FINIX

🥘 Slow Cooker Round Steak with Gravy
Ingredients
2–3 bottom round steaks (about 500–600g total)

1 packet onion soup mix (or 2 tablespoons homemade blend)

1 can (10.5 oz / ~300g) cream of mushroom soup

½ cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

½ teaspoon black pepper

1 tablespoon cornstarch (optional, for thickening)

Chopped parsley (for garnish)

Directions
1. Prep the slow cooker:

Lightly grease the inside of your slow cooker or use a liner.

2. Layer the ingredients:

Place round steaks in the bottom.

In a bowl, mix onion soup mix, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, and pepper.

Pour mixture over the steaks.

3. Cook:

Cover and cook on low for 6–8 hours or high for 3–4 hours, until steaks are fork-tender.

4. Optional gravy thickening:

If you prefer thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water.

Stir into the slow cooker during the last 30 minutes of cooking.

5. Serve:

Spoon gravy over steaks.

Garnish with parsley.

Pair with mashed potatoes, rice, or egg noodles.

🍽️ Nutrition (Per Serving)
Nutrient Amount (approx.)
Calories 420 kcal
Protein 38 g
Fat 24 g
Saturated Fat 9 g
Carbohydrates 12 g
Sugar 2 g
Sodium 950 mg
Cholesterol 110 mg

Marinated Bottom Round Steak Recipe
Ingredients
For the marinade:
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons white wine vinegar or lemon juice
2 garlic cloves, minced
1 tablespoon brown sugar or honey
1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon dried thyme or oregano (optional)

For the steak:

2 bottom round steaks (about 200–250g each)

Directions
1. Make the marinade:

In a bowl, whisk together soy sauce, Worcestershire, olive oil, vinegar, garlic, sugar, and seasonings.

2. Marinate the steak:

Place steaks in a zip-top bag or shallow dish.

Pour marinade over steaks, ensuring full coverage.

Refrigerate for at least 4 hours, preferably overnight.

3. Cook the steak:

Remove steaks from marinade and pat dry.

Grill, pan-sear, or broil over medium-high heat for 4–5 minutes per side (medium doneness).

Let rest for 5 minutes before slicing.

4. Serve:

Slice thinly against the grain.

Pair with roasted vegetables, mashed potatoes, or a fresh salad.

🍽️ Nutrition (Per Serving)
Nutrient Amount (approx.)
Calories 380 kcal
Protein 36 g
Fat 22 g
Saturated Fat 5 g
Carbohydrates 6 g
Sugar 4 g
Sodium 850 mg
Cholesterol 90 mg

Creamy Marry Me Shrimp Pasta

This Creamy Marry Me Shrimp Pasta takes the viral “Marry Me” recipe to the next level with tender shrimp in a rich, sun-dried tomato parmesan cream sauce tossed with pasta. It’s elegant, indulgent, and perfect for both date night and family dinners.

🦐 Ingredients
For the Shrimp

1 lb (450 g) large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

For the Pasta & Sauce

12 oz (340 g) pasta (linguine, penne, or spaghetti)

2 tablespoons butter

3 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

1 cup heavy cream

½ cup chicken broth (or vegetable broth)

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional, for spice)

1 cup freshly grated Parmesan cheese

2 cups baby spinach

Fresh basil, for garnish

🍳 Directions

Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Prepare the shrimp

Pat shrimp dry and season with salt, pepper, paprika, and garlic powder.

Heat olive oil in a skillet over medium-high heat.

Sear shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.

Make the sauce

In the same skillet, melt butter and sauté garlic until fragrant.

Stir in sun-dried tomatoes and cook for 1–2 minutes.

Add heavy cream, chicken broth, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.

Combine everything

Stir in Parmesan until smooth and creamy.

Add spinach and cook until wilted.

Toss in pasta, adding reserved pasta water if needed for creaminess.

Return shrimp to the skillet and coat with sauce.

Serve

Garnish with fresh basil and extra Parmesan.

Serve warm and enjoy!

🍴 Nutrition (per serving, 4 servings)

Calories: ~610

Protein: 39 g

Carbohydrates: 50 g

Fat: 26 g

Fiber: 3 g

Sodium: 720 mg

Better Than Olive Garden’s Chicken Alfredo

This homemade Chicken Alfredo is creamy, cheesy, and comforting—better than any restaurant version. Juicy pan-seared chicken is served over fettuccine coated in a rich garlic parmesan cream sauce that tastes like pure comfort. Perfect for weeknight dinners, family meals, or when you want a restaurant-quality dish at home.

🍗 Ingredients
For the Chicken

1 ½ lbs (680 g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

For the Alfredo Pasta

12 oz (340 g) fettuccine pasta

4 tablespoons butter

4 cloves garlic, minced

2 cups heavy cream

1 cup freshly grated Parmesan cheese

½ cup grated mozzarella (optional for extra creaminess)

Salt & black pepper, to taste

Fresh parsley, chopped (for garnish)

🍳 Directions

Cook the pasta

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Cook the chicken

Pat chicken dry and season with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a skillet over medium-high heat.

Cook chicken for 5–6 minutes per side, until golden brown and fully cooked (internal temp 165°F / 74°C).

Remove, let rest a few minutes, then slice into strips.

Make the Alfredo sauce

In the same skillet, melt butter over medium heat.

Add garlic and sauté until fragrant (about 1 minute).

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan (and mozzarella if using) until melted and smooth.

Season with salt and black pepper to taste.

Combine pasta

Toss fettuccine into the Alfredo sauce, adding a splash of reserved pasta water if needed for creaminess.

Assemble

Top with sliced chicken.

Garnish with fresh parsley and extra Parmesan.

Serve warm and enjoy your better-than-restaurant meal!

🍴 Nutrition (per serving, 4 servings)

Calories: ~720

Protein: 45 g

Carbohydrates: 52 g

Fat: 34 g

Fiber: 2 g

Sodium: 580 mg