BetterMealRecipes

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 cup Monterey Jack cheese, shredded

1/4 cup fresh cilantro, chopped (optional)

1 jalapeño, thinly sliced (optional for extra heat)

1 tablespoon lime juice

Directions:

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.

Season chicken breasts with salt, pepper, chili powder, garlic powder, onion powder, and smoked paprika.

Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken until golden, 3-4 minutes per side.

Place chicken in the baking dish, surround with sliced peppers, and pour any leftover oil from the skillet over.

Sprinkle shredded cheese over the chicken and peppers. Add jalapeño slices if desired.

Bake for 25 minutes or until chicken is cooked through and cheese is golden and bubbly.

Squeeze lime juice over the dish and garnish with cilantro. #love#loveit#food#bettermealrecipes#foodie#yummyfood

Ingredients:

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup whole milk

2 tbsp lemon zest

1/4 cup lemon juice

Lemon Frosting:

1 cup unsalted butter, room temperature

4 cups powdered sugar

1/4 cup heavy cream

2 tbsp lemon zest

1/4 cup lemon juice

1 tsp vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.

Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, lemon zest, lemon juice, and vanilla extract. Beat until smooth and fluffy.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake, decorating as desired with lemon slices and mint leaves.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 450 kcal per serving | Servings: 12.

#yummy

#Amazing

#usa#bettermealrecipes

Ingredients

– 1 loaf French bread

– 1 tablespoon olive oil

– 1 lb. lean ground beef

– 1 small onion, chopped

– 1 teaspoon minced garlic

– 1/2 cup chopped leek (or other chopped vegetables like carrots, celery, green bell pepper)

– 1 can cream of mushroom soup (or cream of celery or chicken soup)

– 1 tablespoon milk (or more if needed)

– 1 tablespoon mustard

– Salt and pepper, to taste

– 1 1/2 – 2 cups shredded cheese (cheddar, mozzarella, or your favorite)

– Chopped parsley, for garnish (optional)

#### Instructions

1. **Preheat the Oven**:

– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. **Prepare the Bread**:

– Slice the French bread loaf in half lengthwise. Scoop out the center of each half and crumble it into a large bowl. Place the hollowed-out bread halves on the prepared baking sheet.

3. **Cook the Beef and Vegetables**:

– In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

– Add the chopped onion, minced garlic, and chopped leek (or other vegetables of your choice). Cook for a few minutes until the vegetables are tender.

4. **Add Soup and Seasonings**:

– Stir in the cream of mushroom soup, mustard, salt, and pepper to taste. Cook for at least 5 minutes to blend the flavors. If the mixture seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.

5. **Assemble the Stuffed Bread**:

– Add the cooked beef mixture to the bowl with the crumbled bread. Stir well to combine.

– Spread the mixture evenly into the center of one half of the French bread on the baking sheet.

– Sprinkle the shredded cheese evenly over the mixture on the other half of the French bread.

– Carefully place the cheese-topped half of the French bread over the beef mixture half to form a sandwich.

6. **Bake the Stuffed Bread**:

– Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. If you prefer a softer crust, cover loosely with aluminum foil while baking.

7. **Serve**:

– Remove from the oven and let it cool for 5-10 minutes before slicing.

– Garnish with chopped parsley if desired.

Enjoy your delicious Stuffed French Bread, perfect for a satisfying meal!

Ingredients

1 lb lean ground beef

1 tbsp olive oil

2 medium carrots , diced into small cubes

1 large onion, diced into small cubes

1 stalk celery, diced into small cubes

3 cloves garlic

15 oz canned diced tomatoes

15 oz tomato sauce

32 oz chicken broth

15 oz canned Great Northern beans, drained and rinsed

15 oz canned Kidney beans, drained and rinsed

1 cup ditalini pasta

1 tbsp Italian seasoning

1 tsp salt, adjust to taste

1 tsp black pepper, adjust to taste

2 tbsp fresh basil, (optional)

Instructions

On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 pminutes). As its cooking, be sure to break it apart into small pieces.

Remove cooked beef from the pot. Drain of excess fat and set aside.

In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).

Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.

Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.

Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.

Serve right away with a sprinkle of basil or parmesan cheese.

Ingredients:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
• For the filling:
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup key lime juice (fresh or bottled)
  • 1 tablespoon key lime zest
• For the topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then let it cool completely.
3. Make the filling: In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Gradually add the key lime juice and zest, mixing until well combined. Pour the filling into the cooled crust.
4. Bake the pie: Bake the pie for 15 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
5. Prepare the topping: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
6. Serve: Garnish with additional lime zest if desired. Slice and serve chilled.

Nutritional Information (per serving):

• Calories: 450
• Total Fat: 28g
  • Saturated Fat: 16g
• Cholesterol: 160mg
• Sodium: 180mg
• Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 35g
• Protein: 6g

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Ingredients

1 lb Ground Beef, 80% or 85% lean

1 Tablespoon Butter

1 Onion, Small, 1/2 diced, 1/2 minced

1 Bell Pepper, Green, diced

1 Cup Beef Broth

2 Tablespoons Ketchup

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper, fresh ground

1 Tablespoon Corn Starch

8 oz. Cheddar Cheese, or Mozzarella

6 Buns, brioche hamburger

Instructions

Heat a large skillet over medium high heat.

Add the ground beef and brown until a deep brown crust appears before breaking the beef apart.

1 lb Ground Beef

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

1 Tablespoon Butter, 1 Onion, 1 Bell Pepper

Remove any excess grease. Add the beef back into the pan.

In a small measuring cup mix the beef broth and cornstarch together.

1 Tablespoon Corn Starch, 1 Cup Beef Broth

Add the ketchup, Worcestershire sauce, salt, black pepper, and whisk then pour the beef broth/cornstarch mixture into the pan.

2 Tablespoons Ketchup, 1 Tablespoon Worcestershire Sauce, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper

Cook until the mixture is mostly soaked up so it’s not as watery, about 3-5 minutes.

Turn off the heat, add in the cheese.

8 oz. Cheddar Cheese

In a pan, heat a little more butter over medium high heat and toast the buns then remove to a plate. Serve meat on toasted brioche buns.

6 Buns

Notes

this Philly cheesesteak sloppy joe meat can be frozen for 6 months

Ingredients:

• 1 large cucumber, sliced into 1/4-inch rounds
• 1 ripe avocado, peeled, pitted, and diced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, halved for garnish

Instructions:

1. Prepare the Cucumber:
   • Slice the cucumber into 1/4-inch rounds and arrange them on a serving platter.
2. Prepare the Avocado Mixture:
   • In a small bowl, combine the diced avocado, chopped basil, lemon juice, and olive oil.
   • Season with salt and pepper to taste.
   • Mix gently to combine, ensuring the avocado remains chunky.
3. Assemble the Bites:
   • Place a spoonful of the avocado mixture onto each cucumber slice.
   • Optionally, top each bite with a halved cherry tomato for added color and flavor.
4. Serve:
   • Serve immediately or refrigerate for up to an hour before serving to keep the cucumber crisp.

Nutritional Information (per serving, assuming 20 bites):

• Calories: 25 kcal
• Carbohydrates: 2g
• Protein: 0.5g
• Fat: 2g
• Fiber: 1g
• Sugar: 0.5g

Ingredients:

• For the Batter:
  • 1 cup all-purpose flour
  • 2 tablespoons rice flour
  • 1 tablespoon yogurt
  • 1/2 teaspoon baking powder
  • 1/2 cup water (adjust as needed)
  • 1 tablespoon ghee (clarified butter), melted
• For the Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon saffron strands (optional)
  • 1 teaspoon lemon juice
• For the Apples:
  • 2 large apples, peeled, cored, and sliced into rings
• For Frying:
  • Ghee or vegetable oil
• For Garnish:
  • Chopped pistachios or almonds
  • Silver leaf (optional)

Instructions:

1. Prepare the Batter:
   • In a bowl, mix all-purpose flour, rice flour, yogurt, and baking powder.
   • Add water gradually to make a thick, smooth batter. Ensure there are no lumps.
   • Add melted ghee to the batter and mix well. Set aside for 15-20 minutes.
2. Prepare the Syrup:
   • In a saucepan, combine sugar and water. Cook on medium heat until the sugar dissolves completely.
   • Add cardamom powder, saffron strands (if using), and lemon juice. Let the syrup simmer until it reaches a one-string consistency.
   • Keep the syrup warm.
3. Prepare the Apples:
   • Heat ghee or oil in a deep frying pan over medium heat.
   • Dip each apple ring into the batter, ensuring it is evenly coated.
   • Carefully slide the batter-coated apple rings into the hot oil. Fry until they are golden and crisp.
   • Remove the jalebis from the oil and drain on paper towels.
4. Soak in Syrup:
   • Immediately dip the fried apple jalebis into the warm sugar syrup.
   • Let them soak for a minute, then transfer them to a serving plate.
5. Garnish:
   • Garnish with chopped pistachios or almonds and silver leaf if desired.
   • Serve warm.

Nutrition Information (per serving):

• Calories: 200
• Total Fat: 10g
  • Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 20mg
• Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 20g
• Protein: 2g

Notes:

• Adjust the consistency of the batter by adding more water if it’s too thick.
• Ensure the oil is not too hot to avoid burning the jalebis.
• Serve the apple jalebis fresh for the best taste and texture.

Enjoy your delicious and crispy Apple Jalebis!

Ingredients:

1 lb ground beef

4 bell peppers, sliced

1 onion, chopped

2 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 cup cooked rice

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add ground beef to the skillet, cook until browned. Drain excess fat.

Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.

In a large baking dish, layer half of the sliced bell peppers at the bottom.

Pour the beef mixture over the bell peppers, spreading it evenly.

Top with the remaining bell peppers.

Sprinkle shredded cheddar and mozzarella cheeses over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

Ingredients:

For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

Zest of 1 orange

Zest of 1 lemon

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

1/2 cup buttermilk, at room temperature

For the Berry Citrus Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

Zest of 1 orange

Zest of 1 lemon

For Garnish:

Fresh berries (such as strawberries, raspberries, blueberries)

Orange slices

Lemon slices

Fresh mint leaves

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.

In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and citrus zests.

Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, lemon juice, and buttermilk, and mix until smooth and well combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the Berry Citrus Glaze:

In a small bowl, whisk together the powdered sugar, orange juice, lemon juice, and citrus zests until smooth.

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.

While the cake is still warm, poke holes in the top using a toothpick or skewer. Drizzle the glaze over the warm cake, allowing it to soak in.

Let the cake cool completely before garnishing with fresh berries, orange slices, lemon slices, and mint leaves.

Slice and serve this vibrant and flavorful Berry Citrus Burst Cake as a delightful treat for any occasion!

Enjoy the burst of citrus and berry flavors in every bite of this delightful cake!

Yield:

This recipe makes one Berry Citrus Burst Cake, serving about 8-10 slices.