Million Dollar Italian Lasagna

Use oven-ready noodles for a shortcut.

Make ahead and refrigerate unbaked lasagna up to 24 hours.

Freezes well for up to 2 months.

Details:

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yield: 8 servings

Calories per serving: ~610 kcal

Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: High-Protein
Keywords: million dollar lasagna, creamy cheese lasagna, Italian comfort food, baked pasta, easy lasagna recipe

Let me know if you’d like a vegetarian or gluten-free version!

 

 

 

Demander à ChatGPT
Vous avez dit :
Cheesy Chicken-Wrapped Mozzarella Sticks
Ingredients:
– 8 mozzarella cheese sticks
– 8 thin slices of chicken breast cutlets
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup seasoned breadcrumbs
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped
– Oil for frying
Directions:
-Place a mozzarella stick at the edge of each chicken slice and roll tightly. Use a toothpick to secure if needed.
-Set up a breading station: one bowl with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
-Dip each chicken-wrapped stick first in flour, then in egg, and finally coat in breadcrumbs.
-Heat oil in a deep skillet over medium heat. Carefully fry the wrapped sticks for 3-4 minutes per side until golden and crispy.
-Remove and drain on paper towels.
-Garnish with chopped parsley and serve hot with marinara or ranch dip.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 265 kcal | Servings: 4 servings
#cheeselover #friedgoodness #easyappetizers

ChatGPT a dit :
Here’s the structured recipe schema for your Cheesy Chicken-Wrapped Mozzarella Sticks:

SEO Optimized Description:
These Cheesy Chicken-Wrapped Mozzarella Sticks are a crispy, golden, protein-packed twist on the classic mozzarella stick. Juicy chicken cutlets wrapped around gooey cheese, coated in seasoned breadcrumbs, and fried to perfection—perfect for party appetizers or game day snacks!

Ingredients:

8 mozzarella cheese sticks

8 thin slices chicken breast cutlets

1 cup all-purpose flour

2 eggs, beaten

1 cup seasoned breadcrumbs

½ tsp garlic powder

½ tsp paprika

Salt and pepper, to taste

2 tbsp fresh parsley, chopped (for garnish)

Oil for frying

Optional: Toothpicks, marinara or ranch for dipping

Instructions:

Wrap the Cheese:

Place one mozzarella stick at the edge of each chicken slice.

Roll tightly and secure with a toothpick if needed.

Set Up Breading Station:

Place flour in one bowl.

Beat eggs in a second bowl.

Mix breadcrumbs with garlic powder, paprika, salt, and pepper in a third bowl.

Bread the Chicken Rolls:

Dredge each chicken-wrapped stick in flour.

Dip in egg.

Coat thoroughly with breadcrumb mixture.

Fry:

Heat oil in a deep skillet over medium heat.

Fry each wrapped stick for 3–4 minutes per side until golden and crispy.

Drain on paper towels.

Garnish & Serve:

Sprinkle with chopped parsley.

Serve hot with marinara or ranch dip.

Notes:

Use low-moisture mozzarella sticks to prevent cheese leakage during frying.

Make sure the chicken is thin and pliable for easy wrapping.

To make ahead, assemble and freeze before frying.

Details:

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: ~265 kcal

Category: Appetizer / Snack
Method: Frying
Cuisine: American
Diet: High-Protein
Keywords: chicken mozzarella sticks, fried appetizers, cheesy snacks, mozzarella wrapped chicken, crispy chicken snacks

Let me know if you’d like an oven-baked or air fryer version!

 

 

Vous avez dit :
Roasted Pears with Cranberry & Goat Cheese
Ingredients:
– 4 ripe but firm pears (Halved and cored)
– 1 tablespoon lemon juice
– 2 tablespoons unsalted butter, melted
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1 cup fresh or frozen cranberries
– 2 tablespoons brown sugar
– 1/4 cup crumbled goat cheese (or feta as an alternative)
– 1 tablespoon fresh thyme leaves (plus extra for garnish)
– Pinch of salt
Directions:
-Preheat oven to 375°F (190°C). Lightly grease a baking dish.
-Brush pear halves with lemon juice to prevent browning; place them cut-side up in the baking dish.
-In a small bowl, mix melted butter, honey, cinnamon, nutmeg, and a pinch of salt.
-Brush each pear generously with the honey-spice mixture.
-Scatter cranberries and brown sugar around and atop the pears.
-Roast for 25–30 minutes, or until pears are tender and cranberries have burst.
-Remove from oven and sprinkle crumbled goat cheese and fresh thyme over the warm pears.
-Return to oven for an additional 5 minutes, just until the cheese slightly softens.
-Garnish with extra thyme before serving warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 4 pear halves
#roastedpears #holidaydessert #sweetandsavory

ChatGPT a dit :
Here’s the structured recipe schema for your Roasted Pears with Cranberry & Goat Cheese:

SEO Optimized Description:
These Roasted Pears with Cranberry & Goat Cheese are the perfect sweet-and-savory dish for the holidays or a cozy fall dinner. Juicy, caramelized pears are roasted with cranberries and spices, then topped with tangy goat cheese and thyme for a beautifully balanced flavor in every bite.

Ingredients:

4 ripe but firm pears, halved and cored

1 tbsp lemon juice

2 tbsp unsalted butter, melted

2 tbsp honey

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

Pinch of salt

1 cup fresh or frozen cranberries

2 tbsp brown sugar

¼ cup crumbled goat cheese (or feta as an alternative)

1 tbsp fresh thyme leaves (plus extra for garnish)

Instructions:

Preheat Oven:

Preheat to 375°F (190°C). Lightly grease a baking dish.

Prep Pears:

Brush cut-side of pears with lemon juice to prevent browning.

Arrange them cut-side up in the baking dish.

Make Honey-Spice Mix:

In a small bowl, combine melted butter, honey, cinnamon, nutmeg, and a pinch of salt.

Assemble & Roast:

Brush pears generously with the honey mixture.

Scatter cranberries and sprinkle brown sugar around and on top of the pears.

Roast for 25–30 minutes until pears are tender and cranberries have burst.

Add Cheese & Finish:

Remove dish from oven and sprinkle goat cheese and thyme on warm pears.

Return to oven for 5 minutes to lightly melt cheese.

Garnish & Serve:

Garnish with extra fresh thyme.

Serve warm or at room temperature.

Notes:

For extra caramelization, broil for the last 2 minutes.

Great served as an appetizer, dessert, or elegant side dish.

Pairs beautifully with toasted nuts or a drizzle of balsamic glaze.

Details:

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings (8 halves)

Calories per serving: ~180 kcal

Category: Appetizer / Dessert / Side
Method: Roasting
Cuisine: American
Diet: Vegetarian
Keywords: roasted pears, cranberry pear dish, holiday side, pear goat cheese recipe, fall baked fruit

Let me know if you’d like a vegan version or serving suggestions!

 

 

Vous avez dit :
Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce
Ingredients:
For the Shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper to taste
– Juice of 1/2 lime
For the Bowls:
– 2 cups cooked jasmine or brown rice
– 1 large avocado, sliced
– 1/2 cup shredded lettuce or baby spinach
– 1/4 cup sliced green onions or red cabbage (optional)
For the Cilantro Lime Sauce:
– 1/2 cup plain Greek yogurt or sour cream
– 2 tablespoons mayonnaise
– 1 clove garlic, minced
– 1/2 cup fresh cilantro leaves, finely chopped
– Juice of 1 lime
– 1 teaspoon lime zest
– Salt and pepper to taste
– 1/4 teaspoon chili flakes or hot sauce (optional)
Directions:
-In a medium bowl, toss shrimp with olive oil, paprika, garlic powder, cumin, cayenne, salt, pepper, and lime juice.
-Heat a grill pan or skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, until charred and fully cooked. Set aside.
-In a bowl, whisk together all ingredients for the cilantro lime sauce until creamy and well blended. Chill until ready to use.
-Assemble bowls by layering rice, greens, avocado slices, and grilled shrimp.
-Drizzle generously with cilantro lime sauce and garnish with green onions if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 410 kcal | Servings: 4 bowls
#shrimpbowls #cilantrolime #healthycomfort

ChatGPT a dit :
Here’s the structured recipe schema for your Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce:

SEO Optimized Description:
These Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce are a vibrant, nutritious meal packed with grilled spiced shrimp, creamy avocado, and a tangy homemade sauce. Quick to make and full of flavor, they’re perfect for weeknight dinners or meal prep lunches!

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

½ tsp ground cumin

¼ tsp cayenne pepper (optional)

Salt and black pepper, to taste

Juice of ½ lime

For the Bowls:

2 cups cooked jasmine or brown rice

1 large avocado, sliced

½ cup shredded lettuce or baby spinach

¼ cup sliced green onions or red cabbage (optional)

For the Cilantro Lime Sauce:

½ cup plain Greek yogurt or sour cream

2 tbsp mayonnaise

1 clove garlic, minced

½ cup fresh cilantro, chopped

Juice of 1 lime

1 tsp lime zest

Salt and pepper, to taste

¼ tsp chili flakes or hot sauce (optional)

Instructions:

Season & Cook Shrimp:

Toss shrimp with olive oil, paprika, garlic powder, cumin, cayenne, salt, pepper, and lime juice.

Cook in a grill pan or skillet over medium-high heat for 2–3 minutes per side, until cooked through. Set aside.

Make Cilantro Lime Sauce:

Whisk together yogurt/sour cream, mayo, garlic, cilantro, lime juice, zest, salt, pepper, and chili flakes.

Chill until ready to serve.

Assemble Bowls:

Divide rice among 4 bowls.

Top with lettuce/spinach, avocado slices, and grilled shrimp.

Drizzle with cilantro lime sauce and garnish with green onions or cabbage if using.

Notes:

For a low-carb option, swap rice with cauliflower rice or quinoa.

Make the sauce ahead for faster assembly.

Store leftovers in separate containers to keep fresh.

Details:

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 bowls

Calories per serving: ~410 kcal

Category: Main Course / Bowl Meal
Method: Grilling / Sautéing
Cuisine: Mexican-Inspired / Fusion
Diet: High-Protein, Gluten-Free
Keywords: shrimp rice bowls, healthy shrimp recipe, avocado bowl, cilantro lime dressing, spicy shrimp bowl

Let me know if you’d like to include a vegan swap or add a tropical fruit like mango!

 

 

Vous avez dit :
Best Strawberry Velvet Cheesecake Truffles
Ingredients:
For the Truffle Shell:
– 1 box strawberry cake mix (15.25 oz)
– 1/4 cup unsalted butter, melted
– 4 oz cream cheese, softened
– 2–3 tablespoons milk, as needed
For the Cheesecake Filling:
– 6 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
For Rolling:
– Granulated sugar or white sprinkles (optional)
Directions:
-In a large bowl, combine strawberry cake mix, melted butter, and softened cream cheese. Add milk 1 tablespoon at a time until a soft dough forms. Set aside.
-In a separate bowl, beat cream cheese with powdered sugar and vanilla until smooth and fluffy. Refrigerate for 15 minutes to firm up.
-Scoop small balls of the cheesecake filling and place them on a parchment-lined tray. Freeze for 15–20 minutes until firm.
-Take a tablespoon of the strawberry dough and flatten it in your palm. Place a cheesecake ball in the center and wrap the dough around it, sealing completely.
-Roll into smooth balls and place on a tray lined with parchment paper.
-Roll truffles in sugar or sprinkles if desired.
-Refrigerate until firm or serve chilled.
Prep Time: 25 minutes | Chill Time: 30 minutes | Total Time: 55 minutes
Kcal: 165 kcal | Servings: 16 truffles
#cheesecaketreat #strawberryvelvet #easytruffles

ChatGPT a dit :
Here’s the structured recipe schema for your Best Strawberry Velvet Cheesecake Truffles:

SEO Optimized Description:
These Strawberry Velvet Cheesecake Truffles are a no-bake dessert dream — a strawberry cake mix shell stuffed with creamy cheesecake filling, rolled into bite-sized treats. Easy to make and deliciously indulgent, they’re perfect for parties, Valentine’s Day, or anytime you want a pop of pink sweetness.

Ingredients:

For the Truffle Shell:

1 box (15.25 oz) strawberry cake mix

¼ cup unsalted butter, melted

4 oz cream cheese, softened

2–3 tbsp milk (as needed for consistency)

For the Cheesecake Filling:

6 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla extract

For Rolling (Optional):

Granulated sugar or white sprinkles

Instructions:

Prepare the Shell Dough:

In a large bowl, combine cake mix, melted butter, and cream cheese.

Add milk 1 tbsp at a time until a soft dough forms. Set aside.

Make Cheesecake Filling:

In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Chill for 15 minutes to firm.

Form Cheesecake Centers:

Scoop small balls of cheesecake mixture and place on a parchment-lined tray.

Freeze for 15–20 minutes.

Assemble Truffles:

Flatten 1 tbsp of the strawberry dough in your palm.

Place a cheesecake center in the middle and wrap dough around it to seal.

Roll into a smooth ball.

Finish:

Roll in sugar or sprinkles if desired.

Chill until firm and serve cold.

Notes:

Store in an airtight container in the refrigerator for up to 5 days.

Use gel food coloring for a deeper pink hue if needed.

You can substitute strawberry cake mix with red velvet or lemon for variation.

Details:

Prep Time: 25 minutes

Chill Time: 30 minutes

Total Time: 55 minutes

Yield: 16 truffles

Calories per serving: ~165 kcal

Category: Dessert / No-Bake Treats
Method: No-Bake
Cuisine: American
Diet: Vegetarian
Keywords: strawberry truffles, no-bake cheesecake truffles, pink dessert, easy truffle recipe, strawberry velvet bites

Let me know if you want a chocolate-dipped version or a printable gift tag design!

 

 

Vous avez dit :
One Pot Mexican Rice and Sausages
Ingredients:
– 1 tablespoon olive oil
– 1 lb beef or chicken sausage, sliced into coins
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup long grain white rice
– 1 1/2 cups chicken broth
– 1 cup canned diced tomatoes (with juice)
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
– 1 tablespoon tomato paste
– 1 cup frozen or canned corn (optional)
– Fresh cilantro or parsley for garnish
Directions:
-Heat olive oil in a large skillet or pot over medium heat. Add sausage slices and cook until browned on both sides, about 5–6 minutes. Remove and set aside.
-In the same pot, add diced onions and garlic. Sauté for 2–3 minutes until fragrant.
-Add bell peppers and cook for another 3 minutes until slightly softened.
-Stir in rice and toast for 2 minutes to coat with flavors.
-Add chicken broth, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
-Return sausage to the pot and bring the mixture to a simmer.
-Cover, reduce heat to low, and cook for 18–20 minutes or until rice is tender and liquid is absorbed.
-If using corn, stir it in during the last 5 minutes of cooking.
-Fluff the rice gently and garnish with fresh herbs before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 485 kcal | Servings: 5 servings
#onepotmeal #mexicanflavors #sausageandrice

ChatGPT a dit :
Here’s the structured recipe schema for your One Pot Mexican Rice and Sausages:

SEO Optimized Description:
This One Pot Mexican Rice and Sausages recipe is a bold, flavorful dish made with sausage, colorful bell peppers, and spiced rice — all cooked together in one skillet. It’s a perfect weeknight meal that’s hearty, satisfying, and loaded with Mexican-inspired flavor!

Ingredients:

1 tbsp olive oil

1 lb beef or chicken sausage, sliced into coins

1 small onion, diced

3 garlic cloves, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 cup long grain white rice

1½ cups chicken broth

1 cup canned diced tomatoes (with juice)

1 tbsp tomato paste

2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

Salt and black pepper, to taste

1 cup frozen or canned corn (optional)

Fresh cilantro or parsley, for garnish

Instructions:

Brown the Sausage:

Heat olive oil in a large pot or skillet over medium heat.

Add sausage slices and cook for 5–6 minutes, until browned. Remove and set aside.

Sauté Aromatics:

In the same pot, add diced onions and garlic. Sauté 2–3 minutes until fragrant.

Add Peppers & Toast Rice:

Stir in bell peppers and cook for 3 minutes until slightly softened.

Add rice and stir to coat. Toast for about 2 minutes.

Simmer:

Add chicken broth, diced tomatoes (with juice), tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.

Return sausage to the pot. Bring to a simmer.

Cook Covered:

Cover and reduce heat to low. Cook for 18–20 minutes, or until rice is tender and liquid is absorbed.

Stir in corn during the last 5 minutes if using.

Finish:

Fluff rice with a fork. Garnish with chopped cilantro or parsley. Serve hot.

Notes:

Substitute with chorizo for an extra spicy version.

Use brown rice for a higher fiber option (increase cook time and liquid slightly).

Great for meal prep — keeps well for 3–4 days in the fridge.

Details:

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 5 servings

Calories per serving: ~485 kcal

Category: Main Course
Method: One-Pot
Cuisine: Mexican-Inspired
Diet: High-Protein
Keywords: sausage rice skillet, one pot Mexican rice, easy weeknight dinner, sausage and bell pepper rice, family dinner recipe

Let me know if you want to adapt this for an Instant Pot or make it dairy-free!

 

 

Vous avez dit :
Cranberry Pistachio Shortbread Cookies
These Cranberry Pistachio Shortbread Cookies are a festive and delicious treat for the holiday season. With a perfect balance of buttery shortbread, tart cranberries, and crunchy pistachios, these cookies will bring a touch of elegance to any holiday gathering.
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pistachios, shelled and chopped
1 tablespoon cornstarch (optional, for extra crumbly texture)
Directions:
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the chopped cranberries and pistachios. If the dough feels too sticky, add a tablespoon of cornstarch to help bind it together.
Turn the dough out onto a lightly floured surface and roll it into a log or shape it into a disc. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
Once chilled, slice the dough into 1/4-inch thick rounds and place them onto the prepared baking sheet.
Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool on a wire rack before serving or storing.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 150 kcal | Servings: 20 cookies
#shortbreadcookies #holidaybaking #cranberrycookies #pistachiocookies #festivedesserts #christmascookies #butterycookies #holidaytreats #bakingrecipes #cookies #holidayrecipes #cranberries #pistachios #homemadecookies #christmasbaking #bakewithlove #easybaki

ChatGPT a dit :
Here’s the structured recipe schema for your Cranberry Pistachio Shortbread Cookies:

SEO Optimized Description:
These Cranberry Pistachio Shortbread Cookies are tender, buttery, and delicately crumbly with festive red cranberries and green pistachios for a beautiful holiday presentation. Perfect for Christmas cookie platters, edible gifts, or cozy afternoon treats with tea or coffee.

Ingredients:

1 cup unsalted butter, softened

½ cup powdered sugar

1 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

½ cup dried cranberries, chopped

½ cup pistachios, shelled and chopped

1 tbsp cornstarch (optional, for a crumblier texture)

Instructions:

Preheat Oven:

Preheat to 325°F (165°C). Line a baking sheet with parchment paper.

Cream Butter & Sugar:

In a large bowl, beat softened butter with powdered sugar until light and fluffy.

Mix in vanilla extract.

Add Dry Ingredients:

In a separate bowl, whisk flour and salt. Gradually add to butter mixture until just combined.

Incorporate Add-ins:

Stir in chopped cranberries and pistachios.

If dough is too soft, mix in cornstarch.

Shape & Chill Dough:

Roll dough into a log or disc shape. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Slice & Bake:

Slice chilled dough into ¼-inch thick rounds and arrange on baking sheet.

Bake for 12–15 minutes, until edges turn golden.

Cool & Serve:

Let cool on a wire rack before serving or storing.

Notes:

Store in an airtight container for up to 1 week.

You can dip one edge in white chocolate for an extra festive look.

Dough can be frozen for up to 1 month; slice and bake from frozen, adding 2 extra minutes to bake time.

Details:

Prep Time: 15 minutes

Chill Time: 15 minutes

Bake Time: 15 minutes

Total Time: 45 minutes

Yield: 20 cookies

Calories per serving: ~150 kcal

Category: Dessert / Cookies
Method: Baking
Cuisine: American / Holiday
Diet: Vegetarian
Keywords: shortbread cookies, cranberry pistachio cookies, holiday baking, Christmas cookies, buttery shortbread, festive cookie recipe

Let me know if you’d like a printable version or to include a gluten-free option!