This is the best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes, it’s a perfect weeknight dinner!

This baked salmon is the most simple and juicy salmon recipe! I do have a similar recipe for baked salmon in foil, but this time I added the butter sauce before baking and cut large fillet into slices.

It’s a hands-off dinner that’s perfect for busy weeknights. If you prefer something with a sticky-sweet glaze, you’ve got to try my baked teriyaki salmon!

Why You’ll Love This Recipe

• Simple ingredients: Made with 7 ingredients, including salt and pepper.
• Healthy: Packed with protein and omega-3s.
• Endless possibilities: Match it with your favorite sides or play around with different herbs.
• Foolproof: You’ll have perfectly baked salmon on your plate in under 30 minutes!

Ingredients for Baked Salmon Recipe

You’ll need just 5 ingredients to make a garlicky lemon butter sauce plus a sprinkle of fresh dill.

• Salmon: About 2 pounds of boneless salmon fillet cut into 6 or 8 pieces. You can use farmed or wild salmon, with or without skin.
• Salted butter: You’ll need melted butter for the sauce.
• Lemon juice: Adds a zesty touch. If you don’t have a lemon lying around you can swap in white wine vinegar, it’s tangy and bright, and very good!
• Garlic: I recommend fresh garlic for the most flavor. The recipe calls for 3 cloves, but feel free to add more if you’d like.
• Fresh dill: I love using fresh dill with salmon. Fresh parsley is also a top runner.
• Salt and black pepper: To taste.

How to Bake Salmon

Here’s an overview of how to bake salmon in the oven with very little hands-on time.

• Season the salmon: Preheat your oven to 375 F and line a large baking sheet with parchment paper. Place the salmon pieces on the sheet pan, skin down and leaving a little space between each. Sprinkle generously with salt and pepper.
• Make the butter sauce: In a small bowl, mix together melted butter, lemon juice, and garlic.
• Coat the salmon: Brush the butter mixture onto each piece of salmon, covering the top and sides. Spoon the remaining garlic evenly over each piece.
• Bake it: Bake for 13-15 minutes or until the thickest part hits 125-130 F and flakes easily with a fork.
• Finish and serve: Finish by brushing each piece with the butter from the pan. Top with fresh dill and serve right away.

How Long to Bake Salmon?

I find 375 degrees F is the ideal oven temperature to bake the salmon. I tested baking salmon at 400 degrees F but it came out dry, and 350 degrees F is too low.

FDA recommends to cook salmon until an instant read thermometer reads 145 F. I found wild salmon was too dry then. I recommend to bake until 125 F or 130 F, or until it easily flakes with a fork. Let salmon rest for 2-3 minutes and it will get there.

Also keep in mind wild salmon is more dry, so it needs less cook time than farmed salmon.

Serving Ideas

I usually serve oven baked salmon as a weeknight dinner with green veggies like air fryer asparagus or air fryer broccoli. On the weekends, I go for an elegant brussels sprouts salad.

For easy, tasty sides, try these:

• Crispy Parmesan potatoes
• Cheesy cauliflower steaks
• Roasted cauliflower
• Instant Pot potatoes or Instant Pot mashed potatoes
• Healthy Caesar salad

How to Store and Reheat

Store: Keep fish in an airtight container in the fridge and eat within 3 days. Cold salmon is great in salads!

Freeze: Freeze in an airtight container for up to 3 months. Just remember to thaw in the fridge overnight.

Reheat: I reheat my salmon in a skillet with a splash of water and covered, or in the oven. The microwave dries it out a bit but when short on time, I do that.

FAQs

More Salmon Recipes to Try

• Sweet chili salmon
• Honey garlic salmon
• Lime ginger salmon
• Miso salmon
• Salmon sushi bake

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Baked Salmon Recipe

The best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 201kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds salmon fillet cut into 6 (5 oz each) or 8 (4 oz each) pieces
• 3 tablespoons salted butter melted
• 1 1/2 tablespoons lemon juice or white wine vinegar (very good)
• 3 large garlic cloves minced
• 2 tablespoons dill or parsley finely chopped
• Salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper. Place salmon pieces onto it, leaving some space in between each. Sprinkle with salt and pepper generously.
• In a small bowl, combine melted butter, lemon juice and garlic; stir well.
• Brush onto each salmon piece, making sure to coat the top and sides. Spoon garlic on top, dividing evenly.
• Bake for 13-15 minutes or until thermometer inserted in the thickest part registers 125-130 F and salmon flakes easily with a fork. More likely you will need to cook wild salmon for less time than farmed. Do not over bake as salmon dries out quickly, especially wild salmon.
• Remove from the oven and brush each slice with released butter around it. Top each salmon piece with fresh dill and serve immediately while warm.

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads.
• Reheat: Reheat in a non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes. You can microwave if short on time, but that generally dries out salmon.
• Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight. 

Nutrition

Serving: 1piece | Calories: 201kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 228mg | Fiber: 0.04g | Sugar: 0.1g

The post Baked Salmon Recipe appeared first on iFoodReal.com.

This Whipped Feta Dip with juicy pan seared garlicky tomatoes is creamy, fluffy and ready in just 15 minutes. Serve with crusty bread or vegetables for dipping, slather on sandwich and toast!

This whipped feta dip is like a mash-up of two of my favorite feta recipes. It’s got the creamy base of my whipped feta board and sauteed tomatoes with garlic and olive oil topping from the baked feta dip.

Such a winning combo once you dip into it with a slice of crusty bread like focaccia, baguette or try even toasted cottage cheese bread to make this healthy appetizer even healthier!

If you’re looking for more viral feta recipes, try this baked feta chicken and spinach feta brownies. But for now, let’s talk about this creamy, garlicky goodness!

Why You’ll Love This Recipe

• Simple ingredients: Made with kitchen staples like feta, yogurt, garlic, and olive oil.
• Better base: Instead of cream cheese or sour cream, I use Greek yogurt that’s lighter and higher in protein.
• More protein: Each serving, which is about 1/10th of the recipe, contains 5 grams of protein.
• Easy crowd pleaser: A 15 minute dip everyone will be scooping up because everyone loves everything creamy!

Ingredients for Whipped Feta Dip

You only need 4 ingredients for the dip, and 5 for the tomato topping.

• Feta cheese: Pick up an 8 ounce block of good quality feta in brine. Goat, sheep, or cow’s milk feta all work perfectly for this dip.
• Greek yogurt: I recommend to use 5-10% fat plain Greek yogurt, and the brand you know is thick. I used Olympic 2% Greek yogurt and my dip was a bit runny but not a big deal.
• Lemon: We only use the zest for a bright, fresh flavor.
• Olive oil: Extra virgin olive oil boosts the flavor and gives the dip a silky, rich finish.
• Tomato topping: Halved grape tomatoes, fresh garlic cloves, extra virgin olive oil, dried basil, salt, and pepper.
• Bread: I made toasted focaccia in olive oil in a skillet and it was perfect for dipping.

How to Make Whipped Feta Dip

Here’s a quick, photo guided overview of how to make this tasty dip.

• Saute the tomatoes: Heat a large skillet over medium and add 3 tablespoons of olive oil and the tomatoes. Cover it up and cook for about 5-7 minutes, shaking the pan a couple of times.
• Season the tomatoes: Stir in the garlic, basil, salt, and pepper. Let it simmer for a couple of minutes, then turn off the heat, add the remaining olive oil, stir, and set aside.
• Make the dip: In a food processor, blend feta, yogurt and lemon zest until combined, scraping the sides as you go. Slowly add olive oil while blending until the texture is creamy and whipped.
• Add the topping: Transfer the whipped feta to a dish and smooth it out with the back of a spoon. If it’s thick, make some little indentations, if it’s on the thinner side, just leave as is. Top it with the cooked tomatoes and drizzle the oil from the skillet on top.

Serving Ideas

This appetizer is best served fresh! It pairs perfectly with a variety of options, so you’ve got the perfect dip for any occasion! But since it’s pretty salty, I like to keep my pairings simple and mild.

Here’s a few ideas of what to dip in whipped feta dip:

• Crusty bread: Toasted focaccia, crostini, or toasted baguette slices.
• Crunchy snacks: Pita chips, pretzel chips, and crackers.
• Soft bread: Cottage cheese bread, Greek yogurt bread, pita bread or any flatbreads you like cut into pieces.
• Fresh veggies: We like cucumber and zucchini slices, carrot and celery sticks, and red peppers.
• Fruit: Apple or pear slices for a sweet and savory combo.

This dip will definitely wow your guests, and you can serve a charcuterie board along with it for a special touch.

How to Store

Store: Keep your leftovers in an airtight container and in the fridge for up to 5 days. You’ll need to give it a quick stir before serving again.

Reheat: I recommend quickly reheating it in the microwave to warm it up, then giving it a stir. It won’t be quite as fresh, but still very good.

Freeze: Do not freeze. Although I imagine thawed whipped feta will mix so well with freshly cooked pasta or potatoes while it’s hot.

FAQs

More Dip Recipes to Try

• Burrata dip
• Tzatziki
• Cranberry jalapeno cream cheese dip
• Hummus
• Olive oil bread dip

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Whipped Feta Dip

Whipped Feta Dip with seared garlicky tomatoes is creamy, fluffy and ready in 15 minutes. Serve with bread or vegetables, slather on sandwich, or dollop into soups.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 138kcal

Author Olena Osipov

Equipment

• Food processor
• Ceramic skillet

Ingredients

For the Tomato Topping:

• 2 cups grape tomatoes cut in halves
• 3 large garlic cloves minced
• 1/2 teaspoon basil dried
• 4 tablespoons olive oil extra virgin, divided
• Salt and pepper to taste

For the Whipped Feta:

• 8 ounces block feta cheese drained
• 3/4 cup plain Greek yogurt at least 4% fat
• 1 small lemon zest of
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• To make the topping: Preheat large skillet on medium heat and add 3 tablespoons of olive oil and tomatoes. Cover and cook until juicy, about 5-7 minutes, shaking the skillet a few times.
• Add garlic, dried basil, salt and pepper. Stir and let simmer for 2 minutes, stirring once more. Turn off heat, add 1 tablespoon of olive oil and stir. Set aside.
• To make whipped feta: In a food processor, add feta cheese, yogurt and lemon zest. Process until combined, pausing and scraping the walls. Then add olive oil slowly while running the food processor and process until feta is whipped and has a creamy texture.
• Transfer into a serving dish and level with a back of a spoon. Thickness will depend on the brand of feta and yogurt you use. If it's thick, make indentations with a back of a spoon. If it's thinner, leave it as is.
• Top evenly with previously cooked tomatoes, making sure to scrape all of the oil from the skillet.
• Serve whipped feta dip with toasted slices of baguette, pita bread, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. Give it a stir before serving next time. You can also quickly warm it up in a microwave. Do not freeze.

Thickness of whipped feta: How thick it will turn out depends on the brand of feta and Greek yogurt you use. Also the fat % of Greek yogurt. ironically, the lower fat %, the thicker it is but less flavorful. To thicken it more, place in the fridge for 2-3 hours, if you have time.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 266mg | Fiber: 0.4g | Sugar: 1g

The post Whipped Feta Dip appeared first on iFoodReal.com.

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

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Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

Marry Me Chicken Meatballs are juicy, tender and golden brown baked meatballs coated in flavorful but lighter Tuscan inspired sauce. Perfect for a healthy dinner!

After making the viral marry me chicken and marry me cauliflower, I realized the sauce is the real star. As I started planning what to serve my chicken meatballs with, the idea clicked – marry me chicken meatballs!

They’re similar to my Thai meatballs with their creamy sauce but perfect for anyone who wants something milder. They’re a lifesaver for busy weeknights, yet impressive enough for date night or feeding a crowd.

Why You’ll Love This Recipe

• Lighter but flavorful: This recipe uses just the right amount of sauce, not heavy, but enough to coat each meatball.
• Quick and easy: Ready in under 1 hour, it suits busy weeknights and last-minute plans.
• Customizable: Pair with pasta, rice, or salad, each option gives you a healthy dinner.
• High in protein: Packed with 31 grams of protein per serving.

Ingredients for Marry Me Chicken Meatballs

Here’s a breakdown of the simple ingredients for the chicken meatballs and the marry me sauce.

For Chicken Meatballs

• Ground chicken: Use lean or extra lean ground chicken.
• Egg: To bind the ingredients together.
• Panko breadcrumbs: I like Panko’s light and crispy texture, but you can also use regular, whole wheat, or gluten-free breadcrumbs.
• Parmesan cheese: Freshly grated Parmesan helps keep the meatballs moist and adds flavor.
• Seasoning: You only need salt, pepper, and fresh garlic cloves to season the meatballs.
• Olive oil: Extra virgin olive oil works best for a golden, crispy finish, but avocado oil will work too.

For Marry Me Sauce

• Butter: Just a tad for frying and to make sauce more rich.
• Minced garlic: Adds a punch of savory depth and enhances the rich, creamy flavor of the sauce.
• Sun-dried tomatoes: These tomatoes pack a tangy, intense flavor that becomes the heart of the sauce.
• Chicken broth: Low sodium chicken broth adds depth and richness to the sauce, but you can easily swap in vegetable broth.
• Heavy cream: Just a little heavy crem makes the sauce wonderfully creamy. For a lighter version, substitue with half and half.
• Parmesan cheese: Helps thicken the sauce and adds flavor.
• Spices: Italian seasoning, red pepper flakes, salt, and pepper.
• Fresh herbs: Parsley or basil for garnish.

How to Make Marry Me Chicken Meatballs

This marry me chicken meatballs recipe has 2 parts, the meatballs and the sauce, and the sauce cooks while the meatballs bake for a quick meal.

Make Chicken Meatballs

• Preheat and prep: Preheat oven to 400 F and line a large baking sheet with parchment paper. Set aside.
• Make the meatball mixture: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, olive oil, salt, and pepper. Mix gently with a spatula until combined.
• Shape the meatballs: Use a small scoop to form about 26 meatballs, dipping your hands in cold water as needed, and place them on the prepared baking sheet.
• Bake the meatballs: Bake for 15-20 minutes, flip with a spatula to remove any ground chicken residue, and bake for another 5 minutes.

Make Marry Me Sauce

• Make the sauce: While the meatballs bake, heat a large skillet over medium-high and melt the butter. Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 3 minutes, stirring a few times.
• Simmer the sauce: Add chicken broth, heavy cream, and Parmesan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sauce reduces a bit.
• Combine and simmer: Add the baked meatballs to the skillet and coat them in sauce, then cook 5 more minutes, allowing the sauce to reduce and meatballs to soak up the flavor.

Serving Ideas

Serve these meatballs with short or long pasta, Instant Pot jasmine rice, mashed potatoes, or your favorite green salad. For an extra cozy touch, add some crusty bread to soak up all that creamy sauce.

You can also make it lower carb by swapping in cauliflower rice, zucchini noodles or spaghetti squash noodles. This healthy chicken recipe is perfect for any night of the week!

How to Store and Reheat

Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re great for a quick meal later in the week!

Freeze: Transfer meatballs with the sauce to an airtight container and store in the freezer for up to 3 months. Then thaw in the fridge, reheat, and enjoy.

Reheat: You can reheat in the microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

FAQs

More “Marry Me” Recipes

• Marry me chicken pasta
• Marry me chicken soup

More Meatballs Recipes to Try

• Sweet and sour meatballs
• Mexican meatballs
• Turkey meatballs
• Instant Pot meatballs
• Cranberry turkey meatballs

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Marry Me Chicken Meatballs

Marry Me Chicken Meatballs are juicy, tender and golden brown baked meatballs coated in flavorful but lighter Tuscan inspired sauce.

Course Main Course

Cuisine North American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 495kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking sheet
• Parchment paper sheets

Ingredients

For the Meatballs:

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 small garlic clove grated
• 2 tablespoons olive oil extra virgin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Sauce:

• 1 tablespoon butter for frying
• 2 large garlic cloves minced
• 1/3 cup sun dried tomatoes in oil drained and thinly sliced
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes
• 2 cups chicken broth low sodium
• 1/2 cup heavy cream or half and half
• 1/4 cup Parmesan cheese freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parsley or basil finely chopped (for garnish)

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside.
• In a large bowl, add ground chicken, egg, breadcrumbs, Parmesan cheese, garlic, olive oil, salt and pepper. Mix with a spatula until combined and do not overmix.
• Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
• Bake for 15-20 minutes, turn and toss with spatula (mostly to get rid off of that ground chicken residue) and bake for 5 more minutes.
• While meatballs are baking, preheat large ceramic skillet on medium-high heat and melt the butter. Add garlic, sun dried tomatoes, Italian seasoning and red pepper flakes. Saute for 3 minutes, stirring occasionally.
• Add chicken broth, heavy cream and Parmesan cheese. Stir, bring to a boil, reduce heat to low and simmer for 5 minutes or until golden edges form and sauce starts to reduce a bit, stirring occasionally.
• Remove meatballs from the oven and add them to the skillet. Stir to coat in sauce and continue cooking for about 5 minutes or until sauce has reduced a bit and meatballs had a chance to simmer in it for flavor.
• Garnish with parsley or basil and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Freeze: Freeze in an airtight container for up to 3 months, thaw in the fridge before enjoying.
• Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

Nutrition

Serving: 6meatballs | Calories: 495kcal | Carbohydrates: 12g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 707mg | Fiber: 1g | Sugar: 2g

The post Marry Me Chicken Meatballs appeared first on iFoodReal.com.

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing freshly baked or cold, for breakfast, snack or even dinner!

Our family absolutely loves crustless quiches like crustless spinach quiche, crustless zucchini quiche and cottage cheese zucchini quiche!

This week I made crustless broccoli quiche and it disappeared during breakfast and snack time! It is fiber and protein loaded, is easy to make and a sure way to get more veggies into your kids.

This broccoli quiche with no crust packs insane amount equal to 4 cups of broccoli. Just like spaghetti squash quiche and crustless zucchini pie, it’s a great way to hide veggies from kids.

Red onion and garlic add flavor without sauteing and disappear in a fluffy egg mixture. Salty feta cheese melts inside and a few handfuls of cheddar add that irresistible golden crust on top. So good!

Ingredients for Crustless Broccoli Quiche

• Eggs: 7 large or I used 9 medium eggs. You can also use egg whites with replacement ratio of 1 large egg = 1/4 cup egg whites.
• Broccoli: 1 pound or 4 cups of fresh or frozen broccoli works. If using frozen veggie, run it in a colander under hot water and drain well. I finely chop even the stalk, especially if it’s organic, and use in dishes like healthy broccoli salad or healthy beef and broccoli.
• Milk: Quiche without milk is not a quiche but rather a frittata. Creamier milk, more flavor dense is the quiche. You can use non-dairy milk, just be ready for more thin flavor.
• Cheese: Feta cheese because it tastes amazing combined with fresh herbs and garlic. And a sprinkle of cheddar on top adds nice golden crust, but is OK to skip or sub with any other hard melting cheese.
• Onion and garlic: Red onion is perfect for quiche because it adds mild flavor without sauteing. Regular yellow onion needs sauteing and you can do that, throw garlic in there too.

How to Make Crustless Broccoli Quiche

• Prep veggies and cheese: I like to chop all veggies before I do anything else. And I start preheating oven at same time. Chop broccoli into bite size pieces as well as stalks, everything will get cooked and soft. Crumble and grate cheeses now too. 
• Whisk egg mixture: No need to whisk eggs first. Whisk eggs, milk, salt, pepper and red pepper flakes together.
• Add veggies and cheese: Then combine chopped broccoli, onion, garlic with liquid egg mixture and crumbled feta. Once in a pie dish, level with spatula and then sprinkle with cheddar cheese.
• Bake until golden in preheated 375 degrees F oven for about 50 minutes. Shake the pie plate and if middle is not jiggly, quiche is ready and set. Cool for 10 minutes and slice. Yum!

Serving Ideas

Crustless quiche is high in protein, fiber and healthy fats. So it’s a low carb meal on its own. Below are a few great pairings if you need more:

• Creamy tomato soup – classic and easy 15 minute soup.
• Avocado salad complements high protein quiche with more healthy fats.
• Fruit salad
• With a crusty bread or high protein bread like cottage cheese bread.
• Tea or coffee.

How to Store and Reheat

Serve quiche warm or cold. Are you like me and one of those people that thinks quiche tastes even better cold?! I recommend to slice it into 8 slices after baking, cover and refrigerate in same baking dish up to 5 days. Makes it such an easy grab and go meal!

Freeze quiche in airtight container for up to 3 months. I absolutely love these reusable 1 gallon silicone bags. Thaw in the fridge overnight.

Reheat quiche in a microwave or in the oven at 375 degrees F which would take about 15-20 minutes.

FAQs

More Favorite Broccoli Recipes

• Chicken broccoli stir fry
• Healthy broccoli cheddar soup
• Broccoli feta soup
• Penne broccoli
• Sauteed broccoli

More Favorite Egg Recipes

• Broccoli cheese egg muffins
• Healthy breakfast casserole
• Sausage egg casserole
• Cottage cheese egg bites

You may also love this collection of healthy egg recipes!

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Crustless Broccoli Quiche

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing hot or cold!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 175kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 1 pound broccoli florets 4 cups chopped
• 7 large eggs
• 1 cup milk I used 3.25%
• 1 medium red onion diced
• 3 large garlic cloves minced
• 5 ounces feta cheese crumbled
• 2 ounces soft cheese like Mozzarella or cheddar shredded
• 1/4 teaspoon salt
• Ground black pepper to taste
• Red pepper flakes to taste
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 inch pie baking dish with cooking spray.
• In a large bowl, add eggs, milk, salt, pepper, red pepper flakes and whisk well. Add broccoli, red onion, garlic, feta cheese and stir well with spatula.
• Transfer mixture to previously prepared baking dish, level with spatula and sprinkle with cheddar cheese. Bake for 50 minutes or until the middle isn't jiggly anymore.
• Remove from the oven and let quiche cool for 10 minutes.
• Then cut into 8 slices and enjoy warm or cold!

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 375 degrees F for 15-20 minutes.
• Freeze: For up to 3 months.
• If using frozen broccoli, place it in a colander, run hot water over it and drain well.
• If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 402mg | Fiber: 2g | Sugar: 4g

The post Crustless Broccoli Quiche appeared first on iFoodReal.com.

Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

We also love this baked salmon without foil, sweet chili salmon and baked teriyaki salmon.

Baked salmon in foil is juicy, flaky and quick. It’s a perfect weeknight dinner friend. Simply the best!

Stop wondering what to do with salmon fillet every time you buy one. I have to admit, I used to, for years. Now any time we get fresh fish, and living by Pacific ocean it happens often, I spend 10 minutes and throw this fancy looking restaurant-quality meal on the table.

This was also the salmon recipe I made at a food blogger’s retreat, served with arugula feta salad and everyone asked me for my “secret ingredients”. And as you know, being from Ukraine, it is fresh herbs and garlic.

I promise, everyone who tries this baked salmon in foil will be begging for the recipe!

Why Bake Salmon Wrapped in Foil?

• Foil wrapped salmon retains its moisture and cooks faster: In fact, I think it’s one of the best ways to cook salmon in the oven!
• Hands off method: Unlike with honey garlic salmon cooked in a skillet, you do not have to “babysit” the salmon in foil.

Ingredients You’ll Need

• Salmon fillet: About 1.5 pounds of any boneless salmon fillet with skin on. You can use farmed salmon or wild salmon. We like to use wild salmon since we fish plus it’s naturally better for you. Just keep in mind cook times will differ because wild salmon contains less fat and is more dry, so it’s important no to overcook it.
• Olive oil: To season the fish before baking. I like to use extra virgin olive oil but you can also use avocado oil.
• Butter: I use salted butter. It’s for the garlic butter sauce at the end.
• Garlic: I recommend only fresh garlic. Pre-chopped garlic from a jar or garlic powder do not have as much flavor. Also add amount to taste, we absolutely love garlic so I like to use 2 cloves!
• Fresh parsley: Is the essential flavor booster in the garlic butter. Fresh herbs are the secret to a lot of flavor with little calories. Fresh dill will work amazing as well!
• Lemon juice: Squeeze a lemon rather than using bottled lemon juice. Again it makes a world of difference in terms of flavor!
• Salt and pepper: To season.

How to Make Baked Salmon in Foil

Here is a quick photo overview how to make this easy baked salmon recipe. There is a full recipe card below.

• Prep: Preheat your oven to 375 degrees F. Line large baking sheet with 2 overlapping pieces of aluminum foil. Then place a piece of parchment paper on top.
• Wrap salmon fillet: Place the salmon fillet skin side down on the parchment paper and rub with oil, salt and pepper. Then wrap fillet first in paper, followed by a tin foil.
• Bake salmon and prep garlic butter: Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes. 5 minutes before salmon is ready, you want to start prepping the seasoning, so butter doesn’t solidify. Melt butter, add freshly grated garlic and a squeeze of lemon juice.
• Season oven baked salmon: Wearing oven mitts, open the foil packet and make sure salmon is ready. Inserted in the thickest part thermometer should read 145 degrees F or close to it. Brush salmon with melted butter and sprinkle with fresh parsley or dill.

Fun Variations

• Pesto: Once salmon is ready, open the foil and brush 1/4 cup of store-bought or homemade pesto on top. Or just bake with it. I am a fan of pesto on salmon after though!
• Lemon and rosemary: Cut lemon in half, slice one half into thin slices and juice the other half. Spread lemon slices inside the foil, lay seasoned fillet as per recipe on top, drizzle with lemon juice, add minced garlic and add 3-4 rosemary sprigs on top. I find lemon slices placed directly on top of fish make it taste bitter.
• White wine and cheese: Place seasoned salmon on foil, fold up sides, pour 1/4 cup white wine at the bottom, sprinkle some grated garlic and 1 cup your favorite melting cheese on top. Smoked gouda would go so well!

What to Serve Baked Salmon With?

Ah, the best part – eating. Salmon fillet is the most versatile entree!

• Traditional Ukrainian: Because I’m Ukrainian married to Russian we love mashed potatoes as an accompaniment to any meat or fish along with cucumber and tomato salad.
• Low carb meal: If you want a lighter fair, serve this oven baked salmon with cauliflower risotto.
• With rice or quinoa: Baked salmon and its juices go so well with rice or quinoa. Try to serve with Instant Pot brown rice or quinoa tabbouleh salad.
• Spring roasted veggies: In spring when we all are looking to get in shape. Garlic green beans, oven roasted asparagus or roasted cauliflower make a great accompaniment for fish.
• Fall roasted veggies: As local summer produce winds down, roasted butternut squash or roasted sweet potatoes make great hearty side dish for seafood and offer numerous health benefits.
• With summer salads: Replace protein with leftover cold baked salmon in foil in this smoked salmon salad. Or top lemon kale salad with it, so good!

How to Store and Reheat

Store: If you have leftovers, refrigerate them in an airtight container and enjoy within 3 days. Cold salmon tastes amazing, in salads and on a piece of toasted sourdough bread or inside a cottage cheese flatbread for a high protein meal.

Reheat: You have to be careful reheating salmon to avoid over drying. Preheat ceramic non-stick skillet on low-medium heat, add salmon and a splash of water, cover and simmer on low for 5 minutes. Check if it is heated through and if not, cover and let fish sit for a few more minutes.

Freeze: You can freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight, flake with a fork, and use in recipes calling for canned salmon like salmon cakes and canned salmon salad.

FAQs

More Salmon Recipes to Try

• Salmon stir fry
• Lime ginger salmon
• Peanut butter miso salmon
• Grilled salmon
• Grilled cedar plank salmon
• One pan salmon and veggies
• Air fryer salmon

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Baked Salmon in Foil

Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 261kcal

Author Olena Osipov

Equipment

• Parchment paper sheets
• OXO baking sheet
• Meat thermometer

Ingredients

For the Salmon Fillet:

• 1 1/2 pounds salmon fillet skin on or off
• 1 tablespoon olive oil extra virgin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Garlic Butter:

• 2 tablespoons butter
• 1-2 large garlic cloves grated
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill or parsley finely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
• Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
• Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper – this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
• Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes.
• Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
• While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
• Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.

Video

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in ceramic non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
• Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight. 
• Salmon skin on or off? Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
• Can I skip parchment paper? Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
• If you have large fillet or farmed salmon: Even if it is wild salmon fillet but large or extra thick or farmed salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
• My salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way is to check with thermometer. As long as it is not translucent pink and flakes easily with a fork.

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 334mg | Sugar: 1g

The post Baked Salmon in Foil appeared first on iFoodReal.com.

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar. A must try!

Peanut butter cookie lovers, this one’s for you! These 2 ingredient peanut butter cookies are a healthier, easier spin on the classic and you only need one bowl to whip them up.

I’ve made 4 ingredient healthy peanut butter cookies and even 3 ingredient peanut butter cookies, but this 2 ingredient version is the ultimate shortcut to a cookie bliss!

Why You’ll Love 2 Ingredient Peanut Butter Cookies

• Simple ingredients: Just peanut butter and maple syrup. No need for leavening agents, butter or extras.
• Crazy easy: One bowl and 10 minutes of prep time.
• Healthy cookies: Flour-free, refined sugar-free, gluten-free and even egg-free healthy dessert, so you can enjoy both the cookies and the cookie dough without any guilt!
• Crispy and chewy: Crunchy edges + soft center = perfection.

Ingredients You’ll Need

Sometimes we run out of the usual baking essentials, but this 2 ingredient peanut butter cookie recipe doesn’t need any of them!

• Peanut butter: Use smooth peanut butter for a creamy texture or crunchy peanut butter if you like extra crunch. Either way, make sure to use unsalted natural or organic peanut butter for the recipe to work and the best flavor!
• Maple syrup: Pure maple syrup adds sweetness and thickens the peanut butter to form the cookie dough. Honey should work too, just make sure it’s liquid honey. You can melt it in the microwave if needed.

How to Make Peanut Butter Cookies with 2 Ingredients

They couldn’t be easier to make! Here’s how to do it in just a few simple steps. Full recipe card is located below.

Preheat oven to 350 F. Line a large baking sheet with unbleached parchment paper and set it aside.

• Mix the dough: Grab a large mixing bowl and add the peanut butter and maple syrup. Use a spatula to stir it all together until smooth. The dough will thicken as you keep mixing.
• Shape the cookies: Take a small trigger scoop and scoop out the dough, then release onto the baking sheet, making sure to leave about 1.5 inches between each ball. Use a fork to gently press down on each ball to flatten it and create that classic pattern.

• Bake: Pop the cookies in the oven and bake for about 10 minutes. You’re looking for no visible browning, and they should still be soft to the touch.
• Cool the cookies: Take the cookies out of the oven and let them cool on the baking sheet for about 30 minutes or until they’ve hardened up. You can then transfer them to a wire rack to cool off a bit more, if you’d like.

Variations

• Peanut free: You can swap in almond butter or cashew butter, but the texture of the cookies might change based on the consistency.
• Nut free: Substitute sunflower seed butter. The texture may change slightly, and they’ll have a nuttier flavor.
• Add more flavor: Try mixing in 1 teaspoon of almond extract, vanilla extract, or even pumpkin pie spice or cinnamon.
• Sea salt: For a perfectly salty sweet balance. Just be sure to use flaky sea salt, Himalayan pink salt won’t work.
• Add chocolate chips: Adding chocolate chips makes them 3 ingredient peanut butter cookies! Mix in any type of chocolate chips from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.

How to Store

Store: I like to keep cookies on the counter so they’re easy to grab! Store in an airtight container or on a plate covered with a towel or plastic wrap for up to 5 days in a cool, dark place.

Freeze: Freeze cookies in an airtight container for up to 3 months, and you’ll have a stash of cookies ready whenever you feel like one.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

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2 Ingredient Peanut Butter Cookies

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 cookies

Calories 149kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing.
• Using small trigger scoop, scoop the cookie dough and release on a baking sheet, leaving 1.5 inches in between. Using a fork, press on cookie dough balls to flatten them and make a pattern.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 94mg | Fiber: 1g | Sugar: 6g

The post 2 Ingredient Peanut Butter Cookies appeared first on iFoodReal.com.

Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.

Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!

I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese!

Both are perfect for the holiday season including Christmas and Thanksgiving!

Why You’ll Love This Recipe

• Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
• Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
• Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
• Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.

Ingredients for Greek Yogurt Cheesecake

For the crust:

• Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
• Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
• Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.

For the filling:

• Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
• Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
• Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
• Eggs: We need eggs for binding and to help create a light fluffy structure.
• Pure vanilla extract: A hint of vanilla to add pleasant flavor.

For the cherry compote:

• Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
• Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
• Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
• Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!

How to Make Greek Yogurt Cheesecake

To make the crust:

• Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
• Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
• Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.

To bake the cheesecake with Greek yogurt:

• Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
• Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
• Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
• Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!

• Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
• Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.

To make the cherry compote (optional):

• Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
• Reduce heat to low: And cook for another 10 minutes.
• Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!

Variations

• Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
• Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
• Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
• Zest: Grate a little extra lemon zest on top of each slice just before serving.
• Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
• No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.

How to Store

Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.

Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!

FAQs

More Dessert Recipes to Try

• Greek yogurt cake
• Greek yogurt frosting
• Healthy cream cheese frosting
• Baked yogurt
• Greek yogurt chocolate pudding
• Cottage cheese tiramisu

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling Time 8 hours hours

Total Time 10 hours hours

Servings 12 slices

Calories 163kcal

Author Olena Osipov

Equipment

• 9-inch springform pan
• Immersion blender
• Mixer
• Parchment paper sheets

Ingredients

For the crust:

• 11 graham wafers sheets 1 1/2 cups crumbs
• 6 tablespoons butter melted
• 1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

• 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
• 2 cups 2% plain Greek yogurt
• 3/4 cup monk fruit sweetener , erythritol or cane sugar
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
• 2 cups fresh or frozen cherries pitted

US Customary – Metric

Instructions

To make the cheesecake crust:

• Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
• Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

• Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
• Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
• Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

• Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
• Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
• Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
• Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

• In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
• Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
• Remove from heat, cool and transfer to a glass jar.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g

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These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!

When I made my healthy peanut butter cookies I was amazed at how easy and tasty they turned out, but these 3 ingredient peanut butter cookies take it up a notch. Completely flourless, gluten free, and grain-free healthy cookies!

Want to skip the chocolate chips? No problem! They turn into 2 ingredient peanut butter cookies which works just as well, chewy in the middle with those crispy edges. So good!

Why You’ll Love 3 Ingredient Peanut Butter Cookies

• Simple ingredients: Truly 3 ingredients for soft, golden-brown cookies. You can actually eat this cookie dough!
• Healthy cookies: Peanut butter cookies with no eggs, flour, refined sugar or butter.
• One bowl: So easy to make and even easier to clean up.
• Higher in protein: 4 grams per cookie so you can grab one (or two) whenever you need a little pick-me-up!

Ingredients You’ll Need

You’ve probably got these pantry staples in your kitchen already which makes these 3 ingredient cookies for a super easy, healthy dessert.

• Peanut butter: Make sure to use unsalted natural or organic peanut butter. Smooth peanut butter will yield more creamy cookies, crunchy peanut butter more crunchy cookies. It’s totally up to your texture preference.
• Maple syrup: Liquid sweetener helps thicken the peanut butter and bring the cookie dough together. You can also swap it for honey, brown rice syrup, or date syrup.
• Chocolate chips: I love to use mini chocolate chips because they spread throughout the cookies into every nook without needing as many regular chips, though you can use whatever you have.

How to Make 3 Ingredient Peanut Butter Cookies

Here’s a quick overview of how to make peanut butter cookies with 3 ingredients, a large baking sheet, parchment paper, and a small trigger scoop.

First, heat your oven to 350 F and line large baking sheet with unbleached parchment paper. Set aside.

• Mix peanut butter and maple syrup: In a large mixing bowl, combine the peanut butter and maple syrup. Stir with a spatula until smooth. The dough will get thicker as you mix.
• Add chocolate chips: Add 4 tablespoons of chocolate chips and fold them in.
• Shape the cookies: Scoop the cookie dough with a small trigger scoop, roll into balls, and place on a baking sheet with 1.5 inches between them. Flatten each ball with a spatula or fork, then press the remaining chocolate chips on top.
• Bake the cookies: Bake for about 10 minute and no visible browning has occurred.

Variations

• Peanut free: You can substitute almond butter or cashew butter, but keep in mind the cookies may have a slightly different texture depending on the consistency of the nut butter.
• Nut free: Use sunflower seed butter for a nut free version of 3 ingredient peanut butter cookies.
• Flavors: Add a fun twist with 1 teaspoon of almond extract, vanilla extract, pumpkin pie spice or cinnamon.
• Different chocolate chips: Pick from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.
• Flaky sea salt: Sprinkle flaky sea salt on top for a touch of sophistication. It really brings out the rich peanut butter flavor.

How to Store

Store: Keep your cookies in an airtight container, or on a plate covered with a towel or plastic wrap. They’ll stay fresh for up to 5 days in a cool, dark spot.

Freeze: Transfer to an airtight container or Ziplock freezer bag and store in the freezer for up to 3 months.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

Print

3 Ingredient Peanut Butter Cookies

These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 146kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey
• 5 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing. Add 4 tablespoons of chocolate chips and stir to incorporate.
• Using small trigger scoop, scoop the cookie dough, roll into balls and place on a baking sheet, leaving 1.5 inches in between. Using a small spatula or fork, press on cookie dough balls to flatten them. Gently press remaining 1 tablespoon of chocolate chips on top.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 81mg | Fiber: 1g | Sugar: 7g

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These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Years ago, I made black bean brownies and later thought why not make a no bake version?! Fast forward to the holidays, and it feels like the perfect time for these no bake brownies to make a comeback!

I love sneaking alternative ingredients into my brownies. In fact, almost every single brownie recipe on my blog has a hidden element that makes them a healthy dessert. Like healthy zucchini brownies, sweet potato brownies, and healthy pumpkin brownies.

So, don’t spill the beans (pun intended) about the black beans and applesauce. Let everyone try them first and watch their faces light up!

Why You’ll Love This Recipe

• Crowd pleaser: Readers and friends say no one ever tastes the black beans, and the brownies disappear in no time!
• Guilt-free: No bake brownies recipe skips the flour, eggs, and butter. Is naturally sweetened, gluten-free, and vegan.
• Quick and easy: This no bake dessert comes together in 10 minutes, then you simply pop it in the freezer.
• Instant enjoyment: You store them in the freezer and can enjoy them pretty much immediately, no need to thaw long.

Ingredients for No Bake Brownies

Here’s the short list of ingredients you will need.

• Black beans: The foundation of this brownie recipe. You can use canned beans or Instant Pot black beans. Just be sure to rinse and drain them first.
• Medjool dates: These naturally sweet and meaty dates add body and proper texture to the brownies. Make sure they’re pitted and don’t use any other kind of dates.
• Applesauce: Adds moisture and a hint of sweetness. You can use either sweetened or unsweetened applesauce. Also homemade applesauce like Instant Pot applesauce works.
• Cacao powder: Cocoa powder works as a substitute for cacao powder in any recipe. The main difference is that cacao offers more health benefits.
• Coconut oil: Melted coconut oil adds richness and helps bind the ingredients together. I also use it for the chocolate drizzle.
• Vanilla and salt: Classic baking staples that boost flavor and balance sweetness.
• Mini chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips.
• Hot water: Softens the dates, making the mixture smoother and easier to blend.

How to Make No Bake Brownies

Simply blend everything together, then pour the batter into a baking dish and freeze. I used my small Kitchenaid food processor.

• Blend the ingredients: In a food processor, combine black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt, and hot water. Blend until smooth, stopping to scrape the sides and adding a little more water, if needed, to get it moving.
• Add chocolate chips and pour: Dump chocolate chips in and pulse a few times. Then, pour the batter into a parchment paper lined baking pan and spread it out evenly with a spatula.
• Make the drizzle: Add chocolate chips and coconut oil to a small bowl. Microwave for 1-2 minutes, stirring halfway. Drizzle over brownies.
• Freeze and slice: Freeze for at least 3 hours, then cut into 16 squares and enjoy!

Variations

• Mix-ins: Chopped nuts like walnuts, pecans or hazelnuts, freeze-dried fruit, coconut flakes or chocolate chips can either go in the batter or be used as a topping. Adding them to the batter will blend the flavors throughout, while topping them before freezing will give a crunchy finish.
• Add frosting: Instead of a chocolate drizzle, spread on healthy chocolate frosting.
• Thicker brownies: Add 1/3 cup almond flour to the batter.
• Flaky sea salt: A sprinkle of sea salt takes these brownies to the next level!

How to Store

Freeze: Keep these no bake brownies frozen! Store in an airtight container for 3-4 months. Enjoy straight from the freezer or let them thaw for 2-3 minutes.

It helps to line the layers of slices with parchment paper for easier separating when you want just one brownie.

FAQs

More Brownies Recipes to Try

• Almond flour brownies
• Oat flour brownies
• Cacao nibs brownie bites
• Banana brownies

Other No Bake Recipes

• Healthy chocolate coconut balls
• Healthy no bake cookies
• Homemade crunch bars
• No bake peanut butter oatmeal bars
• Coconut oil fudge
• Date bark
• Chocolate berry bars

Print

No Bake Brownies

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Course Dessert

Cuisine North American

Diet Vegan

Prep Time 20 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 16 brownies

Calories 129kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper sheets

Ingredients

For the Brownies:

• 14 ounces can low sodium black beans drained & rinsed
• 13 Medjool dates pitted
• 1/4 cup applesauce unsweetened or sweetened
• 1/3 cup cacao powder
• 3 tablespoons coconut oil melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4-5 tablespoons hot water
• 2 tablespoons mini chocolate chips

For the Drizzle:

• 2 tablespoons mini chocolate chips
• 1 teaspoon coconut oil

US Customary – Metric

Instructions

• Line square 8×8 inches baking dish with parchment paper and set aside.
• In a food processor, add black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt and hot water. Process until smooth, pausing and scraping the walls and adding a bit more water if you mixture isn't going.
• Add chocolate chips and pulse a few times just to combine. Pour batter into previously prepared baking dish and level with spatula.
• To make the drizzle, in a small bowl, combine the chocolate chips and coconut oil. Melt in a microwave for 1-2 minutes, pausing and stirring. Drizzle on top of brownies and freeze for at least 3 hours.
• Cut into 16 squares and enjoy!

Notes

• Store: Keep brownies frozen at all times! Store in the freezer in an airtight container for up to 3 – 4 months. Enjoy from frozen or let thaw for 2-3 minutes.

Nutrition

Serving: 1brownie | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 72mg | Fiber: 3g | Sugar: 15g

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