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The Healthy Glow, Sydney (2026)

15/04/2024

Traditional and are turned into the most amazing cheesy casserole ever!

BAKED SPAGHETTI AND MEATBALLS

Ingredients:

12 ounces spaghetti
3 cups marinara sauce, homemade or store-bought
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves

For the Meatballs:
8 ounces ground beef
8 ounces ground pork
1 large egg, beaten
1/4 cup Panko
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground allspice
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil

Directions:

1/ Preheat the oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.

2/ In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.

3/ Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

4/ In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.

5/ Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into the oven and bake until bubbly and heated through, about 15-20 minutes.

6/ Serve immediately, garnished with parsley, if desired.

From damndelicious

12/04/2024

Even the gets cooked right in the pot!

One Pot Mexican Skillet Pasta

Ingredients:

1 tablespoon olive oil
1 pound ground turkey
2 cups uncooked elbow macaroni
2 cups salsa, homemade or store-bought
1 1/2 cups chicken broth
1 (15-ounce) can tomato sauce
1 Roma tomato, diced
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

Directions:

1/ Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

2/ Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

3/ Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.

4/ Serve immediately, topped with avocado and cilantro.

From damndelicious

08/04/2024

An easy simple side dish to accompany any meal, tossed in olive oil, maple syrup, honey and .

Honey Maple Roasted Carrots

Ingredients:

2 tablespoons olive oil
2 tablespoons honey
2 tablespoons maple syrup
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) package frozen crinkly cut carrots
2 tablespoons chopped parsley leaves

Directions:

1/ Preheat the oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2/ In a small bowl, whisk together olive oil, honey, maple syrup, garlic and onion powder, thyme and oregano. Season with salt and pepper, to taste.

3/ Place carrots in a single layer onto the prepared baking sheet. Add olive oil mixture and gently toss to combine.

4/ Place into the oven and bake for 15-18 minutes, or until tender, stirring occasionally.

5/ Serve immediately, garnished with parsley, if desired.

From damndelicious

06/04/2024

Making mac and in the Instant Pot is definitely the way to go!

INSTANT POT CREAMY BROCCOLI MAC AND CHEESE

Ingredients:

1 pound fusilli pasta
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
4 cups broccoli florets
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1 (5-ounce) can evaporated milk
1 cup half and half*
12 ounces extra sharp cheddar cheese, grated

Directions:

1/ Add pasta, butter and 1 1/2 teaspoons salt to a 6-qt Instant Pot®. Stir in 4 1/2 cups water.

2/ Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

3/ Select high sauté setting. Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes. Stir in Dijon and garlic powder.

4/ Select warm setting. Stir in milk and half and half until warmed, about 2 minutes. Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper, to taste.

5/ Serve immediately.

From damndelicious

02/04/2024

Lightened-up, skinny with ground turkey and plenty of – carrots, onion, zucchini and spinach!

Turkey and Spinach Veggie Lasagna

Ingredients:

9 whole-wheat lasagna noodles
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
2 zucchinis, diced
1 carrot, peeled and diced
12 ounces ground turkey
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 tablespoon Italian seasoning
1 (15-ounce) package reduced-fat ricotta
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup freshly grated Parmesan
1 large egg, beaten
2 1/2 cups reduced-fat shredded mozzarella
2 tablespoons chopped fresh parsley leaves

Directions:

1/ Preheat the oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2/ In a large pot of boiling salted water, cook lasagna noodles according to package instructions.

3/ Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.

4/ Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat.

5/ Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.

6/ In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.

7/ Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*

8/ Place into the oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until the top is browned in spots.

9/ Let cool for 15 minutes. Serve, garnished with parsley, if desired.

From damndelicious

28/03/2024

This tacos recipe is a quick, easy, and delicious plant-based !

Mushroom Tacos

Ingredients:

4 large Grilled Portobello Mushrooms, sliced into thin strips
Adobo sauce from a can of chipotles in adobo, for brushing (optional, for spicy mushrooms)
8 corn or flour tortillas, warmed*
Avocado salsa
Pickled red onions
Cilantro
Lime wedges, for serving

Instructions:

1/ Grill the mushrooms according to this recipe (link) for Grilled Mushrooms.

2/ For spicy mushrooms, brush the sliced mushrooms with adobo sauce.

3/ Assemble tacos in the tortillas with the sliced mushrooms, avocado salsa, pickled red onions, and cilantro. Serve with lime wedges.

From loveandllemons

25/03/2024

Made with whole flour & lots of , it’s super & secretly healthy.

Chocolate Zucchini Bread

Ingredients:

1¼ cup whole wheat pastry flour
1¼ all-purpose flour
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs
1½ cups almond milk, room temp
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, more for sprinkling on top

Instructions:

1/ Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.

2/ In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

3/ In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.

4/ Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.

From loveandlemons

23/03/2024

With the creamiest alfredo sauce ever with perfectly flavored, tender !

Shrimp Alfredo Fettuccine

Ingredients:

8 ounces fettuccine pasta
Kosher salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
1 1/2 tablespoons olive oil
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
2 teaspoons freshly squeezed lemon juice
2 tablespoons Cabot Unsalted Butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half and half
1 1/2 cups shredded Cabot Seriously Sharp Cheddar Cheese
2 tablespoons chopped fresh parsley leaves

Directions:

1/ In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2/ Preheat the oven to broil. Lightly oil a baking sheet or coat with nonstick spray.

3/ Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and paprika; season with salt and pepper, to taste. Gently toss to combine.

4/ Place into the oven and broil just until pink, firm and cooked through, about 3-4 minutes. Stir in lemon juice; set aside.

5/ Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

6/ Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.

7/ Remove from heat. Stir in cheese until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

8/ Stir in pasta and gently toss to combine.

9/ Serve immediately with shrimp, garnished with parsley, if desired.

From loveandlemons

18/03/2024

One pan winner winner dinner!

Skillet Chicken with Creamy Spring Vegetables

Ingredients:

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 1/2 cup low sodium chicken broth
1/4 cup heavy cream
1 1/2 tablespoons all-purpose flour
3 cloves garlic, minced
1 shallot, minced
3 carrots, peeled and cut into 1/3-inch diagonal slices
8 ounces cremini mushrooms
1 pound asparagus, trimmed
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon

Directions:

1/ Preheat the oven to 400 degrees F.

2/ Season chicken thighs with salt and pepper, to taste.

3/ Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

4/ Place into the oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set chicken aside and keep warm.

5/ In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.

6/ Add garlic and shallot to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in carrots and mushrooms until just tender, about 4-5 minutes.

7/ Stir in chicken broth and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.

8/ Stir in asparagus until crisp tender, about 3-4 minutes. Stir in dill and tarragon until fragrant, about 1 minute; season with salt and pepper, to taste. Return chicken to the skillet.

9/ Serve immediately.

From damndelicious

15/03/2024

Made with whole dried chiles, this will take your to the NEXT level!

Homemade Enchilada Sauce

Ingredients:

2 ounces dried chile peppers (such as New Mexico or California)
1 medium yellow onion, quartered
2 Roma tomatoes, halved
3 cloves garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
2 1/2 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons honey
2 tablespoons canola oil

Directions:

1/ Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.

2/ Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.

3/ Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.

4/ Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.

5/ Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes.

6/ Remove from heat; cover and let stand for 15 minutes.

7/ Combine chili mixture and honey in a blender until smooth.

8/ Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.

9/ Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.

From damndelicious

11/03/2024

So cheesy, so creamy, and just so darn good!

Korean Cheese Corn

Ingredients:

4 ears corn, shucked (about 3 cups)
1/2 cup mayonnaise
2 teaspoons Sriracha, or more, to taste
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper, to taste
8 ounces whole milk mozzarella, shredded and divided
2 green onions, thinly sliced

Directions:

1/ Preheat the oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.

2/ In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.

3/ Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.

4/ Place into the oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.

5/ Serve immediately, garnished with green onions, if desired.

From damndelicious

08/03/2024

No mess, no fuss, and no frying. Completely BAKED.

Sheet Pan Chicken Parmesan

Ingredients:

3 cups mixed grape or cherry tomatoes
3 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 chicken cutlets
1 ½ cups Panko*
½ cup freshly grated Parmesan
½ cup all-purpose flour
2 large eggs, beaten
6 ounces fresh mozzarella, sliced
Fresh basil leaves

Instructions:

1/ Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.

2/ Season chicken with salt and pepper, to taste.

3/ PANKO MIXTURE: In a large bowl, combine Panko, Parmesan and remaining 2 tablespoons olive oil; season with salt and pepper, to taste.

4/ Working one at a time, dredge chicken in flour, dip into eggs, then dredge in PANKO MIXTURE, pressing to coat.

5/ Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.

6/ Place into the oven and bake for 8 minutes.

7/ Place tomato mixture in a single layer around the chicken on the prepared baking sheet.

8/ Place into the oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.

8/ Serve immediately, garnished with basil, if desired.

From damndelicious

The Healthy Glow

15/04/2024

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