It’s also one of those no-stress meals you can prep ahead and forget about until dinnertime. Just marinate, bake, and you’re done.

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Equipment You’ll Need

• Large mixing bowl
• Whisk
• 9 x 13 inch baking dish with lid or foil
• Measuring cups and spoons
• Microplane or zester
• Tongs

Ingredients

• 2 lbs chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup greek yogurt
• Zest of 1 lemon
• 4 teaspoons garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika

For Serving

• Lemon slices
• Fresh parsley
• Tzatziki sauce
• Pita bread
• Crumbled feta cheese
• Greek Rice
• Greek roasted veggies

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
2. Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
3. Transfer the chicken and marinade into a 9 x 13 inch baking dish.
4. Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
5. Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
6. Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.

Dietary Information

This recipe is naturally gluten free and low carb, making it a great option for those following a keto-friendly or gluten-free lifestyle. To keep it dairy free, simply ensure your Dijon mustard contains no added dairy ingredients, which most do not.

Tips or Variations

• Swap chicken thighs for chicken breasts if you prefer a leaner cut, but reduce cooking time slightly to avoid drying out.
• Add a splash of red wine vinegar for extra tang.

Serving Suggestions

Serve these Greek chicken thighs with fluffy Greek rice, roasted Greek vegetables like zucchini, peppers, and red onion, and a generous side of tzatziki. The creamy, cool sauce balances the bright lemon and garlic perfectly, while the rice soaks up all those flavorful juices. Add some warm pita on the side if you want to round it out into a full Mediterranean-style spread.

FAQ’s

Can I freeze the marinated chicken?
Yes, you can freeze the chicken directly in the marinade. Thaw overnight in the fridge before baking.

How do I know when the chicken is done?
The internal temperature should reach 165°F. The juices should run clear when pierced.

Can I grill this instead of baking?
Absolutely. Grill over medium heat for about 6 to 7 minutes per side, depending on thickness.

How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.

Time & Yield

Prep Time: 10 minutes
Marinate Time: 4 hours to overnight
Cook Time: 45 minutes
Total Time: About 5 hours
Servings: 4 to 6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.

Why You Will Love This Recipe

• This recipe is quick and easy with minimal prep
• It is low carb, high protein, and very filling
• It tastes indulgent but fits into macro focused eating

Equipment You’ll Need

• Knife
• Cutting board
• Toaster or toaster oven
• Air fryer
• Measuring cups and spoons

Ingredients

Bagels:

• 1 Eat Royo low carb everything bagel – Discount code “COOKINGKATIELADY“
• 3 tbsp pesto (try my homemade pesto!!)
• 1/4 cup mozzarella cheese (shredded, freshly grated)
• 4 oz. cooked shredded chicken
• 1/2 tomato (thinly sliced)
• 3 tbsp freshly grated Parmesan cheese
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Slice the bagel in half and lightly toast it until just golden.
2. Spread the pesto evenly over each bagel half.
3. Sprinkle half of the mozzarella over the pesto.
4. Add the shredded chicken in an even layer.
5. Top with the remaining mozzarella, tomato slices, and Parmesan cheese.
6. Season lightly with sea salt and black pepper. Optional: Add a few extra dallops of pesto on top!
7. Place the bagel halves in the air fryer and cook at 350°F for 15 minutes, or until the cheese is melted and bubbly with lightly crisp edges.
8. Remove carefully and let cool for a minute before serving.

Dietary Information

This recipe is low carb and high protein, making it great for anyone focusing on balanced macros. It can be made gluten free if you use a gluten free low carb bagel, and it’s easy to adjust for lower fat by reducing the cheese slightly.

Tips or Variations

• Swap mozzarella for part skim mozzarella to lower fat without sacrificing melt.
• Add a handful of spinach or arugula under the cheese for extra greens.
• Use grilled chicken or rotisserie chicken for extra flavor and convenience.
• No air fryer? Bake at 375°F until the cheese is melted and golden.

Serving Suggestions

Serve these pizza bagels with a simple side salad, roasted veggies, or a cup of tomato soup. They’re also great cut into quarters and served as a protein packed snack.

FAQs

Can I make these ahead of time?
They’re best fresh, but you can prep the toppings ahead and assemble right before cooking.

How do I store leftovers?
Store in an airtight container in the fridge for up to two days.

Can I reheat them?
Yes, reheat in the air fryer for a few minutes until warm and crisp.

Can I use store bought pesto?
Absolutely. Store bought pesto works perfectly and saves time. Just be sure to get one made with olive oil versus an inflammatory oil such as canola or sunflower.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Low Carb, High Protein Pesto Chicken Pizza Bagels appeared first on Cooking Katie Lady.

With just a few simple ingredients, these bites come together quickly, making them perfect for busy weeknights, school lunches, or meal prep. They’re gluten free, packed with nutrients, and reheat beautifully.

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Why You’ll Love These Healthy Broccoli Cheddar Bites

• Kid-friendly: Soft texture and cheesy flavor make them a hit with toddlers and older kids alike.
• Gluten free: Made with almond flour for a wholesome, gluten-free base.
• Meal prep friendly: Bake ahead and reheat in the oven or air fryer for a quick side or snack.
• Nutritious: Broccoli adds fiber, vitamins C and K, plus antioxidants to every bite.
• Versatile: Works as a lunchbox addition, appetizer, or even a side dish with dinner.

Health Benefits of Broccoli Cheddar Bites

Broccoli is a nutrient powerhouse—it supports digestion, boosts immunity, and promotes healthy bones. Combined with protein-rich eggs and calcium from cheddar cheese, these bites are both balanced and satisfying. Almond flour adds healthy fats and keeps the recipe gluten free.

This recipe makes 24 mini bites, so you’ll have plenty to enjoy throughout the week.

Ingredients

• 20 oz. broccoli (organic)
• 1/2 cup cheddar cheese (freshly grated)
• 1/2 cup almond flour (organic, fine)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)
• 2 eggs (large, organic)

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Instructions

1. Preheat the oven to 350°F and lightly coat a mini muffin tin with nonstick spray.
2. Steam or boil the broccoli florets for 3–5 minutes, until tender (microwave steam bags work too). Drain well, then finely chop and set aside.
3. In a large mixing bowl, combine the chopped broccoli, cheddar cheese, flour, seasonings, and eggs. Stir until evenly mixed.
4. Spoon about 2 tablespoons of the mixture into each muffin cavity, pressing down lightly.
5. Bake for 25 minutes, or until the tops are golden.
6. Enjoy warm, or store and reheat for later!

Flavor Additions and Variations

These broccoli cheddar bites are delicious as-is, but here are some other ideas:

• Swap cheddar for mozzarella or a dairy-free alternative if needed.
• Add a sprinkle of parmesan for extra cheesiness.
• Mix in diced cooked carrots or cauliflower for more veggies.
• Spice it up with a pinch of paprika or chili flakes.

FAQ’s

Can I make these dairy free?
Yes! Use your favorite dairy-free shredded cheese substitute.

How do I store and reheat them?
Store in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer at 350°F until warmed through, or microwave for 20 seconds if in a hurry.

Can I freeze broccoli cheddar bites?
Absolutely! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen.

Are these good for toddlers?
Yes—they’re soft, easy to hold, and made with simple ingredients. They were originally created with toddlers in mind!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Whether you’re feeding toddlers, packing school lunches, or just want a quick side dish for dinner, these healthy broccoli cheddar bites are a recipe the whole family will love. They’re convenient, flavorful, and packed with nutrients—making them truly a win for everyone at the table.

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This dish comes together in under 30 minutes and is packed with color, nutrients, and fresh flavor. It’s perfect for meal prep, family dinners, or even a quick Mediterranean-inspired lunch.

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I could eat Mediterranean food every day —and honestly, I nearly do. Greece is hands down my favorite place in the world. I’ve been lucky enough to visit multiple times, and each trip deepens my love for the culture, the people, and—of course—the food.

During my time in Greece, I’ve taken several cooking classes that left a lasting impression on the way I cook at home. The flavors of the Mediterranean have become second nature in my kitchen.

This Mediterranean Ground Beef Stir Fry is inspired by those experiences—quick, hearty, and full of the bold, Mediterranean flavors I crave. It’s a one-pan wonder that makes weeknight dinners a breeze.

Why You’ll Love This Stir Fry

• One-pan wonder – Less cleanup, more flavor!
• Customizable – Swap in different proteins or veggies to use what you have on hand.
• Meal-prep friendly – Make once, enjoy all week.
• Nutrient-dense – Full of vitamins, fiber, healthy fats, and protein.

Health Benefits of Key Ingredients

• Ground beef: A rich source of complete protein, iron, B12, and zinc. Choose grass-fed if possible!!
• Olive oil: Packed with heart-healthy monounsaturated fats and antioxidants. Choose organic, extra virgin olive oil from a single source if possible!
• Zucchini & bell pepper: Low-calorie veggies full of fiber, vitamin C, and antioxidants.
• Cherry tomatoes: High in lycopene, which supports heart health.
• Garlic: A natural immune booster and anti-inflammatory.
• Spices: Cumin, oregano, and basil bring anti-inflammatory benefits and bold Mediterranean flavor.

Ingredients

• 2 lbs ground beef (organic, grass-fed, 85% lean)
• 1 tbsp olive oil (organic, extra virgin)
• 1/2 large red onion (diced)
• 1 red bell pepper (diced)
• 1 zucchini (diced)
• 10 oz cherry tomatoes, halved
• 3 tsp garlic (minced)
• 2 tsp oregano (dry)
• 2 tsp basil (dry)
• 1 tsp cumin (ground)
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 1/2 lemon
• Salt and pepper (to taste, about 1 tsp of pepper & 1 1/2 tsp salt)
• 1/4 cup feta cheese (crumbled, optional for topping)
• Fresh parsley, lemon zest, tzatziki, and hummus for topping

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How to Make Mediterranean Ground Beef Stir Fry

1. Sauté the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 6–7 minutes, breaking it apart with a wooden spoon, until browned.
2. Add Veggies: Stir in the diced onion, red bell pepper, zucchini, and garlic. Cook for another 5–7 minutes, stirring occasionally, until the veggies are softened and fragrant & the beef is fully cooked.
3. Season the Stir Fry: Sprinkle in oregano, basil, cumin, paprika, smoked paprika, salt, and pepper. Stir well and cook for 1–2 more minutes to bloom the spices.
4. Finish with Tomatoes & Lemon: Add the cherry tomatoes and squeeze in the juice of half a lemon. Cook for another 2–3 minutes until the tomatoes begin to soften and release their juices.
5. Top and Serve: Turn off the heat. Sprinkle with crumbled feta (if using). Serve with fresh parsley, lemon zest, and a generous dollop of tzatziki or hummus on top.

FAQs

Can I make this vegetarian?
Yes! Replace ground beef with crumbled tofu, lentils, or chickpeas for a hearty vegetarian version.

Can I make it spicy?
Absolutely. Add a pinch of red pepper flakes or a diced chili with the garlic.

Is it kid-friendly?
Yes! You can dial back the spices if needed. Kids often love the bright colors and tender textures. My 9 month old eats this meal without any adjustments!

What to Serve With It

• Greens: Serve over arugula or baby spinach for a fresh bowl-style meal
• Toppings: Tzatziki, hummus, lemon zest, fresh parsley
• Sides: Warm pita bread, quinoa, or cauliflower rice

Leftovers & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Stovetop: Warm in a skillet over medium heat until hot.
• Microwave: Heat in 30-second intervals, stirring in between, until warmed through.
• Freezer: You can freeze the cooked stir fry (without toppings) for up to 2 months. Thaw in the fridge overnight before reheating.

Recipe Notes & Substitutions

• Dairy-Free: Skip the feta or use a plant-based alternative.
• Protein Swap: Use ground turkey or chicken instead of beef.
• Veggie Boost: Add spinach, kale, or eggplant for even more color and nutrition.
• Low-Carb Option: Serve over cauliflower rice or a bed of greens.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Mediterranean Ground Beef Stir Fry brings the flavors of the sea to your plate with ease. It’s healthy, adaptable, and bursting with fresh herbs and zesty goodness. Whether you’re serving it up for a weeknight dinner or prepping lunches for the week, this one-pan wonder won’t disappoint.

Let me know in the comments how you served yours! 🍽️
And don’t forget to check out my homemade tzatziki and hummus for the perfect topping duo!

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The post Mediterranean Ground Beef Stir Fry (Gluten Free, High Protein) appeared first on Cooking Katie Lady.

What I love most about this dish is how versatile it is. Serve it as a hearty main course with your favorite side dishes, slice it up for a delicious sandwich, or even dice it and toss into pasta for a fun, Italian-inspired weeknight meal. However you enjoy it, this easy meatloaf brings all the cozy flavors of chicken parm—with a lighter, wholesome upgrade.

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My Chicken Parm Meatloaves are made with simple, wholesome ingredients that pack in both flavor and nutrition. Organic ground chicken serves as a lean, high-quality protein source that’s lower in fat than traditional beef, while freshly grated Parmesan and mozzarella add calcium, protein, and that cheesy, satisfying flavor everyone loves. Instead of breadcrumbs, this recipe uses organic almond flour, which is naturally gluten free, low carb, and full of vitamin E, fiber, and healthy fats that help stabilize blood sugar. Eggs add even more protein while keeping the meatloaves moist and tender. Organic marinara brings in lycopene-rich tomatoes for an extra layer of nourishment. Together, these ingredients make a protein-packed, nutrient-dense meal that’s both comforting and good for you!

Why You’ll Love This Chicken Parm Meatloaf

• Flavor-packed: With the cheesy goodness of mozzarella, the tangy marinara, and the savory chicken and parmesan, this dish hits all the right flavor notes.
• Versatile: You can serve it with pasta, roasted veggies, mashed potatoes, or anything else you like. It’s a dish that adapts to your tastes.
• Kid-friendly: If you’ve got picky eaters at home, I can assure you that this one will be a hit.
• Make-Ahead Friendly: You can make this meatloaf ahead of time and refrigerate or freeze it.

Ingredients

• 2 lbs. ground chicken organic)- Get FREE high quality organic protein in every order here from Butcher Box.
• 3/4 cup Parmesan cheese (freshly grated)
• 1/2 cup almond flour (organic, packed)
• 2 eggs
• 2 tsp garlic (minced)
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp Italian seasoning. (I used the Be Real Italian blend)
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1/2 cup mozzarella cheese (freshly grated)
• 1/2 cup marinara sauce (organic)

How To Make Them

1. Preheat your oven to 375°F. Line a large baking sheet with foil and spray with some avocado/olive oil. Set aside.
2. In a large bowl, combine the ground chicken, Parmesan cheese, almond flour, garlic, egg, oregano, Italian seasoning, parsley salt, and pepper. Mix until the ingredients are well incorporated.
3. Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on your greased baking sheet (you may need two baking sheets to not overcrowd the pan).
4. Bake for 25 minutes. Remove from the oven. Spread a spoonful of marinara over the tops of each meatloaf and then sprinkle the freshly grated mozzarella cheese on top. Bake for an additional 5 minutes to allow the cheese to melt. Meatloaves are done when the internal temperature reaches 165°F. Immediately serve and enjoy!
   
   

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

How To Store

You can store leftovers in an airtight container in the fridge for up to 4 days. You can microwave them for a minute, or place them in the oven to reheat them at a low temperature (275 or so for 10 ish minutes).

What To Serve With This Dish

Pretty much any veggie goes with this dish, but I personally love zucchini, asparagus, or green beans. You could also do a Caesar or Italian salad! I like to make my meals balanced, so I also like to throw in a carb, such as dinner rolls or garlic bread!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Did you try this Chicken Parm Meatloaf? Let me know how it turned out or if you added any personal twists in the comments below! Don’t forget to share this recipe with friends and family as well!

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This Rosemary Pork Tenderloin is gluten free, dairy free, soy free, and high protein!

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Why You’ll Love This Recipe:

• Hands-Free Cooking: Just prep, set it, and forget it! The crock pot does all the work for you.
• Nutritious Ingredients: Packed with protein and herbs, this dish is healthy and satisfying.
• Versatile: Serve it with your choice of sides—think roasted vegetables, quinoa, or a fresh salad.

Ingredients

• 1 lb. organic pork tenderloin
• 1/2 cup organic beef broth  – Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real.
• 1 tbsp brown monk fruit (or sweetener of choice)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp Italian seasoning
• 1/2 tsp dried rosemary
• 1/2 tsp garlic salt
• 1/2 tsp pepper or to taste
• 4 tbsp grass fed butter, cut into thin slices
• 2 large sprigs of fresh rosemary

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How To Make It

1. Add the spices & monk fruit together in a small bowl. Coat the pork tenderloin all over with the spice rub. Set aside.
2. Pour the beef broth into the bottom of your slow cooker. Add the pork tenderloin to your slow cooker, along with any excess rub.
3. Place the butter slices along the top of the tenderloin. Then, place the two sprigs of fresh rosemary in the broth and close the lid.
4. Cook for 2 hours on low or 1 hour on high (see note below regarding desired temp and how certain crock pots can vary in speed of cooking..
5. Take the tenderloin out of the slow cooker and slice. Place back in the slow cooker for a few minutes so it can absorb more of the sauce. Serve with your favorite sides and enjoy!
   

NOTE

Slow cookers can vary a LOT, and it’s easy to overcook tenderloin. Check your tenderloin every now and then towards the end. If it’s not quite ready, simply put the lid back on and test every 5-10 minutes if it’s close (145°F-150°F). 160°F is well done.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This healthy crock pot rosemary pork tenderloin is the perfect dish for busy weeknights or weekend gatherings. It’s not only easy to make but also packed with flavor and nutrients. Give it a try, and you’ll see why it’s destined to become a staple in your meal rotation!

The post Crock Pot Rosemary Pork Tenderloin appeared first on Cooking Katie Lady.