Million dollar spaghetti

 

Ingredients:

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• ¼ cup sour cream
• ½ lb cottage cheese (equals 1 cup)
• ½ cup butter (1 stick)
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

Instructions:
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until
ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of
the noodles.
Pour your spaghetti and meat sauce on top of your noodles.
Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated
cheese on top and return to the oven for 15 minutes to allow cheese to mel

Baked Garlic Parmesan Fries

 

Ingredients

• 1 tablespoon garlic, minced very fine
• 2 tablespoons olive oil
• 2 large (russet) baking potatoes, 12 ounces each or 1½ pounds total
• Salt and pepper, to taste
• 2 tablespoons parmesan cheese
• ½ teaspoon garlic powder, or to taste

Directions

1. Preheat oven to 450 degrees. Line 1 baking sheet with foil and coat baking sheet with cooking spray.

2. Cut the potatoes lengthwise in half and in half again. Cut each piece into ¼-½ inch thick strips. Place on the baking sheet and toss with the olive oil and garlic. Use your hands to evenly coat. Spread the potatoes evenly over the entire pan. Season with a little salt and black pepper. Bake uncovered in the center of the oven until tender crisp and golden brown, about 20-25 minutes on each side. Baking time will vary depending on how thick your pieces are and your oven. Set your timer for 20 minutes and check.

3. Remove from oven and sprinkle all over with Parmesan cheese and a little garlic powder. Add a little more salt and pepper, if desired.

Makes 5 servings. Each serving about 1⅓ cups. (Makes 6 cups total)

Nutrition Facts

for 1 serving
172 calories
6g fat
1g sat fat
2g chol
4g prot
26g carbs
3g fiber
166mg sod
2g sugar

SmartPoints value : 5

Cucumber Tomato Salad and Dressing

 

Ingredients

• 1 1/2 pounds tomatoes, diced, about 2 cups worth
• 1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth
• 5 large basil leaves, thinly sliced
• 3 tablespoons light flavored olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

CHEESY BAKED POTATOES

 

CHEESY BAKED POTATOES 🥔🧀

Ingredients:

• 4 medium potatoes
• 2 tbsp butter
• 1 cup shredded mozzarella or cheddar cheese
• 2 tbsp cream (optional)
• Salt & black pepper (to taste)
• Fresh parsley (for garnish)

Instructions:

1. Wash potatoes well, cut into medium chunks (leave skin if you like).
2. Wrap potatoes in foil and bake at 200°C (400°F) for 35–40 minutes until tender.
3. Open foil, add butter, salt, and pepper.
4. Sprinkle cheese on top, add cream if desired.
5. Return to oven (uncovered) for 5–7 minutes until cheese is golden and bubbly.
6. Garnish with chopped parsley and serve hot.

SLOW COOKER GARLIC PARMESAN POTATOES

 

INGREDIENTS

• 3 lbs. small red potatoes (about 8 cups after being cut)
• ¼ cup olive oil
• 3 garlic cloves, minced
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• ¼ cup parmesan
• more parmesan for serving
• Slow Cooker Size:
• 4-quart or larger

INSTRUCTIONS
Wash and cut the potatoes into wedges. Add to the slow cooker. In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano. Pour this over the potatoes and stir. Sprinkle over the parmesan cheese.
Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
Sprinkle with additional cheese for serving if desired.

Oven Roasted Smoked Sausage and Potatoes

 

Ingredients:

• 1 package of smoked sausage, sliced into rounds
• 1 large onion, peeled and chopped
• 5 large potatoes, peeled and chopped into ½ inch cubes
• olive oil
• fine sea salt
• freshly ground black pepper
• sweet paprika
• dried thyme
• a handful of greated strong cheddar cheese

Directions:
Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.

Low Carb Crack Slaw – It’s Mouthwatering

 

Ingredients : (Cut in half for single batch)

• 2 lbs. Ground beef or turkey (your choice on meat)
• 2 bags Dole (or other brand) Classic Cole Slaw Mix
• 4 Green Onion
• 3 tsp minced garlic (I used real garlic and cut up just a few slices, adjust to taste)
• 3 tbsp Soy Sauce (I used light soy sauce to taste, doesn’t have to be exact)
• 2 tbsp sesame oil
• 2 tsp crushed red pepper flakes (optional)
• 2 tsp ground ginger
  *Optional add a single serve packet of splenda. I did not but see that some do.

Instructions:

Ground hamburger in pan as you normally would.

In separate pan I put sesame oil, soy sauce, chopped up green onion and chopped up garlic together and stir fried it until tender. I then added the cabbage (cole slaw mix) , crushed red pepper and ground ginger and cooked until mostly tender, it still had a slight crunch to it which I prefer over super soft cabbage. Once that was done I drained the excess fat off of the hamburger and added it to the pan with the rest of the ingredients and stirred. I did add a touch more soy sauce for flavor but not much. Turned out awesome. The hubby and son loved it. Low carb, moderate fat and moderate protein, perfect!

Nutrition info is approx. based on the brands, type of meat and amounts of foods you use. Our approximate nutritional info is below. Please make sure and do measurements for your particular serving sizes.

Servings: We split the batch up into 10 servings. Below is based on 10 servings of large batch above.

I will be making this again soon and measuring the servings by the cup for more accurate nutrition info and will post an update when I do.

Calories per serving 116.6
Fat Per Serving 13.2g
Carbs Per Serving 2.85g (Net Carbs 1.95g)
Fiber per serving 0.9g
Protein per serving 8.4g

CRISPY GARLIC PARMESAN ROASTED POTATOES

 

Ingredients:

4 medium Yukon Gold or Russet potatoes, thinly sliced (about 1/4-inch thick)

3 tablespoons olive oil or melted butter

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika (optional, for color)

1/3 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet or oven-safe dish with parchment paper or lightly grease it.

Wash and slice potatoes into 1/4-inch thick rounds. Pat dry with a towel to remove excess moisture.

Make the seasoning mixture: In a small bowl, combine olive oil (or butter), minced garlic, salt, pepper, and paprika.

Coat the potatoes: Toss the potato slices in the mixture until evenly coated.

Arrange the slices: Lay potato slices in a single layer or arrange them in a circular pattern in a baking dish (slightly overlapping).

Sprinkle Parmesan cheese evenly over the potatoes.

Bake for 25–30 minutes, flipping halfway through if they’re laid flat, or bake 35–40 minutes if stacked in a dish, until potatoes are golden and crispy on the edges.

Garnish with parsley and an extra sprinkle of Parmesan before serving.

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Scrambled Eggs on Toast

 

Scrambled Eggs on Toast

Ingredients:

• 2 slices of bread (white or whole grain, toasted)
• 3 large eggs
• 2 tbsp milk or cream
• 1 tbsp butter
• Salt, to taste
• Black pepper, freshly ground, to taste

Instructions:

1. Crack the eggs into a bowl, add milk or cream, a pinch of salt, and whisk until smooth.
2. Heat a non-stick pan over low to medium heat, add butter, and let it melt gently.
3. Pour in the egg mixture and stir slowly with a spatula, scraping the sides and bottom as the eggs begin to set.
4. Cook until the eggs are creamy and slightly runny (they will continue cooking from residual heat).
5. Toast the bread slices until golden brown and place them on a plate.
6. Spoon the scrambled eggs onto the toast.
7. Sprinkle freshly ground black pepper on top and serve immediately.

 

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🥦 ROASTED CAULIFLOWER STEAKS

INGREDIENTS

• 1 large cauliflower
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt & black pepper (to taste)
• Fresh parsley (for garnish)

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INSTRUCTIONS

1. Preheat oven to 425°F (220°C).
2. Slice cauliflower into thick steaks (about 1-inch slices).
3. Brush both sides with olive oil.
4. Season with garlic powder, paprika, salt, and pepper.
5. Place on a baking sheet.
6. Roast for 20–25 minutes, flipping halfway, until golden brown.
7. Garnish with chopped parsley.

✅ Serve hot as a main or side dish!

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Smothered Turkey Wings

 

Here's a comforting and soulful recipe for Smothered Turkey Wings — tender, slow-braised turkey wings baked in a rich onion gravy until they fall off the bone. Perfect with rice, mashed potatoes, or cornbread.

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Smothered Turkey Wings

Ingredients

For the Turkey Wings:

• 4–5 whole turkey wings (about 3–4 lbs)
• 1 tbsp olive oil or melted butter
• 1½ tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp thyme (dried)
• Optional: pinch of cayenne pepper for heat

For the Gravy:

• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2½ cups chicken or turkey broth (low sodium preferred)
• 1 tbsp Worcestershire sauce
• Salt & pepper to taste

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Instructions

1. Preheat oven:

• Set your oven to 350°F (175°C).

2. Season the turkey wings:

• Rinse and pat the turkey wings dry with paper towels.
• Rub them with olive oil or butter, then season with seasoned salt, garlic powder, onion powder, paprika, black pepper, thyme, and cayenne (if using).
• Place wings in a large baking dish or roasting pan in a single layer.

3. Make the gravy:

• In a medium skillet over medium heat, add a little oil or butter and sauté onions until soft and slightly caramelized (about 7–10 minutes).
• Add garlic and cook for 1 minute more.
• Sprinkle in flour and stir constantly for 1–2 minutes to make a light roux.
• Slowly whisk in the broth to avoid lumps. Add Worcestershire sauce. Simmer for 3–5 minutes until the gravy thickens slightly.
• Season to taste with salt and pepper.

4. Pour and bake:

• Pour the hot gravy over the turkey wings in the baking dish.
• Cover tightly with aluminum foil and bake for 2½ hours until the wings are fall-off-the-bone tender.

5. Optional: Broil for a golden top

• Uncover the wings in the last 10 minutes and broil if you want a browned, slightly crispy top.

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Serving Suggestions

• Serve over rice, mashed potatoes, or dressing/stuffing.
• Great with collard greens, green beans, or cornbread on the side.

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CRISPY PARMESAN ROASTED POTATOES

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INGREDIENTS:

• 1½ lbs Baby Potatoes (Halved)
• 2–3 Tablespoons Olive Oil
• ½ Cup Grated Parmesan Cheese
• 1 Teaspoon Garlic Powder
• Salt & Pepper to Taste
• Chopped Fresh Parsley (Optional for Garnish)

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INSTRUCTIONS:

1. PREHEAT OVEN

• Preheat to 400°F (200°C)
• Line a baking sheet with parchment paper or lightly grease it.

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2. PREPARE POTATOES

• In a large bowl, mix:
  • Potatoes
  • Olive oil
  • Parmesan cheese
  • Garlic powder
  • Salt & pepper

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3. ARRANGE ON PAN

• Place potatoes cut-side down on the pan.
• Space them out evenly for crispiness.

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4. BAKE

• Bake for 30–40 minutes
• Until golden brown and crispy

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5. GARNISH & SERVE

• Sprinkle with fresh parsley
• Serve hot and crispy

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CRISPY CHICKEN TENDERS

 

CRISPY CHICKEN TENDERS

INGREDIENTS

For the Chicken:

• 1.5 LBS CHICKEN TENDERS OR BREAST (CUT INTO STRIPS)
• 1 CUP BUTTERMILK
• 1 TSP GARLIC POWDER
• 1 TSP PAPRIKA
• 1 TSP SALT
• 1/2 TSP BLACK PEPPER

For Breading:

• 1 CUP ALL-PURPOSE FLOUR
• 1 CUP PANKO BREADCRUMBS
• 1/2 TSP PAPRIKA
• 1/2 TSP SALT
• 2 EGGS (BEATEN)

For Frying:

• VEGETABLE OR CANOLA OIL (FOR FRYING)

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INSTRUCTIONS

1. MARINATE THE CHICKEN:

• COMBINE CHICKEN, BUTTERMILK, GARLIC POWDER, PAPRIKA, SALT, AND PEPPER IN A BOWL.
• COVER AND REFRIGERATE FOR AT LEAST 1 HOUR (OR OVERNIGHT).

2. PREPARE BREADING STATION:

• MIX FLOUR, PANKO, PAPRIKA, AND SALT IN ONE BOWL.
• BEAT EGGS IN A SEPARATE BOWL.

3. BREAD THE CHICKEN:

• REMOVE CHICKEN FROM MARINADE.
• DIP IN FLOUR MIXTURE, THEN EGG, THEN FLOUR/PANKO AGAIN.
• PRESS COATING ONTO CHICKEN TO STICK.

4. FRY THE CHICKEN:

• HEAT OIL TO 350°F (175°C).
• FRY IN BATCHES 3–5 MINUTES PER SIDE UNTIL GOLDEN BROWN AND COOKED THROUGH.
• DRAIN ON PAPER TOWELS.

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OPTIONAL DIPPING SAUCE

• MIX:
  • 1/4 CUP MAYO
  • 1 TBSP KETCHUP
  • 1 TSP MUSTARD
  • DASH OF HOT SAUCE

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POTATO GRATIN (AU GRATIN POTATOES)

INGREDIENTS:

• 2 lbs POTATOES (Yukon Gold or Russet), thinly sliced
• 2 cups HEAVY CREAM (or 1 cup milk + 1 cup cream)
• 2 GARLIC CLOVES, minced
• 1 SMALL ONION, finely chopped (optional)
• 1½ cups SHREDDED CHEESE (Cheddar, Gruyère, or mix)
• 2 Tbsp BUTTER
• SALT and PEPPER, to taste
• ¼ tsp NUTMEG (optional)
• FRESH THYME or PARSLEY, for garnish (optional)

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INSTRUCTIONS:

1. PREHEAT oven to 375°F (190°C).

Grease a baking dish with butter or oil.

2. PEEL and SLICE potatoes very thin (1/8 inch).

Use a mandoline if you have one.

3. MAKE THE SAUCE:

Melt butter in a pan.
Add garlic and onion (if using) and cook until soft.
Add cream, nutmeg, salt, and pepper.
Simmer, then remove from heat.

4. LAYER THE DISH:

Place half of the potatoes in the dish.
Pour half the cream sauce over them.
Sprinkle with half the cheese.
Repeat with remaining potatoes, sauce, and cheese.

5. BAKE:

Cover with foil and bake 40 minutes.
Remove foil and bake another 20–25 minutes until golden.

6. LET REST 10 MINUTES before serving.

Garnish with herbs if desired.

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BUTTER PARATHA RECIPE

INGREDIENTS:

• 2 CUPS FLOUR (ALL-PURPOSE OR WHOLE WHEAT)
• 1/2 TEASPOON SALT
• 2 TABLESPOONS OIL OR MELTED BUTTER (FOR DOUGH)
• WARM WATER (AS NEEDED)
• SOFT BUTTER OR GHEE (FOR SPREADING & COOKING)

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INSTRUCTIONS:

1. MAKE THE DOUGH

• MIX FLOUR AND SALT IN A BOWL.
• ADD OIL OR MELTED BUTTER.
• GRADUALLY ADD WARM WATER.
• KNEAD TO A SOFT DOUGH.
• COVER AND LET REST FOR 20–30 MINUTES.

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2. SHAPE AND LAYER

• DIVIDE DOUGH INTO SMALL BALLS.
• ROLL EACH BALL INTO A CIRCLE (6–8 INCHES).
• SPREAD BUTTER ON THE SURFACE.
• FOLD INTO LAYERS (LIKE A FAN OR SPIRAL).
• ROLL OUT AGAIN GENTLY.

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3. COOK THE PARATHA

• HEAT A PAN ON MEDIUM FLAME.
• COOK EACH SIDE UNTIL GOLDEN SPOTS APPEAR.
• BRUSH WITH MORE BUTTER WHILE COOKING.

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4. SERVE HOT

• ENJOY WITH CURRY, YOGURT, OR AS-IS!

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STRAWBERRY CHEESECAKE DUMP CAKE

 

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STRAWBERRY CHEESECAKE DUMP CAKE

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YOU WILL NEED:

• 1 CAN (21 OZ) STRAWBERRY PIE FILLING
• 1 BOX (15.25 OZ) YELLOW CAKE MIX
• 1 PACKAGE (8 OZ) CREAM CHEESE (SOFTENED)
• 1/2 CUP SUGAR

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INSTRUCTIONS:

1. PREHEAT OVEN TO 350°F (175°C).
2. SPREAD STRAWBERRY PIE FILLING IN A GREASED 9×13" BAKING DISH.
3. IN A BOWL, MIX SOFTENED CREAM CHEESE WITH SUGAR UNTIL SMOOTH.
4. DROP SPOONFULS OF CREAM CHEESE MIXTURE OVER PIE FILLING.
5. SPRINKLE DRY CAKE MIX EVENLY OVER THE TOP.
6. DOT THE TOP WITH BUTTER (OPTIONAL BUT DELICIOUS).
7. BAKE FOR 35–40 MINUTES UNTIL GOLDEN BROWN.
8. LET COOL SLIGHTLY BEFORE SERVING.

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CLASSIC LIVERWURST SANDWICH

 

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CLASSIC LIVERWURST SANDWICH

INGREDIENTS:

• 2 SLICES RYE BREAD
• 2–3 SLICES LIVERWURST (OR SPREADABLE TYPE)
• YELLOW MUSTARD OR MAYO
• SLICED RED ONION
• LETTUCE (OPTIONAL)

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INSTRUCTIONS:

1. SPREAD MUSTARD OR MAYO ON BOTH BREAD SLICES.
2. ADD LIVERWURST SLICES ON ONE SIDE.
3. TOP WITH RED ONION AND LETTUCE IF USING.
4. CLOSE THE SANDWICH.
5. SLICE IN HALF AND SERVE!

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CRISPY POTATO PATTIES

 

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CRISPY POTATO PATTIES

INGREDIENTS:

• 3 cups mashed potatoes
• 1 small onion, finely chopped
• 1/2 cup cooked mixed vegetables (optional)
• 2 green chilies, finely chopped (optional)
• 2 tablespoons fresh coriander, chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons cornstarch or all-purpose flour
• Oil for frying

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INSTRUCTIONS:

1. In a bowl, mix:
   Mashed potatoes, onion, vegetables, chilies, coriander, spices, salt, and flour.

2. Shape the mixture
   into round or oval patties.

3. Heat oil in a non-stick pan
   over medium heat.

4. Place patties in the pan
   and fry until golden brown,
   about 3–4 minutes per side.

5. Remove and drain on paper towels.

6. Serve hot
   with ketchup, chutney, or yogurt.

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VEGETABLE FRITTERS RECIPE

 

INGREDIENTS:

• 2 CUPS SHREDDED CABBAGE
• 1 CUP JULIENNED CARROTS
• 2 EGGS
• 1/2 CUP FLOUR (ADJUST AS NEEDED)
• SALT AND PEPPER TO TASTE
• (OPTIONAL: CHOPPED GREEN ONIONS, GARLIC POWDER, OR HERBS)
• OIL FOR FRYING

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INSTRUCTIONS:

1. IN A LARGE BOWL, COMBINE CABBAGE, CARROTS, AND EGGS. MIX WELL.

2. ADD FLOUR GRADUALLY UNTIL MIXTURE HOLDS TOGETHER. SEASON WITH SALT, PEPPER, AND OPTIONAL FLAVORS.

3. HEAT A LITTLE OIL IN A SKILLET OVER MEDIUM HEAT.

4. SCOOP SPOONFULS INTO PAN, FLATTEN SLIGHTLY, AND FRY 2–3 MINUTES PER SIDE UNTIL GOLDEN BROWN.

5. REMOVE AND DRAIN ON PAPER TOWELS. SERVE HOT.

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CLASSIC CUCUMBER, ONION, AND TOMATO SALAD

 

CLASSIC CUCUMBER, ONION, AND TOMATO SALAD

INGREDIENTS:

• 1 large cucumber, thinly sliced
• 2 medium tomatoes, chopped or wedged
• 1/2 red onion, thinly sliced
• 2 tablespoons vinegar (white or apple cider)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: fresh dill or parsley

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INSTRUCTIONS:

1. Place cucumber, tomato, and onion in a large bowl.
2. Drizzle with vinegar and olive oil.
3. Add salt and pepper to taste.
4. Toss everything gently to combine.
5. Refrigerate for 20–30 minutes before serving.

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Enjoy cold as a refreshing side dish!

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