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Healthy Recipes, 1335 South Santee Street, Los Angeles, CA (2026)

10/30/2025

The Best Goulash

Ingredients:
2 pounds ground beef
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cans (15 ounces each) diced tomatoes
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
3 cups elbow macaroni
1 cup shredded cheddar cheese

Directions:
In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté until the vegetables are tender.
Stir in the diced tomatoes, beef broth, tomato paste, paprika, oregano, basil, salt, and pepper. Bring the mixture to a boil.
Once boiling, add the elbow macaroni. Reduce heat and let it simmer for about 20 minutes, or until the pasta is cooked through.
Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
Serve hot and enjoy this hearty dish!

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 6 servings

10/30/2025

Jalapeño Popper Mac and Cheese Soup

Ingredients:
8 ounces elbow macaroni
4 cups chicken broth
1 cup milk
Full recipe in First (C.O.M.M.E.N.T) 👇👇

10/30/2025

Crock Pot Creamy Chicken Parmesan Soup

Ingredients:
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup diced tomatoes (canned or fresh)
1 cup chopped spinach
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish

Directions:
Place the chicken breasts at the bottom of the slow cooker. Pour in the chicken broth, followed by the heavy cream, diced tomatoes, chopped spinach, onion, garlic, and Italian seasoning. Season with salt and pepper according to your taste.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the grated Parmesan cheese until melted and well combined.

Serve hot, garnished with fresh basil if desired. Enjoy this comforting and creamy soup that’s perfect for any occasion.

Prep Time: 15 minutes | Cooking Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours and 15 minutes
Kcal: 420 kcal | Servings: 6 servings

10/30/2025

One-Pan Chicken with Buttered Noodles

Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 cup chicken broth
8 ounces egg noodles
4 tablespoons butter
1/4 cup grated Parmesan cheese
Fresh parsley, chopped for garnish

Directions:
Begin by heating the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning. Once the oil is hot, add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, pour in the chicken broth and bring it to a simmer. Add the egg noodles and cook according to package instructions, typically around 7-9 minutes, until the noodles are tender and have absorbed some of the broth.

Once the noodles are cooked, stir in the butter and Parmesan cheese until melted and well combined. Return the chicken to the skillet, allowing it to warm through for a couple of minutes.

Garnish with freshly chopped parsley before serving. Enjoy this delightful one-pan meal that brings together juicy chicken and buttery noodles in a simple yet satisfying dish.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings

10/30/2025

Chocolate Christmas Cookie Lasagna

Ingredients:
1 package of chocolate sandwich cookies
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping
1 cup chocolate pudding mix
2 cups milk
1/2 cup mini chocolate chips
Optional: crushed candy canes for garnish

Directions:
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the chocolate sandwich cookies with the melted butter. Stir until the cookies are well coated. Press this mixture into the bottom of a 9x13 inch baking dish to form a crust.

In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this cream cheese mixture over the cookie crust in the baking dish.

Next, prepare the chocolate pudding by whisking together the pudding mix and milk in a separate bowl. Allow it to thicken for a few minutes, then pour it over the cream cheese layer in the baking dish.

Sprinkle the mini chocolate chips evenly over the pudding layer. If desired, you can also add crushed candy canes for a festive touch.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Before serving, you can add additional whipped topping on top for decoration.

Slice into squares and enjoy this delightful Chocolate Christmas Cookie Lasagna!
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings

10/30/2025

Creamy Beef Penne Pasta Dish

Ingredients:
8 ounces penne pasta
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup beef broth
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions:
Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the ground beef and cook until browned. Drain any excess fat. Add the diced onion and minced garlic, cooking until the onion is translucent.

Pour in the heavy cream and beef broth, stirring to combine. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste, stirring until the cheese has melted and the sauce is creamy.

Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the sauce. Allow it to heat through for a couple of minutes.

Serve hot, garnished with fresh parsley for a pop of color.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 620 kcal | Servings: 4 servings

10/30/2025

Creamy Dill Pickle Soup Zupa Ogórkowa

Ingredients:
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
4 medium potatoes, diced
1 cup dill pickles, chopped
1 cup pickle juice
1 cup heavy cream
2 tablespoons fresh dill, chopped
Salt and pepper to taste

Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the vegetable broth and bring to a boil. Add the diced potatoes and reduce the heat to a simmer. Cook until the potatoes are tender, approximately 15-20 minutes.

Once the potatoes are cooked, stir in the chopped dill pickles and pickle juice. Allow the mixture to simmer for another 5 minutes.

Reduce the heat to low and stir in the heavy cream. Add the fresh dill, and season with salt and pepper to taste. Heat through but do not let it boil.

Serve the soup hot, garnished with additional dill if desired.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings

10/30/2025

One Pot Macaroni Cheeseburger Soup

Ingredients:
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
4 cups beef broth
2 cups elbow macaroni
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1 cup milk
1 tsp Worcestershire sauce
1 tsp Italian seasoning
Salt and pepper to taste
Optional toppings: chopped green onions, additional cheese

Directions:
In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat, then add the diced onion and minced garlic. Sauté until the onion becomes translucent.

Pour in the beef broth and bring the mixture to a boil. Stir in the elbow macaroni, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper. Reduce the heat and let it simmer for about 10-12 minutes, or until the macaroni is tender.

Once the macaroni is cooked, stir in the milk and shredded cheddar cheese. Continue to cook, stirring frequently, until the cheese is melted and the soup is creamy.

Serve hot, garnished with optional toppings like chopped green onions or extra cheese if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 6 servings

10/30/2025

Chicken Shawarma with Creamy Garlic Sauce

Ingredients:
2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
Salt and pepper to taste
4 cloves garlic, minced
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice
Pita bread or flatbreads for serving
Fresh vegetables for garnish (lettuce, tomatoes, cucumbers, etc.)

Directions:
In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and nicely charred. Once done, let the chicken rest for a few minutes before slicing it into thin strips.

For the creamy garlic sauce, mix together minced garlic, yogurt, mayonnaise, and lemon juice in a small bowl. Adjust seasoning with salt and pepper as needed.

To serve, place the sliced chicken in pita bread or flatbreads, drizzle with the creamy garlic sauce, and add fresh vegetables as desired.

Prep Time: 15 minutes | Marinating Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 4 servings

10/30/2025

New Year’s Soup: Blackeye Peas, Sausage, and Collard Greens

Ingredients:
1 cup dried black-eyed peas, soaked overnight
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 smoked turkey sausage, sliced
6 cups chicken broth
1 bunch collard greens, chopped
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Directions:
Begin by draining and rinsing the soaked black-eyed peas. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing until the vegetables are softened, about 5 minutes.

Next, incorporate the sliced smoked turkey sausage into the pot, cooking for an additional 3-4 minutes until it begins to brown. Pour in the chicken broth and add the black-eyed peas, collard greens, dried thyme, and bay leaf. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let the soup simmer for about 45 minutes, or until the peas are tender. Season with salt and pepper according to your taste preferences.

Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 6 servings

10/30/2025

Luxurious Beef Pasta in a Creamy Garlic Sauce

Ingredients:
8 oz (225 g) pasta of your choice
1 lb (450 g) beef strips
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions:
Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and season with salt and pepper. Sauté until browned and cooked through, approximately 5-7 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth.

Return the cooked beef to the skillet, mixing well to coat with the creamy garlic sauce. Add the cooked pasta, tossing everything together until well combined.

Serve the dish warm, garnished with freshly chopped parsley for an added touch of flavor.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 620 kcal | Servings: 4 servings

10/30/2025

Nana’s 3-Ingredient Pecan Log

Ingredients:
1 cup pecan halves
1 cup caramel candies, unwrapped
1 tablespoon butter

Directions:
Begin by melting the caramel candies along with the butter in a saucepan over low heat. Stir continuously until the mixture is smooth and fully combined.

Once melted, remove the saucepan from the heat and allow the caramel to cool slightly.

Next, fold in the pecan halves until they are evenly coated with the caramel mixture.

On a sheet of parchment paper, pour the pecan and caramel mixture and shape it into a log. Use the parchment paper to help you roll it tightly.

Refrigerate the log for at least 1 hour or until it is firm.

Once set, slice the log into pieces and serve. Enjoy this delightful treat!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 20 minutes
Kcal: 150 kcal | Servings: 8 servings

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