All posts tagged Fast

Lasagna made with ham & cheese in a Béchamel (white) and tomato sauce. This classic combination comes together with great results in this tasty lasagna.

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) make it a breeze to put this rich cheesy, comforting main dish on your table in no time flat.

Since it’s so rich, I like to serve it with a green salad.

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5 from 1 vote

Cheese and Ham Lasagna Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bake, Béchamel, Easy, easy-to-prepare, Italian, Lasagna, Oven-Baked, Pasta, Sauce, Smoked Ham
Servings: 6 people
Calories: 675kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Ham Pork/chicken/turkey
  • 200 g Mozzarella cheese shredded
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this recipe Béchamel (white)
  • ½ cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • ayer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.

Use the Tomato sauce Fast2eat Recipe, as well as Béchamel (white). Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever.

You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones.

Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉

Also check
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

Nutrition

Calories: 675kcal | Carbohydrates: 74g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1892mg | Potassium: 1174mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25% | Vitamin C: 37% | Calcium: 55% | Iron: 27%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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It’s the simplest way to prepare a white fish fillet (such as Fresh Cod or Haddock or Tilapia or Bass). So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!

It’s a “lemony” variation from this “cheesy” Crispy Oven-Baked Fish Fillets Fast2eat.

 

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5 from 1 vote

Oven-Baked Lemon Fish Fillets Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Keyword: 10 Minutes, Bake, Easy, easy-to-prepare, Fast, Fish, Healthy, Low calories, Low fat, Nut-free, Oven-Baked, Quick
Servings: 4 people

Ingredients

  • 4 Fish fillet such as Fresh Cod or Haddock or Tilapia or Bass or any other white fish fillets

Mix1

  • 5 tbsp Lemon juice
  • 5 tbsp Butter melted or Margarine
  • 1 tbsp Garlic minced
  • 1 tbsp Hondashi
  • Parsley
  • Cilantro also known as coriander (fresh leaves chopped or dried)

Mix2

  • 1/2 cup All purpose flour
  • 1/2 tsp Salt
  • Paprika

Garnish (optional)

  • Parsley Fresh
  • Lemon zest

Instructions

  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small container mix lemon juice, Margarine (or melted Butter), Garlic, Hondashi, Parsley and Coriander.
  • In a separate container, mix flour, salt and paprika
  • Dip fillets in lemon juice mixture, then in flour mixture to coat both sides.
  • Transfer the prepped fish to parchment-covered baking sheet. Drizzle with remaining lemon juice mixture. Bake (uncovered) until fish just begins to flake easily with a fork, about 15 minutes (or more depending on thickness). If need, broil for about 60 seconds to get a little bit of a golden crust.
  • When it’s done baking, if you like, garnish with parsley and lemon zest or any other fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this Crispy Oven-Baked Fish Fillets Fast2eat.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Crispy Oven-Baked Fish Fillets Fast2eat Recipe
Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Making a cake from scratch in five minutes (or less) might sound like a fantasy. All it takes is a microwave and a bowl, and after a couple minutes, you’ll have yourself a light and puffy, moist cake and almost zero clean up. You whisk the ingredients in the same Bowl that you will consume and it is ready in just 3 minutes in the microwave. You likely have all the ingredients in your pantry already.

When you get that late night craving or want a small batch dessert, this chocolate cake is for you! Trust me and make this cake! It will make your day.

This chocolate cake recipe can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make! If you are looking for a real cake like dessert for one (or two) this is it!

It’s even more delicious with a scoop of vanilla or chocolate ice cream.

 

 

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5 from 1 vote

5 Minutes Chocolate Cake Fast2eat

Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Desserts
Keyword: 5 Minutes Chocolate Cake, Chocolate Cake, Easy, Fast, Microwave, Mug cake
Servings: 2 people

Ingredients

  • 1 Egg
  • 4 tbsp Milk
  • 3 tbsp Oil
  • 4 tbsp Sugar
  • 2 tbsp Chocolate powder
  • 4 tbsp All purpose flour
  • 1 tsp Baking powder

Instructions

  • In a microwave-safe bowl*, whisk an egg.
  • Add the milk, and oil and whisk.
  • Add sugar and chocolate powder and whisk until smooth.
  • Add flour and whisk until all ingredients are combined and batter has no clumps.
  • Add the baking powder and stir gently until incorporated. The batter is softer than a regular batter but that's the way it is. Do not increase the flour or you'll have a tough cake!
  • Add anything** you'd like (I usually don't add anything) in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks.
  • Place a paper towel into the microwave and set the bowl on top (this is to catch any batter if your cake overflows).
  • Centre your bowl in the middle of the microwave and cook on High for 3 mins, or until it has stopped rising and is firm to the touch.
  • Carefully remove from microwave using Oven Mitt and enjoy!

Notes

* I've used a 750 ml (25 oz) bowl and it was only just big enough, a mug would be too small and you would need to split in 2. You want enough head space for the cake to rise without pouring over.

**A little bit of peanut butter, hazelnut chocolate spread (Nutella), chocolate chips, nuts, or raisins… And always soft ice cream and/or whipped cream on top would make this recipe even better.

You can also double or triple the recipe. Keep it in the refrigerator (without the baking powder that you should proportionally add just before baking) and pour enough into a cup for any time you would like a treat.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It’s a luscious sauce for any Pasta or Spaghetti Squash. Also, give it a try with potatoes or just au gratin topped with potato sticks.

I was looking for an easy and delicious recipe to use this Pre-cooked Chicken and Chicken Stock Fast2eat that I’ve previously made.

The result consisted of a silky and creamy dish: Chicken Béchamel sauce, Shredded chicken, spices and herbs tossed with a Spaghetti Squash (or with any pasta or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin), and topped with melted mozzarella. Baked until nice and brown.

This creamy chicken is really satisfying and surprisingly low in calories. Lots of flavors, which work together very well in a delicious and simple dish! The result was nothing short of marvellous. We loved it!!!

 

 

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5 from 1 vote

Shredded Chicken with Béchamel (white) Sauce Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Keyword: Béchamel, Cheese, Chicken, Chicken Béchamel, Chicken Sauce for Pasta, Chicken Sauce for Spaghetti Squash, Clean eating, Creamy, Easy, Fast, Low carb, Pasta, Quick, Recipe, Sauce, Spaghetti Squash
Servings: 8 people
Calories: 232kcal

Ingredients

Instructions

  • Prepare Chicken Béchamel sauce according to its recipe.
  • Add 500g of the Shredded chicken.
  • Add Tomato and Soy sauce.
  • Add any optional spice such as Paprika, Oregano, Parsley, Basil, Thyme to taste. Mix well until boiling and adjust salt if need.
  • Put the sauce on top of the Spaghetti Squash (or pasta* or or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin) in a large casserole dish or 2 small ones.
  • Top mozzarella (and/or parmesan) cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 232kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 834mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7% | Vitamin C: 6% | Calcium: 12% | Iron: 6%
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Spaghetti Squash Fast2eat
Check out this recipe
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Also called Brazilian Pão de Queijo (Cheese Puffs).

To quickly kill your craving for the Brazilian Pão de Queijo (Cheese Puffs) with a low-fat, gluten-free, low-carb, super fast, convenient, easy, nutritious, delicious and few ingredients recipe. If you love Brazilian Pão de Queijo (Cheese Puffs), but do not want to waste a lot of time preparing and want a version to eat without guilt, you won’t resist that Cheese Pancake!

My kids (and myself) love it. We always do it for breakfast, afternoon snack or dinner as well.

You can eat plain, or you can add whatever you wish.

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5 from 1 vote

10 Minutes Cheese Pancake (or Brazilian Pão de Queijo) Fast2eat

The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Brazilian
Keyword: 10 Minutes, Appetizer, Brazilian, Bread, Breakfast, Cheese, Cheese Pancake, Cheese Puffs, Clean eating, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low calories, Low carb, Pão de Queijo, Snack
Servings: 1 person
Calories: 335kcal

Ingredients

  • 1 Egg
  • 2 tbsp Cream cheese
  • 2 tbsp Parmesan cheese
  • 3 tbsp Tapioca starch

Instructions

  • Slightly beat the egg in a bowl. Add the remaining ingredients and mix well.
  • Throw in a non-stick (if not, brush a little olive oil) mini skillet, cover and bake on low heat for about 5 minutes.
  • Flip only when the mixture is no longer liquid and release from the bottom.
  • Cover and bake on the other side for about 3 minutes.
  • It is ready when golden brown on both sides!
  • Couldn’t be Easier, could it? Delight yourself while warm.

Notes

Tip: You can add other ingredients to your cheese Pancakes, such as shredded chicken, turkey breast, ham, shredded beef or even arugula with carrots, oregano or other herbs or more cheese. Or reduce fat by replacing parmesan and cream cheese for 2 tablespoons fat-free cottage cheese.

Nutrition

Calories: 335kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 235mg | Sodium: 410mg | Sugar: 2g | Vitamin A: 20% | Calcium: 24% | Iron: 4%

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Bolognese Sauce, also known in Italian as ragù alla bolognese.

The Classic Italian Bolognese meat sauce is made with ground beef, pork, and Italian sausage, I just use ground beef as my daughter doesn’t like pork and Italian sausage. But you can add them if you and your family like.

Use it with any pasta, from spaghetti to lasagna, whole wheat, white or gluten-free, or try this Bolognese Sauce with a low-carb, healthier alternative to pasta using Spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

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5 from 1 vote

Bolognese (Meat) Sauce Fast2eat

To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
Cook Time15 mins
Total Time15 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bolognese Sauce, Fast, Italian, Lasagna, Meat Sauce, Pasta, Sauce
Servings: 8 people
Calories: 349kcal

Ingredients

  • 2 tbsp Oil
  • 1 Onion large diced
  • 1 tbsp Minced Garlic or 3 minced cloves
  • 1 Kg Ground beef
  • 2 tsp Beef mix powder
  • 3.5 cup Tomato sauce
  • Paprika optional to taste
  • Green onion optional to taste
  • Thyme dried - optional to taste
  • Oregano dried - optional to taste
  • Parsley dried - optional to taste
  • Basil dried - optional to taste
  • Salt optional to taste
  • Black pepper optional to taste

Instructions

  • Heat the oil in a large pan, over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for another minute.
  • Add the ground meat and cook, breaking it up with a wooden spoon, until meat crumbles and no longer pink and most of the juice has evaporated.
  • Add the remaining ingredients and cook until meat is browned. Use the seasonings you like the most, the important thing is to always taste and understand what was the difference that each seasoning made in the flavor.
  • Taste and add salt if desired. The ground beef has lots of water while you cook it, and you should consider that this water will dry and the avor of the seasoning will become more pronounced. So wait to taste until all the water has evaporated.

Notes

Store leftovers in an airtight container, refrigerated, for up to 3 or 4 days, or freeze any unused portions for later use for up to 1 month.

Make-Ahead tip: This sauce with pasta tastes just as good the next day! Add a splash of cream and Parmesan cheese and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.

*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.

You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 349kcal | Carbohydrates: 10g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 395mg | Potassium: 802mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10% | Vitamin C: 26% | Calcium: 5% | Iron: 22%

Spaghetti Squash Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Spaghetti night – miss it no more. The very aptly named spaghetti squash provides a tasty, healthy substitute for regular pasta. It is actually really yummy, very interesting and may surprise you. Once ready, it can be used to prepare tasty dishes.

The coolest of all is knowing that besides you’re consuming a “vegetable noodles”, it has about 37 calories per 100 grams. A great request for those on a diet. Spaghetti squash is low in carbs and calories and is a plentiful source of beta-carotene, vitamin A, and vitamin C. It also contains omega 3 and half a dozen other healthy fatty acids, besides being a powerful antioxidant.

I like to make spaghetti squash about once a week because I can do so much with the roasted squash. One night I can make it with pesto, the next night as a slightly more elegant meal shrimp sauce, bolognese (meat) sauce, Shredded Chicken with Béchamel (white) Sauce, cheesy béchamel

One squash with your favourite sauce will serve up to 4 people. It’s so tasty you won’t miss the pasta!

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5 from 1 vote

Spaghetti Squash Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish, Side Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Healthy, Low calories, Low carb, Paleo-friendly, Spaghetti Squash
Servings: 4 people
Calories: 90kcal

Ingredients

  • 1 Spaghetti Squash
  • Olive oil for brushing
  • Salt to taste
  • Black pepper optional to taste
  • Paprika optional to taste
  • Garlic powder optional to taste
  • Onion powder optional to taste
  • Dried herbs optional to taste - whatever the heart wants

Instructions

  • Preheat oven to 375ºF-400ºF (190ºC-200ºC)
  • To make it easier to cut into the spaghetti squash, you place it in the microwave for 3 minutes or so. Some people just microwave the squash to cook it entirely, but I believe that roasting it in the oven is the best way to cook it.
  • To open up the squash you carefully cut it in half lengthwise using a large, sharp knife.
  • The seeds should be scooped out of the squash with a spoon, similar to a pumpkin. Also similar to a pumpkin, the seeds can be preserved and roasted if you like.
  • Brush the inside of both halves of the squash with olive oil.
  • Season with salt and pepper. You can also season with paprika, garlic powder, onion powder, dried herbs — whatever the heart wants.
  • Place the two halves cut side down on a baking sheet (or tray or casserole dish that is large enough to allow them to rest flat) lined with parchment paper or foil.
  • Roast the squash until tender, about 30* minutes.
  • You might want to wait until the squash has cooled down enough to handle.
  • Once the squash is soft and can be poked with a fork, you can shred the insides to get the spaghetti-like strands that the squash is named for.
  • Spaghetti squash does not actually taste like wheat spaghetti. It will be sweeter, with a crunchier texture.
  • Then just put your favourite sauce, a little cheese, and taste.

Notes

* Large squashes will take around 40-50 minutes to roast, but small-medium squashes will roast in less time. Check after around 30 minutes or so to make sure you don't overcook them, as this will detrimentally affect its flavor and texture, they will become really mushy in the middle and won't form many natural spaghetti-like strands. To roast a whole, uncut squash, make several small cuts in the rind and cook at 350°F (180°C) for 60 to 90 minutes.

Or you can also microwave your squash (but I believe that roasting it in the oven is the best way to cook it). Tightly cover a dish containing a half squash, cut side down and a small amount of water with plastic wrap. Microwave on high for 12 minutes and check to see if the flesh is tender.

Spaghetti squash: what is it? It's just a squash, but this variety will surprise you. It looks like a lengthy melon, but when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti noodles, but in fact, it is just a variety of squash. Low calorie and very easy to prepare, the spaghetti squash (also known as "vegetable spaghetti") is already a mandatory presence in the low carb diets.

According to the tips I’ve researched, when buying spaghetti squash, you should choose a firm, dry, rind free of soft spots and cracks. Avoid Spaghetti squash without stems. The stem itself should be short and round, without excessive damage, which helps keep out bacteria. Pass on shiny or green spaghetti squash. This could indicate that the squash was picked before it was ready (ripe). Shininess may also indicate that a wax coating has been applied to the squash. If possible, select a squash that has not been coated in wax.

Store squash for up to three months. If you get a freshly harvested squash, it can last several months in a cool, dry location. Keep the squash out of direct sunlight or heat.

Do not refrigerate uncooked, uncut squash. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If you cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it. Use the rest of the squash within a week or so.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 998mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8% | Vitamin C: 15% | Calcium: 6% | Iron: 6%

Chicken Béchamel (white) Sauce Fast2eat Recipe
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Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat
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Bolognese (Meat) Sauce Fast2eat
To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
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Shredded Chicken with Béchamel (white) Sauce Fast2eat
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Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!

Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

If you prepare the spaghetti squash in advance, it is ready in minutes.

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5 from 1 vote

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Low carb, Paleo-friendly, Recipe, Sauce, Shrimp, Shrimp Sauce, Shrimp Sauce for Pasta, Shrimp Sauce for Spaghetti Squash
Servings: 4 people
Calories: 406kcal

Ingredients

Shrimp stock (or Vegetable Stock)

  • Shrimp heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
  • 2 cups Water hot
  • 1 tbsp Hondashi *Bonito fish Soup Stock

Shrimp

  • 800 g Shrimp peeled and cleaned
  • ¼ cup Lemon juice or juice from 2 lemons
  • Salt to taste
  • Thyme to taste
  • Cilantro (lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *Bonito fish Soup Stock
  • Paprika to taste
  • Parsley to taste
  • Green onion chopped to taste or chives
  • Black pepper optional to taste

Sauce

  • 1 tbsp Olive oil or vegetable oil
  • 1 tbsp Butter or Margarine
  • 1 Onion large chopped
  • 3 cloves Garlic minced or 1 tbsp minced Garlic
  • 1/4 cup Tomato sauce
  • 400 ml Cream (whipping cream/thick cream/heavy cream/evaporated milk)
  • 1 cup White wine optional
  • 2 tbsp Cream cheese or catupiry
  • Parmesan cheese

Instructions

Shrimp stock (or Vegetable Stock)

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
  • If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.

Shrimp

  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).

Sauce

  • In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
  • Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
  • Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
  • Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. Or and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes, and fish-based broths, giving a delicious and full-bodied flavor!

**Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.

You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.


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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21% | Vitamin C: 19% | Calcium: 23% | Iron: 12%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This yummy fish filet covered with white sauce is an easy and simple recipe as well as very flavourful.

The sauce is especially delicious because the juices of the fish mingles in with it. It’s like a sauce made with the best stock ever!

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5 from 1 vote

Fish Filet with White Creamy Sauce Fast2eat Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 people
Calories: 280kcal

Ingredients

  • 12 Fish fillet (flatfish such as Sole Filet, Flounder, plaice, halibut, or whitefish)
  • 1 Onion (small) chopped
  • 3 Bay leaf
  • 50 White wine
  • 200 Water
  • Salt to taste
  • Black pepper to taste (or Paprika)
  • 2 tbsp Butter or Margarine
  • 2 tbsp All purpose flour
  • 4 tbsp Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Instructions

  • Chop onions with this Electric Chopper.
  • Mix bay leaf, wine, onion, water and salt with paprika (or pepper) in a Casserole Dish, add the rolled files, Coverand Microwave for 3 minutes at high power.
  • Arrange the fish in another casserole dish, throw away the bay and reserve the liquid (broth).

White sauce

  • Melt the butter and add the flour, keeping the heat low. Saute for about 2 minutes stirring constantly.
  • Add the reserved broth (from the preparation) very gradually, stirring vigorously with a Whisk, and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Taste the salt and pepper. I like to add Paprika.
  • Remove from heat, stir in the cream (whipping cream/thick cream/heavy cream/evaporated milk).
  • Pour the white sauce over the reserved fish on a casserole dish.
  • Sprinkle with Grated Parmesan Cheese and bake in a Conventional Oven until golden brown.
  • Serve with asparagus, Mashed potatoes, green salad, rice...

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 689mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12% | Vitamin C: 9% | Calcium: 5% | Iron: 4%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.

This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.

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5 from 1 vote

Irresistible Tiramisu Fast2eat Recipe

This classic Italian dessert is so impressive; no one will guess how easily you made it.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Course: Desserts
Cuisine: Italian
Servings: 22 people
Calories: 400kcal

Ingredients

For the Zabaglione

  • 8 Egg yolk
  • 1 2/3 cups Granulated sugar
  • 1/3 cup Brandy (or Marsala wine)

For the Coffee Syrup

  • 1 cup Water (hot)
  • 3 tsp Instant coffee granules
  • 2 1/2 tbsp Brandy (or Marsala wine)
  • 40 Ladyfinger biscuits

For the Filling

  • 2 cups Mascarpone (1 pound/450-500g)
  • 8 Egg white (beaten)

To Assemble

  • 3 cup Whipping cream (whipped)
  • 200 g Bittersweet chocolate (coarsely grated) (or 100g dark and 100g milk chocolate)
  • 4 tbsp Cocoa powder

To Decorate (optional)

  • Whipping cream (whipped) to taste - Extra for garnish
  • Bittersweet chocolate (coarsely grated)- Extra for garnish
  • Cocoa powder - Extra for garnish

Instructions

For the Zabaglione

  • To save time boil the water using an Electric Kettle.
  • Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
  • Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
  • Let cool a little before mixing in mascarpone. Stir constantly while cooking.

For the Coffee Syrup

For the Filling

  • Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
  • In a medium mixing bowl, using the whisk of a Mixer, whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
  • In a separate Mixing Bowl, whip cream to stiff peaks.

To Assemble

  • Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
  • Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
  • Top with 1/2 whipped cream.
  • Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
  • Place balance of ladyfingers on top of this to create a second layer.
  • Pour any remaining coffee mixture carefully over these ladyfingers.
  • Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
  • Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.

To Decorate

  • When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
  • Serve with a large spoon or Angled Spatula.

Notes

Just thought this might help someone. If you can't find  the real Mascarpone in your stores... Okay, I know, true tiramisu uses Mascarpone, but just in case you don't find it your local grocery stores, which is often the case, you can make this substitute. It won't be exactly the same but at least you can make a tiramisu. My suggestion is that you should just make half tiramisu recipe the first time you use the substitute because I have never done it with substitute, but you can try (then please let me know) this recipe I’ve got from some friends:

  • 450g/16 ounces full fat cream cheese
  • 1/4 cup whipping cream
  • 1/3 cup full fat sour cream
  • Blend all three ingredients together until smooth.
  • Do not substitute low fat cream cheese or sour cream

The original Tiramisu uses Marsala Wine. You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala, I prefer my Tiramisu with a good  Brandy. Sometime Marsala is also hard to find you can use not only a good Brandy, but you can also substitute it for something a little different, such as dark rum or other liqueur. Since Marsala is less potent than something like rum, I suggest using about half the amount.

For a non-alcoholic version, leave the Marsala (or Brandy) out of the recipe all together or use Pure Rum extract.

You can substitute the Instant coffee granules and hot water for 1 cup freshly brewed Italian Espresso.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 175mg | Sodium: 57mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 11% | Vitamin C: 0.3% | Calcium: 6% | Iron: 5%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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