Thelma's A Healthier You

Old Fashioned Pancakes

Just the way Grandma used to make them 💞

Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
cooking spray

Directions
Sift together flour, baking powder, salt, and sugar in a large bowl.
Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes. Makes 12 pancakes.

Chicken Alfredo Lasagna Rolls

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9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

How to make it :

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
? cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

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Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients
Chicken
4 boneless, skinless chicken breasts
Salt & black pepper to taste
1 tsp paprika
1 tsp Italian seasoning
2 tbsp olive oil
Mushroom Filling
2 tbsp butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tbsp chopped parsley
Creamy Garlic Sauce
2 tbsp butter
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Salt & pepper to taste

Instructions
1. Prepare the Chicken
Slice a pocket into each chicken breast without cutting all the way through.
Season both sides with salt, pepper, paprika, and Italian seasoning.
2. Make the Mushroom Filling
Heat butter in a skillet over medium heat.
Add mushrooms and cook until golden and softened, about 5–6 minutes.
Stir in garlic and cook for 1 minute more.
Remove from heat and mix with mozzarella, parmesan, and parsley.
3. Stuff the Chicken
Fill each chicken breast with the mushroom cheese mixture.
Secure with toothpicks if needed.
4. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown.
Reduce heat, cover, and cook until chicken is fully cooked through (internal temp 165°F / 74°C).
5. Make the Garlic Cream Sauce
Remove chicken from skillet and set aside.
In the same pan, melt butter and sauté garlic for 30 seconds.
Pour in chicken broth and simmer for 2 minutes.
Stir in heavy cream and parmesan cheese until smooth and creamy.
Season with salt and pepper.
6. Finish & Serve
Return chicken to the skillet and spoon sauce over top.
Garnish with parsley and extra mushrooms.
Serve hot with mashed potatoes, pasta, or roasted vegetables for the ultimate comfort dinner...hugs 😋

Yummy, Ham Pot Pie!!!

You'll Love These Lazy Leftover Mini Ham Pot Pies Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

Ceylon Cinnamon Anti-Inflammatory and Blood Sugar-Regulating Latte
Fragrant with Ceylon cinnamon and cardamom, this creamy latte delivers dessert-like comfort without the blood sugar crash.

Ceylon Cinnamon Latte
Servings: 1
1 cup nut milk
1 cup hot water
1 tablespoon Ceylon cinnamon
1 teaspoon cardamom
Drizzle of raw organic honey (optional)
Add all together and mix well.

Good morning friends! Happy Easter Sunday!!!

May your Easter be filled with the beauty of nature, the joy of family, and the blessings of love.

May peace & love surround you today & everyday!!! Hugs...

He is risen! Alleluia!✝️🙏🏼

“He is not here; He has risen, just as He said. Come and see the place where he lay” — Matthew 28:6

This Easter Sunday reminds us that no stone is too heavy, no night too dark for his light brings new life and hope to us all. May your heart be renewed with faith, peace, and the promise of new beginnings!🙏🏼,