Low-Fat Meatloaf Recipes

   Low-Fat Meatloaf Recipes

Meatloaf is a comfort food classic—warm, savory, and deeply nostalgic. However, traditional meatloaf recipes often rely on high-fat ground beef, butter, whole eggs, and sugary glazes, which can make it a less-than-ideal choice for those trying to eat lighter. The good news? You can still enjoy this hearty favorite without sacrificing flavor or satisfaction by using low-fat meatloaf recipes.

In this guide, you'll discover how to make healthier versions of meatloaf using smart ingredient swaps, flavorful herbs and spices, and lean protein alternatives. Whether you're watching your calories, managing cholesterol, or simply seeking a lighter dinner, these low-fat meatloaf ideas will help you create wholesome, guilt-free meals the whole family will enjoy.

Why Choose Low-Fat Meatloaf?

Low-fat meatloaf isn't just about cutting calories—it's about embracing better health. Here’s why a slimmed-down version makes sense:

1. Heart Health

Swapping fatty cuts of beef for leaner meats like turkey or chicken reduces saturated fat intake, supporting healthier cholesterol levels and decreasing the risk of heart disease.

2. Weight Management

Lower-fat meals tend to have fewer calories per serving, helping with portion control and weight loss goals.

3. Better Digestion

Less fat often means easier digestion, especially for people who find traditional meatloaf too heavy.

4. Energy Boost

Lighter meals are less likely to cause sluggishness or post-meal fatigue, leaving you energized rather than weighed down.

Smart Swaps for a Healthier Meatloaf

To create a low-fat version that’s still moist and flavorful, you need to make a few ingredient swaps:

✅ Use Lean Meats

Ground turkey or extra-lean ground beef (90-96% lean) are great choices.

Ground chicken breast is another lean alternative, though it can be drier—so pair it with moisture-boosting ingredients.

✅ Skip the Full-Fat Fillers

Replace white bread or whole eggs with oats, whole wheat breadcrumbs, or egg whites.

Use low-fat milk, Greek yogurt, or grated vegetables to bind and moisten the loaf.

✅ Cut Down on Sugar

Opt for a tomato-based glaze with balsamic vinegar, Dijon mustard, and a touch of honey or maple syrup instead of sugar-laden ketchup or BBQ sauce.

✅ Sneak in Veggies

Grated carrots, zucchini, spinach, mushrooms, or even lentils add moisture and nutrients while lowering overall fat content.

Classic Low-Fat Turkey Meatloaf

Here’s a foundational recipe to get you started:

Ingredients:

1 lb ground turkey (93% lean)

1/2 cup rolled oats or whole wheat breadcrumbs

1 small onion, finely chopped

1 carrot, grated

1/2 zucchini, grated (squeeze excess water)

2 egg whites

1/4 cup low-fat milk or plain Greek yogurt

2 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tsp dried thyme

1/2 tsp salt, 1/4 tsp black pepper

For the Glaze:

1/4 cup low-sugar ketchup

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup (optional)

Instructions:

Preheat oven to 375°F (190°C).

In a large bowl, combine all meatloaf ingredients until just mixed.

Press into a loaf pan or shape free-form on a parchment-lined tray.

Mix glaze ingredients and spread over the top.

Bake for 45–55 minutes until cooked through (internal temp 165°F/74°C).

Let rest for 5–10 minutes before slicing.

Mediterranean-Style Low-Fat Meatloaf

Craving something different? This Mediterranean twist uses fresh herbs and tangy add-ins for a unique flavor:

Ingredients:

1 lb ground chicken or turkey

1/2 cup cooked quinoa or bulgur

1/4 cup crumbled feta (optional, for a creamy tang)

1/2 cup chopped spinach

2 egg whites

1/4 cup chopped sundried tomatoes

2 tbsp chopped fresh parsley or basil

1 tsp garlic powder

1/2 tsp paprika, salt, and pepper to taste

Glaze:

2 tbsp tomato paste

1 tbsp lemon juice

1/2 tsp oregano

Instructions:

Follow the same preparation and baking steps as above. Serve with a cucumber-yogurt sauce or lemony green salad.

BBQ Lentil & Ground Beef Meatloaf

This half-meat, half-plant version lowers fat while maintaining meatloaf’s traditional richness.

Ingredients:

1/2 lb lean ground beef (90%+)

1 cup cooked lentils

1/2 cup finely chopped mushrooms

1/2 cup oats

1 egg white + 1 tbsp ground flaxseed (moisture and fiber!)

1/4 cup low-sugar BBQ sauce

1/2 tsp smoked paprika

1/2 tsp garlic powder

Instructions:

Same as above. The lentils add body and keep the loaf tender while reducing the meat-to-fat ratio. Brush with extra BBQ sauce halfway through baking.

Tips for Moist, Flavorful Low-Fat Meatloaf

Since fat is a natural carrier of flavor and moisture, reducing it requires some creativity. Here’s how to avoid a dry or bland result:

🔹 Don’t Overmix

Overworking the meat can make the loaf tough. Mix until just combined.

🔹 Grate, Don’t Chop

Finely grated vegetables like onions and carrots distribute better and release more moisture.

🔹 Rest Before Slicing

Let the meatloaf rest before cutting. This allows juices to redistribute and settle.

🔹 Use Herbs and Spices

Seasoning is your best friend in low-fat cooking. Use fresh or dried herbs, garlic, onion powder, cumin, or Italian seasoning blends.

Meal Prep and Freezing Tips

Low-fat meatloaf is perfect for meal prep:

Slice and store portions in airtight containers for up to 4 days in the fridge.

Freeze raw or cooked meatloaf. Wrap tightly in plastic wrap and foil. Reheat from frozen or thaw overnight.

You can also bake mini meatloaves in a muffin tin—great for portion control and faster cooking.

Serving Ideas for a Healthy Plate

Low-fat meatloaf pairs well with:

Mashed cauliflower or sweet potatoes

Roasted veggies like carrots, Brussels sprouts, or broccoli

Mixed greens with lemon vinaigrette

Brown rice or quinoa

Try adding a spoonful of low-fat Greek yogurt with herbs as a dipping sauce for a creamy side without extra fat.

Satisfying Flavors 

Low-fat meatloaf doesn’t have to be boring. With lean meats, moisture-retaining veggies, and a few creative twists, you can enjoy the satisfying flavors of classic meatloaf while sticking to your health goals. Whether you go with turkey, chicken, lentils, or a clever fusion of both, these recipes offer comforting warmth with none of the guilt.

Cooking lighter meals isn’t about deprivation—it’s about making smart, delicious choices that nourish your body and satisfy your taste buds. So preheat your oven, chop your veggies, and dive into a better-for-you meatloaf that proves healthy eating can still feel like home.

Further Reading 

 From Seed to Salsa: Growing Tomatoes and Making Salsa 

https://www.amazon.com/dp/B0F4PGRYF5

Carrot Cake Recipes and Scones Recipes 

https://www.amazon.com/dp/B0DJFHM3QQ

The Hot Sauce Garden

https://www.amazon.com/dp/B0FFFMLRCP

Chilli and Cornbread Recipes 

https://www.amazon.com/dp/B0FCSLJH6V

Baked Feta Pasta, Marry Me Chicken, and Cucumber Salad Recipes That Took Over Social Media

 Baked Feta Pasta, Marry Me Chicken, and Cucumber Salad Recipes That Took Over Social Media

Social media has changed how we cook at home. A single tweet, TikTok, or Instagram reel can catapult a recipe from obscurity to millions of home kitchens around the world. While some viral dishes fade quickly, others earn a permanent spot in our weekly rotations. Among the most talked-about and cooked recipes online are baked feta pasta, Marry Me chicken, and cucumber salad—each delivering irresistible flavor with minimal effort. Whether you’re new to these hits or revisiting them for inspiration, here’s how to master each one and why they’re more than just fleeting trends.

1. Baked Feta Pasta: The Internet's Cheesiest Sensation

Where it started: This recipe exploded in 2021 thanks to Finnish food blogger Jenni Häyrinen’s "Uunifetapasta." When someone shared a TikTok of it bubbling in the oven with creamy cheese and tomatoes, it took off on Twitter, Instagram, and Pinterest like wildfire.

Why it went viral: It’s creamy, salty, tangy, and comforting—all in one dish. And it only uses a handful of ingredients you might already have in your kitchen.

🧀 Ingredients:

1 block (7–8 oz) of feta cheese

2 cups cherry or grape tomatoes

3 cloves garlic, smashed

¼ cup olive oil

Salt, black pepper, and chili flakes (to taste)

10 oz pasta (penne or fusilli works great)

Fresh basil for garnish

🍝 How to Make It:

Preheat oven to 400°F (200°C).

In a baking dish, combine tomatoes, garlic, and olive oil. Place the feta block in the center and drizzle with a little more oil. Season generously.

Bake for 30–35 minutes, or until the tomatoes burst and the feta is soft and golden.

While baking, cook pasta until al dente. Drain and reserve some pasta water.

Once the feta is done, mash it and the tomatoes together into a creamy sauce.

Toss in the pasta. Add reserved pasta water for a silkier texture.

Garnish with basil and serve warm.

💡 Tips:

Swap feta for goat cheese or Boursin if you're feeling adventurous.

Add roasted red peppers, spinach, or olives for a Mediterranean twist.

Try a gluten-free pasta or spiralized zucchini noodles for a lighter version.

Why we still love it: It's a pantry-friendly meal that delivers gourmet flavor in under an hour. Even better, it's endlessly customizable—and leftovers taste just as good the next day.

2. Marry Me Chicken: The Dish That Deserves a Proposal

Where it started: This creamy chicken dish first gained attention on Pinterest and blogs before becoming a full-blown phenomenon on Instagram and TikTok. The name comes from a joke that the dish is so delicious, it could inspire a marriage proposal.

Why it went viral: It’s rich, bold, and comforting—like a restaurant-quality meal made right in your kitchen in just one skillet. And yes, it’s romantic enough for date night, yet easy enough for busy weeknights.

🍗 Ingredients:

4 boneless, skinless chicken breasts

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

¾ cup chicken broth

¾ cup heavy cream

½ cup grated Parmesan cheese

½ cup chopped sun-dried tomatoes (in oil, drained)

1 tsp Italian seasoning

Salt and pepper to taste

Optional: red pepper flakes and fresh basil or parsley for garnish

🍳 How to Make It:

Season the chicken breasts with salt and pepper.

In a large skillet, heat olive oil and sear the chicken until golden on both sides (about 5–6 minutes per side). Remove and set aside.

In the same skillet, add butter and garlic. Sauté until fragrant.

Pour in chicken broth and scrape up browned bits. Add cream, Parmesan, sun-dried tomatoes, and Italian seasoning.

Simmer for a few minutes until the sauce thickens slightly.

Return the chicken to the skillet and spoon sauce over each piece.

Cover and simmer on low until chicken is cooked through (internal temp: 165°F).

Garnish with fresh herbs and serve with pasta, mashed potatoes, or crusty bread.

💡 Tips:

Slice the chicken before cooking for faster results and better sauce coating.

Add spinach or mushrooms for an extra veggie boost.

Make it spicy with chili flakes or Calabrian chili paste.

Why we still love it: It’s indulgent without being complicated. The sun-dried tomatoes and Parmesan bring depth, while the cream ties it all together. It's the kind of dish that makes people ask for seconds—and maybe even your hand in marriage.

3. Cucumber Salad: The Cool Queen of Viral Sides

Where it started: Though cucumber salad isn’t new, it surged in popularity on TikTok and Twitter thanks to its refreshing simplicity and versatility. Korean, Thai, Mediterranean, and American variations have all made waves, but the most viral version is the Asian-inspired spicy cucumber salad.

Why it went viral: It’s fast, cheap, visually satisfying (hello, cucumber ribbon curls!), and surprisingly addictive. Plus, it’s the perfect cooling side dish for anything spicy or rich—like Marry Me Chicken.

🥒 Ingredients (Spicy Asian-Inspired Version):

2–3 small cucumbers (Persian or English work best)

1 tsp salt

1 tbsp rice vinegar

1 tsp soy sauce

1 tsp sesame oil

1–2 cloves garlic, minced

½ tsp sugar

1 tsp chili flakes (Korean gochugaru or red pepper flakes)

Toasted sesame seeds and chopped scallions for garnish

🥗 How to Make It:

Slice cucumbers thinly or smash and cut into bite-sized chunks.

Toss with salt and let sit for 10 minutes to draw out water. Pat dry.

In a bowl, mix vinegar, soy sauce, sesame oil, garlic, sugar, and chili flakes.

Add cucumbers to the dressing and toss well.

Let marinate in the fridge for 15–30 minutes.

Garnish with sesame seeds and scallions before serving.

💡 Tips:

Try spiralizing the cucumbers or using a vegetable peeler to create ribbons.

Add thin-sliced onions, shredded carrots, or seaweed for extra texture.

For a creamy twist, mix with Greek yogurt or tahini dressing.

Why we still love it: It’s light, zesty, and incredibly easy. It pairs perfectly with heavy dishes, cleanses the palate, and stores well in the fridge for a quick snack or side.

The Secret Sauce of Viral Recipes

What makes a recipe go viral isn’t just flavor—it’s simplicity, visual appeal, and adaptability. Baked feta pasta, Marry Me chicken, and cucumber salad all check those boxes. They look stunning in photos, don’t require rare ingredients, and hit that satisfying balance between comfort and creativity.

Further Reading 

Lettuce and Onion Gardening for Patios 

https://www.amazon.com/Lettuce-Onion-Gardening-Patios-Planters-ebook/dp/B0FH7GTB69/

From Pot to Pillows: Grow Lavender and Banish Headaches 

https://www.amazon.com/Pot-Pillows-Lavender-Headaches-Eco-Friendly-ebook/dp/B0FGVF56Z2/

Eating Before Colonoscopy 

https://vocal.media/fyi/can-you-eat-mango-or-banana-popsicles-before-colonoscopy

Salmon Roll Recipe 

https://vocal.media/feast/chatelaine-smoked-salmon-roll-on-cucumber-recipe

White Chicken Chili Recipe

   White Chicken Chili Recipe 

When you think of chili, visions of rich, red stew packed with beef, beans, tomatoes, and spice might come to mind. But white chicken chili offers a lighter, creamier, and equally hearty alternative that’s been winning hearts across kitchens for decades. With tender shredded chicken, creamy white beans, mild green chilies, and a swirl of cream or cheese, this dish brings a soul-warming balance of flavors and textures. It’s an ideal recipe for cozy evenings, meal prepping, and feeding a crowd.

In this guide, we’ll explore the essence of white chicken chili, how to make it from scratch, tips for enhancing the flavor, variations to try, and how to store and serve it.

What Is White Chicken Chili?

White chicken chili is a creamy, pale-colored stew made with white beans (typically cannellini or great northern beans), chicken breast or thighs, and green chiles. Unlike traditional red chili, which features tomatoes and ground beef, this version uses chicken as the main protein and skips the tomato base, giving it a distinct look and taste.

The dish blends southwestern flavors—like cumin, garlic, chili powder, and lime juice—with a smooth, comforting texture created by broth, sour cream, or cream cheese. It can be as mild or spicy as you like, and it adapts beautifully to slow cookers, pressure cookers, or stovetop methods.

Ingredients for a Classic White Chicken Chili

This recipe serves 6 and can be adjusted easily for smaller or larger groups.

Main Ingredients:

1 tablespoon olive oil or butter

1 medium yellow onion, diced

2–3 garlic cloves, minced

1½ pounds boneless, skinless chicken breasts or thighs

2 (15-ounce) cans of white beans, drained and rinsed (cannellini or great northern)

1 (4-ounce) can diced green chiles

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon chili powder

½ teaspoon smoked paprika (optional for depth)

¼ teaspoon cayenne pepper (optional for spice)

3 cups low-sodium chicken broth

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

To Finish:

½ cup sour cream or Greek yogurt

4 ounces cream cheese (softened) or ½ cup heavy cream

Juice of 1 lime

¼ cup chopped fresh cilantro

Optional Toppings:

Shredded cheddar or Monterey Jack cheese

Avocado slices

Jalapeño slices

Tortilla strips or crushed tortilla chips

Extra lime wedges

Fresh cilantro leaves

Step-by-Step Instructions

1. Sauté the Aromatics:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for another minute until fragrant.

2. Brown the Chicken:

Add the chicken breasts or thighs directly to the pot. Season with a pinch of salt and pepper. Sear both sides for 2–3 minutes to build flavor (they don’t need to be fully cooked yet).

3. Build the Flavor Base:

Add the drained white beans, green chiles, cumin, oregano, chili powder, smoked paprika, and cayenne (if using). Stir everything to coat the chicken and vegetables in spices.

4. Add the Broth and Simmer:

Pour in the chicken broth and bring the pot to a gentle boil. Reduce heat to a simmer, cover, and cook for 20–25 minutes until the chicken is fully cooked and tender.

5. Shred the Chicken:

Remove the chicken pieces and shred them using two forks. Return the shredded chicken to the pot and stir.

6. Make It Creamy:

Lower the heat and stir in the cream cheese (or heavy cream), sour cream, and lime juice. Stir gently until smooth and creamy. Taste and adjust seasoning as needed.

7. Garnish and Serve:

Ladle into bowls and top with cheese, avocado, tortilla strips, or your favorite chili garnishes. Serve hot.

Slow Cooker White Chicken Chili

This recipe is slow cooker-friendly! Just add all the main ingredients (except the sour cream and cream cheese) into your slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. Shred the chicken and stir in cream cheese and sour cream 15–20 minutes before serving.

Tips for the Best White Chicken Chili

Use Rotisserie Chicken for a Shortcut: Save time by using shredded rotisserie chicken. Just add it in during the last 10–15 minutes of cooking so it doesn’t overcook.

Mash Some of the Beans: For a thicker consistency, mash about ½ cup of the white beans before adding them to the pot.

Balance the Heat: Want a spicier version? Add jalapeños, more cayenne, or use hot green chiles. For a milder chili, omit the cayenne and use mild chiles.

Add Corn for Sweetness: A cup of corn (fresh or frozen) adds a pop of sweetness and texture.

Make It Dairy-Free: Use coconut cream or dairy-free yogurt alternatives instead of sour cream and cream cheese.

Variations to Try

White chicken chili is a flexible dish. Here are a few delicious variations:

1. White Chicken Chili with Corn and Bacon:

Add crispy cooked bacon for a smoky flavor and toss in corn kernels for sweetness.

2. Green Chile and Tomatillo Chicken Chili:

Replace some of the broth with tomatillo salsa for a tart, green-flavored twist.

3. Vegetarian White Chili:

Skip the chicken and use additional white beans or chickpeas. Add vegetables like zucchini or bell peppers for substance.

4. White Turkey Chili:

Use ground turkey or leftover Thanksgiving turkey instead of chicken.

5. White Chicken Chili Mac:

Stir in cooked elbow pasta and extra cheese for a chili-mac hybrid that’s family-friendly.

Why You’ll Love This Recipe

Creamy Yet Light: White chicken chili hits the sweet spot between hearty and refreshing. The broth-based base keeps it from feeling too heavy, while the cream or cheese makes it silky.

Protein-Packed: With lean chicken and beans, it’s rich in protein—great for a post-workout meal or nourishing dinner.

Perfect for Any Season: It’s comforting enough for cold months, yet not too heavy for spring or summer.

Customizable: Whether you prefer spicy or mild, meaty or vegetarian, this chili is endlessly adaptable.

Meal Prep Friendly: It stores and reheats beautifully, making it great for make-ahead lunches or freezer meals.

Storing and Reheating

White chicken chili will keep in the refrigerator for up to 4 days in an airtight container. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it has thickened too much.

You can also freeze white chicken chili for up to 3 months. For best results, let it cool completely before freezing and store in a freezer-safe container. Thaw overnight in the fridge before reheating.

White chicken chili is more than just a variation on a classic dish—it’s a comfort food hero in its own right. Creamy, satisfying, and easy to adapt, it works for busy weeknights, casual get-togethers, and everything in between. Whether you top it with crunchy tortilla strips, spoon it over rice, or serve it with warm cornbread, one bowl is never enough.

Try making a big pot this weekend, and watch how fast it disappears.

Further Reading 

Fresh Strawberries , Fragrant Mint: Easy Companion Planting https://www.amazon.com/Fresh-Strawberries-Fragrant-Mint-Greenhouses-ebook/dp/B0FHDZNTSP/

The Lavender Soap Apothecary 

https://www.amazon.com/Lavender-Soap-Apothecary-Homegrown-Relaxation-ebook/dp/B0FGW4SRCD/

Lettuce and Onion Gardening for Patios 

https://www.amazon.com/Lettuce-Onion-Gardening-Patios-Planters-ebook/dp/B0FH7GTB69/

From Pot to Pillows: Grow Lavender and Banish Headaches 

https://www.amazon.com/Pot-Pillows-Lavender-Headaches-Eco-Friendly-ebook/dp/B0FGVF56Z2/

Chicken Alfredo Recipe

   Chicken Alfredo Recipe

Few dishes combine comfort, creaminess, and classic Italian-American flavor quite like Chicken Alfredo. This rich, satisfying meal has become a weeknight staple and a favorite for special occasions. But what makes a Chicken Alfredo unforgettable is the harmony between tender chicken, silky pasta, and a luscious Parmesan cream sauce. In this guide, we’ll explore the origins of Alfredo, walk through a foolproof chicken Alfredo recipe, and share tips and variations that will elevate your home cooking game.

The Origins of Alfredo

Alfredo sauce traces its roots to early 20th-century Rome, where restaurateur Alfredo di Lelio created the dish “Fettuccine all’Alfredo” using just butter and Parmesan cheese. It was a simple yet decadent meal meant to comfort his wife after childbirth. The recipe gained fame when Hollywood stars Mary Pickford and Douglas Fairbanks tasted it during a visit to Rome and brought the concept back to the United States.

In America, the dish evolved. Heavy cream was added to make the sauce more stable and creamy. The modern version—fettuccine Alfredo with cream, butter, and Parmesan—soon became a favorite, and variations like Chicken Alfredo added heartiness and protein.

Classic Chicken Alfredo Recipe

Ingredients (Serves 4–6):

For the Chicken:

2 boneless, skinless chicken breasts

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

Salt and black pepper to taste

1 tbsp olive oil

1 tbsp butter

For the Alfredo Sauce:

3 tbsp butter

3 cloves garlic, minced

2 cups heavy cream

1 cup grated Parmesan cheese (freshly grated is best)

½ tsp salt

¼ tsp ground nutmeg (optional)

Cracked black pepper to taste

Pasta:

12 oz fettuccine or linguine pasta

Salt for boiling water

Optional Garnishes:

Fresh parsley, chopped

Additional Parmesan cheese

Crushed red pepper flakes for heat

Step-by-Step Instructions

Step 1: Season and Cook the Chicken

Butterfly or pound the chicken breasts to an even thickness (about ½ inch thick) for even cooking.

Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper.

In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.

Sear the chicken on both sides for 5–6 minutes until golden brown and fully cooked (internal temperature should reach 165°F/75°C).

Remove chicken and let rest on a cutting board. Slice thinly before adding to the final dish.

Step 2: Cook the Pasta

In a large pot, bring salted water to a boil.

Add the fettuccine and cook according to package directions until al dente.

Reserve ½ cup of pasta water and drain the rest. Set pasta aside.

Step 3: Make the Alfredo Sauce

In the same skillet used to cook the chicken, melt 3 tablespoons butter over medium-low heat.

Add minced garlic and sauté until fragrant (about 1 minute). Be careful not to burn it.

Slowly pour in the heavy cream, stirring constantly.

Allow the cream to simmer gently for 3–4 minutes, stirring frequently.

Add grated Parmesan a little at a time, stirring until melted and the sauce thickens.

Season with salt, cracked pepper, and a pinch of nutmeg (if using).

If the sauce becomes too thick, thin it with a bit of the reserved pasta water.

Step 4: Combine Everything

Add the cooked pasta to the sauce and toss to coat evenly.

Return sliced chicken to the skillet and nestle it into the pasta.

Let everything warm together for 1–2 minutes.

Tips for the Best Chicken Alfredo

Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Don’t overcook the garlic: A golden hue is perfect—brown or burnt garlic will make the sauce bitter.

Simmer, don’t boil: Alfredo sauce can break if boiled. Keep the heat medium-low and stir frequently.

Pasta water magic: The starch in reserved pasta water helps the sauce cling to the noodles and keeps things silky.

Slice chicken thinly: This allows for even distribution and faster reheating when combining with the pasta.

Flavor Variations

While the classic Chicken Alfredo is a crowd-pleaser, there are endless ways to personalize the dish:

1. Mushroom Chicken Alfredo

Sauté sliced cremini or baby bella mushrooms in butter before making the sauce. Their umami depth adds richness to every bite.

2. Broccoli Chicken Alfredo

Steam or blanch broccoli florets and toss them into the pasta at the end for a pop of green color and extra nutrition.

3. Spinach and Sun-Dried Tomato Alfredo

Wilt fresh spinach and add chopped sun-dried tomatoes into the sauce for a Mediterranean twist.

4. Cajun Chicken Alfredo

Rub the chicken with Cajun seasoning instead of Italian spices for a bold, spicy version of the classic.

5. Shrimp Alfredo

Swap out chicken for seared shrimp—just cook the shrimp quickly (2–3 minutes per side) until pink and opaque.

Serving Suggestions

Pair your chicken Alfredo with a light green salad dressed in lemon vinaigrette or balsamic glaze to cut through the creaminess. Garlic bread or warm focaccia makes an excellent side for scooping up leftover sauce.

To elevate the dish for guests or special occasions, serve Chicken Alfredo in warm pasta bowls and top with freshly shaved Parmesan, parsley, and a drizzle of truffle oil.

Make-Ahead and Storage

Chicken Alfredo is best served fresh, but you can make elements ahead of time:

Cook the chicken and refrigerate for up to 3 days.

Make the Alfredo sauce and store in an airtight container for up to 3 days (reheat gently over low heat).

Leftovers can be stored in the fridge for 2–3 days. Add a splash of milk or cream when reheating to loosen the sauce.

Avoid freezing Alfredo sauce as the cream tends to separate when thawed.

Nutrition Snapshot (Approximate per serving):

Calories: 650–750

Protein: 35g

Carbs: 50g

Fat: 35g

Fiber: 2g

Calcium: High (thanks to Parmesan and cream)

You can lighten the dish by using half-and-half instead of heavy cream or by serving smaller portions with more vegetables.

Chicken Alfredo is more than just a creamy pasta dish—it's a celebration of comfort, simplicity, and flavor. Whether you’re a beginner or a seasoned home cook, mastering this recipe gives you a foundation to create a variety of satisfying meals. Don’t be afraid to experiment with ingredients and flavors; the beauty of Alfredo lies in its flexibility.

So, grab your skillet, boil some pasta, and treat yourself and your loved ones to a rich, homemade Chicken Alfredo that’s better than anything from a restaurant. Buon appetito!

Further Reading 

Summer Cakes, Scones, and Sunshine 

https://www.amazon.com/Summer-Cakes-Scones-Sunshine-Easy-Bake-ebook/dp/B0FF5GD71W/

The Hot Sauce Garden 

https://www.amazon.com/Hot-Sauce-Garden-Peppers-Healthy-ebook/dp/B0FFFMLRCP/

Refreshing Spinach Fruit Smoothies 

https://www.amazon.com/Spinach-Smoothie-Recipes-Montego-Publishing-ebook/dp/B0CW18NVMH/

Great Cake Techniques & Tasty

https://www.amazon.com/Great-Techniques-Carrot-Recipes-Delicious-ebook/dp/B0F2STQCBH/

Simple No Sugar, No Flour Strawberry Cake Recipe

 Simple No Sugar, No Flour Strawberry Cake Recipe

There’s something wonderfully refreshing about a homemade strawberry cake. Juicy, sweet strawberries bring a natural brightness to desserts, making them a favorite in spring and summer baking. But what if you want to enjoy this delightful treat without refined sugar or flour? This simple no sugar, no flour strawberry cake recipe is the answer. It's naturally sweetened, gluten-free, and perfect for those following a low-carb, paleo, or clean-eating lifestyle.

This strawberry cake is tender, moist, and bursting with fresh strawberry flavor. With minimal ingredients and easy steps, it’s a breeze to make—whether you're baking for yourself, your family, or a gathering of health-conscious friends.

Why Make a No Sugar, No Flour Strawberry Cake?

Traditional strawberry cakes often rely on white flour and refined sugar. While delicious, these ingredients can spike blood sugar, contribute to inflammation, and aren’t suitable for people following gluten-free, low-carb, or diabetic-friendly diets.

This recipe swaps them out for more wholesome alternatives:

Almond flour: Adds moisture, a nutty flavor, and keeps the cake gluten-free and low in carbs.

Natural sweeteners: A touch of honey, maple syrup, mashed banana, or a sugar-free sweetener like monk fruit or erythritol replaces refined sugar.

Fresh strawberries: Provide natural sweetness and juicy bursts of flavor.

Eggs: Give structure and help bind the ingredients.

Coconut oil or olive oil: Replaces butter for a dairy-free, heart-healthy fat option.

The result? A naturally sweet, tender strawberry cake that you can feel good about enjoying.

Ingredients (Serves 8)

Dry Ingredients:

2 cups almond flour

1 teaspoon baking powder (aluminum-free)

1/4 teaspoon salt

Wet Ingredients:

3 large eggs

1/3 cup pure maple syrup, honey, or sugar-free sweetener (adjust to taste)

1/4 cup unsweetened applesauce or mashed ripe banana

1/4 cup melted coconut oil or olive oil

2 teaspoons pure vanilla extract

Fruit:

1 cup fresh strawberries, diced

Optional: 4–5 extra strawberry slices for decorating the top

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, baking powder, and salt. This ensures the leavening is evenly distributed.

Step 3: Mix the Wet Ingredients

In another bowl, beat the eggs. Add the maple syrup (or preferred sweetener), applesauce (or banana), melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually stir the wet mixture into the dry ingredients. Use a spatula or a wooden spoon to gently fold everything together until just combined—avoid overmixing.

Step 5: Add the Strawberries

Gently fold in the diced strawberries. This helps keep the batter light while evenly distributing the berries.

Step 6: Pour into Pan and Decorate

Pour the batter into your prepared pan. Smooth the top and place the optional strawberry slices on top in a decorative pattern.

Step 7: Bake

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Almond flour bakes differently than wheat flour, so keep an eye on it.

Step 8: Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it firm up and makes slicing easier.

Tips for Success

Don’t skip the parchment paper: Almond flour cakes are delicate and can stick to the pan.

Adjust sweetness to your preference: Taste your batter (it's safe before adding eggs) and adjust the sweetener to suit your needs. Strawberries vary in sweetness.

Use room-temperature eggs and oil: This prevents the coconut oil from solidifying when mixed with cold ingredients.

Don’t overmix: Almond flour batter needs gentle folding to keep the cake tender.

Simple Topping Ideas

This strawberry cake is lovely on its own, but you can add a simple, healthy topping:

Coconut whipped cream: Whip chilled canned coconut cream with a dash of vanilla.

Fresh berries: Serve slices with extra strawberries or a mix of fresh raspberries and blueberries.

Greek yogurt drizzle: Sweeten plain Greek yogurt with a touch of honey and drizzle over the top for tangy creaminess.

Health Benefits

1. Naturally Sweetened

The sweetness in this cake comes from fresh strawberries, a fruit-based sweetener, and perhaps a little banana or applesauce. These natural sweeteners provide vitamins and minerals instead of empty calories.

2. Gluten-Free and Grain-Free

Made with almond flour, this cake is suitable for those with gluten intolerance, celiac disease, or those following paleo or grain-free diets.

3. Packed with Fiber and Healthy Fats

Almond flour contributes protein, fiber, and heart-healthy monounsaturated fats. This combination slows the release of sugars into the bloodstream, helping maintain steady energy levels.

4. Rich in Antioxidants

Strawberries are packed with vitamin C and powerful antioxidants that fight inflammation and support skin and immune health.

5. Simple, Whole Ingredients

With no refined sugars, preservatives, or artificial flavors, this cake is a clean, wholesome dessert option.

Variations to Try

Strawberry Lemon Cake

Add 1 tablespoon of fresh lemon zest and 1 tablespoon of lemon juice to the batter. The citrus brightens the strawberry flavor beautifully.

Chocolate Strawberry Cake

Mix 1/4 cup unsweetened cocoa powder into the almond flour and use a touch more sweetener to balance the cocoa. Fold in dark chocolate chips for a decadent twist.

Berry Blend Cake

Swap some of the strawberries for blueberries, raspberries, or blackberries for a mixed berry version. Just be sure to keep the fruit amount around 1 cup to avoid excess moisture.

Vegan Version

Replace the eggs with flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water, rested for 5 minutes). The cake will be a bit denser but still delicious.

Storing Your Strawberry Cake

Room Temperature: Keeps well in an airtight container for 1–2 days.

Refrigerator: Stays fresh for 4–5 days in a covered container.

Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.

A Simple Cake for Everyday Joy

There’s something satisfying about creating a cake from scratch with wholesome, simple ingredients. This no sugar, no flour strawberry cake fits effortlessly into a healthier lifestyle while delivering the comforting joy of homemade baking.

Whether served as a weekend treat, a picnic dessert, or a naturally sweet birthday cake, this strawberry cake proves that less really is more. Simple ingredients, a few easy steps, and the natural sweetness of fresh fruit come together to create something beautiful—and delicious.

Give this recipe a try, and enjoy the pleasure of a strawberry cake that nourishes your body and delights your taste buds. And don’t be surprised if your family asks for it again and again!

Further Reading 

Summer Cakes, Scones, and Sunshine 

https://www.amazon.com/Summer-Cakes-Scones-Sunshine-Easy-Bake-ebook/dp/B0FF5GD71W/

The Hot Sauce Garden 

https://www.amazon.com/Hot-Sauce-Garden-Peppers-Healthy-ebook/dp/B0FFFMLRCP/

Refreshing Spinach Fruit Smoothies 

https://www.amazon.com/Spinach-Smoothie-Recipes-Montego-Publishing-ebook/dp/B0CW18NVMH/

Great Cake Techniques & Tasty

https://www.amazon.com/Great-Techniques-Carrot-Recipes-Delicious-ebook/dp/B0F2STQCBH/

Strawberry Rhubarb Crisp Recipe: A Sweet-Tart Classic for Every Season

  Strawberry Rhubarb Crisp Recipe: A Sweet-Tart Classic for Every Season

When spring and early summer roll in, gardens and farmers’ markets begin to burst with ruby-red stalks of rhubarb and plump, juicy strawberries. It’s a fleeting window of flavor that deserves celebration—and one of the best ways to enjoy it is in the form of a strawberry rhubarb crisp. This humble yet irresistibly satisfying dessert is a beloved classic, combining the bright, tangy zip of rhubarb with the sweet, fragrant warmth of ripe strawberries, all tucked under a buttery oat topping that crisps to golden perfection.

Whether you’re making it for a weeknight treat, a picnic dessert, or a cozy dinner party finale, strawberry rhubarb crisp is easy to whip up and endlessly comforting. Below, we explore everything you need to know to master this timeless dish.

Why Strawberry Rhubarb Works So Well

Strawberries and rhubarb are the yin and yang of fruit pairings. Rhubarb, though technically a vegetable, brings a vibrant tartness that contrasts beautifully with the natural sweetness of strawberries. Together, they create a dynamic filling that’s both refreshing and indulgent—especially when baked until bubbly beneath a warm blanket of crisp, crumbly topping.

Where pies require rolling and crimping, crisps are refreshingly simple—making them ideal for both beginners and experienced bakers. No special tools, no fuss—just fruit, sugar, a basic topping, and a hot oven.

The Essential Ingredients

For the Filling:

3 cups chopped rhubarb (fresh or frozen, about ½-inch pieces)

3 cups fresh strawberries, hulled and halved

½ to ¾ cup granulated sugar (adjust based on sweetness of strawberries and your preference)

2 tablespoons cornstarch (for thickening)

1 tablespoon lemon juice (brightens the flavor)

1 teaspoon vanilla extract

Pinch of salt

For the Crisp Topping:

1 cup rolled oats

¾ cup all-purpose flour

½ cup brown sugar, packed

½ teaspoon cinnamon

¼ teaspoon salt

½ cup unsalted butter, melted

Optional additions: chopped nuts (like pecans or almonds), coconut flakes, or a touch of nutmeg

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish (or a similar 2-quart dish) with butter or nonstick spray.

Step 2: Make the Filling

In a large mixing bowl, toss the rhubarb and strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Mix well until the fruit is evenly coated and the cornstarch is no longer visible.

Transfer the mixture to the prepared baking dish and spread it out evenly. The cornstarch will help thicken the juices as it bakes, so don’t worry if it looks dry at first.

Step 3: Mix the Topping

In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly and resembles coarse sand. You want clumps to form—that’s where the magic happens.

Sprinkle the topping generously and evenly over the fruit mixture.

Step 4: Bake Until Bubbly

Bake for 35–45 minutes, or until the topping is golden brown and crisp and the filling is bubbling around the edges. If the top browns too quickly, you can tent it loosely with foil during the final 10 minutes.

Let the crisp cool for 10–15 minutes before serving—this allows the filling to thicken up slightly and avoids molten-mouth burns.

Serving Suggestions

Strawberry rhubarb crisp is delightfully versatile when it comes to serving. You can dish it up warm, at room temperature, or even cold from the fridge the next morning (yes, it's perfectly acceptable breakfast material).

Here are a few favorite accompaniments:

A scoop of vanilla ice cream – A classic pairing that melts lusciously into the warm fruit.

Fresh whipped cream – Light and airy, it adds just the right touch of creaminess.

Greek yogurt or crème fraîche – For a tangy contrast that makes it feel more brunch-worthy.

Cinnamon-spiced custard sauce – For a richer, more indulgent twist.

Make-Ahead & Storage Tips

Make Ahead: You can prepare the filling and topping separately up to one day in advance. Store them in the fridge, then assemble and bake when ready.

Storage: Keep leftovers in the refrigerator, covered, for up to 4 days. The topping may soften over time but will still taste great.

Reheat: Warm in a 300°F oven for 10–15 minutes to re-crisp the top, or microwave individual portions for 30 seconds.

Variations to Try

One of the beauties of a crisp is how customizable it is. Here are some fun ways to make the recipe your own:

Fruit Swaps:

Add raspberries for extra berry punch.

Substitute half the strawberries with blueberries or blackberries.

Use apples or pears with the rhubarb for a fall twist.

Topping Twists:

Mix in 1/3 cup chopped pecans or walnuts for crunch.

Add shredded coconut to the topping for tropical flair.

Use almond flour or gluten-free flour blends to make it gluten-free.

Flavor Boosters:

Stir in a few tablespoons of orange zest or crystallized ginger to the filling.

Use maple syrup or honey instead of granulated sugar for natural sweetness.

Sprinkle the top with turbinado sugar before baking for extra crunch.

Why This Recipe Works Every Time

Strawberry rhubarb crisp is hard to mess up, and this recipe is particularly foolproof for a few key reasons:

The fruit ratio ensures just the right balance of sweet and tart.

Cornstarch thickens the juices without making it gummy.

The oat topping stays crunchy, thanks to the melted butter method.

It’s scalable—you can double the recipe for a crowd or bake it in ramekins for individual servings.

A Bit of History

While rhubarb has been used in traditional Chinese medicine for over 2,000 years, it only started appearing in European and American desserts in the 18th and 19th centuries. Once sugar became widely available, rhubarb gained popularity as a pie and jam ingredient. The crisp, sometimes called a “crumble” in British kitchens, rose to fame during World War II when rationing limited access to pie crust ingredients, making oat-based toppings more practical.

Strawberries and rhubarb eventually became a natural duo—both are early-harvest stars of spring, and their flavor profiles couldn’t be more complementary.

Final Thoughts

Strawberry rhubarb crisp is one of those rare desserts that feels rustic and refined all at once. It’s a no-fuss favorite that celebrates seasonal bounty and leaves your kitchen smelling like love and sunshine. Whether you serve it at a backyard barbecue, on a rainy Sunday afternoon, or straight from the baking dish with a spoon, it’s the kind of dessert that makes memories.

Try it once, and it might just become a seasonal tradition in your home. It’s simple, flexible, and utterly delicious—a dessert that truly lets fresh ingredients shine.

Further Reading 

Strawberry Rhubarb Desserts 

https://www.amazon.com/Strawberry-Rhubarb-Dreams-Sorbets-Delights-ebook/dp/B0FD8RXP28/

Breakfast Samosas

https://www.amazon.com/Crispy-Mornings-Breakfast-Delights-Nutritious-ebook/dp/B0FCZGKTP9/

Growing Chilli Peppers Indoors 

Growing Chili Peppers Indoors 

Le Corbusier Buildings 

Le Corbusier Buildings 

Crockpot Meatloaf with Cream of Mushroom Soup Recipe

 Crockpot Meatloaf with Cream of Mushroom Soup Recipe 

There’s something timeless about meatloaf. It’s one of those nostalgic dishes that brings to mind family dinners, cozy kitchens, and hearty appetites. But if you’re looking to elevate the classic comfort food without much effort, Crockpot meatloaf with cream of mushroom soup is the answer. Slow cooking meatloaf not only makes it tender and juicy, but when paired with the rich flavor of cream of mushroom soup, it creates a melt-in-your-mouth masterpiece. Whether you’re a busy home cook or just craving a warm, satisfying meal, this recipe offers comfort with a twist.

Why Use a Crockpot for Meatloaf?

Traditional oven-baked meatloaf is delicious, but it can be easy to overcook or dry out. With a Crockpot (or slow cooker), you can let the meatloaf cook low and slow, allowing the flavors to meld and the meat to retain its moisture. Plus, it’s a great set-it-and-forget-it method—perfect for busy weeknights or laid-back weekends.

The Cream of Mushroom Soup Advantage

Cream of mushroom soup adds an earthy richness that takes ordinary meatloaf to extraordinary. It acts as both a flavor booster and a moisture enhancer. When poured over the meatloaf in the Crockpot, it slowly infuses the loaf with savory goodness, creating a natural gravy that pairs perfectly with mashed potatoes or rice.

Crockpot Meatloaf with Cream of Mushroom Soup Recipe

Ingredients:

2 pounds ground beef (80/20 recommended)

1 cup breadcrumbs (plain or Italian-style)

2 large eggs

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup milk

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme (optional)

1 can (10.5 oz) condensed cream of mushroom soup

1 tablespoon ketchup (optional, for slight tang)

Instructions:

Prepare the Mixture

In a large mixing bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, salt, pepper, and thyme. Use clean hands to gently mix everything until just combined—don’t overmix, or the meatloaf could become dense.

Shape the Loaf

Form the meat mixture into a loaf shape that will fit inside your Crockpot. You can shape it on a piece of parchment paper for easy transfer. Some people also place the loaf on a sheet of foil with folded edges, creating a sling for easy lifting later.

Add to the Crockpot

Lightly grease the inside of your Crockpot with non-stick spray. Place the meatloaf in the center.

Top with Soup

Pour the cream of mushroom soup over the meatloaf. Spread it gently with a spoon so the loaf is mostly covered. If you like, you can stir in a tablespoon of ketchup into the soup beforehand to brighten the flavor.

Slow Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the internal temperature reaches 160°F (71°C).

Optional Finishing Touch

For a firmer crust, you can place the cooked meatloaf on a baking sheet and broil it in the oven for 5 minutes.

Serve

Slice and serve with the creamy mushroom gravy spooned on top.

Cooking Tips for the Best Crockpot Meatloaf

Don’t skip the binder: Breadcrumbs and eggs hold the meat together. You can also use crushed crackers or oats as a substitute.

Avoid overmixing: Gently combine ingredients to keep the texture tender.

Use lean meat with some fat: An 80/20 ground beef blend ensures moisture without being greasy.

Elevate the gravy: For a gourmet twist, mix in sautéed mushrooms or a splash of cream to the soup before pouring it over the meatloaf.

Let it rest: After cooking, let the meatloaf sit for 5–10 minutes before slicing. This allows juices to redistribute.

Tasty Variations

Want to experiment a little? Here are a few delicious tweaks:

1. Mushroom & Swiss Meatloaf

Add 1/2 cup shredded Swiss cheese into the meat mixture and stir sliced sautéed mushrooms into the soup topping.

2. Turkey Meatloaf

Substitute ground beef with lean ground turkey. It’s lighter and pairs well with the creamy mushroom flavor.

3. Italian-Style

Add 1 tablespoon of Italian seasoning and substitute half the breadcrumbs with grated Parmesan cheese. Serve with garlic mashed potatoes.

4. Veggie-Boosted

Add shredded carrots, zucchini, or bell peppers to the meat mixture for added nutrition and flavor.

Serving Suggestions

Crockpot meatloaf with cream of mushroom soup is rich and satisfying, so it pairs best with simple sides that complement the savory profile:

Mashed potatoes – Classic, creamy, and perfect for soaking up the gravy.

Steamed green beans or broccoli – Adds freshness and color to your plate.

Buttered corn or peas – A touch of sweetness balances the umami of the meatloaf.

Buttermilk biscuits – For a comforting Southern-style meal.

Rice or egg noodles – Especially good if you use extra mushroom gravy.

Leftover Magic

One of the best things about meatloaf is the leftovers. Here’s how to make the most of them:

Meatloaf Sandwich: Slice cold meatloaf and place it between two slices of toasted bread with a bit of leftover mushroom gravy or mustard.

Shepherd’s Pie: Crumble leftover meatloaf and layer it in a dish with veggies and mashed potatoes, then bake.

Stuffed Bell Peppers: Chop meatloaf and mix with cooked rice to stuff into peppers. Bake with a little cheese on top.

Meatloaf Hash: Cube the meatloaf and sauté with diced potatoes, onions, and peppers for a hearty breakfast hash.

Make-Ahead and Freezing Tips

Crockpot meatloaf is a great candidate for meal prep.

Make-Ahead: You can prepare the meat mixture and shape the loaf a day in advance. Store it covered in the fridge and cook the next day.

Freeze Before Cooking: Wrap the uncooked loaf tightly in plastic wrap and foil, then freeze. When ready to cook, thaw overnight in the fridge, place it in the Crockpot, and cook as usual.

Freeze After Cooking: Let the cooked meatloaf cool completely. Wrap individual slices and freeze. Reheat in the microwave or oven with a bit of gravy.

Crockpot meatloaf with cream of mushroom soup is more than just a meal—it’s comfort food elevated. The slow cooker does all the hard work, the soup adds unbeatable flavor, and the result is a hearty, family-friendly dish that’s as easy as it is satisfying. Whether you're serving it on a busy weeknight or enjoying a cozy Sunday dinner, this recipe is sure to warm your kitchen and your heart.

 

Helpful Reading 

Phyllo Dough Breakfast and Dessert Recipes and Meatloaf Recipes 

https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/

Salad Magic: Growing Delicious Tomatoes, Cucumbers, & Lettuce 🥬 🍅

https://www.amazon.com/Salad-Magic-Delicious-Tomatoes-Cucumbers-ebook/dp/B0F1WZ7KK8/

Keyhole Gardening 

https://www.amazon.com/Bountiful-Beds-Mastering-Lettuce-Eco-Friendly-ebook/dp/B0FBRQ6S4X/

Regenerative Tomato Gardening 

https://www.amazon.com/Regrow-Earth-Beginners-Regenerative-Gardening-ebook/dp/B0FBN8C3YT/