Creamy Alfredo Lasagna Soup Recipe

 

Ingredients:

oil (1 tablespoon)

1 chopped tiny onion

minced garlic (three cloves)

1 pound of ground Italian sausage or chicken

Quarts of chicken stock

half a cup of heavy cream

150 milliliters of marinara sauce

8 pieces of broken lasagna noodles

a teaspoon of Italian seasoning

Season with salt and pepper, to taste, then stir in 1 cup of grated Parmesan.

One cup of mozzarella cheese, shredded

Chopped fresh basil or parsley (to garnish)

Extra not included: Flakes of red pepper, according to palate

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CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

One Must First: Sear the Meat

With the heat set to medium, warm the olive oil in a big Dutch oven or saucepan.

Before browning, add the ground chicken or Italian sausage to the pan and split it up into tiny pieces using a spatula.

To prevent the soup from being too oily, remove any extra fat from the pot.

Phase 2: Cook the Herbs and Spices

In the same saucepan as the cooked beef, add the minced garlic and chopped onion.

Once the onion starts to soften and release its aroma, sauté it for three to four minutes. The scent and taste of the soup are enhanced by this procedure.

Step 3: Combine the Sauces and Broth.

While stirring, pour in the chicken stock, heavy cream, and marinara sauce.

Toss in the salt, pepper, and Italian seasoning. Tailor the seasonings to your liking.

Allow the flavors to combine by gently boiling the mixture.

Stage 4: Get the Noodles Cooked

Put the shattered lasagna noodles in the saucepan and stir to coat them with the sauce.

The noodles should be soft but not mushy after 10 to 12 minutes of simmering.

Fifth Step: Top with Cheese

Lower the heat to a low setting.

To thicken the soup, melt the grated Parmesan and stir it in.

Toss in the shredded mozzarella and mix until combined.

Phase 6: Present the Soup

Pour the soup into separate dishes using a ladle.

Sprinkle some fresh parsley or basil on top of each dish for a colorful and flavorful garnish.

For a touch of heat, top with red pepper flakes.

Warm it up and savor it!

Menu Recommendations and Wine Pairings

Warm Creamy Alfredo Lasagna Soup is perfect with a serving of garlic bread or crusty bread to mop up all that rich broth. A simple green salad, such as arugula dressed with lemon vinaigrette or Caesar salad, would balance off the dish. Serve it with roasted peppers, mushrooms, zucchini, or bell peppers for an extra Italian touch.

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Recipe Variations

If you’re looking for a vegetarian option, you may substitute chopped zucchini or mushrooms for the ground chicken or Italian sausage. Instead of using chicken broth, try using vegetarian broth.

If you’re watching your calorie intake, you can make this recipe lower in fat by using half and half or a milk and cornstarch combination instead of heavy cream.

Garlic-Roasted Lasagna Soup: To make it hotter, use spicy Italian sausage or add more red pepper flakes.

Gluten-Free: Make sure that all of the ingredients are gluten-free and use lasagna noodles that aren’t.

Advantages and Remarks on Health

Aside from being a filling and healthy dinner, this soup also offers the following:

Muscle development and regeneration are aided by the protein included in ground chicken or sausage.

Parmesan and mozzarella both provide calcium, which is good for

Enjoy !

Only 2 Cups a Day for 1 Week

 

Ingredients:

Lemons
Fresh ginger root
Turmeric
Black pepper or cayenne pepper (optional)
Water
Honey (optional)

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PREPARATION:

Slice the Lemons and Ginger:
Cut the lemons and ginger into thin slices.
Boil the Water:
Bring a pot of water to a boil.
Add Ingredients:
Turn off the heat and add the sliced lemon, ginger, turmeric, and pepper.
Steep:
Let the mixture steep for 30 minutes.
Strain and Serve:
Strain the drink and enjoy it at room temperature or reheat (but do not bring to a boil).
Serve with a teaspoon or two of good quality honey for added sweetness.

This drink is perfect for starting your day or as a refreshing beverage throughout the day. Enjoy the benefits of this natural remedy and take a step towards a healthier you!

Feel free to share this recipe with your friends and family on your website or social media platforms to help them embark on their weight loss journeys too. Enjoy and stay healthy!

Enjoy !

The School Pizza Recipe

 

Ingredients:

The crust:

3/4 cup of flour

3/4 cup of milk powder

two teaspoons of sugar

one packet of rapid-rise yeast

1/2 teaspoon of sea salt

1/3 cup of hot water (110–115 degrees)

A teaspoon of vegetable oil

Filling:

Italian sausage, half a pound

half pound of ground chuck

one-half teaspoons of pepper

Half a teaspoon of salt 

mozzarella cheese, one 8-oz block

Sauce (which I prepare in advance):

can of tomato paste (6 oz.)

1.5 cups of water

Olive oil, 1/3 cup

Two minced cloves of garlic

1/2 teaspoon of salt

1/100 teaspoon of pepper

1 and 1/2 teaspoons of dried oregano

1/3 teaspoon of dried basil

quarter of a teaspoon of dried rosemary

Steps

Instructions:

Crust: Preheat oven to 475 degrees.

Coat an 18 by 13-inch baking pan with Pam and set parchment paper on top.

Mix together the flour, sugar, yeast, powered milk, salt, and yeast in a big basin. Mix with a whisk.

To warm water, add oil. Pour the mixture into the flour. Blend all ingredients together with a wooden spoon. Avoid dry patches at all costs; lumps are less important.

Using your fingers, evenly distribute the dough onto the sheet pan. Wait 5 minutes and give the dough another go if it still won’t budge.

Cook the crust alone for 8 to 10 minutes. Once taken out of the oven, leave aside.

For the filling, brown the meats with the salt and pepper until they look like crumbs. Rinse and put aside.

Stop wasting sauce.

Spread sauce evenly over the dough to assemble the half cooked crust.

Garnish with meat.

Top with cheese.

Leave for 8 to 10 minutes at 475 degrees. Until the cheese begins to get a golden brown color.

After 5 minutes of standing, slice and serve.

Enjoy!

Biscuits Gravy Hashbrown Casserole

 Few breakfast dishes can match the hearty satisfaction of a Biscuits & Gravy Hashbrown Casserole. This recipe brings together all the comforting flavors of a classic Southern breakfast—flaky biscuits, crispy hashbrowns, rich sausage gravy, and melted cheese—into one easy-to-make dish. Whether you’re feeding a hungry family or hosting a weekend brunch, this casserole is sure to be a crowd-pleaser.

What makes this dish so special is the balance of textures and flavors. The biscuits bake up golden and fluffy, absorbing the creamy sausage gravy, while the hashbrowns provide a crispy contrast. A generous layer of cheddar cheese melts into the casserole, adding a sharp, creamy finish. Each bite is loaded with flavor, making it the ultimate breakfast comfort food.

This casserole is also incredibly versatile. It can be prepped ahead of time, making it ideal for meal prep or busy mornings. Plus, with a few tweaks, you can customize it to fit your preferences—spice it up with jalapeños, add veggies, or swap the sausage for bacon.

If you’re looking for a satisfying breakfast that brings everyone to the table, look no further. This Biscuits & Gravy Hashbrown Casserole is easy to make, packed with flavor, and guaranteed to be a hit with your family and friends.

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

• 1 can (16 oz) refrigerated biscuits, cut into quarters
• 1 lb breakfast sausage
• 2 cups frozen hashbrowns, thawed
• 1 ½ cups shredded cheddar cheese
• 2 cups milk
• 3 tbsp all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the sausage until browned, breaking it up as it cooks.
3. Sprinkle the flour over the sausage and stir for about 1 minute to coat the meat.
4. Gradually add the milk, stirring constantly, until the mixture thickens into a creamy gravy. Season with salt, black pepper, garlic powder, onion powder, and paprika.
5. Layer the hashbrowns evenly in the prepared baking dish. Arrange the biscuit pieces on top.
6. Pour the sausage gravy evenly over the hashbrowns and biscuits.
7. Sprinkle the shredded cheddar cheese over the top.
8. Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through.
9. Let the casserole cool for about 5 minutes before serving. Enjoy warm!
10. Variations

• Spicy Kick: Add diced jalapeños or red pepper flakes to the sausage gravy for extra heat.
• Meat Lovers: Substitute half the sausage with crispy bacon or diced ham.
• Veggie-Packed: Mix in sautéed bell peppers, onions, or mushrooms for added texture and flavor.
• Cheese Lovers: Swap out cheddar for a blend of mozzarella, pepper jack, or smoked gouda for a unique twist.

Tips

• Make-Ahead Option: Assemble the casserole the night before, cover, and refrigerate. Bake it fresh in the morning for an effortless breakfast.
• Crispier Hashbrowns: If you prefer extra crispy hashbrowns, pre-bake them in the dish for 10 minutes before adding the other ingredients.
• Serving Suggestions: Pair with fresh fruit or a side of scrambled eggs for a complete meal.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

This Biscuits & Gravy Hashbrown Casserole is a must-try for anyone who loves a hearty, comforting breakfast. With its simple ingredients and easy preparation, it’s the perfect dish to enjoy with family and friends on a cozy morning.

Roast Pork with Caramelized Onions and Thyme

 A tender pork roast, accompanied by delicious caramelized onions and flavored with thyme, is a dish that is both flavorful and comforting, perfect for a dinner with family or friends.

Ingredients:

1.5 kg pork roast (shoulder or tenderloin)

3 large onions, sliced

2 tablespoons butter

2 tablespoons olive oil

2 sprigs fresh thyme

1 tablespoon sugar (optional, to caramelize the onions)

1/2 cup vegetable broth or white wine (for deglazing)

Salt and pepper to taste

Instructions:

Prepare the pork roast:

Preheat your oven to 180°C (350°F).

Season the pork roast with salt and pepper on all sides.

In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides for 5 to 7 minutes, until well browned. This seals in the juices and creates a flavorful crust.

Caramelize the onions:

While the roast is searing, slice the onions.

In another pan, melt the butter over medium heat.

Add the sliced ​​onions and a pinch of salt. Cook gently for 10 to 15 minutes, stirring regularly, until the onions become translucent and begin to brown.

If you prefer sweeter onions, add 1 tablespoon of sugar to promote caramelization. Continue cooking until the onions are golden brown and lightly caramelized.

Oven cooking:

Place the pork roast in a baking dish and surround it with the caramelized onions. Add the thyme sprigs and pour the broth or white wine into the bottom of the dish to prevent the onions from burning.

Bake for 1.5 to 2 hours, depending on the size of the roast, until the internal temperature reaches 70°C (160°F) for a well-cooked roast. You can baste the roast with the cooking juices every 30 minutes to keep it juicy.

Resting and Carving:

Once cooking is complete, remove the roast from the oven and let it rest for 10 to 15 minutes before slicing. This allows the juices to distribute evenly throughout the meat.

Serving:

Slice the roast and serve with the caramelized onions and cooking juices. You can add a side dish such as roasted potatoes or seasonal vegetables. See also Chicken stuffed with ground beef

Tips:

Meat selection: For a juicier roast, pork shoulder is a great option. If you prefer a leaner roast, opt for pork tenderloin.

For a deeper flavor: Add crushed garlic cloves to the pan with the onions for an extra kick.

Sides: Serve this dish with roasted vegetables, mashed potatoes, or even rice pilaf for a complete meal.

Pistachio Puppy Chow

 Crunchy Elegance: Pistachio Puppy Chow Experience the irresistible delight of Pistachio Puppy Chow, a crunchy and nutty treat that’s perfect for snacking and sharing. This delightful twist on the classic puppy chow recipe combines crispy cereal, creamy peanut butter, rich chocolate, and the unique flavor of pistachios. Whether you’re preparing it for a special occasion or a casual get-together, Pistachio Puppy Chow is a delightful blend of elegance and crunch. Get ready to savor the crunchy elegance of Pistachio Puppy Chow.

 

INGREDIENTS

1 (12 oz) box Rice Chex
1 (14 oz) can sweetened condensed milk
½ cup butter, melted
1 cup white chocolate or cream cheese chips
1 (3.4 oz) instant pistachio pudding mix
½ teaspoon vanilla
½ teaspoon salt
2 cups powdered sugar

 

PREPARATION

Pour cereal into a very large bowl or doubled clean brown paper bag, set aside.
In a large microwave-safe bowl, add sweetened condensed milk, butter, and chips. Microwave in 30 second increments, stirring between, until chips are fully melted. Mix until smooth.
Mix in the pudding powder until evenly combined, then add vanilla and salt.
Pour pudding mixture over the cereal and toss until evenly coated, then add powdered sugar and toss again.
Allow treat to cool then store in an airtight container. Best when eaten in the first day or two!

 

Mama’s Cornbread Dressing

 Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.

Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking.

You cook for your boys mamas, and they’ll always want to come home to see you.

 

Ingredients

2 cups chopped onions

2 cups chopped celery

1/2 cup butter

4 cups finely crumbled toasted bread

4 cups finely crumbled cornbread

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 tablespoon dried sage

2 teaspoons poultry seasoning

turkey broth

4 large eggs, beaten

 

Directions :

Melt butter in a skillet; add the onions and celery and saute until tender.

Combine toasted bread and cornbread in a large bowl and mix.

Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.

Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.

Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Gram’s Frozen Fruit Salad

 Sometimes the deliciousness of a food is based as much on nostalgia as it is on flavor. Such is the case with Frozen Fruit Salad, which is an old-fashioned treat that’ll take you back to days gone by with just one bite but also happens to be totally scrumptious. It’s (more or less) a fruit salad that’s been folded into a sweet and creamy mixture before being frozen into sliceable form. It’s cool and creamy, but still lets the true flavor of the fruit shine through and (if you’re asking me) has way more staying power than its outdated cousin the jello salad.

Now, your grandma might have made this with cherries or a can of fruit cocktail or added some nuts, but Gram used this sweet and simple combination of bananas, strawberries, and pineapple. And that’s one of the nice things about this – it’s versatile enough that you can swap out fruit for whatever you happen to have on hand. The magic is really in the frozen creamy mixture that ties everything together, so there are countless combinations of fruit that would work well.

 

INGREDIENTS

1 pint strawberries, diced
1 (8-oz) package cream cheese, softened
1 (20 oz) can crushed pineapple, drained
2 bananas, chopped or sliced
2 cups whipped topping, plus more for serving

 

PREPARATION

In a large bowl, beat together the cream cheese and strawberries with an electric mixer until well combined.

With a spatula or wooden spoon, stir in the pineapple, bananas, and whipped topping.

Pour mixture into a 9×13-inch pan and place in freezer to chill until solid. (This can take up to 24 hours.)

Allow to thaw for 10-15 minutes before slicing into squares and serving.