tiktok recipes | savory

ingredients: bean salad - 1 can of chickpeas - 1 can of black beans - 2 cucumbers (diced in quarters) - handful of cherry tomatoes (diced in quarters) - 1 package of mozzarella pearls - 1/2 of red onion diced - spoonful of banana peppers (chopped) - parsley ingredients: dressing - olive oil - red wine vinegar - banana pepper juice - dijon mustard - drizzle of maple syrup instructions: 1) drain and rinse chickpeas and black beans and add to medium mixing bowl 2) dice cucumbers and cherry tomato’s then add in bowl 3) separate mozzarella pearls and add to bowel 4) chop banana peppers and parsley then add to bowel 5) in a separate bowl froth/stir olive oil, red wine vinegar, banana pepper juice, dijon mustard and maple syrup 6) add dressing mix to bean salad and sir 7) all done! the longer it marinades the better it taste

ingredients: chickpea salad - 2 cans of chickpeas (drained and rinsed) - 1 red onion (diced) - 1/3 cup of parsley (chopped) - zest of a lemon - 1/2 cup of hemp hearts - tub of feta ingredients: dressing mix - 3 tbs of olive oil - 3 tbs of lemon juice - 1 tbs of maple syrup or honey - dash salt and pepper instructions: 1) in a large bowl add chickpeas, red onion, parsley, zest of a lemon, hemp hearts, and feta 2) in a separate bowl combine olive oil, lemon juice, maple syrup or honey and salt and pepper 3) add dressing mix to chickpea salad and shake/stir macros (1 cup): cals: 330 protein: 140g fiber: 7g

ingredients: - 2 bags frozen fire roasted corn - 1 can black beans - 1 cucumber - 2 red bell peppers - 1 shallot - Feta cheese - 1.5 avocados (optional) - Juice of 1 lime - Light mayo - Salt, chili powder, garlic powder, onion powder instructions: 1) chopped up vegetables then add to bowl 2) add feta, lime juice, mayo, and seasoning and mix together

ingredients: • ½ cup shredded mozzarella (fat-free or part-skim) • ¼ cup Greek yogurt • 2 tbsp egg whites • 4 tbsp almond flour (or oat flour for GF) • 1 tsp garlic powder • 1 tbsp grated Parmesan • Optional: parsley + chili flakes instructions: 1) air fry or bake at 375f for 8-10 minutes 2) Brush with garlic butter spray macros: cals: 520 protein: ~48g (depending on brands used)

ingredients: chicken buffalo mixture - rotisserie chicken - 1/2 cup buffalo sauce - 3oz cream cheese - biscuit dough - colby and jack cube cheese ingredients: butter mixture - 3 tbsp of melted butter - parsley - pepper - garlic powder - parmesan cheese instructions: 1) preheat oven at 375f 2) shredded rotisserie chicken in medium bowl 3) add and mix buffalo and cream cheese 4) flatten biscuit dough 5) add a scoop of chicken mixture and a few cubes of colby and jack cheese 6) fold into ball, pinch and twist the bottom 7) combined melted butter, parsley, garlic powder 8) top balls with butter mixture and parmesan cheese 8) back at 375 for 25 minutes

ingredients: - 4 tablespoons butter (56g) - 3 cloves garlic, chopped - 1 cup WARM heavy cream (240ml) - 1 can WARM evaporated milk (12 oz / 354ml) - 1 cup parmesan cheese & romano, freshly grated (90g) - 1 oz cream cheese(optional) (28g) - 3/4 box fettuccine pasta (about 12 oz / 340g) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon onion powder - 1 teaspoon italian seasoning - 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried) - (i also used slap ya mama, optional though) - 1 cup of pasta water (240g) instructions: 1. cook pasta in salted water until al dente then drain( SAVE A CUP OF THE PASTA WATER )and set aside. 2. in a large pan melt butter over medium heat and add garlic cooking until fragrant. 3. pour in WARM heavy cream and WARM evaporated milk ( you can just use 2 cups of heavy cream) stirring together, emphasis on the warm bc it helps me not make my sauce gritty (also add the cream cheese here). 4. add parmesan cheese and whisk until smooth and creamy. season to your liking. 5. toss in the cooked pasta until coated in the sauce.( if you're using aged parm like i did it'll take sooo long to melt if you shred it how i did, i reccomend grating it.) 6. i added a bit of the pasta water to thin out my sauce. and continued to add until i felt it was the right consistency for my preference!

ingredients: - 1 tbsp olive oil (15 g) - 1Ib ground beef or sausage sausage g) - 1 small onion, diced (100 gs oup season - 4 garlic cloves, minced (12 g) - 1(24 oz) jar marinara sauce (680 g) - 4 cups chicken broth (960 ml) - 1(14 oz) can crushed tomatoes (400 g) - 1 tsp italian seasoning (2 g) - 1 tsp salt (6 g) - ½ tsp black pepper (1 g) - ½ tsp red pepper flakes, optional (0.5 g) about 1 tsp of both chicken boullion & tomato boullion ( this is approximat i didn't measure just add to taste) - 8-10 lasagna noodles, broken (200-250 g) - 2-3 tbsp heavy cream - also add sugar to taste! it helps the acidity of the tomatoes - 1 cup ricotta (240 g) - ½ cup shredded mozzarella (56 g) - ¼ cup grated parmesan (25 g) - fresh basil for garnish (or parsley) instructions: 1. heat oil in a large pot, cook the onion until softened & translucent 2. add your meat and cook until brown then stir in garlic and seasonings. 3. pour in marinara, broth, and tomatoes, bring to a simmer, and add broken lasagna noodles. 4. cook until noodles are tender, about 15 minutes. 5. serve hot with a dollop of ricotta, mozzarella, parmesan, and fresh basil on top. 6. for the ricotta mixture just mix parm, mozzarella and ricotta together

ingredients: - 2 tosp olive oil or butter (30g), - 2 cats, per ced and choped 205)) - 1 red bell pepper, chopped (120g) - 5 garlic cloves, minced (10g) - 1 can whole or crushed tomatoes, 28 oz - (800g) - 1 cup vegetable or chicken broth (240ml) - 1 tsp sugar (5g, optional) - ½ tsp salt (3g, add more to taste) - Black pepper, to taste - ½ tsp dried basil or oregano (0.5g, optional) - ¼ cup heavy cream or milk (60ml) - & chicken boullion to taste instructions: 1. heat olive oil or butter in a large pot over medium heat. 2. add onion, carrots, and bell pepper; cook about 8-10 minutes until softened. 3. add garlic and cook another 30 seconds. pour in canned tomatoes and broth. 4. stir in sugar, salt, pepper, and herbs. 5. simmer 20-25 minutes, until veggies are tender. blend until smooth. (or use an immersion blender) 6. stir in cream, then season to taste. serve with a drizzle of olive oil or cream, or top with parmesan and basil. for the grilled cheese: 1. i used sourdough bread, pepper jack & colby jack cheese 2. toasted it in butter until it was golden on each side!

ingredients: * ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs) * 1 tbsp oil from sun-dried tomato jar * 1½ cups chopped yellow onion * 4-6 cloves garlic, minced * 3 tbsp tomato paste * 6-8 cups chicken broth, depending on how thick you want it * 1 cup heavy whipping cream * 4 tsp fresh basil (plus more for garnish) * 2 tsp kosher salt * 1½ tsp dried Italian seasoning * 1 tsp garlic powder * ¼ tsp crushed red pepper (or more if you like heat) * 8 oz uncooked medium shell pasta * 3 cups fresh baby spinach, roughly chopped * 2 cups shredded rotisserie chicken * 8 oz cream cheese, cubed (room temperature) * 1½ oz Parmesan cheese, finely shredded (plus more for garnish) instructions: 1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and cook for 3-4 minutes until softened, then add and cook garlic until fragrant. 2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color. 3. Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. 4. Let it simmer for 12 minutes. 5. Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender. 6. Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through. 7. Ladle into bowls, garnish with extra Parmesan.

INGREDIENTS • 2 tablespoons butter • 2 tablespoons olive oil • 1 cup diced onion • 1 cup diced celery • 1 cup diced carrots • 4 cloves garlic minced • 1 teaspoon fresh thyme • salt and pepper to taste • 1/4 cup all-purpose flour • 2 cups chicken broth • 4 cups half and half • 2 cups cooked chicken shredded or cubed • 1 pound gnocchi prepared according to the package directions • 2-3 cups baby spinach roughly chopped INSTRUCTIONS 1) In a Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onions, celery, carrots, garlic and thyme and cook until softened, 5-10 minutes. Season to taste with salt and pepper. 2) Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, scraping up any browned bits on the bottom of the pan. Slowly whisk in the half and half. Stir in the chicken. Bring to a simmer and cook for 20 minutes. 3) Add in the prepared gnocchi and spinach. Cook until the spinach has wilted. 4) Taste soup and season with salt and pepper before serving.

INGREDIENTS: chicken - Chicken breast fillet - italian seasoning - garlic powder - Old Bay - paprıka - olive oil - Salt & pepper INGREDIENTS: Chicken Soup - 2 white onions, diced - 12-15 garlic cloves, sliced - 1 large carrot, diced - 1 stalk celery, diced - 1 tbsp tomato paste - 4-8 pcs of sundried tomatoes, minced - Chicken stock as needed - 1 pack gnocchi - 1 cup of heavy cream - Parmesan to taste - 1/2 cup cheddar cheese - Pepper to taste - 1 bunch of spinach, chopped INSTRUCTIONS 1) Season your chicken breast with the ingredients listed above, and bake in the oven 180°C for around 25-35 mins. slice it into small chunks. 2) Saute onions, garlic, carrots and celery and cook down w/ tomato paste 3) Add your sun-dried tomatoes and chicken stock 4) Add in your gnocchi, cream, and roasted chicken from earlier. Let the gnocchi cook for around 2-5 minutes before adding your cheeses. Lastly add spinach and season to taste.

INGREDIENTS: • 2 chicken breasts (there's 3 in the video because | wanted to cook it for later lol) • 11/2 tsp salt • 11/2 tsp black pepper • 1 tbsp garlic powder • 1 tbsp cayenne pepper • 1 1/2 tsp red pepper flakes • 1 tbsp thyme • 1 tbsp oregano • 1 tbsp basil • 1 shallot, diced • 6 garlic cloves, crushed • heaping handful of spinach • 1 jar sun-dried tomatoes, diced • 2 cups Parmesan, shredded • 4-6 tbsp olive oil • 6 cups chicken stock • 11/2 tbsp tomato paste • 2 cups heavy cream • 16oz uncooked gnocchi INSTRUCTIONS 1) Season 2 chicken breasts with salt, pepper, garlic powder, cayenne, thyme, oregano, basil, and red pepper flakes. Set aside. 2) Dice the shallot, crush the garlic, chop spinach, finely chop the sun-dried tomatoes, and grate Parmesan. 3) Heat the oil from the tomato jar in a heavy-bottomed pot over medium heat. Sear the chicken on both sides until browned, then transfer to a 400°F oven and bake 20-25 minutes or until cooked through. 4) In the same pot, add a little olive oil and sauté the shallot until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook until darkened, then add the sun-dried tomatoes. 5) Pour in chicken stock and simmer 15 minutes. Stir in heavy cream and Parmesan and simmer another 20 minutes, stirring occasionally. 6) Shred or cube the cooked chicken, then add it to the pot along with butter, uncooked gnocchi, and spinach. Season with salt to taste and simmer 5-10 minutes until the gnocchi is tender. 7) Serve warm and enjoy!

INGREDIENTS 5 large onions, thinly sliced 1 tosp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tosp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste INSTRUCTIONS 1) Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. 2) Keep potatoes in water until needed. 3) Melt butter in the same pot, add flour, cook 1 minute. 4) Whisk in milk and cream, reduce until thick. 5) Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. 6) Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. 7) Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden.