timhelps.online@gmail.com
Recipes
| Prep Time | 10 |
| Cook Time | 40 |
| Passive Time | 50 |
| Servings |
|
|
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Recipe Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Share this Recipe
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
| Prep Time | 15 |
| Cook Time | 30 |
| Passive Time | 45 |
| Servings |
|
|
|
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Recipe Notes
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Share this Recipe
| Prep Time | 5 |
| Cook Time | 30 |
| Passive Time | 35 |
| Servings |
|
Ingredients
Ingredients
|
|
Instructions
- Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
- Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
- Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Recipe Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Share this Recipe
| Prep Time | 15 |
| Cook Time | 30 |
| Passive Time | 35 |
| Servings |
|
|
|
Instructions
- Preheat the oven to 400°F (200°C).
- Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
- Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
- Place the chicken in a baking dish, and pour in the cream mixture.
- Chop the leek and cherry tomatoes. Top chicken with leek, tomatoes and cauliflower.
- Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked.
Recipe Notes
A rich dish like this only gets better served with a side of fresh leafy greens. Dress them with a generous drizzle of olive oil and a sprinkle of sea salt.
Share this Recipe
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
|
Ingredients
Ingredients
|
|
Instructions
- Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy.
- Add salt and spices to taste.
- Melt butter in a frying pan. Once the butter has melted, pour in the egg mixture.
- When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese, mushrooms and onion on top (optional).
- Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
Recipe Notes
Serve the omelet with a crispy, green salad with vinaigrette dressing on the side. Yum!
Share this Recipe