Timer Recipes

Creamy Chicken Mushroom Pie

Ingredients:

- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 300 g chicken breast, diced
- 200 g mushrooms, sliced
- 1 tablespoon flour
- 1 cup chicken broth
- 1/2 cup cooking cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg, beaten (for brushing)

For Gravy:

- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 teaspoon ground black pepper
- Salt to taste

Directions:

1. Heat oil in a skillet. Sauté onions and garlic until soft, then add chicken and cook until golden.
2. Add mushrooms and cook for 5 minutes. Sprinkle in flour and stir well.
3. Pour in chicken broth and bring to a simmer. Stir in cream, thyme, salt, and pepper. Cook until thickened. Let cool.
4. Preheat oven to 375°F (190°C). Line a pie dish with shortcrust pastry and fill with chicken mixture.
5. Cover with puff pastry, seal edges, and brush with beaten egg. Bake for 35-40 minutes until golden.
6. For gravy, melt butter in a pan, stir in flour, then whisk in milk until thick. Season with salt and pepper.
7. Serve pie slices hot with a generous pour of creamy gravy.

Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 5 minutes

Kcal: 540 kcal | Servings: 6 servings

Peanut Butter Chocolate Layer Cake

Ingredients:

- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup peanut butter (smooth)
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup hot water
- 1/2 cup mini chocolate chips

For the Frosting:

- 1 cup peanut butter
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract

For Garnish:

- Chocolate chips, chopped peanuts, and chocolate drizzle

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
2. In a large bowl, cream together butter, sugars, and peanut butter. Add eggs and vanilla and beat until light.
3. In a separate bowl, whisk flour, cocoa, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Stir in hot water and chocolate chips until smooth.
5. Divide batter between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
6. For frosting, beat peanut butter and butter until creamy. Add powdered sugar, vanilla, and milk until desired consistency.
7. Layer the cakes with frosting between each, then frost the outside and top.
8. Garnish with chocolate chips, chopped peanuts, and a chocolate drizzle.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour

Kcal: 620 kcal | Servings: 8 slices

Herb-Roasted Beef with Vegetables and Gravy

Ingredients:

- 1.2 kg beef roast (sirloin or rump)
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 500 g baby potatoes, halved
- 300 g baby carrots, peeled
- 1 cup green peas
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup beef broth
- 2 puff pastry vol-au-vents
- 1 cup mashed potatoes
- Fresh thyme for garnish

Directions:

1. Preheat oven to 375°F (190°C). Rub the beef with olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
2. Place the beef in a roasting tray, surround it with baby potatoes and carrots. Roast for about 45-60 minutes or until your desired doneness. Remove and let rest for 10 minutes.
3. While beef rests, cook peas in boiling water for 2-3 minutes until tender.
4. In a small saucepan, melt butter and whisk in flour to form a roux. Slowly add beef broth while stirring until a thick gravy forms. Season to taste.
5. Heat the vol-au-vents in the oven for 5 minutes and fill them with creamy mashed potatoes.
6. Slice the beef and plate with vegetables, peas, mashed vol-au-vent, and drizzle gravy over the top.
7. Garnish with fresh thyme and serve hot.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 580 kcal | Servings: 4 servings

Crispy Chicken Wraps with Cheese Sauce

Ingredients:

- 2 large flour tortillas
- 2 crispy chicken tenders (homemade or store-bought)
- 1 cup shredded lettuce
- 1/2 cup french fries or potato wedges
- 1/4 cup cheddar cheese, shredded
- 1/2 cup creamy cheese sauce (store-bought or homemade)
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste

Directions:

1. Warm the tortillas in a dry pan for 20-30 seconds on each side until soft and pliable.
2. Place lettuce down the center of each tortilla. Top with crispy chicken tenders and fries.
3. Sprinkle with shredded cheddar cheese and drizzle with cheese sauce.
4. Season with salt and pepper if desired.
5. Roll the wraps tightly, folding in the sides to secure the filling.
6. Slice in half and garnish with fresh parsley. Serve with extra cheese sauce or your favorite dip.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 580 kcal | Servings: 2 wraps

Creamy Chicken Sandwich with Crispy Toppings

Ingredients:

- 2 sesame seed burger buns
- 1 1/2 cups cooked chicken breast, shredded
- 1/2 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup crispy fried onions
- 2 tablespoons chopped green onions
- Optional: hot sauce or barbecue sauce for drizzling

Directions:

1. In a bowl, combine shredded chicken, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
2. Lightly toast the burger buns in a dry skillet or toaster until golden.
3. Spread the creamy chicken mixture on the bottom half of each bun.
4. Top with shredded cheddar cheese, crispy fried onions, and a sprinkle of green onions.
5. Add a drizzle of hot sauce or barbecue sauce if desired.
6. Close with the top bun and serve warm with a side salad or fries.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes

Kcal: 510 kcal | Servings: 2 sandwiches

Grilled Chicken Salad Bowl

Ingredients:

- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 6 cups mixed lettuce (romaine, arugula, baby spinach)
- 1/2 cup shredded cheddar cheese
- 6 cherry tomatoes, halved
- 2 boiled eggs, peeled and halved
- 1/2 cup cucumber, sliced (optional)
- 1/4 cup red onion, thinly sliced
- Dressing of choice (ranch, tahini, or lemon vinaigrette)

Directions:

1. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.
2. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
3. On a large plate or salad bowl, arrange the mixed greens as the base.
4. Top with halved cherry tomatoes, shredded cheddar cheese, boiled egg halves, red onion, and cucumber slices if using.
5. Add the sliced grilled chicken on top of the salad.
6. Drizzle with your favorite dressing just before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 2 servings

Strawberry Cream Oatmeal Sandwich Cookies

Ingredients:

For the cookies:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract

For the filling:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, finely chopped

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
3. In another bowl, beat butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla, and mix well.
4. Gradually add the dry ingredients to the wet mixture until just combined.
5. Drop spoonfuls of dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes or until golden. Cool completely.
6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix in the chopped strawberries.
7. Spoon or pipe the filling onto half of the cookies and top with the remaining cookies to make sandwiches.
8. Chill for 30 minutes before serving to set the filling.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes + chilling

Kcal: 260 kcal | Servings: 8 cookie sandwiches

Beef and Bean Enchilada Casserole

Ingredients:

- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 can enchilada sauce (mild or medium)
- 8 small corn or flour tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup sliced black olives
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil for cooking

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat a little olive oil and sauté onion and garlic until translucent.
3. Add ground beef, season with salt and pepper, and cook until browned. Drain any excess fat.
4. Stir in black beans, corn, and 1/2 cup of enchilada sauce. Mix well and simmer for 2-3 minutes.
5. Grease a baking dish and spread a little enchilada sauce on the bottom.
6. Layer 2 tortillas, followed by a portion of the meat mixture, a sprinkle of cheese, and some olives. Repeat layers until ingredients are used, ending with cheese on top.
7. Pour the remaining enchilada sauce over the top layer and spread evenly.
8. Bake uncovered for 25-30 minutes, or until hot and bubbly.
9. Garnish with chopped green onions and serve with sour cream or avocado if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 6 servings

Shrimp and Rice Spring Rolls

Ingredients:

- 12 spring roll wrappers
- 1 cup cooked jasmine rice
- 1/2 pound cooked shrimp, finely chopped
- 1 medium carrot, shredded
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for sealing)
- Sesame seeds for garnish
- Vegetable oil for frying

Directions:

1. In a large bowl, combine the cooked rice, chopped shrimp, shredded carrot, green onions, cilantro, soy sauce, sesame oil, garlic powder, and white pepper. Mix until well incorporated.
2. Lay a spring roll wrapper on a flat surface with a corner facing you. Spoon about 2 tablespoons of the filling near the bottom.
3. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with the cornstarch slurry and seal. Repeat with the remaining wrappers.
4. Sprinkle the rolls with sesame seeds and press lightly so they adhere.
5. In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Fry the rolls in batches for 3-4 minutes or until golden and crispy. Do not overcrowd the pan.
6. Drain on paper towels and serve hot with sweet chili sauce or soy dipping sauce.

Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes

Kcal: 210 kcal | Servings: 12 rolls

Creamy Herb Baked Chicken

Ingredients:

- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, paprika, and thyme.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden (it doesn’t need to be cooked through). Transfer to a baking dish.
4. In the same skillet, melt the butter, add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute to form a roux.
5. Slowly whisk in chicken broth and heavy cream, cooking until the sauce thickens slightly. Stir in parmesan cheese and mix until smooth.
6. Pour the sauce over the chicken in the baking dish.
7. Bake for 25-30 minutes, until chicken is fully cooked and the sauce is bubbly.
8. Garnish with chopped parsley and serve warm with rice, potatoes, or vegetables.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 430 kcal | Servings: 4 servings

Loaded Deviled Eggs with Lettuce Boats

Ingredients:

- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon chives or green onions, finely chopped
- 1/4 cup cooked ground beef or turkey (optional for topping)
- 1/4 cup shredded lettuce or romaine leaves
- Romaine lettuce leaves for serving
- Paprika for garnish

Directions:

1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 10-12 minutes.
2. Drain the eggs and transfer them to an ice bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a small bowl. Mash the yolks with mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg white halves.
5. Top each filled egg with halved cherry tomatoes, chopped green onions, and optionally, cooked ground meat for a protein boost.
6. Sprinkle with paprika and arrange the eggs over fresh romaine lettuce leaves as boats for an elegant presentation.
7. Serve chilled or at room temperature.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 160 kcal | Servings: 6 servings