Modern Alchemyst

Making this healthy chicken penne Alfredo recipe with whole wheat pasta, lean chicken breast, and an Alfredo sauce made with low-fat milk and Parmesan cheese makes the dish lighter.

Ingredients: 8 oz whole wheat penne pasta. 2 boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 cup low-fat milk. 1/4 cup grated Parmesan cheese. 1 tablespoon flour. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: As directed on the package, cook the penne pasta. Once done, drain it and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 6 to 8 minutes of cooking after adding the diced chicken until it is browned and fully cooked. Add the minced garlic to the pan and cook for another minute or two, until the garlic smells good. Mix milk, flour, and Parmesan cheese in a small bowl with a whisk until the mixture is smooth. Add the mixture to the pan with the garlic and chicken. Over medium heat, stir the sauce all the time for about 3 to 4 minutes, or until it gets thicker. Add pepper and salt to taste. Toss the cooked penne pasta in the skillet with the sauce until it is covered all over. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

The rich flavors of bacon and Swiss cheese are brought together in this tasty salad with fresh greens and a tangy balsamic vinaigrette dressing.

Ingredients: 4 cups mixed greens. 8 slices crispy bacon, crumbled. 1 cup shredded Swiss cheese. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens thoroughly. In a large salad bowl, combine the mixed greens, crispy bacon, shredded Swiss cheese, cherry tomatoes, and red onion. Drizzle the balsamic vinaigrette dressing over the salad. Toss the salad gently to coat all ingredients with the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These One Direction Cookies are a harmonious blend of chocolate chips and optional walnuts, creating a cookie experience that's as delightful as a boy band's music. Perfect for indulging your sweet tooth!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed light brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips. 1 cup chopped walnuts optional.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix the flour and baking soda. Set aside. In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped walnuts, if using. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for about 9-11 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious One Direction Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty and nutritious stew featuring kale and chickpeas, flavored with aromatic spices for a satisfying meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp red pepper flakes. 1 can 15 oz chickpeas, drained and rinsed. 4 cups vegetable broth. 1 bunch kale, stems removed and leaves chopped. Salt and pepper, to taste. Juice of 1 lemon.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and cook for about 5 minutes, or until the onion turns clear. Ground cumin, ground coriander, smoked paprika, and red pepper flakes should all be added. After two more minutes, the food should smell good. Add chickpeas and vegetable broth and mix well. Turn the heat down to low and cook for 10 minutes. It will take about 5 minutes of cooking after adding the chopped kale. To taste, add salt, pepper, and lemon juice. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Oreo brownies are a delicious mix of chocolate brownies and crunchy Oreo cookies. They are a rich treat that will satisfy anyone's sweet tooth.

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup crushed Oreo cookies.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine brownie mix, eggs, water, and vegetable oil. Mix until well combined. Fold in crushed Oreo cookies into the brownie batter. Pour the batter into a greased 9x9 inch baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before cutting into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

These gluten-free no bake chocolate peppermint balls are a delightful and healthy treat, perfect for satisfying your sweet cravings without the need for an oven. The combination of chocolate and peppermint makes them a festive choice for the holiday season.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup honey. 1/4 cup coconut oil melted. 1/2 teaspoon peppermint extract. 1/2 cup dairy-free chocolate chips. Crushed candy canes for garnish, optional.

Instructions: In a mixing bowl, combine almond flour and cocoa powder. Add honey, melted coconut oil, and peppermint extract. Mix until a dough-like consistency forms. Fold in dairy-free chocolate chips. Using your hands, roll the mixture into bite-sized balls and place them on a parchment paper-lined tray. Optional: Sprinkle crushed candy canes on top of each ball for extra flavor and decoration. Refrigerate the balls for at least 30 minutes to set. Serve and enjoy your gluten-free no bake chocolate peppermint balls!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Peel n Eat Beer Steamed Shrimp are a tasty appetizer or main dish that is also very easy to make. They're great for a casual meal or a party because they're steamed in beer with garlic, lemon, and Old Bay seasoning.

Ingredients: 1 pound large shrimp, shell-on. 1 bottle of beer preferably a light ale or lager. 2 cloves garlic, minced. 1 lemon, thinly sliced. 2 tablespoons Old Bay seasoning. 1 teaspoon black peppercorns. 1 bay leaf. Salt to taste.

Instructions: Place the beer in a large pot. Then, add the lemon slices, Old Bay seasoning, black peppercorns, bay leaf, and a pinch of salt. Over medium-high heat, bring the beer mix to a boil. Turn down the heat to low and let it simmer for five minutes to let the flavors soak in. When you add the shrimp to the pot, make sure they are covered in the beer juice. Put the lid on the pot and steam the shrimp for 5 to 7 minutes, or until they turn pink and are fully cooked. Take the pot off the heat and let the shrimp soak up more of the flavor by sitting in the beer mixture for a few minutes. Move the shrimp to a serving platter using a slotted spoon. Serve hot with a little of the beer mixture on the side to dip.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Easy Fall Pasta Salad is a delightful combination of hearty pasta, vibrant veggies, and autumn flavors. The sweetness of dried cranberries pairs perfectly with the nuttiness of walnuts, while the balsamic vinaigrette adds a tangy touch. It's a versatile dish that can be served as a side or a light main course, perfect for any fall gathering or weeknight dinner.

Ingredients: 8 oz pasta, such as farfalle or penne. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/2 cup chopped walnuts. 1/4 cup crumbled feta cheese. 1/4 cup dried cranberries. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Let it cool down after draining. Put the cooked pasta, cherry tomatoes, baby spinach, walnuts, feta cheese, and dried cranberries in a large bowl. Honey, salt, and pepper should all be mixed together in a small bowl with olive oil. Add the dressing to the pasta salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more feta cheese and walnuts as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Along with tender chicken breasts, this recipe calls for a tasty stuffing made of ricotta cheese, spinach, tomatoes, and basil. The panko crust gives each bite a satisfying crunch, and the dish is great for any event.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup ricotta cheese. 1 cup chopped spinach. 1 cup diced tomatoes. 1/4 cup chopped fresh basil. 1 cup panko breadcrumbs. 2 eggs, beaten. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together ricotta cheese, chopped spinach, diced tomatoes, chopped basil, salt, and pepper. Cut a pocket into each chicken breast. Stuff each chicken breast with the ricotta mixture. In one shallow dish, place beaten eggs. In another shallow dish, place panko breadcrumbs. Dip each stuffed chicken breast into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the breaded chicken breasts to the skillet and cook until golden brown on each side, about 3-4 minutes per side. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and juices run clear. Serve hot, garnished with additional chopped basil if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy this strawberry parfait made in the Southern style. It's sweet and fruity. A delicious dessert that tastes like Southern hospitality is made with layers of fresh strawberries, vanilla pudding, whipped cream, and granola.

Ingredients: 2 cups fresh strawberries, diced. 1/4 cup sugar. 1 teaspoon lemon juice. 2 cups vanilla pudding. 1 cup whipped cream. 1/2 cup granola. Fresh mint leaves for garnish.

Instructions: Dice the strawberries and put them in a bowl. Add the sugar and lemon juice. It needs 15 minutes to break down. Put vanilla pudding on the bottom of serving bowls or glasses. Place a spoonful of the strawberry mixture on top of the pudding layer. Cover it with whipped cream, and then top it with granola. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. Add some fresh mint leaves as a garnish. Put it in the fridge for at least an hour before you serve it. Have fun with this tasty Southern Strawberry Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

These Whole-Grain Pancakes with Fruit Filling are a healthy and tasty way to start the day. They are a healthy way to start the day because they are full of whole wheat flour, oats, and different kinds of fresh berries. A little brown sugar and vanilla makes them a little sweet, which makes them great for a weekend brunch.

Ingredients: 1 cup whole wheat flour. 1/4 cup oats. 2 tablespoons brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 cup mixed berries blueberries, strawberries, raspberries. 1/2 banana, mashed. 1/2 teaspoon vanilla extract.

Instructions: In a bowl, combine whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the mixed berries and mashed banana. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it. Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve hot with maple syrup and extra berries on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Try this delicious dish with grilled prosciutto, sweet quince, juicy pear, and creamy Swiss cheese. It's made even better with honey drizzled over it. The flavors and textures in this sandwich go well together and will please your taste buds.

Ingredients: 4 slices of prosciutto. 1 quince, thinly sliced. 1 pear, thinly sliced. 4 slices of your favorite bread. 4 slices of Swiss cheese. 2 tablespoons honey. 2 tablespoons unsalted butter.

Instructions: Set your panini press or grill to medium-high heat. For about one to two minutes on each side, cook the prosciutto slices on a hot grill or in a pan until they are crispy. Take it out and set it aside. Place a slice of Swiss cheese on top of one slice of bread. Then add slices of grilled prosciutto, quince, and pear. Place half a tablespoon of honey on top of the fruit. Put another slice of bread on top and gently press it down to make a sandwich. Use a little butter to cover the outside of each sandwich. The sandwiches should be cooked for three to four minutes on each side, or until the bread is golden brown and the cheese melts. Take them off the heat and let them cool for one minute. Then cut them in half. Serve the sandwiches warm, and if you want them to taste even sweeter, drizzle the rest of the honey over them. Thanks for the tip! Have your grilled prosciutto, quince, and pear sandwich with milk and honey.

Prep Time: 15 minutes

Cook Time: 8 minutes

Enjoy the rich flavors of mocha and hazelnut in these tasty cupcakes. Great for people who like both coffee and desserts!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup finely ground hazelnuts. 2 tsp instant espresso powder. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/2 cup strong brewed coffee, cooled. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 cup chocolate chips optional. 1/4 cup chopped hazelnuts for topping. Whipped cream and cocoa powder for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, cocoa powder, brown sugar, crushed hazelnuts, instant espresso powder, baking powder, baking soda, and salt in a large bowl using a whisk. Put the cooled coffee, buttermilk, vegetable oil, egg, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add the chocolate chips if you want to. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. Put some whipped cream and cocoa powder on top of each cupcake after it has cooled. Add chopped hazelnuts as a garnish. Have fun with your Mocha Cappuccino Hazelnut Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan raspberry rhubarb muffins are full of flavor and great for breakfast or a snack that doesn't contain gluten. They're soft and moist, and they're full of fruity goodness.

Ingredients: 1 cup gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup diced rhubarb. 1/2 cup fresh raspberries.

Instructions: Preheat oven to 350F 175C and line a muffin tin with liners. In a large bowl, mix together gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, whisk almond milk, melted coconut oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fold in diced rhubarb and raspberries gently. Spoon batter into muffin liners, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the ultimate chocolate chip cookie experience with this recipe! These cookies are golden, chewy, and packed with chocolatey goodness.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, room temperature. 1/2 cup granulated sugar. 1 cup packed light-brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups semisweet and/or milk chocolate chips.

Instructions: Preheat your oven to 375F 190C. In a small bowl, whisk together the flour and baking soda. Set aside. In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and salt until creamy and smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips using a spatula or wooden spoon. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie. Bake in the preheated oven for about 9-11 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, enjoy your delicious homemade chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Low Carb Mexican Cauliflower Rice Salad is a healthy and flavorful alternative to traditional rice salads. It's packed with colorful veggies, aromatic spices, and tangy feta cheese, making it a perfect low-carb side dish or light meal. Plus, it's gluten-free and keto-friendly!

Ingredients: 1 head of cauliflower. 1 tablespoon olive oil. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Juice of 1 lime.

Instructions: Put the cauliflower florets in a food processor after cutting them up. The cauliflower should be pulsed until it looks like rice grains. Put the olive oil in a big pan and heat it over medium-low heat. After you add the cauliflower rice, cook it for 5 to 7 minutes, or until it's soft and slightly brown. Add the red and green bell peppers that have been diced, the red onion, ground cumin, chili powder, and garlic powder. Add two to three more minutes of cooking. Take the pan off the heat and let the cauliflower rice mix cool down to room temperature. Put the cauliflower rice mix with the black olives, chopped cilantro, diced tomatoes, and crumbled feta cheese in a large bowl. Salt and pepper the salad to your liking, then pour the lime juice over it. Add everything to the bowl and mix it well. You can enjoy your Low Carb Mexican Cauliflower Rice Salad after you serve it cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Best Greek Salad is a traditional dish from the Mediterranean that is full of fresh flavors. It goes well with any meal or can be eaten on its own for a healthy lunch.

Ingredients: 2 cups of diced cucumber. 2 cups of diced tomatoes. 1 cup of diced red onion. 1 cup of crumbled feta cheese. 1/2 cup of Kalamata olives. 1/4 cup of extra virgin olive oil. 2 tablespoons of red wine vinegar. 1 teaspoon of dried oregano. Salt and pepper to taste. Freshly chopped parsley for garnish.

Instructions: In a large mixing bowl, combine the diced cucumber, diced tomatoes, and diced red onion. Add the crumbled feta cheese and Kalamata olives to the bowl. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently to coat all the ingredients. Let the salad sit in the refrigerator for about 30 minutes to allow the flavors to meld together. Before serving, garnish with freshly chopped parsley. Enjoy your delicious Greek salad!

Prep Time: 15 minutes

Cook Time: 0 minutes