Chicken Ricotta Meatballs with Spinach

 This delicious recipe combines tender chicken meatballs with the creamy richness of a spinach Alfredo sauce. The lightness of ricotta cheese in the meatballs pairs perfectly with the cheesy sauce, creating a dish that’s comforting yet flavorful. Perfect for weeknight dinners or when you want to impress guests without too much hassle, this recipe is sure to be a crowd-pleaser. Plus, with healthy spinach and protein-packed chicken, you’re not just indulging but also enjoying some wholesome ingredients.

Ingredients:

For the Chicken Ricotta Meatballs:

• 1 lb (450g) ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

For the Spinach Alfredo Sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 8 oz pasta (such as fettuccine or linguine)
• Salt and pepper to taste

Preparation:

Step 1:
Preheat your oven to 400°F (200°C). While the oven is heating, prepare the meatball mixture. In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything thoroughly until well-combined.

Step 2:
Shape the chicken mixture into small meatballs, about 1 inch in diameter. This should yield approximately 16-18 meatballs, depending on the size.

Step 3:
In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and brown them on all sides. This process should take around 5-6 minutes. Once browned, transfer the meatballs to a baking sheet lined with parchment paper.

Step 4:
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked through (internal temperature should reach 165°F or 74°C).

Step 5:
While the meatballs are baking, start preparing the Spinach Alfredo Sauce. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden.

Step 6:
Add the chopped spinach to the pan and cook until it wilts, which should take about 3-4 minutes.

Step 7:
Once the spinach has wilted, pour in the heavy cream. Bring the mixture to a simmer while stirring frequently to prevent it from sticking to the bottom. Gradually add the grated Parmesan cheese to the pan and stir until the cheese melts and the sauce thickens. Season with salt and pepper to taste.

Step 8:
While the sauce simmers, cook your pasta according to the package instructions. Once the pasta is cooked, drain it and immediately toss it with the spinach Alfredo sauce to ensure the pasta absorbs the sauce’s flavor.

Step 9:
By now, the meatballs should be ready. Remove them from the oven and serve them on top of the pasta, generously drizzled with the spinach Alfredo sauce.

Cooking Note:

If you prefer a smoother Alfredo sauce, you can blend the spinach Alfredo mixture using a hand blender before tossing it with the pasta. This creates a velvety sauce texture. However, the chopped spinach provides a lovely contrast in texture when left as is.

Serving Suggestions:

• Serve the chicken ricotta meatballs over the Alfredo pasta in individual bowls or plates, ensuring that each portion gets a generous amount of sauce.
• For an added burst of freshness, sprinkle some fresh basil or parsley on top.
• You can also garnish the dish with a little extra grated Parmesan cheese for more flavor.

Tips:

• If you’re looking for a bit of spice, add a pinch of red pepper flakes to the Alfredo sauce while it simmers.
• To lighten the dish, you can substitute half of the heavy cream with whole milk.
• You can make the meatballs ahead of time and freeze them for up to a month. Simply bake them straight from the freezer when needed (adjusting the cooking time slightly).
• If you want a gluten-free option, swap the breadcrumbs for gluten-free breadcrumbs, and use a gluten-free pasta alternative.
• Ground turkey or beef can be substituted for chicken if desired, though the chicken offers a lighter and more delicate flavor.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (Per Serving):

• Calories: 630 kcal
• Protein: 38g
• Sodium: 740mg

FAQs:

Can I make this dish ahead of time?
Yes, the chicken ricotta meatballs can be made ahead and stored in the fridge for up to 3 days. The sauce, however, is best prepared fresh, but leftovers can be reheated on the stove over low heat.

What other pasta can I use for this recipe?
If you don’t have fettuccine, linguine, or spaghetti works well. You could also use shorter pasta like penne or rigatoni if you prefer.

Can I use frozen spinach for the sauce?
Absolutely! If using frozen spinach, ensure it is fully thawed and squeezed dry to remove excess moisture before adding it to the sauce.

How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of cream or milk to the sauce to restore its creamy consistency.

Is there a dairy-free option for this recipe?
For a dairy-free version, you can use coconut cream or a non-dairy milk alternative like almond or oat milk in place of heavy cream. Nutritional yeast can be substituted for Parmesan to maintain the cheesy flavor.

Conclusion:

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is an irresistible dish that combines tender meatballs with a creamy, cheesy sauce. It’s a perfect balance of indulgence and health, thanks to the fresh spinach and lean chicken. Whether you’re preparing it for a family dinner or a cozy meal for two, this dish is sure to satisfy every craving while keeping things simple yet flavorful. Enjoy!

Savory Cabbage Pancakes

 

         Ingredients:

For the Pancakes:

• 3 cups green cabbage, thinly sliced
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 large eggs
• ½ cup all-purpose flour (or a gluten-free alternative)
• ½ cup water
• 1 tablespoon soy sauce (or tamari for gluten-free)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2-3 tablespoons vegetable oil for frying

Optional Toppings:

• Sesame seeds
• Fresh herbs (like cilantro or parsley)
• Soy sauce or dipping sauce of choice
• A dollop of sour cream or yogurt

Step-by-Step Method:

Step 1: Prepare the Vegetables
Thinly slice the cabbage, grate the carrot, and chop the green onions. Set aside in a large mixing bowl. These vegetables will be the base of your savory pancakes, providing crunch and flavor.

Step 2: Make the Batter
In the same bowl with the vegetables, add the flour, eggs, water, soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the mixture is well combined. The batter should be thick enough to coat the vegetables, but still easy to stir. If it’s too thick, add a little more water.

Step 3: Heat the Oil
Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when the batter is added, but not so hot that the pancakes burn.

Step 4: Cook the Pancakes
Scoop about ¼ cup of the batter into the hot skillet, pressing it down gently with the back of a spoon to form a pancake shape. Depending on the size of your skillet, you can cook 2-3 pancakes at a time. Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy on the outside.

Step 5: Drain and Serve
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.

Step 6: Garnish and Serve
Top the pancakes with sesame seeds, fresh herbs, or a dollop of sour cream or yogurt. You can also serve them with soy sauce or your favorite dipping sauce on the side.

Tips for Success:

• Slice the Cabbage Thinly: Thinly sliced cabbage cooks more evenly and ensures a crispier texture in the pancakes.
• Customize the Batter: Feel free to add other vegetables, like mushrooms or zucchini, for extra flavor and texture. You can also add cooked shrimp or bacon for a protein boost.
• Fry in Batches: Don’t overcrowd the pan while frying. Frying the pancakes in small batches ensures they cook evenly and stay crispy.

Variations:

1. Spicy Cabbage Pancakes: Add a pinch of chili flakes or a dash of hot sauce to the batter for a spicy kick.
2. Cheesy Pancakes: Mix in ¼ cup of shredded cheese (like cheddar or mozzarella) for a gooey, cheesy version.
3. Gluten-Free Version: Use gluten-free flour and tamari instead of soy sauce for a gluten-free twist on these savory pancakes.

Conclusion:

These Savory Cabbage Pancakes are a versatile, quick, and flavorful dish that you can easily whip up with everyday ingredients. Crispy on the outside and soft on the inside, they’re perfect for any meal or snack. Whether you enjoy them with soy sauce, fresh herbs, or a creamy dollop of sour cream, these pancakes are sure to be a crowd-pleaser!

Energy dessert recipe

 Particularly in this day and age, life may get hectic. It may seem difficult to choose a quick and healthful breakfast alternative. But what if we told you that all you need is two ingredients to make a delicious breakfast cake? It is true, indeed!

For those wishing to start their day with more health, or for those with special dietary requirements, this amazing meal is ideal. So allow us to walk you through the easy stages of making this delicious morning treat. Before we get started, let’s gather everything you’ll need:

2 ripe bananas

2 cups of sesame seeds

Optional Enhancers: If you want to add some extra flavor to your cake, feel free to experiment with these optional add-ins:

Vanilla extract

Orange extract

Rosewater

Mint leaves

Cinnamon

Chocolate chips or cocoa

Let’s now go over the simple instructions for making your morning cake: Set the oven temperature to 350°F (175°C). Put the sesame seeds and ripe bananas in a blender. Blend until a thick, silky batter forms. This is the moment to add your optional flavor enhancers if you wish to improve the flavor of your cake. Select your preferred flavor or blend of flavors.

To keep a cake pan from sticking, lightly grease it with oil. Scatter the batter evenly in the pan that has been oiled. A toothpick inserted into the center of the cake should come out clean after 30 to 35 minutes of baking the pan in the preheated oven.

When your morning cake is perfectly done, take it out of the oven and allow it to cool for a few minutes. Cake should be served warm or at room temperature after being sliced into pieces. You can eat it by itself or top it with your preferred ingredients, such as yogurt or fresh fruit. Savor your wonderful homemade breakfast cake that is devoid of sugar, flour, eggs, and milk! It’s a filling and healthy way to begin the day.

Why not attempt it then? Use your imagination when adding the optional enhancers to this breakfast cake to make it uniquely yours. You merit a speedy, healthful breakfast that also pleases your palate.

Soft loaf recipe

 Here’s a wonderful recipe for a Soft Loaf of Bread that’s perfect for sandwiches, toast, or enjoying with butter and jam. This recipe creates a tender and fluffy loaf with a soft crust.

Soft Loaf of Bread Recipe

Ingredients:

• 3 cups all-purpose flour (or bread flour)
• 1 cup warm milk (about 110°F/43°C)
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 egg (optional, for brushing on top)
• Extra melted butter for brushing (optional)

Instructions:

1. Proof the Yeast:

• In a small bowl, mix the warm milk with the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the yeast becomes foamy and bubbly. This means the yeast is active.

2. Mix the Dough:

• In a large mixing bowl, combine the flour and salt.
• Add the softened butter to the flour mixture and mix it in until it resembles coarse crumbs.
• Pour the yeast mixture into the flour mixture and stir until a dough begins to form.

3. Knead the Dough:

• Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour (1 tablespoon at a time) until it’s manageable but still soft.

4. First Rise:

• Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.

5. Shape the Loaf:

• Once the dough has risen, punch it down to release the air.
• Turn the dough onto a floured surface and gently shape it into a loaf by rolling it into a tight log.
• Place the shaped dough into a greased 9×5-inch loaf pan.

6. Second Rise:

• Cover the loaf with a towel and let it rise again for about 30-45 minutes, or until it has risen about 1 inch above the top of the pan.

7. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

8. Optional Egg Wash:

• For a glossy finish, beat an egg with a tablespoon of water and gently brush it over the top of the risen loaf. Alternatively, you can brush the top with melted butter for a softer crust.

9. Bake the Bread:

• Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. An internal temperature of 190°F (88°C) ensures it’s fully baked.

10. Cool and Serve:

• Remove the bread from the oven and let it cool in the pan for 10 minutes.
• Turn the loaf out onto a wire rack to cool completely before slicing.

This Soft Loaf of Bread is wonderfully tender and perfect for any meal. You can brush the top with butter while it’s still warm for added flavor and softness!

Cheesy Garlic Chicken Wraps

 Cheesy Garlic Chicken Wraps  Ingredients: 2 large chicken breasts, diced 1 tbsp olive oil 2 tsp garlic powder 1 tsp onion powder 1 tsp paprika Salt and pepper, to taste 1 cup shredded cheddar cheese ½ cup shredded mozzarella cheese 4 large flour tortillas ½ cup creamy garlic sauce (store-bought or homemade) Fresh parsley,

Cheesy Garlic Chicken Wraps 

Ingredients:

2 large chicken breasts, diced
1 tbsp olive oil
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
4 large flour tortillas
½ cup creamy garlic sauce (store-bought or homemade)
Fresh parsley, chopped (optional, for garnish)
Instructions:

Season the Chicken:

Toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.
Cook the Chicken:

Heat a skillet over medium heat and cook the chicken for 6-8 minutes, until fully cooked and golden brown.
Assemble the Wraps:

Lay out the tortillas and spread creamy garlic sauce on each. Add the cooked chicken, cheddar, and mozzarella cheeses.
Melt the Cheese:

Fold the tortillas and cook them in the skillet for 2-3 minutes per side until the cheese is melted and the tortillas are golden.
Serve:

Slice the wraps, garnish with parsley, and enjoy!
Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

Pepperoni Pizza Layer Cake

 

Ingredients

For the Pizza Layers:

2 pre-made pizza crusts (store-bought or homemade)
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni slices
1 cup cooked ground beef (seasoned with salt and pepper)
1 cup shredded cheddar cheese

For the Topping:

Extra mozzarella cheese for melting
Fresh basil or parsley (for garnish)

Instructions

Step 1: Preheat the Oven

Preheat your oven according to the instructions for the pizza crust.

Step 2: Prepare the Ground Beef

In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat and set aside.

Step 3: Assemble the Pizza Layers

In a large glass baking dish, lay one pizza crust as the base.
Spread half of the pizza sauce evenly over the crust.
Sprinkle half of the shredded mozzarella cheese on top.
Add half of the cooked ground beef and a layer of pepperoni slices.
Repeat the layers with the second pizza crust, adding the remaining sauce, cheese, ground beef, and pepperoni.

Step 4: Bake the Pizza Layer Cake

Place the assembled pizza layer cake in the oven and bake according to the crust instructions (usually about 15-20 minutes) or until the cheese is melted and bubbly, and the crust is golden brown.

Step 5: Add Extra Cheese

Remove the pizza from the oven and sprinkle extra mozzarella cheese on top.
Return to the oven for an additional 5 minutes, or until the cheese is melted and gooey.

Step 6: Serve

Let the pizza layer cake cool for a few minutes.
Slice into pieces, making sure to show the layers, and serve warm.
Garnish with fresh basil or parsley for a pop of color.

Presentation Tips

Serve the pizza layer cake in the glass dish for a beautiful presentation.
Highlight the melted mozzarella on each slice and capture a photo to showcase its rich, layered look.

Beef and Barley Soup

 

This Beef Barley Soup is tasty, quick, and filling on a cold day. With ground beef, hulled barley, and veggies, this healthy one-pot supper is ready in an hour. So tasty!

In our family, beef barley soup is a nice break from the more common turkey meatball soup or chicken noodle soup. Unlike my grandmother and other classic beef and barley soup recipes, I like to make this soup with ground beef. Small bits of cooked hamburger match beautifully with barley and wind up in every mouthful, adding more richness to the soup.

Ingredients

• 1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces
• 1 1/2 cups carrots thinly sliced
• 1 1/2 cups celery thinly sliced
• 2/3 cup onion chopped
• 1 package pre-sliced mushrooms 8-ounce
• 2 tbs beef base (this is different than beef broth it is a base that makes beef broth)
• 8-10 cups water
• 1 large bay leaf

How To Make Beef and Barley Soup:

1. Brown beef in non-stick fry pan until browned, stirring frequently.
2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.
3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.
4. Discard bay leaf.

COOKING TIPS FOR BEEF BARLEY SOUP:

• Use a tough cut of meat – this is a prime example of when to use a tougher cut of meat like a chuck roast or shoulder.  No need to buy expensive sirloin tips or anything.
• Browning the beef adds flavor – but isn’t absolutely essential.  I love to brown my beef pieces, since I love that extra deep flavor it adds… but I’ve made this several times without taking that extra step, and it still tastes delicious.