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WellPlate, أغبالة, Aghbala (2026)

21/05/2026

Fluffy Cottage Cheese Garlic Rolls

Soft, Cheesy, Low-Carb & Packed with Protein

These savory garlic rolls are unbelievably fluffy on the inside with a golden cheesy top Perfect as a snack, side dish, or low-carb bread alternative!

Ingredients (makes about 8 rolls)

1 cup cottage cheese (240 ml | 220 g)

1 cup almond flour (240 ml | 96 g)

2 large eggs

2 cloves garlic, minced

1 teaspoon baking powder (5 ml | 4 g)

1 teaspoon dried oregano

½ teaspoon salt

¼ cup shredded mozzarella cheese (60 ml | 28 g)

1 tablespoon olive oil (15 ml)

Nutrition Info (per roll)

Approx. 120 kcal | 8g protein | 8g fat | 4g net carbs

Directions: Step-by-Step

Step 1 – Prep the Oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2 – Mix the Wet Ingredients

In a large bowl, combine cottage cheese, eggs, minced garlic, and olive oil. Mix until smooth and creamy.

Step 3 – Add the Dry Ingredients

Stir in almond flour, baking powder, oregano, salt, and shredded mozzarella cheese. Mix until a soft dough forms.

Step 4 – Shape the Rolls

Divide the dough into 8 equal portions and shape into rolls. Place them evenly spaced on the prepared baking sheet.

Step 5 – Bake

Bake for 20–25 minutes, until the rolls are golden brown on top and cooked through.

Step 6 – Cool & Serve

Allow the rolls to cool slightly before serving. Enjoy warm for the best texture and flavor.

Tips for Success

• Add fresh parsley or basil for extra flavor.

• Don’t overmix the dough to keep the rolls light and fluffy.

• Sprinkle extra mozzarella on top before baking for a cheesy crust.

• If the dough feels sticky, let it rest for 2–3 minutes before shaping.

Variations

• Spicy version: add chili flakes or jalapeños.

• Herb-loaded: mix in Italian seasoning or rosemary.

• Extra cheesy: add cheddar or parmesan to the dough.

Storage

Fridge: store up to 3 days in an airtight container

Freeze: freeze baked rolls up to 1 month

Reheat: warm in the oven or air fryer until soft and hot

Time

Prep Time: 10 minutes

Bake Time: 20–25 minutes

Total Time: 35 minutes

21/05/2026

Baby Lemon Impossible Pies

Mini lemon pies with a creamy, tangy filling and a soft, cake-like crust that forms “impossibly” as they bake. Perfect for a refreshing dessert or teatime treat.

Ingredients:

1 can (14 oz) sweetened condensed milk

1/2 cup lemon juice (freshly squeezed for best flavor)

2 large eggs

1/4 cup melted butter

1/2 cup self-rising flour

1 teaspoon vanilla extract

Zest of 1 lemon

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease a standard muffin tin or line it with cupcake liners.

Mix the Wet Ingredients:

In a large bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, and vanilla extract until smooth and well combined.

Add the Dry Ingredients:

Gently fold in the self-rising flour and lemon zest. Mix until just combined, being careful not to overmix.

Fill the Muffin Tin:

Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Bake:

Bake for 18–22 minutes, or until the tops are lightly golden and the centers are set. A toothpick inserted into the center should come out clean.

Cool & Serve:

Allow the pies to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.

Serve chilled or at room temperature.

Serving Suggestions:

Dust with powdered sugar for a pretty finish.

Top with a dollop of whipped cream and a lemon slice for extra flavor and presentation.

20/05/2026

�� These Peach Cobbler Cheesecake Donuts are next-level dessert heaven!

Ingredients
For the Donuts
2 cans refrigerated biscuit dough
1 cup peach pie filling, chopped
Vegetable oil for frying
Cheesecake Filling
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
Cinnamon Sugar Coating
1 cup granulated sugar
2 tsp cinnamon
Peach Glaze
1 cup powdered sugar
2–3 tbsp peach juice or milk
1/2 tsp vanilla extract

20/05/2026

Creamy Cafe-Style Chicken Bowtie Pasta with Garlic Spinach & Mushrooms

This cozy café-inspired pasta is packed with tender chicken, earthy mushrooms, fresh spinach, and bowtie pasta tossed in a rich garlic cream sauce. Every bite is silky, cheesy, and loaded with comforting flavor that tastes like your favorite restaurant dish made right at home.

Ingredients:

12 oz bowtie pasta

2 chicken breasts, diced

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp Italian seasoning

2 tbsp olive oil

3 tbsp butter

5 cloves garlic, minced

2 cups mushrooms, sliced

2 cups fresh spinach

1½ cups heavy cream

1 cup whole milk

1¼ cups parmesan cheese, freshly grated

½ cup mozzarella cheese

Optional: parsley, crushed red pepper flakes, cracked black pepper

Instructions:

Cook the pasta:

Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until tender. Drain and set aside.

Cook the chicken:

Season diced chicken with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and fully cooked. Remove and set aside.

Sauté the mushrooms and garlic:

In the same skillet, melt butter. Add mushrooms and cook for 4–5 minutes until golden and tender. Stir in minced garlic and cook for 1 minute until fragrant.

Make the creamy sauce:

Pour in heavy cream and milk, stirring well. Let simmer for 3–4 minutes until slightly thickened. Stir in parmesan and mozzarella cheese until melted into a creamy sauce.

Add the spinach:

Toss in fresh spinach and cook until wilted. Adjust salt and pepper to taste.

Bring it all together:

Return cooked chicken and bowtie pasta to the skillet. Toss gently until everything is coated in the creamy garlic sauce.

Garnish and serve:

Top with parsley, cracked black pepper, and crushed red pepper flakes for extra flavor if desired. Serve hot and creamy.

Why It Works:

The garlic mushrooms add deep savory flavor while the spinach balances the creamy cheese sauce beautifully. Tender chicken and bowtie pasta soak up every bit of the rich café-style sauce, making this dish comforting, hearty, and impossible to resist.

20/05/2026

Sticky Garlic Ginger Mongolian Beef with Sweet Soy Glaze

Ingredients:

1 1/2 lbs flank steak, thinly sliced
1/4 cup cornstarch
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/3 cup brown sugar

20/05/2026

Chicken Pot Pie Pasta

Ingredients:

8 oz penne pasta

2 tablespoons unsalted butter

19/05/2026

Sherry’s Blueberry Cream Cheese Crumb Cake

Ingredients:

1 cup all-purpose flour

½ cup sugar

1 tsp baking powder

19/05/2026

Savory Garlic Soy Beef and Broccoli Lo Mein with Tender Noodles

Ingredients:

1 lb flank steak, thinly sliced
12 oz lo mein noodles
3 cups broccoli florets
1 red bell pepper, thinly sliced
1 medium carrot, julienned
4 cloves garlic, minced
1 tablespoon fresh ginger, grated

19/05/2026

Smoky Lamb Tikka Masala in a Rich Creamy Tomato Curry Sauce

Ingredients:

2 lbs lamb shoulder or boneless lamb, cut into cubes
1 cup plain Greek yogurt
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder

18/05/2026

Wok-Tossed Garlic Soy Beef Noodles with Crisp Vegetables & Savory Sesame Glaze

Ingredients:

1 lb flank steak or sirloin, thinly sliced
8 oz egg noodles or rice noodles
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil

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21/05/2026

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