or serving as a party appetizer.

Ingredients

For the Meatballs:

1 lb (450 g) ground beef (or a mix of beef and lamb)

1 cup shredded mozzarella cheese (for mixing)

½ cup breadcrumbs

1 large egg

3 cloves garlic, minced

½ small onion, finely grated or chopped

¼ cup chopped parsley

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon chili flakes (optional)

2 tablespoons olive oil (for drizzling before baking)

For the Sauce & Topping:

2 cups marinara or tomato sauce

1 cup shredded mozzarella cheese (for topping)

¼ cup grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions

Preheat oven to 200°C (400°F).

Line a baking sheet with parchment paper or lightly grease a baking dish.

In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, and seasonings.

Add 1 cup of shredded mozzarella into the mixture and fold gently.

Roll the mixture into meatballs (about 2 tablespoons each).

Place meatballs on the tray and drizzle with olive oil.

Bake for 15–18 minutes until golden and cooked through.

Pour marinara sauce into a baking dish and place meatballs over it.

Top with mozzarella and Parmesan cheese.

Return to the oven and bake an additional 10 minutes until bubbly and cheesy.

Garnish and serve hot.

How to Make

Prepare the meat mixture by combining all ingredients in a bowl.

Fold the cheese into the mixture so every meatball is cheesy inside.

Shape into even-sized meatballs for even cooking.

Bake them until lightly browned.

Spread sauce in a baking dish and nestle the cooked meatballs into it.

Cover with more cheese and bake again to melt everything into perfection.

Serve with pasta, bread, or enjoy on their own.

Variations

Cheese-Stuffed Meatballs: Add a cube of mozzarella inside each meatball for an oozy center.

Spicy Meatballs: Add extra chili flakes or chopped jalapeños.

Herb Lovers Version: Add basil, thyme, and rosemary to boost flavor.

Low-Carb/Keto: Replace breadcrumbs with almond flour or crushed pork rinds.

Turkey or Chicken Meatballs: Use ground turkey/chicken for a lighter option.

Creamy Alfredo Meatballs: Swap marinara for Alfredo sauce and top with Parmesan.

Tips

Do not overmix the meat; this keeps meatballs soft, not tough.

Grating the onion instead of chopping makes the meatballs more tender.

Use freshly shredded cheese—it melts better than packaged.

Bake on high heat to get a nice golden crust.

Let meatballs rest 5 minutes before serving so flavors settle.

Freeze leftovers in sauce for up to 3 months.

Conclusion (short)

These Ultimate Baked Cheesy Meatballs are rich, tender, and loaded with flavor—perfect for family dinners or entertaining guests. Enjoy them with your favorite sides!

Creamy Custard French Toast

 

A rich, decadent take on classic French toast with a custard-like interior and golden exterior. Perfect for weekend brunches or special occasions.

Ingredients

For the Custard Soak:

· 3 large eggs
· ¾ cup heavy cream
· ¾ cup whole milk
· 3 tablespoons granulated sugar
· 1½ teaspoons vanilla extract
· ¼ teaspoon ground cinnamon
· Pinch of salt
· 1 tablespoon orange liqueur or orange juice (optional)

For Assembly:

· 8 slices thick-cut brioche or challah bread (1-inch thick)
· 3 tablespoons unsalted butter, divided
· Maple syrup, for serving
· Fresh berries or powdered sugar, for garnish (optional)

Instructions

Prepare the custard mixture by whisking together eggs, heavy cream, milk, sugar, vanilla, cinnamon, salt, and orange liqueur, if you are using it, in a large shallow bowl until everything is well combined.

Soak the bread by dipping each slice into the custard mixture. Allow it to rest for about twenty to thirty seconds per side so it fully absorbs the liquid without becoming too soggy. Place the soaked slices on a wire rack set over a baking sheet while you heat the pan.

Cook the French toast in a large skillet or griddle placed over medium heat. Add a tablespoon of butter. Once the butter has melted and is bubbling, add two or three slices of bread, being careful not to overcrowd the pan. Cook each side for three to four minutes, until the toast is a deep golden brown and the center feels set when you gently press it.

Keep the cooked slices warm by transferring them to a baking sheet placed in an oven set to two hundred degrees Fahrenheit while you cook the remaining batches. Use additional butter for the pan as needed.

Serve the French toast immediately, accompanied by warm maple syrup and fresh berries or a dusting of powdered sugar if you like.

Tips for Success

· Use day-old bread for better absorption without falling apart
· Don’t rush the soaking—proper absorption ensures creamy interior
· Maintain medium heat to cook through without burning

· For extra richness, add a tablespoon of cream cheese to the custard mixture
· Try with cinnamon sugar or lemon zest for variation

Variations

The classic richness of this French toast is a perfect canvas for creative flavors. For a warm, spiced variation, consider incorporating the zest of one orange and half a teaspoon of cardamom into the custard mixture, replacing the cinnamon. This brightens the dish with a fragrant, citrusy aroma.

For a truly indulgent dessert-for-breakfast option, prepare a batch of salted caramel sauce for serving. A drizzle over the golden toast, paired with toasted pecans and sliced bananas, creates a decadent experience.

Alternatively, for a nutty and cozy twist, substitute the granulated sugar in the custard with pure maple syrup and add two tablespoons of finely ground toasted pecans or almonds to the soak, which will toast further as the bread cooks, adding a wonderful depth of texture and flavor.

How to Store

Leftover cooked French toast can be stored in an airtight container in the refrigerator for up to three days. To maintain the best texture, place parchment paper between slices to prevent them from sticking together.

While the custardy interior will remain soft, the beautifully crispy exterior will soften upon storage. For longer preservation, freezing is an excellent option.

Arrange cooled slices in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container, separating layers with parchment.

They can be stored frozen for up to two months, providing a convenient and delicious breakfast option ready at a moment’s notice.

How to Reheat

To recapture the delightful contrast of textures, avoid the microwave, which will steam the toast and leave it uniformly soft.

Instead, reheat refrigerated slices directly in a toaster, toaster oven, or skillet over medium heat until warmed through and the exterior is re-crisped.

For frozen slices, there is no need to thaw; simply cook them in a buttered skillet over medium-low heat for a few minutes per side, covering briefly to ensure the center is thoroughly heated.

This method effectively revives the golden exterior and warm, creamy interior, making your French toast taste nearly as splendid as when it was first made.

Enjoy this luxurious breakfast treat that’s crispy outside and creamy inside!

Turkish bread recipe

 

Ingredients

°3 cups all-purpose flour

°1 teaspoon of sugar

°1 teaspoon salt

°1/2 teaspoon active dry yeast

°1 cup hot water

°2 tablespoons olive oil

°Sesame seeds (optional)

Preparation

In  bowl, combine the flour, sugar, salt also yeast.

Slowly add the hot water and olive oil, and stir until the dough gathers.

Kneading dough on a floured surface for 10 minutes, 

Place the dough in a greased bowl, cover it with a towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat oven to 425F (220C).

Punch the dough and shape into a ball. Placing dough on a grease baking sheet.

Make a few incisions on the top of the dough with a sharp knife and sprinkle with sesame seeds if desired.

Bake for about 20-25 minutes, or until the bread is golden brown and rings hollow when tapped on the bottom.

Remove from oven and let cool before slicing and serving.

Note: If you do not have an active dry yeast, you can use instant yeast. Just add it with the flour, sugar and salt.

For variations and tips on your bread recipe, here are some ideas:

1. Herbs and Spices: Add dried herbs like rosemary, thyme, or oregano to the flour mixture for added flavor. You can also sprinkle garlic powder or onion powder for a savory twist.

1. Cheese: Incorporate shredded cheese (like cheddar or parmesan) into the dough before kneading for a cheesy bread.

1. Whole Wheat Flour: Substitute some of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind it may change the texture slightly.
2. Sweet Bread: For a sweeter version, add a couple of tablespoons of honey or sugar to the dough. You could also mix in cinnamon for a nice touch.

1. Toppings: Experiment with different toppings before baking, like poppy seeds, flaxseeds, or even a sprinkle of coarse salt for extra crunch.

1. Storage: Once cooled, store the bread in an airtight container at room temperature for a couple of days, or freeze it for longer storage.

To store your homemade bread, follow these tips:

1. Cool Completely: Make sure the bread has cooled completely before storing it to prevent moisture buildup.
2. Wrap It Up: Wrap the bread tightly in plastic wrap or aluminum foil to keep it fresh. You can also place it in a resealable plastic bag.

1. Room Temperature: If you plan to eat the bread within a couple of days, you can store it at room temperature. Just keep it in a cool, dry place away from direct sunlight.

1. Freezing: For longer storage, slice the bread and place it in a freezer-safe bag or container. It can be frozen for up to three months. When you’re ready to eat it, just thaw it at room temperature or toast the slices directly from the freezer.

Enjoy !