Delicious Recipes

I’ve been focusing on high-protein meals for the last 5 weeks and I’m down 23.2 lbs! Meals like this WW cabbage soup keep me full, support muscle, and help control cravings while staying super low in points.

Say Soup for the recipe..

My aunt clipped this from a 1967 magazine and made it for every church potluck until the day she passed. Only 4 ingredients and it never once came hom.
Full recipe 👇 💬

Cannoli tout chocolat
Ingredients
250 grammes de farine
30 grammes de sucre
30 grammes de beurre
1 oeuf
50 millilitres de vinaigre de cidre ou de vin blanc
500 grammes de ricotta
100 grammes de sucre glace
150 grammes de pépites de chocolat
20 grammes de cacao en poudre
Huile de friture
Etapes de preparation
1. Melanger la farine, le sucre et le beurre. Ajouter l'oeuf et le vinaigre. Petrir jusqu'a obtenir une pate lisse, puis laisser reposer 1 heure au frais.
2. Etaler la pate tres finement. Decouper des cercles et les enrouler autour de tubes en inox speciaux pour cannoli. Souder les bords avec un peu d'eau.
3. Faire frire les tubes de pate dans l'huile chaude jusqu'a ce qu'ils soient dores et croustillants. Retirer les tubes en inox apres refroidissement.
4. Dans un saladier, fouetter la ricotta avec le sucre glace et le cacao en poudre jusqu'a obtenir une creme bien lisse.
5. Incorporer une partie des pepites de chocolat a la creme.
6. Garnir les tubes de pate frites avec la creme au chocolat a l'aide d'une poche a douille, juste avant de servir pour garder le croustillant.
7. Plonger les extremites des cannoli dans le reste des pepites de chocolat pour la decoration.
8. Saupoudrer legerement de cacao ou de sucre glace.

Loaded Seafood Boil & Juicy Chicken Feast 🦐🍗🌽🔥

Buttery, messy, and packed with flavor—seafood, corn, and juicy chicken tossed in rich Cajun garlic butter 😮‍🔥

**Ingredients:**

**Seafood & Sides:**

* 300g shrimp (peeled & deveined)

* Crab legs or clusters

* 2–3 small potatoes

* Corn on the cob (cut)

* 4–6 chicken drumsticks or wings

**Cajun Garlic Butter:**

* 4 tbsp butter

* 4 cloves garlic (minced)

* 1–2 tbsp Cajun seasoning

* 1 tsp paprika

* Lemon juice

* Salt & pepper

---

**Instructions:**

1. Season chicken and bake at 200°C for 35–40 minutes until juicy and golden.

2. Boil potatoes and corn in salted water until tender.

3. Add crab and shrimp, cook until shrimp turns pink.

4. Drain everything.

5. Melt butter, sauté garlic, and stir in Cajun seasoning, paprika, and lemon juice.

6. Toss seafood, corn, potatoes, and chicken in the sauce until fully coated.

Get messy, dig in, and enjoy every buttery bite 🔥

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍

INGREDIENTS:

CAKE:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

COCONUT-PECAN FROSTING:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

PREPARATION:

1. Preheat stove to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake container with material paper. Spread sides of dish. Microwave chocolate and water in huge microwavable bowl on high until practically dissolved, mixing following 1 moment. Mix until chocolate is totally softened.

2. Blend flour, baking pop and salt, put away. Beat margarine and sugar in huge bowl with electric blender on medium speed until light and feathery. Add egg yolks, 1 all at once, beating great after every option. Mix in dissolved chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until all around mixed after every option.

3. Beat egg whites in a little bowl with electric blender on rapid until firm pinnacles structure. Delicately mix into player. Empty equitably into arranged skillet.

4. Prepare 30 minutes or until toothpick embedded in focuses confesses all. Promptly run little metal spatula around cake layers. Cool in skillet 15 minutes, eliminate layers from the container to wire racks. Dispose of material paper, Cool cake layers totally. Spread coconut-walnut frosting between cake layers and onto top of cake

COCONUT-PECAN FROSTING:

1. Beat egg yolks, milk and vanilla in huge pan with a wire race until very much mixed. Add sugar and spread and cook on medium intensity until thickened and brilliant brown. Eliminate from heat.

2. Add coconut and nuts and blend well. Cool to wanted consistency. Makes around 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.

Enjoy !

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍

My sister's boy made his first German chocolate cake for his 14 birthday. Please be nice with him!!! he's still learning from you. Thank you all... 😍

Cheesecake Noisette & Nutella (sans cuisson)
Ingrédients (pour un moule de 20-22 cm)
Pour la base :

200 g de biscuits spéculoos ou Petits Beurre

80 g de beurre fondu

50 g de noisettes grillées concassées (facultatif pour plus de croquant)

Pour la garniture :

400 g de fromage à la crème (Philadelphia ou St Môret nature)

200 g de pâte à tartiner Nutella

100 g de poudre de noisettes

80 g de sucre glace

200 ml de crème liquide entière bien froide

3 feuilles de gélatine ou 2 g d’agar-agar (facultatif pour un meilleur maintien)

Pour la déco :

Copeaux de chocolat, noisettes entières ou concassées, filet de Nutella fondu, chantilly…

Préparation
1. Base croquante

Réduis les biscuits en miettes fines.

Ajoute le beurre fondu (et les noisettes si tu en mets), mélange bien.

Tasse la préparation au fond d’un moule à charnière tapissé de papier cuisson.

Réserve au réfrigérateur 30 minutes.

2. Garniture Nutella & noisette

Dans un bol, détends le fromage à la crème avec le sucre glace.

Incorpore la poudre de noisettes et le Nutella. Mélange jusqu’à obtenir une texture lisse.

Monte la crème liquide en chantilly bien ferme et incorpore-la délicatement à la préparation.

(Facultatif) : Si tu veux que le cheesecake tienne parfaitement, fais fondre la gélatine (préalablement trempée dans l’eau froide et essorée) dans 2 c. à soupe de crème chaude, puis ajoute-la à la préparation. Pour l’agar-agar, chauffe-le 1 minute dans un peu de crème et incorpore.

Verse la garniture sur la base biscuitée. Lisse la surface.

3. Repos

Place au réfrigérateur au moins 6 heures, idéalement toute une nuit.

4. Finition

Décore avec des noisettes concassées, un filet de Nutella fondu, des copeaux de chocolat ou même des mini-rochers pour une finition gourmande.

Astuces

Pour une version encore plus gourmande, ajoute un cœur fondant Nutella entre deux couches de crème.

Tu peux remplacer la poudre de noisette par de la pâte de praliné pour une version encore plus intense.

Creamy Peanut Chicken Satay Curry with Fragrant Coconut Sauce and Warm Spices
Recipe

Ingredients:

600 g boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon curry powder
1 cup coconut milk
¾ cup chicken broth
½ cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 red bell pepper, sliced
1 small carrot, thinly sliced
Salt and pepper to taste
Fresh cilantro or chopped peanuts for garnish

Directions:

Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and cook until soft and translucent.
Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the chicken pieces and cook until lightly browned on all sides.
Stir in the red curry paste and curry powder, mixing well to coat the chicken evenly.
Pour in coconut milk and chicken broth, stirring gently to combine.
Add peanut butter, soy sauce, lime juice, and brown sugar. Stir until the sauce becomes smooth and creamy.
Add sliced bell pepper and carrot, then reduce heat and simmer for 15–20 minutes until the chicken is fully cooked and the sauce thickens.
Taste and adjust seasoning with salt and pepper if needed.
Garnish with fresh cilantro or chopped peanuts before serving.
Serve hot with steamed rice or warm flatbread for a comforting and satisfying meal.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 480 kcal | Servings: 4 servings

Chicken Burrito Bowl with Guacamole & Corn Salsa 🌯🥑

This easy chicken burrito bowl is fresh, filling, and perfect for a quick weeknight dinner at home.

📝 Ingredients :

For the bowl:

1 lb chicken breast, diced or sliced
2 cups cooked white rice
1 cup shredded mozzarella or Monterey Jack cheese
2 cups chopped romaine lettuce
½ cup sour cream

For the corn salsa:

1 cup corn kernels
¼ cup diced red onion
1 tablespoon chopped cilantro
1 tablespoon lime juice
Salt and black pepper, to taste

For the guacamole:

2 ripe avocados
1 tablespoon lime juice
2 tablespoons diced onion
Salt and black pepper, to taste

For seasoning the chicken:

1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin
Salt and black pepper, to taste

🍽️ How to Make It :

1️⃣ Season the Chicken:

Toss the chicken with olive oil, chili powder, garlic powder, paprika, cumin, salt, and pepper. This gives the bowl that bold homemade burrito bowl flavor without making things complicated.

2️⃣ Cook the Chicken:

Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes, stirring until browned and fully cooked. It should be juicy, golden, and ready for a protein-packed bowl.

3️⃣ Make the Corn Salsa:

Mix corn, red onion, cilantro, lime juice, salt, and pepper in a small bowl. This fresh corn salsa adds crunch, color, and a little zip to every bite.

4️⃣ Mash the Guacamole:

Mash the avocados with lime juice, onion, salt, and pepper until creamy but still a little chunky. It brings that creamy taco bowl goodness everyone loves.

5️⃣ Build the Bowl:

Add warm rice to a bowl, then pile on chicken, lettuce, corn salsa, shredded cheese, guacamole, and sour cream. Serve right away for a family dinner idea that also works great as meal prep lunch.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Serving: 2–3 people
Calories: ~620 per serving | Protein: ~42g per serving