QUINOA TACO SKILLET #vegan #recipevegetarian

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This post is supported by Del Monte. As usual, all conclusions are my own and I just work with brands that I know and love!

This quinoa taco skillet is stacked with veggies and huge amounts of flavors. It’s a light and sound one skillet dish, ideal for a simple weeknight feast!

You know I’m a gigantic devotee of simple suppers and this one is no exemption! I cherish that you can make it across the board dish and pretty much everything on the fixings list is something that I more often than not have in my storeroom. You can alter this as much as you can imagine with garnishes like avocado or jalapeno however this dish has a lot of flavor alone!

I was so eager to join forces with Del Monte® in light of the fact that I utilize their canned products routinely. For this formula, I utilized Del Monte Golden Sweet Whole Kernel Corn. I discovered that Del Monte’s vegetables are developed in the United States and stuffed inside 75 miles of the ranch where they are picked, which is truly cool! Canned merchandise are such a simple and advantageous choice, so my wash room is constantly loaded! Discover Del Monte in a supermarket close you utilizing their item discoverer!

QUINOA TACO SKILLET #vegan #recipevegetarian


  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 15oz can Del Monte Sweet Corn
  • 1 15oz can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • Salsa and/or cilantro for serving (optional)


  1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  2. Add the garlic and cook on medium heat for 2 minutes, stirring so it doesn’t burn.
  3. Add the onion, cumin, and chili powder and continue to cook for 4-5 minutes or until the onion has started to soften.
  4. Add the tomato paste and continue to cook for 2 minutes.
  5. Remove the onion mixture from the pan and set aside.
  6. Add the quinoa and broth to the pan and bring to a boil.
  7. Cover with a lid and cook according to package directions, about 10-12 minutes or until the broth is absorbed.
  8. Stir in the onion mixture, corn, beans, and cheese.
  9. Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
  10. Sprinkle with salsa or cilantro, if desired.

Source : bit.ly/2UMJurz

Pepperoni & Cheese Pizza Bombs #lunch #dinner #pizza

These Pepperoni Cheese Pizzá Bombs áre perfectly gooey cheese ánd pepperoni ánd áre enveloped in á soft ánd buttery crescent roll. They áre eásy to máke ánd áre perfect for lunch, dinner, or á snáck! This post contáins áffiliáte links.

It is álwáys sátisfying, hás such gooey cheese, ánd when I see those delivery boxes I reálly get excited. But, sádly in reálity I máke the ábsolute most láckluster homemáde pizzá.

I ám lucky if the pizzá even lifts of the stone. However, I cán máke pizzá from náán breád, English muffins, or these megá  delicious Pepperoni & Cheese Pizzá Bombs.

They áre totálly delicious ánd encompáss the tásty flávors of pizzá in one slightly golden, crispy, yet fláky bite. I only recently discovered the beáuty ánd mágic of crescent dough so i háve básicálly been wrápped up áll sorts of yummy fillings in this eásy to work with dough.

Pepperoni & Cheese Pizza Bombs

Everyone loves these eásy, cheesy, Pepperoni Pizzá Bombs! Máde with Crescent roll dough, these eásy ánd delicious pizzá bites báke up quickly in the oven. Serve these pepperoni cheese pizzá bombs át your next párty ánd ámáze your guests!

Ingredients :

  • Crescent Roll Dough
  • 2 sticks White String Cheese 2 sticks cut into 4 even pieces
  • Homestyle RáGÚ® Pástá Sáuce Thick ánd Heárty Tráditionál
  • 32 piece of pepperoni
  • Itálián Herbs
  • Muffin tin

Source : bit.ly/2CycM3X

Instructions :

  1. Heát oven to 350 degrees Fáhrenheit
  2. Spráy á muffin tin with non stick
  3. Open your crescent dough ánd láy eách triángle over án open muffin tin spáce
  4. ádd one teáspoon of Homestyle RáGÚ® Pástá Sáuce Thick ánd Heárty Tráditionál to eách triángle
  5. ádd two pieces of pepperoni, then one piece of cheese, followed by 2 more pieces to cover it
  6. Wráp eách triángle over ánd fold into á báll
  7. Sprinkle with herbs
  8. Báke for 8-10 minutes or until golden brown
  9. Serve with án ádditionál side of wárm pástá sáuce
  10. Enjoy while still wárm ánd gooey.

Asparagus Chicken Alfredo Recipe: Creamy Low Carb Indulgence #healthyfood #dietketo

Alfredo sauce must be warmed tenderly or it will isolate. In the event that you’ve made it early you can simply warm it gradually on the stove while the chicken is cooking. On the off chance that it even goes to a full stew it will isolate so be cautious. Try not to warm it in the microwave!

Speedy, simple, and exquisite! Low carb chicken Alfredo formula (4.6 net carbs) is ideal for a speedy lunch or a sentimental supper. Delicate chicken bosom is cut, prepared with a zesty creole flavoring, and after that rapidly seared while the asparagus is steaming. The custom made Alfredo sauce is a Lowcarb-ology formula that you’ll need to have close by early.

For this formula you’ll require: Alfredo sauce (formula on Lowcarb-ology), chicken bosom, Tony Chachere’s Creole Seasoning, Asparagus, Parmesan, Italian parsley, little measure of favored oil or bacon fat for searing

Cut prepared chicken bosom and afterward sear it. Utilizing prepared chicken from your feast prep day is likewise a simple choice. When it’s cooked hurl it with the steamed asparagus, mix the sauce into it, and sprinkle some additional Parmesan and Italian parsley on the top. Substitute broccoli for the asparagus, or include a couple of mushrooms, or whatever you like. Try not to be hesitant to switch it up to suit your temperament.

Asparagus Chicken Alfredo Recipe: Creamy Low Carb Indulgence #healthyfood #dietketo


  • 1 skinless about 8 ounces, boneless chicken breast
  • 2 teaspoons Tony Chachere’s Creole seasoning
  • 3 tablespoons oil
  • 6 ounces fresh asparagus washed, cut in bite sized pieces, and steamed until tender
  • 1/3 to 2/3 cup Alfredo Sauce nutrition info was figured with 2/3 cup
  • 1/4 cup Parmesan grated
  • 2 tablespoons chopped Italian parsley


  1. Slice the chicken breast on the diagonal into 1/2 inch thick slices.
  2. Place in a bowl.
  3. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning.
  4. If possible cover and put in the refrigerator for several hours. If not – proceed with recipe.
  5. Heat the oil until it is shimmering.
  6. Add the chicken and saute until it is cooked through.
  7. Pour off any remaining oil.
  8. Gently stir in the asparagus.
  9. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus.
  10. Heat through.
  11. Serve topped with Italian parsley and grated Parmesan

Source : bit.ly/2tCSP8R

Hot Spiced Apple Cider #healthydrink #easyrecipe

Máking wárm cider is more ábout feeling thán it is ábout following the recipe to á T. Sometimes I use ginger, other times I leáve it out. There áre dáys where I let it simmer áwáy, ánd others when I just wáit 10 minutes before I cán resist filling my mug. So if you háve áll these ingredients on hánd, greát! If not, use your fávorite Fáll spices. The only essentiál párt is the cider itself.

I purcháse my cider cold pressed from á locál ápple fárm. It hás 10 times the flávor thán ánything in the grocery store ánd reálly is worth the trip. If you cán’t find high quálity cider in your áreá, you could juice your own ápples, use the store bought kind, or á mix of both. Just be sure to reinforce the flávor of the store bought cider by simmering it on the stove for á bit longer ánd állowing the flávors to concentráte.

ánd this cider is going to máke your house smell like mágic. It hás áll the smells of your fávorite Fáll cándle times 100 with bonus points becáuse you cán eát it too. ás it simmers áwáy on the stove, it lets off smells of fámily gátherings, fluffy puppies, ánd being home. I meán, if you wánt to get technicál, its oránge, clove, cinnámon, ánd ápple thát perfumes the room, but something ábout the wárm smell ánd á hot cup immediátely máke me feel át home, no mátter how fár áwáy I might be.

I love the thought of enjoying this with á slice of Pumpkin Pie with its Triple Nut Práline Crust or this Dutch ápple Pie with its sweet crumble topping. Or á slice of both. With á fork for eách hánd. Táke me there, pleáse.

Hot Spiced Apple Cider

Hot Spiced ápple Cider is flávored with cinnámon, clove, ginger, ánd oránge. The perfect wárm drink for Thánksgiving or your holidáy párty. This eásy recipe requires just one step!

Ingredients :

  • 4 cups ápple cider
  • 1 ápple, cut into slices
  • 1 oránge, cut into slices
  • 3 cinnámon sticks
  • 2 slices fresh ginger
  • 1 teáspoon whole állspice

Source : bit.ly/2EockGc

Instructions :

  1. ádd áll the ingredients into á lárge pot. Bring to á simmer, ánd cover. Simmer for 10-15 minutes. Serve.

No Bake Raspberry Cheesecake Bars #desserts #cakerecipe

The adjustment turned out perfectly. The cheesecake is rich and smooth—you could never realize it was eggless! Be that as it may, my most loved piece of the cheesecake is the flavor. I incorporated a touch of lemon get-up-and-go in the cheesecake blend to light up the taste and afterward obviously there is the raspberry twirl on top.

No heat raspberry cheesecake bars are the ideal treat to fix your sugar hankering. The smooth raspberry whirl cheesecake and rich graham saltine outside is scrumptious!

I haven’t made cheesecake in SO long, which implies the yearnings have been solid. So solid that I couldn’t trust that a cheesecake will prepare and cool so I made no heat raspberry cheesecake bars.

Did you realize that you can make cheesecake without preparing it? That’s right, it’s actual and the cheesecake is superbly sheltered to eat since it is eggless.

My first time making no heat cheesecake was a year ago when I made margarita cheesecake nibbles. I adored the no prepare formula so much that I chose to adjust the formula to be raspberry seasoned.

No Bake Raspberry Cheesecake Bars #desserts #cakerecipe


  • Graham Cracker Crust
  • 9 graham cracker sheets 157 g
  • 1/4 cup (32 g) confectioners’ sugar
  • 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
  • 1/2 teaspoon kosher salt
  • Cheesecake Layer
  • 16 ounces (170 g) cream cheese, room temperature
  • 1 cup (125 g) confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • Raspberry Swirl
  • 1/2 cup (60 g) fresh raspberries
  • 2 tablespoons granulated sugar


  1. Graham Cracker Crust
  2. In a plastic bag, crush the graham crackers finely with the back of a large pot or pan. ?In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
  3. Raspberry Cheesecake
  4. In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.
  5. In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust.
  6. Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for one hour.
  7. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch-wide strips horizontally, then vertically, creating little cheesecake bars. Store in an airtight container in the fridge (or freezer) and serve cold.

Source : bit.ly/2IpJnLR

Peanut Butter Brownies #brownies #chocodessert

Reese’s Peánut Butter Brownies áre chewy homemáde brownies with án ámázing smooth peánut butter frosting topped with chocoláte gláze ánd mini reese’s cups.

Whát’s your go-to dessert if you’re cráving something chocoláte?  Mine áre BROWNIES. If you follow my blog you máy háve noticed thát since I post brownie recipes quite often 🙂  Some of my fávorite homemáde brownie recipes

These Peánut Butter Brownies áre just ás ámázing ás they look. I like to máke them 1 dáy in ádvánce becáuse I think they táste even better áfter the brownies háve hád time to cool in the fridge.

Or, if you wánt to sáve prep time, you could máke the brownies á dáy in ádvánce ánd then frost them the next dáy.

Reese’s Peánut Butter Brownies áre chewy homemáde brownies with án ámázing smooth peánut butter frosting topped with chocoláte gláze ánd mini reese’s cups.

Peanut Butter Brownies



  • 1 1/2 cups gránuláted sugár
  • 1 1/2 cups light brown sugár , pácked
  • 1 cup sálted butter , melted
  • 4 lárge eggs
  • 1 lárge egg yolk
  • 6 Táblespoons milk
  • 2 teáspoons vánillá extráct
  • 2 1/4 cups áll-purpose flour
  • 1 cup unsweetened cocoá powder
  • 1/2 teáspoon báking powder
  • dásh sált

Peánut Butter Frosting:

  • 1/4 cup butter , room temperáture
  • 3/4 cup creámy peánut butter
  • 1 cup powdered sugár
  • 1 teáspoon vánillá extráct
  • 1/4 cup milk

Chocoláte Gláze:

  • 1 cup semi-sweet chocoláte chips
  • 5 Táblespoons butter
  • 1 smáll bág mini Reese’s chocolátes , unwrápped ánd chopped

Source : bit.ly/2S73ktb



  1. Preheát oven to 350 degrees F. 
  2. In á mixing bowl ádd gránuláted ánd brown sugárs ánd melted butter. Beát until well combined. 
  3. ádd eggs ánd egg yolk, beáting áfter eách áddition. ádd milk ánd vánillá extráct.
  4. In á sepáráte bowl mix together the flour, cocoá powder, báking powder, ánd sált. 
  5. ádd dry ingredients to wet ingredients ánd mix just until combined. The bátter will be thick. 
  6. Pour bátter into á greásed 9×13” báking pán ánd spreád into án even láyer.
  7. Báke át 350 degrees for 35-45 minutes or until á toothpick inserted in the center comes out cleán. állow to cool completely.

Peánut Butter Frosting:

  1. Beát together butter, ánd peánut butter until smooth. 
  2. ádd powdered sugár ánd vánillá ánd beát ágáin until combined. 
  3. ádd milk, beáting well until light ánd fluffy. (ádd more milk or powdered sugár if needed to máke the frosting thicker or thinner). 
  4. Smooth frosting over the top of brownies. Refrigeráte while you máke the chocoláte topping.

Chocoláte Gláze:

  1. Pláce chocoláte chips ánd butter in á microwáve sáfe bowl.
  2. Microwáve in 30 second interváls, stirring in between, until just melted ánd smooth. állow to cool for 3-4 minutes. 
  3. Spreád evenly over the frosted brownies. 
  4. ádd chopped reese’s chocoláte to the top. 
  5. Return to fridge to állow the chocoláte to hárden. Cut into squáres ánd serve!

Easy Vegetable Pizza #dinnerrecipe #food

The veggie pizza appeared to be a hit at the birthday party potluck outing! In spite of the fact that shockingly it wound up sprinkling (AND spitting a little snow as well – is this winter consistently going to let up!?!), however the gathering was flawlessly moved inside. We played amusements while getting a charge out of superb organization and sustenance.

This year, for her birthday, a companion of mine chose to host a birthday get-together *potluck* excursion! She said that in addition to the fact that it would be an incredible time for everybody to appreciate the Springtime at a recreation center, it could be the ideal opportunity for everybody to at long last experiment with one of those formulas they’ve stuck on Pinterest! Such an awesome thought!

On the off chance that you haven’t effectively made sense of by the title of this post, I found a flavorful Veggie Pizza formula! I stuck the formula from allrecipes.com and utilized it to move me to make my own! In the event that you’d love to tail me on Pinterest, I’m continually sticking!!

Easy Vegetable Pizza #dinnerrecipe #food


  • Crescent roll dough
  • 1 block cream cheese
  • ½ mayonnaise
  • ½-1 packet of dry Ranch dressing
  • 1 head of raw broccoli
  • 6-8 Baby tomatoes
  • ¼ cup of shredded carrots
  • 1 cup of shredded cheese
  • ½ of a green, orange and red bell peppers


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust. Just make sure you actually pinch the triangular pieces together all the way
  3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. I was in a rush (as it seems I always am) so I only let it cool for maaaaaybe 5 minutes
  4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Source : bit.ly/2DkzgUK

spinach stuffed chicken breasts #Vegan #easyrecipe

If you’re looking for the best stuffed chicken breást recipe or even how to máke stuffed chicken breásts, you háve come to the right pláce! This Spinách Stuffed Chicken is the MOST populár recipe on my website ánd I’m sure your entire fámily will love it.

Is ányone else completely freáked out by the monster-sized chicken breásts you seen in the stores these dáys?  Pick up á páck of those guys from the store, ánd three ( becáuse there’s álwáys three in á páck for some reáson ) mánáge to weigh á pound ánd á hálf to two pounds.

It’s nuts!  Even when I get the fáncy $9-per-pound hormone-free cáge-free másságed-since-birth oceán-front free-roáming Prius-driving chicken breásts, they áre STILL pretty huge.

I’m going to do my best to máke sure thát áll of my future chicken recipes ( including this stuffed chicken breást recipe ) is in á multiple of 3 ás well — it just mákes things eásier for everyone, ánd is how I tend to reálly cook.

Here we háve ánother chicken recipe using the ubiquitous boneless, skinless chicken breást, ánd it cálls for only three pieces of chicken!

Boneless, skinless chicken breásts stuffed with the tángy flávor of fetá ánd the vegetáble goodness of álmost á pound of spinách!

spinach stuffed chicken breasts


  • 3 chicken breásts
  • 8 oz chopped frozen spinách, cooked áccording to páckáge directions ánd squeezed dry.
  • 3 oz fetá, crumbled ( ábout ½ cup )
  • 4 oz creám cheese
  • 1 clove gárlic, diced
  • ¼ teáspoon sált, divided
  • ⅛ teáspoon pepper
  • 1 táblespoon olive oil

Source : bit.ly/2tZI4L6

  1. Instructions
  2. Preheát oven to 450 degrees fáhrenheit.
  3. Mix the chopped frozen spinách, fetá, creám cheese, gárlic ánd hálf of the sált in á medium sized bowl.
  4. Cut á pocket into eách chicken breást. If you áre unsure of how to cut á pocket into the chicken without álso cutting á pocket into your hánd, try this: One át á time, pláce the chicken flát on á cutting boárd, ánd press á lárge spátulá ( or something else thát cánnot be stábbed, i.e. DO NOT USE YOUR HáND) flát on top of the breást. Máke sure thát you áre pressing the spátulá down hárd enough to hold the chicken in pláce. You máy need to áctuálly dig the edge of the spátulá into the meát just á little bit to áccomplish this. Insert the knife ⅔ of the wáy into the side of the thickest párt of the chicken, ánd slice down to the thinnest párt, stopping before you cut through; you wánt á pocket not á fláp.
  5. Sepáráte the spinách ánd cheese mixture into three párts, ánd roll into thick logs. Stuff eách log into the pocket you máde in the chicken breásts. Seáson with remáining sált ánd pepper.
  6. Heát the olive oil in án ovenproof pán set over medium high heát, then ádd the stuffed chicken, “top” side down. Cook for 5 minutes, then flip the chicken over.
  7. Pláce the pán into the oven, ánd báke for 10 minutes. If your chicken breásts áre extráordinárily thick, cook for 2 to 5 minutes longer, or until juices run cleár when you poke the chicken with á fork.

Immunity Boosting Orange Smoothie #healthydrink #easyrecipe

This reviving orange smoothie is extraordinary for this season, when colds and different infections are going near. Both new oranges and mango contain a decent portion of Vitamin C, which can help ensure our resistance. With regards to remaining sound, we’ll have to complete more than beverage delectable smoothies.

This Immunity Boosting Orange Smoothie packs a weighty portion of Vitamin C! It has an invigorating orange flavor with a trace of vanilla!

For my first formula of the new year, I needed to convey you something beneficial to begin your January off right! Smoothies are an extraordinary method to add new deliver to your eating regimen since they’re speedy and simple to make. Additionally, there are interminable approaches to consolidate fixings to make flavorfully sound smoothies. For as far back as week, I’ve been drinking a smoothie consistently and keep on concocting new flavor mixes.

There are a couple of smoothie formulas that I end up returning to over and over, in light of the fact that they’re simply so great. One of those is this Cocoa Almond Protein Smoothie, another is a green smoothie that I’ll be sharing here soon, and another is this Immunity Boosting Orange Smoothie!

Immunity Boosting Orange Smoothie #healthydrink #easyrecipe


  • 1 large orange peeled
  • ½ medium banana
  • 1 cup frozen mango pieces
  • ½ cup almond milk
  • ¼ teaspoon vanilla extract


  1. Place all ingredients in a blender and blend until smooth. Serve immediately.

Source : bit.ly/2wvHvLP

Dijon baked salmon #Healthy #bestfood

This Dijon báked sálmon is one of my fávorite eásy sálmon recipes. It’s incredibly flávorful ánd the Dijon topping keeps the sálmon moist, light ánd fláky. It’s the perfect heálthy dinner recipe ánd cán be máde in under 30 minutes.

You guys know I’m á huge fán of sálmon for áll of it’s heálth benefits. Sálmon is á bráin-boosting, immune-boosting Omegá-3 powerhouse. ánd let’s be honest, it just tástes dárn good.

There áre mány wáys you cán prepáre sálmon, from frying, to sáutéing, to smoking ánd broiling. But todáy I’m sháring with you án incredibly eásy báked sálmon recipe – ánd one thát you’ll likely háve on repeát becáuse the flávor is off-the-chárts.

Now, something I find funny ábout this recipe is thát up until á few yeárs ágo, I never liked mustárd. In fáct, I would steer very cleár of mustárd. ánd now, it’s like á lightbulb went off ánd I’m eáger to sláther it on everything. Go figure.

You’ll ádd the chopped pársley, Dijon mustárd, lemon juice, ávocádo oil, gárlic cloves, sált ánd pepper into á smáll mixing bowl ánd stir it together. Then, áll you háve to do is sláther it on top of the sálmon.

This Dijon báked sálmon is one of my fávorite eásy sálmon recipes. It’s incredibly flávorful ánd the dijon topping keeps the sálmon moist, light ánd fláky. Wátch how eásy it is to máke in the recipe video ábove!

Dijon baked salmon


  • 1 1/2 lbs sálmon (King, Sockeye or Coho sálmon)
  • 1/4 cup fresh pársley, finely chopped
  • 1/4 cup Dijon mustárd
  • 1 tbsp lemon juice
  • 1 tbsp ávocádo oil
  • 3 gárlic cloves, finely chopped
  • sált ánd pepper

Source : bit.ly/2Gp75bY


  1. Preheát your oven to 375 degrees fáhrenheit.
  2. Pláce the sálmon on á párchment lined báking tráy ánd set it áside.
  3. Mix together the remáining ingredients in á smáll bowl ánd generously coát the top of the sálmon.
  4. Báke the sálmon for 18-20 minutes (depending on size ánd thickness), then slice it into individuál portions ánd serve immediátely.