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learn how to make the best creamy chicken and mushroom. Easy, delicious and comforting meal that anyone can make. ►Full written recipe: https://thecookingfoodie.com/recipe/creamy-mushroom-chicken-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the chicken: 1¼ lbs. (560g) Chicken breast or chicken breast fillets 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/3 cup (40g) Flour 2 tablespoons Olive oil For the creamy mushroom sauce: 1 tablespoon (15ml) Olive oil 2 tablespoons (30g) Butter 1/2 Onion, chopped 300g (10.5oz) Mushrooms 3 Garlic cloves, minced 1 cup (240ml) Heavy cream 3/4 cup (180ml) Vegetable/ chicken stock 1/4 cup (30g) Parmesan, grated (optional) 1 teaspoon Lemon zest 2 tablespoons Parsley, chopped For serving: Rice Green beans Instructions: 1. Prepare the Chicken: If using chicken breast fillets, they are already thin enough for quick, even cooking. If using whole chicken breasts, slice them in half horizontally to create fillets. This ensures they cook evenly and remain tender. 2. Pat the chicken dry with paper towels. Season both sides with salt and black pepper. Dredge each fillet lightly in flour, shaking off any excess. This helps create a golden crust and also thickens the sauce slightly later. 3. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C / 165°F). 4. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm. 5. Make the Creamy Mushroom Sauce: In the same pan, reduce the heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter. 6. Add the chopped onion and cook for 2-3 minutes, until softened. Stir in the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their juices and start to brown. Add the minced garlic and cook for 30 seconds, until fragrant. 7. Optional: If using white wine, pour in ¼ cup at this stage, stirring to deglaze the pan. Let it simmer for 1-2 minutes, until the alcohol evaporates. 8. Simmer the Sauce: Pour in the vegetable broth and let it simmer for 2 minutes. Stir in the heavy cream, grated parmesan, and black pepper. Let the sauce simmer for another 3-4 minutes, until it thickens slightly. Taste and adjust seasoning if needed. 9. Combine & Serve: Return the cooked chicken to the pan, spooning some sauce over the top. Simmer for 2 more minutes, allowing the chicken to soak up the flavors. Sprinkle with chopped parsley and remove from heat. 10. Serve: serve with rice and green beans or read about other serving options in the notes section.
Creamy Mushroom Chicken | Chicken with Creamy Mushroom Sauce Recipe
This one ingredient buckwheat bread is super healthy and easy to make. This bread is gluten-free (flourless), and yeast free. ►Full written recipe: https://thecookingfoodie.com/recipe/buckwheat-bread-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the bread: 2¾ cups (500g) Raw buckwheat groats, *do not use toasted Note: MUST be hulled, raw buckwheat kernels/groats for this recipe to work , do not use toasted buckwheat groats 1 cup (240ml) Water 1 teaspoon Salt For the add-ins: 1 tablespoon Olive oil (optional) 1/4 cup Walnuts (optional) 2 tablespoons sunflower seeds (optional) 2 tablespoons Flaxseeds (optional) For the topping: Nigella seeds Sunflower seeds Other optional toppings and add-ins: 1-2 teaspoons Maple syrup/honey (optional) 1/2 teaspoon Baking soda (optional – for extra rise) Sesame seeds Poppy seeds Nuts of your choice Pumpkin seeds Directions: 1. Soak the Buckwheat: Rinse the buckwheat groats well under running water. Place them in a large bowl and cover with 750ml of filtered water. 2. Let them soak for 8 hours or overnight at room temperature. 3. Blend and Ferment: After soaking, do NOT rinse the buckwheat—simply drain any excess water. Transfer the soaked groats to a blender or food processor, add 1 cup (240ml) of water and blend until smooth. The consistency should be similar to pancake batter. If it's too thick, add a little water (1–2 tablespoons). 4. Pour the batter into a clean glass or ceramic bowl (avoid metal). Cover with a clean kitchen towel or plastic wrap. Let it ferment at room temperature (22–26°C or 72–78°F) for 24–36 hours. You’ll see bubbles forming, and the batter will have a slightly tangy aroma. 5. Add Salt & toppings and Bake: Once fermented, mix in salt, olive oil, maple syrup, and your favorite seeds (this step is optional - read notes) Stir well to combine. 6. Preheat your oven to 180°C (350°F). Line a ____ loaf pan with parchment paper and pour the batter in. Smooth the top and sprinkle with extra seeds if desired. 7. Bake for 50–60 minutes, or until the bread is golden brown and sounds hollow when tapped. 8. Let cool completely before slicing.
Easy Buckwheat Bread Recipe | Only one Ingredient
Pasta alla norma - Sicilian Pasta with Eggplant. This eggplant pasta recipe is one of the best but ys, one of the easiest pasta dishes. ►Full Printable recipe: https://thecookingfoodie.com/recipe/pasta-alla-norma-sicilian-eggplant-pasta/ ► Homemade tomato Sauce: https://youtu.be/hwJMe7Zj9p4 ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE Ingredients: 225g (8 oz) pasta (traditionally rigatoni, penne, or spaghetti) 1 Eggplant, medium-large Extra virgin olive oil Salt Pepper 3-4 Garlic cloves, crushed 2 Cans Peeled tomatoes Fresh basil Ricotta Salata Directions: 1. Prepare the Eggplants: preheat oven to 420F (210C). Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated. 2. Spread the eggplant on a baking tray lined with parchment paper and bake until golden, about 25-30 minutes. 3. Make the Tomato Sauce: Heat 3–4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and sauté until fragrant, about a minute. 4. Crush the canned peeled tomatoes with your hands or use a potato masher if using fresh tomatoes. You can do it in a bowl or directly in the pan. Add them to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Toss in a few basil leaves at the end for added flavor. 5. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining. 6. Combine: Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet, along with a splash of reserved pasta water, if needed, to loosen the sauce. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated. 7. Serve: Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
Pasta Alla Norma Recipe | Sicilian Eggplant Pasta
Learn how to make the best chicken patties. These homemade chicken patties are crispy on the outside and juicy from the inside. They are high and protein and easy to make. ►Printable recipe: https://thecookingfoodie.com/recipe/best-chicken-patties-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the patties: 1½ Ibs (680g) Ground chicken 1 Onion, grated 2 Garlic cloves, minced 1 Carrot, grated Salt to taste Pepper to taste 1 teaspoon Cumin 1 teaspoon Paprika ½ teaspoon Cayenne pepper (optional) 1/2 bunch Parsley, finely chopped 1/3 cup (35g) Breadcrumbs 1 Egg 1 tablespoon Dijon mustard For the dipping sauce: Option 1: Tahini Yogurt sauce 2/3 cup (160g) Plain yogurt 2 tablespoons Tahini Option 1: Spicy mayo 1/2 cup (115g) Mayonnaise 2 tablespoons Sriracha Instructions: 1. In a large bowl, mix together the ground chicken, onion, garlic, carrot, breadcrumbs, egg, salt, pepper, paprika, cumin, cayenne, Dijon mustard. Stir until everything is well combined. 2. Divide the mixture into 18 equal portions and shape them into round patties. 3. Pan-Fry: Heat 2-3 tablespoons of olive oil or butter in a large skillet over medium heat. Cook the patties for about 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C). 4. Bake: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with oil. Place the patties on the sheet and bake for 18-20 minutes, flipping halfway through, until golden and cooked through. 5. Air Fryer: Preheat to 375°F (190°C). Lightly spray the basket with oil, place patties in a single layer, and air fry for 12-15 minutes, flipping halfway. 6. Dipping Sauce: a. Tahini yogurt:: in a small bowl mix yogurt and tahini. b. Spicy Sriracha Mayo: Mix ½ cup mayo with 1 tablespoon sriracha and ½ teaspoon lime juice. 7. Serve with your favorite dipping sauce and a side of Mediterranean chickpea salad
Chicken Patties Recipe
Follow this recipe to learn how to make the double chocolate chip cookie recipe. These cookies are easy to make, fudgy and chewy. The perfect treat for chocolate lovers. ►Full written recipe: https://thecookingfoodie.com/recipe/double-chocolate-chip-cookies-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 22 cookies Ingredients: 1/2 cup (115g) Butter, softened 1/4 cup + 2 tablespoons (75g) White sugar 1/2 cup (100g) Brown sugar, light or dark 1 Egg 1 teaspoon Vanilla extract 1 tablespoon Milk, hot 1/2 teaspoon Instant coffee *or espresso powder 1 cup + 2 tablespoons (140g) Flour 1/3 cup + 1 teaspoon (40g) Cocoa powder 3/4 teaspoon Baking soda 1/4 teaspoon Salt 3/4-1 cup (125-170g) Chocolate chips *depends on how much you love chocolate chips. Directions: 1. In a large bowl, cream butter, white sugar, and brown sugar together until fluffy (about 3-4 minutes). Add the egg and vanilla, then mix until combined. Scrape down the bowl as needed. 2. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients. The dough will be thick. 3. In a small bowl, mix hot milk and coffee (optional). Add in the milk/coffee mixture, then stir in the chocolate chips. The dough will be sticky—cover and refrigerate for at least 1 hour (up to 3 days). 4. Remove the dough from the fridge (let it sit for 10-20 minutes to make scooping easier if chilled overnight). 5. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. 6. Scoop about (30-35g) of dough and roll into balls. Place them at least 2 inches (5cm) apart on the baking sheet. Bake for 9-12 minutes until the edges are set but the centers are soft. If they don’t spread by minute 9, remove the tray, bang it on the counter 2-3 times, then continue baking. 7. Let cookies cool for 5 minutes on the tray, then top with extra chocolate chips (optional) before transferring to a wire rack. Cookies will slightly deflate as they cool.
Double Chocolate Chip Cookies Recipe | Chewy and Fudgy
These cottage cheese bagels are healthy, high protein, easy to make (no yeast) and so fluffy and delicious! ►Full written recipe: https://thecookingfoodie.com/recipe/high-protein-cottage-cheese-bagels/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE Ingredients: 1 cup (225g) Cottage cheese 1 cup (125g) Flour 1/2 teaspoon Salt 1¼ teaspoons Baking powder 1 Egg + 1 tablespoon of water for brushing Toppings: Sesame seeds, everything bagel seasoning, nigella seeds, poppy seeds For serving: Cream cheese, Onion, tomato, smoked salmon Directions: 1. Preheat your oven to 375F (190C). Line a baking tray with parchment paper and set aside. 2. Place cottage cheese in a bowl of a food processor or a blender. Blend just until smooth. Transfer to a bowl. 3. Add flour, baking powder and salt. Mix until dough forms. Transfer onto a lightly floured surface and knead for a few times until you are able to form a ball. If needed add more flour. 4. Divide the dough into 4 equal balls, create a hole in each ball using your finger or the back of a wooden spoon and gently pull It apart to form a bagel shape. 5. Brush each bagel with beaten egg and sprinkle with your favorite topping. 6. Bakr for 20-0 minutes or until golden. Remove from the oven and allow to cool for at least 10-15 minutes before serving. 7. Air fryer method: Preheat the air fryer to 350. Spray the air fryer basket with nonstick spray and air fry for about 10-15 minutes, until golden brown.
Cottage Cheese Bagels Recipe | Healthy No Yeast Bagels
Easy and healthy homemade vegan and gluten-free chocolate oatmeal lava cake
Oatmeal Chocolate Lava Cake | Healthy and Delicious Dessert
15 easy chocolate dessert recipes that anyone can make at home. â–ºFull written recipe: â–º Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie â–ºFOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:13 Chocolate Ice cream 1:05 No-bake chocolate cheesecake 2:14 Chocolate cupcakes 3:42 Classic chocolate cake 6:01 Italian Hot chocolate 6:54 3-Ingredient Chocolate Oatmeal Cake 7:53 Chocolate Lava Cake 9:14 Chocolate Fudge Cake 10:54 Chocolate Truffles 11:53 Chocolate Butter Cookies 12:53 Chocolate crinkle cookies 14:10 Chocolate Birthday Cake 15:54 Flourless Chocolate Cake 16:50 Triple Chocolate Muffins 17:57 No-Bake Chocolate Tart
15 Easy Chocolate Desserts
This easy cottage cheese cheesecake is high in proteins, low in carb, healthy and super creamy. If you are looking for low carb and high protein dessert, this keto cheesecake recipe, is for you. ►Full written recipe: https://thecookingfoodie.com/recipe/high-protein-cottage-cheese-cheesecake/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 2¼ cups (500g) Cottage cheese 2 Eggs 1/4 cup (50g) Stevia *or other sweetener 1/2 teaspoon Vanilla bean paste *or 1 teaspoon vanilla extract For topping: Sugar-free jam Fresh fruits Directions: 1. Preheat oven to 325f (160C). Line a 7-inch (18cm) pan with parchment paper and set aside. 2. Add cottage cheese, eggs, stevia, and vanilla (optional) to a blender or food processor and blend until smooth. 3. Pour the cake batter through a sieve directly into the pan. This step is optional but t helps to reduce the air bubbles from the batter. 4. Bake for 45-50 minutes or until golden, the edges are set, and the center is still slightly jiggly. 5. Turn the oven off and leave the cake in the oven for 1 hour, then allow to cool completely. Transfer to the fridge for at least 4 hours before serving. 6. Serve with fresh fruits, sugar-free jam or eat as is.
High Protein Cottage Cheese Cheesecake
These crepes are super easy to make, gluten-free, vegan and high in protein.
Healthy 3-ingredient Crepes | High Protein and Gluten-free
30 healthy and easy dessert recipes that will help you enjoy life without guilt. â–ºFull written recipe: https://thecookingfoodie.com/recipe/30-easy-and-healthy-dessert-recipes/ â–º Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie â–ºFOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 Intro 0:13 Oatmeal brownies 1:06 Oatmeal chocolate chip cookies 1:52 Sunflower seed chocolate bites 2:43 Coconut raspberry bars 4:03 Healthy Jam Oat Bars 4:59 Pistachio Overnight Oats 5:51 Raffaelo overnight oats 6:37 Pistachio date bars 7:31 Bounty dates 8:21 No-bake chocolate oatmeal bars 9:01 Ferrero Rocher overnight oats 10:07 Chocolate peanut butter bars 11:02 Tiramisu chia pudding 11:45 Chocolate banana bark 12:19 Granola cookies 13:19 Oatmeal raspberry cups 14:18 Chunky Monkey overnight oats 15:03 Snickers overnight oats 16:03 Healthy 3-ingredient brownies 16:45 Bounty overnight oats 17:38 Healthy chocolate cake 18:18 Chocolate oatmeal banana cake 19:17 Healthy frozen yogurt bars 20:03 Healthier Ferrero Rocher 20:56 Healthier snickers bars 21:59 Healthier banana bread 23:05 Apple oatmeal snack cake 24:02 Apple oatmeal muffins 24:54 Tiramisu Overnight oats 25:56 Black Forest overnight oats
30 Healthy and Easy Dessert Recipes
Learn how to make healthy and high protein cookies with cottage cheese. These cookies are easy to make and each cookie has about 6 grams of protein without adding any protein powder. ►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-chocolate-chip-cookies/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 16 cookies Ingredients: 250g Cottage cheese 1 Egg 1/3 cup (80ml) Maple syrup *or any other sweetener 2½ cups + 1 tablespoon (260g) Almond flour/ground almonds 3/4 teaspoon Baking powder 1/4 cup (40g) Chocolate chips (optional) 1 teaspoon Vanilla extract (optional) Directions: 1. Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and set aside. 2. In a blender or food processor, combine cottage cheese, egg, maple syrup, and vanilla extract (if using). Blend until smooth. 3. Transfer the mixture to a bowl. Add almond flour and baking powder, then mix until a dough forms. 4. Fold in the chocolate chips (optional) or any other mix-ins of your choice. 5. Using an ice cream scoop, portion the dough onto the prepared baking tray. Slightly flatten each mound and top with extra chocolate chips (optional). 6. Bake for 15-16 minutes, or until lightly golden. 7. Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. Notes: * If you want less carbs in your cookies, omit the chocolate chips and replace the maple syrup with stevia. * If you use stevia instead of maple syrup, you might need less almond flour.
Cottage Cheese Cookies | High Protein Cookies
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