Saturday, February 27, 2010

ONE POT CREAMY CAJUN CHICKEN PASTA

ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake

Ingredients

  • CAJUN SEASONING
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • CHICKEN PASTA
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 lb. boneless, skinless chicken breast
  • 1 yellow onion, diced
  • 1/2 lb. penne pasta
  • 15 oz. fire roasted diced tomatoes
  • 2 cups chicken broth
  • 2 oz. cream cheese
  • 3 green onions, sliced

Instructions

  1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

recipe adapted >>>>>  here

Wednesday, February 24, 2010

Granola Crunch Apple-Peanut Butter Sandwich Wraps

Granola Crunch Apple-Peanut Butter Sandwich Wraps | #Healthylunchideasforwork #Easylunchideasforwork #Healthybreakfastonthego #Vegetarianlunchideas #Makeaheadlunchesforwork #Healthysnacksonthego #Weightlossbreakfast #Healthybreakfastrecipesforweightloss #Lowcalorierecipes #Lowcaloriebreakfastrecipes #Weightlossrecipes #Healthylowcaloriebreakfast

Ingredients

  • 1 Flatout flatbread (for this recipe we like Healthy Grain Harvest Wheat, Multi Grain with Flax, or Light Original)
  • 1/4 cup natural peanut butter (crunchy or smooth)
  • 1/3 cup matchstick-cut apples (from about 1/4 apple – we like tart or sweet-tart varieties like Granny Smith or Honey Crisp)
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • 2 tablespoons granola (see note)
  • 1/8 teaspoon cinnamon, optional

Instructions

  1. For each sandwich wrap, place a Flatout flatbread on your work surface and spread with peanut butter.
  2. Lay apple matchsticks evenly, lengthwise, down the center of the flatbread, as shown in the photos in the post. Sprinkle raisins, cranberries, granola, and cinnamon (if using) evenly over top of the apples.
  3. Beginning at one long side, roll the flatbread up.
  4. Cut in half and serve immediately, or wrap tightly and store in the refrigerator until serving or packing in lunch boxes.

recipe adapted >>>>>  here

Saturday, February 20, 2010

The Perfect Mango Strawberry Smoothie Recipe

The Perfect Mango Strawberry Smoothie Recipe | #Strawberrymangosmoothierecipe #Fruitproteinsmoothie #Smoothiedrinks #Smoothierecipeshealthy #Healthydrinks #Juicesmoothie #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Yummydrinks #Smoothieshakes

Ingredients

  • Mango smoothie layer:
  • 2 mangoes, diced
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired
  • Strawberry smoothie layer:
  • 1 1/2 cups chopped strawberries
  • 1 banana
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired

Instructions

  1. Place the mango, yogurt, ginger and coconut water in a blender.
  2. Puree the mixture until smooth and thick.
  3. Add ice if desired (this will make the consistency of your smoothie even thicker.)
  4. Transfer the mixture to a pitcher and store in the refrigerator while you make the strawberry smoothie.
  5. Place the strawberries, banana, yogurt, ginger and coconut water in the blender.
  6. Puree the mixture until smooth and thick.
  7. Add ice if desired.

recipe adapted >>>>>  here

Friday, February 19, 2010

Banana Peanut Butter and Honey Roll-Ups

Banana Peanut Butter and Honey Roll-Ups | #Healthylunchideas #Foodrecipes #Grilledchickenwraps #Peanutbutterbananawrap #Chickenbaconranchwrap #Chickenbaconranchwrapsrecipes #Firefood #Kidfriendlymeals #Kidscookingrecipes #Freshfruitsandvegetables #Firecooking #Homemadebreakfast

Ingredients

  • 1 Flatout® Flatbread
  • 1 tablespoons peanut butter
  • 1/2 banana
  • 1/2 Tablespoon honey

Instructions

  1. Spread peanut butter on flatbread.
  2. Slice one banana and spread evenly over the flatbread.
  3. Then, drizzle the honey on top.
  4. Roll up.
  5. Cut in half.

recipe adapted >>>>>  here

Thursday, February 11, 2010

The Best Cauliflower Mash Ever

The Best Cauliflower Mash Ever | #Paleorecipes #Bestcauliflowermashedpotatoes #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbrecipes #Mushroomcauliflowerrisotto #Ketodietrecipes #Nocarbdiets #Ketogenicrecipes #Ketosidedishes #Ketorecipeseasy

Ingredients

  • 2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
  • 1/4 cup paleo mayo
  • 1/4 cup ghee, or make your own
  • 1/2 tsp Himalayan salt
  • 1/4 tsp ground white pepper
  • generous grating nutmeg

Instructions

  1. Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
  2. Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
  3. Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
  4. Serve piping hot with a little dollop of ghee and chopped herbs.

Recipe adapted >>>>>  here

Wednesday, February 10, 2010

Southwest Avocado Toast

Southwest Avocado Toast | #Breakfastenchiladasmakeahead #Quicherecipes #Cookingrecipes #Healthyrecipes #Breakfastdishes #Yummybreakfast #Healthybreakfastrecipes #Breakfastideashealthy #Lowcaloriebreakfastrecipes #Vegetarianbreakfastrecipes #Healthylowcaloriebreakfast #Breakfastfordinner

  Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 lbs grass-fed extra-lean ground turkey
  • 1 tsp clove garlic — minced
  • ½ cup onions — diced
  • ½ cup yellow bell pepper — diced
  • 1 ½ cup green beans — chopped
  • ¾ cup homemade tomato sauce or any other sauce of your preference
  • Salt and ground fresh black pepper
  • A pinch of crushed red pepper

  Instructions

  1. In bowl mix together your avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper and stir until mashed.
  2. Spread half mixture on each of your pieces of toast.
  3. Top with your scrambled eggs and desired amount of salsa.
  4. Garnish with cilantro if desired.

RECIPE ADAPTED  >>>>>  here

Tuesday, February 9, 2010

Salsa Fresca Chicken

Salsa Fresca Chicken | #Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodanddrink #Healthyfamilymeals #Gfdfrecipesdinner #Healthychickenrecipeseasy #Dinnerrecipeshealthyfamily

Ingredients

  • 2 lbs chicken breast boneless skinless
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese shredded
  • Garnish
  • Fresh cilantro chopped

Instructions

  1. Preheat the oven to 375˚F.
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
  3. Cover chicken with the pico then top with cheese.
  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
  5. Garnish with chopped cilantro, and serve hot with your favorite side dish.

Recipe adapted >>>>>  here

Saturday, February 6, 2010

Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers | #Healthydinnerrecipesvegetarian #Stuffedsweetpotatorecipes #Veggiestuffedpeppers #Vegetarianmealshealthy #Meatlessstuffedpeppers #Veganstuffedpeppers #Veganchilieasy #Mealpreponabudgetfamilies #Bestveganchili #Individualfreezermeals #Healthyfreezermealsonabudget #Quinoastuffedpeppers



Ingredients

  • 2 cups cooked quinoa
  • 1 can black beans drained & rinsed
  • 1 cup frozen sweet corn thawed
  • 2 medium tomatoes diced
  • 1/2 cup diced red onion about 1/2 a medium onion
  • 1/4 - 1/2 cup chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 6 sweet bell peppers
  • to serve
  • 1 avocado sliced
  • 1/2 cup vegan sour cream
  • Cilantro


Instructions

  1. Preheat the oven to 350ºF.
  2. In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
  3. Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
  4. Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

RECIPE ADAPTED >>>>>  here


Thursday, February 4, 2010

Cilantro Lime Shrimp and Avocado Salad

Cilantro Lime Shrimp and Avocado Salad | #Watergatesaladrecipe #Chickenketorecipeseasy #Pistachiosalad #Pistachiopuddingdessert #Weightwatcherstomatocucumbersalad #Ambrosiasalad #Vegetarianrecipes #Stirfryrecipes #Cherrytomatorecipes #Panerasaladrecipes #Shrimpsaladrecipeseasy #Cilantrolimeshrimpsalad

Ingredients

  • Dressing:
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1/4 cup fresh lime juice ((approximately 2 limes)*)
  • 1 tsp. minced garlic ((approximately 2 cloves))
  • 1/4 cup freshly chopped cilantro (packed)
  • Additional Ingredients:
  • 1 lb. wild caught jumbo shrimp (cooked, peeled and deveined, chopped, 16-20 count)
  • 1/2 cup corn
  • 1/2 cup black beans (drained and rinsed)
  • 1 cup cherry tomatoes (halved (approximately 12-14))
  • 1/4 cup sliced red onion (more or less to taste)
  • 1 in large english cucumber (sliced lengthwise and thenhalf (or 2 small seedless cucumbers))
  • 2 avocados (peeled, pitted and chopped)
  • Garnishment:
  • black pepper (to taste)
  • pinch freshly chopped cilantro (aor two will do)
  • Lime juice (optional - to taste)

Instructions

  1. Combine ingredients for the dressing into a small bowl and whisk together until combined.
  2. In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
  3. Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
  4. Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.

recipe adapted  >>>>>  here

Chewy Chocolate Mint Chip Cookies


Chewy Chocolate Mint Chip Cookies | #Saltedcaramelcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Deliciousdesserts #Browniecookies #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Pineapplealmondmilksmoothie #Chewychocolatebrownies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 15-20 drops green food colouring (optional)
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mint filled chocolate chips (or mint chips)

 Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy.
  3. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth.
  4. In another bowl whisk together the flour, salt, baking powder and baking soda.
  5. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
  6. Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place 2 inches apart on a baking sheet.
  7. Bake for 9-10 minutes, just until the edges start to brown lightly.
  8. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool.
  9. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely.
  10. Cookies will keep for 7 days in a sealed container at room temperature.

recipe adapted  >>>>>  here


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