Crispy Schnitzel with Mashed Potatoes & Gravy

 

This dish looks like a crispy breaded schnitzel with creamy mashed potatoes and brown gravy. Here’s a full, easy restaurant-style recipe you can follow at home:

 

🥩 Crispy Schnitzel with Mashed Potatoes & Gravy

 

✅ Serves: 2–3

 

✅ Time: ~45 minutes

 

📝 INGREDIENTS

 

For the Schnitzel:

 

2 large chicken breasts or pork cutlets

Salt & black pepper

½ tsp garlic powder

½ tsp paprika

½ cup flour

2 eggs (beaten)

1½ cups breadcrumbs

Oil for frying

For the Mashed Potatoes:

 

4 medium potatoes

2 tbsp butter

¼–½ cup warm milk

Salt & pepper

For the Brown Gravy:

 

2 tbsp butter

2 tbsp flour

1½ cups beef or chicken broth

½ tsp black pepper

Optional: ½ tsp soy sauce or Worcestershire sauce

👨‍🍳 INSTRUCTIONS

 

1️⃣ Prepare the Schnitzel

 

Slice chicken in half horizontally.

Cover with plastic and pound thin.

Season with salt, pepper, garlic powder & paprika.

Coat in:

Flour → Egg → Breadcrumbs

Fry in medium-hot oil for 3–4 minutes per side until golden.

Drain on paper towel.

2️⃣ Make the Mashed Potatoes

 

Boil peeled potatoes in salted water until soft.

Drain and mash.

Add butter & warm milk.

Season with salt & pepper until creamy.

3️⃣ Prepare the Gravy

 

Melt butter on medium heat.

Add flour and whisk 1 minute.

Slowly add broth while whisking.

Simmer until thick.

Add pepper and soy/Worcestershire if using.

🍽️ TO SERVE:

 

Place schnitzel on plate

Add mashed potatoes

Pour hot gravy over both

✅ OPTIONAL EXTRAS:

 

Add mushrooms to gravy

Serve with pickles or salad

Sprinkle schnitzel with lemon juice

Low Calorie Greek Yogurt Cake

 

Quick Recipe Summary

Name: Low-Calorie Greek Yogurt Cake

Texture: Light, creamy, similar to a crustless cheesecake

Key Nutrients (per slice): 

~90–105 kcal | 7g protein | 2g fat | 10g carbs

Customization Ideas

Flavor Boosts

• Lemon-Lovers:
•  Add 1 tsp lemon zest + 1 tbsp lemon juice for a refreshing tang.
• Cinnamon Fans:
•  Add ½ tsp ground cinnamon or a pinch of nutmeg to the batter.
• Chocolate Variation:
•  Mix in 1 tbsp unsweetened cocoa powder (you may need to slightly increase the sweetener).

 Texture Tweaks

• Airier Texture: 
• Beat the egg whites separately and fold them in last for a soufflé-style rise.
• Creamier Version:
•  Replace ¼ cup of Greek yogurt with low-fat cream cheese (if not strictly low-cal).

Healthy Add-Ins

• 1 tbsp chia or flax seeds for fiber
• ¼ cup finely grated apple or zucchini (blotted dry) for added moisture

 Storage Tips

• Fridge: 
• Keeps for 4–5 days covered
• Freezer: 
• Freeze in slices, wrapped tightly — best texture if eaten within 2–3 weeks

A lady from church taught my mama this one summer when money was tight. She said it fed her whole family for days and nobody ever complained. The beans get so creamy and the broth turns into

 

When you need a humble pot of food that stretches far and still feels deeply comforting, these 3-ingredient butter beans and ham hock are hard to beat. This is the kind of old-fashioned supper born from making do with what was in the pantry, letting a smoked ham hock slowly flavor a pot of tender beans until the broth turns silky and rich. It is simple, affordable, and satisfying in that way only a long-simmered bean pot can be.

Serve these butter beans with warm cornbread, sliced white bread, or biscuits for soaking up every bit of the broth. A side of fried potatoes, cooked greens, chow-chow, or sliced onions fits right in if you want to round out the meal, and leftovers are especially good reheated the next day with a little extra black pepper.

3-Ingredient Butter Beans and Ham Hock

Servings: 6 to 8

3-ingredient butter beans and ham hock in an enamel roasting pan

3-ingredient butter beans and ham hock in an enamel roasting pan

Ingredients

1 pound dried butter beans

1 smoked ham hock

8 cups water, plus more as needed

Butter beans, ham hock, and water for the recipe

Butter beans, ham hock, and water for the recipe

Directions

1. Rinse the dried butter beans well and pick through them for any small stones or damaged beans. Place the beans in a large pot, cover with water by a few inches, and soak overnight. Drain before cooking.

Soaked butter beans drained and ready to cook

Soaked butter beans drained and ready to cook

2. Add the soaked beans back to the pot with the ham hock and 8 cups of fresh water. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.

Butter beans and ham hock starting to simmer in a pot

Butter beans and ham hock starting to simmer in a pot

3. Simmer uncovered or partially covered for 1 1/2 to 2 hours, stirring now and then, until the beans are very tender and the broth has turned creamy. Add a little more water during cooking if the pot gets too dry.

Creamy butter beans with ham hock after simmering

Creamy butter beans with ham hock after simmering

4. Remove the ham hock and let it cool just enough to handle. Pull the meat from the bone, discard the skin and bone, then shred or chop the meat and return it to the pot.

Shredded ham from the ham hock being added back to the beans

Shredded ham from the ham hock being added back to the beans

5. Simmer for 10 to 15 minutes more so the ham flavors the beans all the way through. Taste the broth before adding any salt, since the ham hock may be salty enough on its own. Serve hot with bread or cornbread.

Plated butter beans and ham hock served with cornbread

Plated butter beans and ham hock served with cornbread

Variations & Tips

Quicker soak: If you forget to soak the beans overnight, cover them with water in a pot, bring to a boil for 2 minutes, turn off the heat, and let them sit for 1 hour before draining and continuing with the recipe.

Extra flavor: Even though this is a true 3-ingredient pot, a little black pepper at the table or a pinch of red pepper flakes can wake everything up nicely if your family likes a little heat.

For picky eaters: Chop the ham very fine before stirring it back in so every spoonful gets a little smoky flavor without large pieces of meat. This is a nice way to make the dish more kid-friendly.

Texture control: If you like a thicker pot of beans, mash a spoonful or two of the cooked butter beans against the side of the pot and stir them back into the broth. If you prefer it soupier, add a splash of hot water near the end.

Leftover tip: These beans keep well in the refrigerator for several days and often taste even better after the flavors settle together. Reheat gently on the stove with a little water to loosen the broth.

My neighbor brought this to every block party growing up. Just 3 ingredients. It vanishes fast and leaves everyone begging for the secret.

 

These low carb 3-ingredient avocado chicken bakes are exactly the kind of dish my neighbors used to show up with at every block party when I was growing up. It’s the kind of simple, comforting recipe that disappears fast and has everyone asking, “Okay, what’s in this?” even though it’s almost embarrassingly easy.

Tender shredded chicken is piled into little mounds, topped with creamy avocado and a blanket of melted cheese, then baked until the edges are bubbly and golden. It’s perfect for busy weeknights, potlucks, or anytime you want something cozy that doesn’t require a long ingredient list or a lot of fuss.

Freshly baked avocado chicken mounds on a dinner plate

Freshly baked avocado chicken mounds on a dinner plate

Serve these avocado chicken bakes hot on a simple white plate so the colors really pop, with a crisp green salad or sliced cucumbers and cherry tomatoes on the side to keep things light and fresh. If you’re feeding a crowd, they go nicely with roasted broccoli or green beans, or a tray of raw veggies and ranch for the kids.

For anyone not watching carbs, you can tuck a mound into a warm tortilla or pile it over rice or roasted potatoes. A squeeze of lime or a spoonful of salsa on the side is lovely for those who like a little extra brightness.

3-Ingredient Avocado Chicken Bakes

Servings: 4

Ingredients

3 cups cooked shredded chicken (about 1 pound cooked)

2 medium ripe avocados, diced

2 cups shredded yellow cheese (cheddar or Colby Jack)

Simple ingredients for avocado chicken bakes arranged on a kitchen counter

Simple ingredients for avocado chicken bakes arranged on a kitchen counter

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a large baking dish so the chicken bakes don’t stick.

Spread the shredded chicken in a mixing bowl and gently break up any big clumps with your fingers or a fork so it’s loose and easy to mound.

Shredded chicken being loosened in a mixing bowl

Shredded chicken being loosened in a mixing bowl

On the prepared baking sheet or in the baking dish, form the chicken into 8 small, tight mounds, using about 1/3 to 1/2 cup of chicken for each mound. Press them together just enough so they hold their shape but still look like little piles of shredded chicken.

Sprinkle the diced avocado evenly over the tops of the chicken mounds, pressing a few pieces gently into each mound so they nestle into the chicken without falling off the sides.

Chicken mounds topped with diced avocado on a lined baking sheet

Chicken mounds topped with diced avocado on a lined baking sheet

Top each mound generously with shredded yellow cheese, dividing it evenly so every mound is well covered. The cheese should blanket the avocado and chicken so it melts into a gooey cap with slightly crisp, golden edges.

Bake in the preheated oven for 10 to 14 minutes, or until the cheese is fully melted, bubbly, and starting to turn golden brown around the edges. The chicken should be heated through and the avocado warm and creamy.

Avocado chicken bakes just out of the oven with melted golden cheese

Avocado chicken bakes just out of the oven with melted golden cheese

Remove the pan from the oven and let the chicken bakes sit for 3 to 5 minutes to set slightly. This rest makes them easier to lift without falling apart.

Use a spatula to carefully transfer the chicken bakes to a serving plate. Serve warm while the cheese is still melty and the avocado is soft and creamy, and be ready for them to vanish quickly.

Variations & Tips

To keep this true to the 3-ingredient spirit, any extra flavors should come from what you already have on hand, not extra ingredients mixed into the base. You can use rotisserie chicken, leftover roast chicken, or even leftover grilled chicken, as long as it’s cooked and shredded; darker meat will make the bakes extra juicy. Any melty yellow cheese works well: cheddar, Colby Jack, or a Mexican blend will all give that bubbly, golden look.

Different chicken and cheese options for easy family meal prep

Different chicken and cheese options for easy family meal prep

If your avocados are very soft, dice them gently and chill them for 10 minutes before topping the chicken so they hold their shape better. For picky eaters, you can bake a few mounds with just chicken and cheese, then add avocado on top after baking so they can try a small bite without committing.

If someone in your family prefers extra crisp edges, make smaller, slightly flatter mounds so more cheese touches the pan and gets browned. Food safety tips: Always start with fully cooked chicken; this recipe is for reheating and melting, not cooking raw meat. If you’re cooking chicken from scratch, make sure it reaches an internal temperature of 165°F (74°C) before shredding.

Small batch of chicken bakes with and without avocado for picky eaters

Small batch of chicken bakes with and without avocado for picky eaters

Cool hot, freshly cooked chicken for a few minutes before mixing and baking so the avocado doesn’t turn mushy too quickly. Use clean utensils and a clean cutting board when handling the cooked chicken and avocados to avoid cross-contamination. Leftovers should be cooled and refrigerated within 2 hours and eaten within 3 to 4 days; reheat in the oven or toaster oven until steaming hot in the center.

Chocolate Loaf Cake

 

Ingredients:

 

1 ½ cups (190g) all-purpose flour

 

1 ½ tsp baking powder

 

¼ tsp salt

 

½ cup (115g) unsalted butter, softened

 

1 cup (200g) granulated sugar

 

2 large eggs

 

1 tsp vanilla extract

 

½ cup (120ml) milk

 

¾ cup (75g) cocoa powder (unsweetened)

 

½ cup (120ml) hot water or hot coffee (for a richer flavor)

 

1/2 cup semi sweet chocolate chips (optional)

 

 

 

Instructions:

 

1. Prepare the oven and pan:

 

Preheat your oven to 350°F (175°C). Grease a loaf pan (9×5 inches) and line the bottom with parchment paper for easy removal.

 

2. Mix dry ingredients:

 

In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.

 

3. Cream the butter and sugar:

 

In a large bowl, beat together the butter and sugar until light and fluffy (about 3-4 minutes).

 

4. Add the eggs and vanilla:

 

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

 

5. Alternate adding the dry ingredients and milk:

 

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with adding the milk. Start and end with the dry ingredients. Mix until just combined.

 

6. Add hot water or coffee:

 

Slowly stir in the hot water (or coffee), which will make the batter thinner but help to create a moist cake.

 

7. Bake:

 

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

 

8. Cool:

 

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Low-Carb Bacon Cheeseburger Casserole

 

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly: Perfect for anyone following a low-carb lifestyle.

• Cheeseburger Flavor in a Casserole: All the taste of your favorite burger in a baked dish.

• Meal Prep Friendly: Great for making ahead and reheating during the week.

• Family Favorite: Even picky eaters will enjoy this cheesy, savory casserole.

Ingredients

• 2 pounds ground beef

• 2 cloves garlic, minced

• ½ teaspoon onion powder

• 1 pound cooked bacon, cut into pieces

• 8 eggs

• 1 cup heavy whipping cream

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 (12 oz) package shredded Cheddar cheese, divided

Instructions

1. Preheat Oven & Brown Beef

Preheat your oven to 350°F (175°C). Heat a large skillet over medium-high heat and cook the ground beef with garlic and onion powder until browned and crumbly, about 5–7 minutes. Drain excess grease.

2. Assemble the Base

Spread the cooked beef evenly into the bottom of a 9×13-inch casserole pan. Stir in the cooked bacon pieces.

3. Make the Egg Mixture

In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth. Stir in 8 ounces of shredded cheddar cheese.

4. Bake

Pour the egg mixture over the beef and bacon in the pan. Sprinkle the top with the remaining cheddar cheese. Bake for 30–35 minutes, or until the top is golden brown and the casserole is set.

5. Serve

Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy!

Tips & Variations

• Add Veggies: Try adding mushrooms, spinach, or diced peppers for extra flavor and nutrition.

• Make it Spicy: Mix in jalapeños or a pinch of cayenne pepper for a kick.

• Topping Idea: Garnish with pickles, lettuce, or even a drizzle of sugar-free ketchup for the full cheeseburger experience.

• Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Final Thoughts

This Low-Carb Bacon Cheeseburger Casserole is the perfect blend of indulgence and nutrition. With its cheesy, savory, and satisfying flavors, it makes sticking to a low-carb lifestyle both easy and delicious. Serve it as a weeknight dinner, meal-prep option, or potluck favorite—it’s guaranteed to be a hit!