I brought you this time an absolutely yummy recipe; Baked Penne Pasta with Béchamel sauce, this is …
Baked Penne Pasta with Bechamel
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Baked Salmon Fillets Recipe
Baked Salmon Fillets Recipe with Potatoes
2016-01-14 05:08:59
Serves 4
Have no idea what to cook on a busy day? you will love this salmon recipe perfect for weeknights, so shake up your dinner table and make your own healthy and easy baked salmon.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
768g
Servings
4
Amount Per Serving
Calories 901
Calories from Fat 210
% Daily Value *
Total Fat 23g
36%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 205mg
68%
Sodium 944mg
39%
Total Carbohydrates 70g
23%
Dietary Fiber 6g
22%
Sugars 3g
Protein 100g
Vitamin A
10%
Vitamin C
54%
Calcium
9%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 pink salmon fillets.
- 4 large potatoes.
- 1 teaspoon ground pepper.
- 1 teaspoon sea salt.
- 1 teaspoon garlic powder.
- 1 fresh squeezed lemon juice.
- 1 tablespoon extra-virgin olive oil.
Instructions
- Preheat the oven to 175°
- Cut the potatoes into large chunks and bring them to boil in a large pan for 4 mins, drain and generously sprinkle with sea salt and pepper.
- Meanwhile, in a small bowl mix the spices, lemon juice and olive oil and rub the Salmon fillets both sides.
- Arrange the Salmon fillets (skin-side down) and Potatoes on baking tray, bake for 20 minutes.
- Serve with salad.
Merjana https://www.merjana.com/
Egg Muffins with Chicken Mortadella
Egg Muffins with Chicken Mortadella
2016-01-06 13:29:30
Serves 10
Enjoy this nutritious morning recipe idea, hearty healthy egg muffins great for breakfast.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
91g
Servings
10
Amount Per Serving
Calories 187
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 220mg
73%
Sodium 172mg
7%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 1g
Protein 16g
Vitamin A
13%
Vitamin C
9%
Calcium
26%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 10 large eggs
- 100 g chicken mortadella with garlic sausages (about 10 pieces Ready to Eat)
- Handful of fresh basil
- ¼ cup tomatoes chopped
- ¼ cup bell pepper chopped
- Grated Gruyère cheese
- Salt and Pepper to taste
Instructions
- Preheat the oven to 180°C, grease the muffins tray and set aside.
- In a large bowl, beat the eggs, mix in the pepper, tomatoes add the cheese, basil and the mortadella season with black pepper and salt to taste.
- Spoon the egg mixture evenly into the greased muffin tin and bake for 20 mins or until the muffins are set in the middle.
- Garnish with tomato wedges or basil.
Merjana https://www.merjana.com/
Tandoori Chicken with Sweet Potatoes
Tandoori Chicken with Sweet Potatoes
2016-01-03 08:55:20
Serves 6
For a healthy week night dinner try this roasted chicken with tandoori masala and sweet-potatoes.
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Nutrition Facts
Serving Size
50g
Servings
6
Amount Per Serving
Calories 111
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg
7%
Sodium 58mg
2%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 1g
Protein 8g
Vitamin A
15%
Vitamin C
13%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Whole chicken skinless.
- 2 tablespoon olive oil.
- fresh squeezed 1 whole lemon juice.
- 3 large sweet-potatoes cut into cubes.
Tandoori Masala
- ½ teaspoon nutmeg powder
- 1 teaspoon mace powder
- 1 teaspoon cardamom powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon fenugreek powder
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cloves powder
- 1 teaspoon garlic powder
- 2 tablespoon Coriander powder
- 1 tablespoon paprika powder
- 1 ½ tablespoon Cumin powder
- Salt and Pepper to taste
Instructions
- Combine all of the spices in a small bowl together, use about 2 tablespoons of masala and store the remaining in an airtight container until needed.
- Make deep slashes into the chicken breast, and cuts in the thighs and drumsticks.
- Mix olive oil, lemon juice to the 2 tablespoons of the masala and rub into the slashes and chicken skin, wrap the chicken in plastic wrap tightly and refrigerate for at least 4 hours.
- Preheat the oven to 250°C.
- Add the sweet-potatoes cubes to a microwave safe bowl and steam for 2 mins, drizzle with olive oil and season with salt and pepper.
- Place the chicken in the roasting pan breast-side up and bake for 20 minutes, then lower the oven to 200°C, arrange the sweet-potatoes around the bird and bake for 10 mins turning them in the pan once or twice, until well cooked.
Merjana https://www.merjana.com/
Roasted Chicken Thighs and Legs with Vegetables
Roasted Chicken Thighs and Legs with Vegetables
2015-12-31 06:51:47
Serves 4
Prep Time
15 min
Total Time
1 hr
Nutrition Facts
Serving Size
578g
Servings
4
Amount Per Serving
Calories 665
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 306mg
102%
Sodium 510mg
21%
Total Carbohydrates 53g
18%
Dietary Fiber 5g
18%
Sugars 4g
Protein 61g
Vitamin A
13%
Vitamin C
42%
Calcium
7%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs, approx 6 pieces.
- 3 large potatoes, sliced into half-inch thick slices.
- 1 1/2 cup of cherry tomatoes, halved.
- 1 whole garlic bulb, cloves separated not peeled.
- 1 tablespoon extra virgin olive oil.
- 1/2 tablespoons balsamic vinegar.
- 1/2 teaspoon sea salt.
- Pepper to taste.
- Spring of fresh rosemary.
Instructions
- Preheat the oven at 200°.
- Steam the potatoes first: add potato slices into a steamer basket, in a large pan pour water and place the basket and bring it to boil.
- Arrange the chicken thighs on the bottom of a baking tray lay chopped rosemary over and season to taste, drizzle with some balsamic vinegar and olive oil; cover the tray with foil, and roast for about 20 mins or until chicken is cooked through.
- Let the chicken rest on another plate, place the steamed potato, cherry tomatoes and garlic on the baking dish, season and drizzle with remaining of olive oil and balsamic vinegar and arrange the chicken on top, bake uncovered for 20 minutes or until the chicken is crisp on the top and potatoes well brown.
- Bon appétit
Merjana https://www.merjana.com/
Baked Sea Bream with Veggies
Baked Sea Bream with Veggies
2015-12-27 19:35:49
Serves 3
Fish is the world's best source of Omega 3 and prapring it in healthy way is one of the tricks that helps you lose weight in a few months if you include it in your diet this is one of the fish healthy recipes ALGERIAN-Style with a cocktail of veggies .
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
570g
Servings
3
Amount Per Serving
Calories 433
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 99mg
4%
Total Carbohydrates 81g
27%
Dietary Fiber 8g
32%
Sugars 9g
Protein 10g
Vitamin A
22%
Vitamin C
78%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 whole sea bream, cleaned and slashed with knife both sides (optional)
- 3 large potatoes, cut into widgets
- 200g cherry tomatoes, halved
- 2 large onion, sliced
- 1 garlic bulb (head)
- 1 tsp chilli flakes
- 2 tbsp olive oil
- 1/4 cup lemon juice
- Handful of fresh parsley, chopped
- Sea salt and pepper to taste
Instructions
- First prepare the fish marinade, in a large bowl mince two cloves of garlic, add the crushed chilli flakes, chopped parsley, olive oil, lemon juice, sea salt and pepper.
- Marinate the fish for 10 minutes, preheat your oven to 250°C meanwhile put the potatoes widgets and carrots into a sauce pan pour salted water and bring it to boil and drain after 5 to 7 minutes or until knife tender*.
- Take oiled large roasting tray and base the potatoes and carrots, add the garlic cloves not peeled, lay the onion slices and the halved cherry tomatoes drizzle the remaining marinade over the veggies and top with the marinated fish and bake for about 30 minutes or until the fish is cooked through.
- Serve right away with dressed green salad
Notes
- * Test it to see if it is tender by inserting a knife into the potato
Merjana https://www.merjana.com/
Gnocchi with Tomatoes and Courgette
Gnocchi with Tomatoes and Courgette
2015-12-27 12:42:42
Serves 6
If you are potato gnocchi and courgette lover welcome... Every time we'd visit my grandmother she used to make this recipe for us..To this day the scent takes me back to my childhood.
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Nutrition Facts
Serving Size
330g
Servings
6
Amount Per Serving
Calories 261
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 30mg
10%
Sodium 258mg
11%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
13%
Sugars 8g
Protein 13g
Vitamin A
21%
Vitamin C
76%
Calcium
24%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tomatoes, sliced
- 4 large Courgette (zucchini), sliced
- 1 chopped onion
- 2 cloves garlic, crushed
- 3 tablespoon olive oil
- 1 package prepared gnocchi
- Fresh mozzarella cheese, cut into cubes
- Spices:- 1/2 tsp Dried Basil, Sea Salt or normal and Ground Black Pepper
Instructions
- In a large pot of boiling salted water, cook gnocchi according to package instructions until they float, 3 to 5 minutes, and drain.
- Meanwhile, heat the olive oil over medium-high heat in a large skillet, sauté the onion and add zucchini cook until softened, add the garlic, stirring often about 5 minutes, add the tomatoes stirring occasionally until they start breaking down, add the spices to the mixture and cover the pan, reduce the heat, bring it to simmer for about 5 minutes.
- Transfer the gnocchi to the skillet, and mix carefully, let simmer together for a minute more.
- Remove the gnocchi mixture from the heat and place it into a nonstick baking dish.
- Take the cheese cubes and arrange them on top of the gnocchi mixture and bake it in the 350° preheated oven for 20 to 25 minutes or until the top begins to brown.
- Let stand 3 minutes before serving and ENJOY!
Merjana https://www.merjana.com/