Friday, December 30, 2011

Greek Chicken Traybake

Greek Chicken Traybake | #Greekchickenrecipes #Mediterraneanrecipes #Greekfoodrecipes #Greekchickenmarinadeyogurt #Bakedgreekchicken #Greekchickenandpotatoes #Greekchicken #Mediterraneandietrecipes #Greekfood #Ricesidedishrecipes #Sundaydinnerideas #Greekdinnerrecipes

Ingredients

  • 1 red pepper cut into 2 inch pieces
  • 1 yellow pepper cut into 2 inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts, cut in half or 4 chicken thighs
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh basil
  • 2/3 cup black olives
  • 1/4 cup chopped feta (omit for Paleo/Whole30)

Instructions

  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
  3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
  4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Recipe has been adapted from >>>>>  here

Tuesday, December 20, 2011

MONTE CRISTO SANDWICHES

MONTE CRISTO SANDWICHES | #Montecristosandwicheasy #Montecristosandwichrecipe #Easysandwichrecipes #Grilledhamandcheesesandwich #Montecristosandwichsliders #Slicedhamrecipes #Montecristosliders #Cubansandwich #Turkeyandcheesesliders #Slidersrecipeshawaiianrolls #Hawaiianrollslidersturkey #Montecristosandwichrecipe



Ingredients

  • 3/4 cup water
  • 1 3/4 cup flour
  • 3/4 cup milk
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 teaspoon salt
  • SANDWICH
  • 3 cups canola oil, for frying
  • Powdered sugar, for dusting
  • 8 slices challah bread, 1/2-inch thick
  • 2/3 pound sliced deli ham
  • Raspberry or blackberry jam
  • 4 slices Swiss cheese
  • 2/3 pound sliced roasted turkey


Instructions

  1. In an 8x8-inch baking dish, combine the flour, baking soda and salt. In a separate bowl, whick together the eggs, water and milk, then add to the flour mixture. Whisk thoroughly until smooth and no lumps of flour remain, then set aside.
  2. On each of 4 slices of bread, arrange one slice of ham, turkey, and swiss. Top with the remaining bread slices, then using a sharp knife, slice each sandwich in half on the diagonal. You may wish to insert toothpicks to hold everything together until the sandwich is fried.
  3. Heat oil over medium-high heat to between 365-375 degrees. If the oil starts to smoke, turn the temperature down. Working carefully, dip half of each sandwich into the prepared batter, lift out and allow excess batter to drip off, then lower gently into the hot oil. Repeat with the other half of the sandwich. Work in batches and do not crowd the pan.
  4. Cook in the oil for about 3 minutes, then flip and cook the other side of the sandwich for another 3 minutes, until golden brown on both sides.
  5. Gently remove each diagonal sandwich half from the hot oil using tongs and set on a paper-towel lined baking sheet. Place in a warm oven until ready to serve. Repeat the process with the remaining three sandwiches, frying each sandwich one at a time and allowing the oil temperature to come back up between each batch. When ready to serve, dust each sandwich with powdered sugar and serve with raspberry or blackberry jam on the side.

Recipe has been adapted from >>>>>  here



Rated 4.9/5 based on 901 customer reviews

Sunday, December 18, 2011

Pecan Pie Lasagna

Pecan Pie Lasagna | #Pecanpierecipeeasy #Coconutdessertrecipes #Coconutcreamdessert #Bananapuddinglasagna #Nobakecoconutcreampie #Coconutdessertseasy #Bananapuddinglasagna #Pecanpiecobblerrecipe #Nobakedessertsquick #Pecanpiecupcakes #Pecanpiecake #Lemonblueberryiceboxcake

Ingredients

  • FOR THE WHIPPED CREAM
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 c. heavy cream
  • FOR THE FILLING
  • 4 1/2 c. whole milk
  • 3 (3.4-oz.) packages vanilla pudding mix
  • 2 tsp. vanilla
  • 1/4 c. toasted chopped pecans
  • 1/2 tsp. kosher salt
  • FOR THE TOPPING
  • 1 1/2 c. toasted whole pecans
  • 1/4 c. caramel, microwaved until pourable, plus more for garnish
  • 1/2 tsp. cinnamon
  • Pinch kosher salt
  • 16 graham cracker sheets

Instructions

  1. In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
  2. In a medium bowl, whisk together milk, pudding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
  3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
  4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
  5. Drizzle with additional caramel.

recipe adapted  >>>>>  here

Tuesday, December 13, 2011

Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet | #Butternutsquashrecipes #Vegetarianrecipeseasy #Veggierecipes #Meatlessmeals #Vegetariandishes #Cookingrecipes #Butternutsquashfritters #Butternutsquashlasagnarecipe #Veggierecipes #Cookingrecipes #Vegetariandishes #Meatlessmeals

Ingredients

  • 2 teaspoons olive oil
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • salt and pepper, to season
  • 1 medium yellow onion, diced
  • 3 cloves of garlic minced
  • 1/2 jalapeno, seeded and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 - 15 ounce can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut into thick strips
  • 1-15 ounce can red enchilada sauce
  • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
  • cilantro and low-fat sour cream, for serving

Instructions

  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
  2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

RECIPE ADAPTED >>>>>  here

Sunday, December 11, 2011

Quinoa Taco Salad Bowl

Quinoa Taco Salad Bowl | #Vegetarianmealprep #Healthybreakfastmealprep #Vegantacosalad #Highproteinmealprep #Whole30breakfast #Quinoatacosalad #Healthydinnerrecipes #Plantbasedrecipes #Quinoasaladrecipes #Summersaladrecipes #Thaiquinoasalad #Vegetarianrecipes

Ingredients

  • Olive oil spray
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons taco seasoning
  • ½ - 1 chipotle chili pepper in adobo sauce chopped fine
  • ½ cup quinoa rinsed
  • 1 cup vegetable broth
  • 1 lime juiced
  • 1 1/2 cups cooked pinto beans about 1 can
  • 1 ½ cups frozen corn thawed
  • ¼ cup chopped cilantro
  • 6 cups romaine lettuce
  • 1/2 cup grated Cheddar of Daiya
  • 1 avocado sliced
  • 1 cup salsa
  • For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions

  1. Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
  2. Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
  3. Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.

RECIPE ADAPTED  >>>>>  here

Monday, December 5, 2011

Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin | #Cheesy #Root #Vegetable #Gratin #Vegetariandishes #Wholefoodrecipes #Veganeating #Vegandinners #Healthyrecipes #Vegandishes #Healthyrecipes #Veggierecipes #Vegetarianrecipes #Vegetariandishes #Veggiedishes #Cookingrecipes

Ingredients

  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 medium beets, peeled
  • 2 1/2 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • 2 ounces shredded gruyere
  • salt and pepper to taste

Instructions

1. Preheat oven to 400˚F.
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.
5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
6. Follow the sweet potato with a row of parsnips, followed by a row of beets.
7. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
8. Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
10. Remove from oven, uncover gratin and top with shredded gruyere.
11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
12. Finish with a sprinkle of fresh thyme leaves. Serve.

recipe adapted >>>>>  here

Sunday, December 4, 2011

Easy Stuffed Peach Cobbler

Easy Stuffed Peach Cobbler | #Cupcakecakes #Soyummyvideos #Cakedecoratingvideos #Snowglobecupcakes #Cookingrecipes #Dessertrecipes #4thofjulyfood #Summerdessertseasy #Summerdessertsforaparty #Strawberryrecipes #Summerdeserts #Lightsummerdesserts

Ingredients

  • 6 large peaches
  • 2 packages refrigerated pie crusts each package has two sheets
  • 1 ½ cup oats
  • 1 ½ cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • egg wash optional

Instructions

  1. Preheat the oven to 375 F. Set aside a sheet pan with parchment paper.
  2. Cut the bottom of the peach using a paring knife. I recommend using large and ripe peaches.
  3. Using a pair of scissors, twist the pit and pull it out gently. It’s easy to take the pit out if your peach is ripe. If your peach is not fully ripe, you can use the knife to cut further around the pit and take it out.
  4. In a medium-large bowl, mix together oats, flour, sugar and butter. Then use clean hands to crumble the mixture together so you have little pebbles of butter.
  5. Add the mixture to the hole inside of the peach. Press the mixture firmly into each peach.
  6. Unroll the pie crust, cut it into thin strip, about ¼ inch wide. Take the extra stripe and roll it into a ball, then press into a round shape just enough to cover the mixture. Press it firmly onto the peach.
  7. Repeat to cover the top of the peach. Then use the cut strips to wrap the peach according to the video. Brush with egg wash.

recipe adapted  >>>>>  here

Friday, December 2, 2011

Funfetti Vanilla Layer Cake

Funfetti Vanilla Layer Cake | #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts #Pumpkinrecipesdessert #Freshapricotrecipes #Apricotdesserts #Apricotcake #Cakedesserts #Cookingrecipes #Sweetrecipes


Ingredients

  • Vanilla cake
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 315 grams (2 and 1/4 cups) plain flour
  • 3 teaspoons baking powder
  • 240 ml (1 cup) milk
  • 2 tablespoons full fat sour cream
  • 1/4 cup sprinkles (rainbow jimmies)
  • Vanilla buttercream
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 750 grams (6 cups) icing or powdered sugar
  • 60 ml (1/4 cup) milk
  • 2 cups of sprinkles (rainbow jimmies)

Instructions

  1. Grease and line two 8 inch round baking tins. Preheat the oven to 160 C (320 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through. Finally, add the sprinkles and stir briefly.
  2. Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
  3. To make your frosting, beat the butter with an electric mixer until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  4. Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream. Pick up the cake by the cake board and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. Cut and serve.

recipe adapted  >>>>>  here

Thursday, December 1, 2011

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS | #Healthyfoodvideos #Breakfastcookieshealthy #Nobakebreakfastcookies #Healthysweets #Healthybreakfastvideos #Healthyrecipes #Healthysnacks #Healthyoatmealcookies #Bananaoatmealcookies #Healthydinnerrecipes #Ripebananarecipes #Healthydessertrecipes



Ingredients

  • 1 cup rolled oats (uncooked)
  • 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter (crunchy or creamy)
  • 1/2 tsp vanilla
  • 1/3 cup chocolate chip


Instructions

  1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
  2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
  4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

recipe adapted  >>>>>  here



Rated 4.6/5 based on 121 customer reviews

Wednesday, November 23, 2011

CHOCOLATE RASPBERRY PANCAKES

CHOCOLATE RASPBERRY PANCAKES | #Ihoppancakerecipecopycat #Copycatihoppancakerecipe #Cookingrecipes #Brunchrecipes #Breakfastdishes #Breakfastcasserole #Browniepancakes #Chocolatepancakeswithcocoapowder #Pancakesandwaffles #Dessertrecipes #Yummybreakfast #Cookingrecipes

Ingredients

  • 100g raspberries
  • 50g porridge oats
  • 50g plain flour
  • ½ tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp clear honey
  • 2 ripe bananas, peeled and broken into chunks
  • 1 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
  • 2 medium eggs

Instructions

  1. Blitz the bananas, eggs, honey and vanilla in a food processor until combined.
  2. Add the oats, flour, cocoa powder and bicarbonate of soda and blitz again.
  3. Gently mix in 100g raspberries with a spoon.
  4. Heat the oil in a large nonstick frying pan. Make a few pancakes at a time by adding two large spoonfuls of the mixture to the pan per pancake. Cook over a low heat for 2-3 mins on both sides, then transfer to a plate. Repeat with the remaining mixture.

recipe adapted >>>>>  here

Tuesday, November 22, 2011

Cajun Lime Chicken Avocado Corn Salad

Cajun Lime Chicken Avocado Corn Salad | #Besteverbroccolisalad #Coleslawramennoodlesalad #Bestsaladrecipes #Cabbagesaladwithramennoodles #Cookingrecipes #Soupandsalad #Lowcarbmeals #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks #Ketodinnerrecipes


Ingredients

  • Blackened Chicken:
  • 1/2 lb chicken breast boneless, skinless, thinly sliced
  • 1 tbsp olive oil extra virgin
  • 1/8 tsp salt or to taste
  • black pepper to taste
  • 1/4 tsp smoked paprika or regular
  • 1/8 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp oregano
  • 1/2 lime juiced
  • Cilantro Lime Juice Dressing:
  • 3 tbsp lime juice
  • 2 tbsp olive oil extra virgin
  • 1 tbsp cilantro freshly chopped (or parsley)
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 1/4 tsp crushed red pepper flakes or to taste, optional
  • Salad:
  • 1 english cucumber cut lengthwise and then into slices
  • 1 cup cherry tomatoes halved
  • 1/4 medium red onion sliced thin
  • 1 ear of corn cooked
  • 1 medium avocado pitted, peeled, diced

Instructions

  1. Chicken:
  2. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
  3. Remove chicken from package. Rinse and pat dry.
  4. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
  5. Add the chicken breast and toss to coat.
  6. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
  7. Remove from pan to a plate and allow to cool.
  8. Cilantro Lime Juice Dressing:
  9. While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.
  10. Salad:
  11. Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
  12. Drizzle dressing over the top. Toss to fully combine.

RECIPE ADAPTED >>>>>  here

Monday, November 21, 2011

Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies | #Browniebites #Mmcookies #Browniecakepops #Chocolatechipcookieseasy4ingredients #Browniebombs #Chocolatechipcookiesmeltedbutter #M&mcookies #Smoresstuffedcookies #cookies #Fooddeserts #Bestmonstercookiesrecipe #Desertseasy



Ingredients

  • 1/2 cup unsalted butter* softened to room temperature
  • 1/2 cup shortening*
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour, plus more if needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup M&Ms regular or mini
  • 3/4 cup chocolate chips


Instructions

  1. Preheat the oven to 325F degrees. Line cookie sheets with parchment or baking mats.
  2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
  3. Beat in the vanilla & eggs.
  4. With the mixer on low speed mix in the flour, baking soda & salt. Squeeze a little dough between your fingers, if it sticks to your fingers mix in a little more flour 1 tablespoon at a time until it doesn't.
  5. Turn off the mixer and stir int he M&Ms and chocolate chips.
  6. Form the dough into balls about 3 tablespoons in size.* Place 2 inches apart on the lined cookie sheets, and ensure they're taller than they are wide.
  7. Bake for 12 minutes, or until the tops are just set.
  8. Once out of the oven, optionally place a few extra M&Ms and chocolate chips on the top of each cookie.

  recipe adapted >>>>>  here


Friday, November 11, 2011

Keto Fathead Sugar Cookies

Keto Fathead Sugar Cookies | #Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketooreos #Ketopuffpancakes #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketosnacks

Ingredients

  • 2 ounces Cream Cheese
  • 1 cup Mozzarella, shredded
  • 3 tbsp Real Butter, softened
  • 1/2 cup Swerve Sweetener
  • 2 Egg Whites
  • 2 tsp Vanilla Extract
  • 1 cup Almond Flour
  • 1 tsp Baking Powder

Instructions

  1. Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
  2. In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
  3. Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
  4. Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
  5. Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
  6. Cool on rack. Serve!

Recipe adapted >>>>>  here

Thursday, November 10, 2011

Paleo Sweet Potato Waffles

Paleo Sweet Potato Waffles | #Breakfastideashealthy #Breakfastbowlshealthy #Wholefoodrecipes #Realfoodrecipes #Whole30recipes #Whole30breakfast #Paleodessert #Healthydinnerrecipes #Paleodinner #Lowcaloriemeals #Paleosnacks #Noomrecipes

Ingredients

  • 3 cups grated sweet potato, about 1 large sweet potato
  • 4 eggs whisked
  • 1/4 cup chopped spring onions, use the green part only for low FODMAP
  • 3 tablespoons coconut flour
  • 1 teaspoon garlic powder, omit for low FODMAP
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • coconut oil for greasing the waffle iron

Instructions

  1. Squeeze out any excess juice from the grated sweet potato and place in to a bowl.
  2. Add the eggs spring onions, coconut flour, garlic powder, salt and pepper and mix well.
  3. Grease your waffle iron, well.
  4. Use a 1/4 cup to scoop out the batter and gently drop the batter onto the preheated waffle iron and cook according to waffle iron instructions.
  5. Continue to until the batter is gone. This should make about 4 waffles

RECIPE ADAPTED  >>>>>  here

12+ Mind-Blowing Ways To Cook Meat In Your Crockpot

12+ Mind-Blowing Ways To Cook Meat In Your Crockpot | #Potroastcrockpotrecipesbest #Crockpotcooking #Cookingrecipes #Crockpotdishes #Crockpotslowcooker #Crockpotfood #Eggmuffinsbreakfast #Breakfastmealprep #Easycrockpotrecipes #Slowcookerrecipes #Crockpotmeals #Easycrockpotmeals

Ingredients

  • 2 pounds of beef roast
  • 1 can cream mushroom soup
  • 1 packet onion soup mix

Instructions

  1. Place your beef roast (about 2 pounds) in your slow cooker and pour in 1 can of cream of mushroom soup (no water added), and then sprinkle 1 packet of onion soup mix on top.
  2. Cover and cook on LOW setting for approximately 8 hours.
  3. Serve in sandwich rolls (with or without cheese) or with a few of your favorite sides (mashed potatoes, veggies, salad, toast, etc.).

recipe adapted >>>>>  here

Saturday, November 5, 2011

SLOW COOKER CHICKEN BACON RANCH SANDWICHES

SLOW COOKER CHICKEN BACON RANCH SANDWICHES (CRACK CHICKEN) | #SLOWCOOKER #CHICKEN #BACON #RANCH #SANDWICHES #Crockpotdinner #Potrecipeshealthy #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Easyslowcookerrecipes #Crockpotrecipes #Cookingrecipes #Chickenrecipes #Instantpotrecipes #Dietrecipes #Healthyrecipes

Ingredients

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls

Instructions

  1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

recipe adapted >>>>>  here

Thursday, November 3, 2011

Cheeseburger Tots

Cheeseburger Tater Tot Casserole | #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

  • 2 pounds extra lean ground beef, browned
  • 1 can reduced fat cream of mushroom soup
  • 1 8 oz tub of reduced fat sour cream
  • 1 cup grated cheddar cheese
  • 1 package of frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch pan with cooking spray.
  3. Layer the beef of the bottom of the pan.
  4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
  5. Layer the cheese on top of the sour cream mixture.
  6. Layer the tater tots on top of the cheddar.
  7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
  8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Tuesday, November 1, 2011

Chocolate Chip Cheesecake with Brownie Crust

Chocolate Chip Cheesecake with Brownie Crust | #Sweetrecipes #Cookingrecipes #Bakingrecipes #Nobakedesserts #Yummysweets #Cakerecipes #Dessertrecipes #Diyfood #Deliciousdesserts #Yummyfood #Cookingrecipes #Cakerecipes

Ingredients

  • 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix*
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 16 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
  2. Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly.
  3. Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.
  4. Cool completely in pan.
  5. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
  6. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
  7. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
  8. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.

Recipe adapted >>>>>  here

Monday, October 31, 2011

Easy Strawberry Pot Pie

Easy Strawberry Pot Pie | #Strawberrypierecipeeasy #Butterscotchricekrispietreats #Blueberrypiewithcrumbtopping #Freshstrawberrypie #Specialkbarswithricekrispies #Strawberrydesserts #Lemoniceboxpie #Chocolatepieeasy #Jellocoolwhipdessert #Summerdesserts #Piesrecipeseasy #Strawberrypretzeldessert

Ingredients

  • 1 sheet puff pastry thawed
  • 1 cup white sugar increase to 1 1/4 cups for less sweet berries
  • 1/3 cup all purpose flour
  • 1 large egg mixed with 1 tsp water, for brushing pastry before baking
  • White, turbinado or coarse sugar, for topping before baking optional
  • 1 1/2 Tbsp butter
  • 4 cups strawberries halved or quartered, if large

Instructions

  1. Preheat oven to 425F. Line a baking sheet with aluminum foil (for easy clean-up!). Set aside.
  2. Place baking pan or pans on prepared baking sheet (8 or 9-inch baking pan, deep pie dish, one 8-inch cast iron skillet or three 5-inch mini skillets.)
  3. In a large bowl, stir together the strawberries, sugar and flour. Spoon the berry mixture into baking pan or divide among several smaller pans. Top with butter (dividing between multiple pans, if using).
  4. For one large pan, lay sheet of puff pastry over-top. Cut several slits in the middle. For several smaller pans, either cut circles to fit top, or cut pastry into random pieces and lay randomly over-top. Brush top of pastry with egg/water mixture. Sprinkle with sugar, if desired.
  5. Bake in preheated oven for 22-25 minutes, or until strawberry mixture is bubbly and puff pastry is puffed and golden. Allow to cool 5-10 minutes before eating (filling is hot right out of the oven!)

recipe adapted >>>>>  here

Cinnamon Maple Sugar Cookies

Cinnamon Maple Sugar Cookies | #Healthyfoodvideos #Dessertsushi #Breakfastcookieshealthy #Datecookiesrecipes #Recipeswithdates #Healthysnacks #Hotchocolatecookies #Cookiedesserts #Dessertrecipes #Holidaycookies #cookies

Ingredients

For the cookies:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 tsp vanilla extract (see note)
  • 3/4 tsp maple extract (see note)
  • 2 eggs
  • 2 1/4 cup all-purpose flour, plus more for rolling
  • 1 tsp ground cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
For the glaze:
  • 1 cup confectioners' sugar
  • 1 tbsp water (potentially more)
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract

Instructions

  1. For the cookies :
  2. Cream together butter and sugar in a mixing bowl. Add vanilla and maple extracts and mix until combined. Add eggs and mix until smooth.
  3. Whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl. Slowly add dry ingredients to the bowl with the butter mixture and mix until just combined. The dough should be in a ball shape and just a little bit sticky. If dough is too sticky, add additional flour 1 tbsp at a time until it reaches the right consistency.
  4. Wrap dough ball in plastic wrap and chill in the refrigerator for at least 2 hours.
  5. Once chilled, preheat oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
  6. Roll dough out onto a floured work surface until it's about 1/8" thick. Cut cookies with cookie cutters and place about 1 - 1 1/2" apart from one another on the prepared baking sheets, rerolling any scraps and repeating until all of the dough is used.
  7. Bake for 8-10 minutes, or until cookies are lightly golden brown on the edges. Let cookies cool for a few minutes on the baking sheet, then transfer the cookies to a rack to cool completely.
  8. For the glaze :
  9. Whisk together all ingredients in a bowl and see how you like the consistency. If you'd like the glaze to be thinner, add additional water a very small amount (1 tsp) at a time and whisk. Spread glaze on cookies, and allow glaze to harden before stacking or storing.

recipe adapted  >>>>>  here

Wednesday, October 19, 2011

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese | #Monkeybreadinstantpot #Macandcheeserecipeinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Instapotrecipes #Instantpotrecipeseasy #Instapotrecipes #Instantpotmacandcheesebest #Ipmacandcheese #Instantpotrecipesmacandcheese #Bestinstantpotrecipes


Ingredients

  • 16 Ounces Uncooked Elbow Macaroni
  • 4 Cups Chicken Broth
  • 2 Tablespoons Butter
  • 1 Teaspoon Hot Pepper Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 1/2 -1 Cup Milk

Instructions

  1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
  2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
  3. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Recipe has been adapted from >>>>>  here

Monday, October 3, 2011

MUSHROOM LASAGNA (VEGAN + GF)

MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketorecipesdairyfree #Vegandishes #Veganeating #Veganfoods #Veggierecipes #Vegetariandishes #Vegancooking

Ingredients

  • Mushroom bolognese
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 4 garlic cloves, minced
  • 1 small carrot, grated
  • 400 g button mushrooms, thinly sliced
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
  • 400 g chopped tomatoes
  • 240 ml vegetable stock
  • 1 tbsp cornflour, mixed with 2 tbsp cold water
  • For the lasagna
  • 12 gluten-free lasagna sheets
  • 1 tin Sacla' free-from Besciamella white sauce
  • Optional vegan cheese, , grated

Instructions

  1. Make the bolognese sauce
  2. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  3. Add the mushrooms and tomato puree. Mix to combine.
  4. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  5. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
  6. Make the lasagna
  7. Preheat oven to 200C / 350f.
  8. Pre-cook lasagna sheets, according to packet's instructions.
  9. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
  10. Add a layer of lasagna sheets.
  11. Smooth 2 tbsp white sauce on top.
  12. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  13. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
  14. Bake 20 mins.

recipe adapted >>>>>  here

Sunday, September 11, 2011

CAJUN SALMON

CAJUN SALMON |  #Seafoodlasagna #Seafoodlasagnarecipe #Healthydinnerrecipes #Ketosalmonrecipes #Tilapiarecipeshealthy #Shrimplasagnarecipe #Grilledsalmonrecipes #Grilledlobstertailrecipe #Bbqlobstertails #Grilledsalmonwithavocadosalsa #Grilledseafoodrecipes #Tuscanbuttersalmondelish


Ingredients

  • 2-3 salmon fillets skin on (about 1 lb.)
  • 1 tbsp. olive oil
  • 3 tbsp. butter divided
  • 3 garlic cloves minced
  • 1/2 cup white wine your favorite kind
  • 2 tbsp. chopped parsley
  • 2 tbsp. lemon juice
  • 1 tbsp. Cajun seasoning or to taste
  • Salt & pepper to taste

Instructions

  1. Season the salmon fillets with salt, pepper, and Cajun seasoning.
  2. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
  4. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
  5. Return the salmon to the pan, and cook for another 2-3 minutes.

recipe adapted >>>>>  here

Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie | #Peachrecipes #Peachpierecipes #Summerpies #Summerbaking #Peachandraspberrypie #Fallpies #Steakbites #Beefrecipes #Healthysteakrecipes #Cajunfood #Steakmeals #Dinnerrecipessteak



Ingredients

    Pie crust:
    • 1 1/3 cups all-purpose flour
    • ¼ teaspoon salt
    • 2 teaspoons sugar
    • ½ cup cold unsalted butter cut in small cubes
    Filling:
    • 3–4 medium peaches
    • 1 ¼ cups fresh blueberries
    • 3 eggs
    • ¾ cup+ 2 Tablespoons whole milk
    • ½ cup all-purpose flour
    • ½ cup sugar
    • 2.5 tablespoons unsalted butter-melted and slightly cooled
    • 1 ½ teaspoons vanilla
    • 2 Tablespoons sanding sugar
    • For serving:
    • Whipped cream or vanilla ice cream

    Instructions

    1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
    2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
    3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
    4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
    5. Slices peaches in half, remove the stone and slice each half in thin slices. Gently transfer sliced peach half and place in pie crust (watch to slices maintain the shape of peach halves) Place half of one peach in the center of the pie crust and remaining 5 or 6 sliced halves of peaches arrange around the center.
    6. Pour half of the filing mixture gently around the peaches. Scatter half of the blueberries between the peaches. Pour remaining filling and to with remaining blueberries.
    7. Sprinkle with sanding sugar on top.
    8. Bake for 35-40 minutes at 350 F or until it’s set, but still just slightly jiggly. It will completely as it cools.

    recipe adapted >>>>>  here

    Saturday, September 10, 2011

    DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES

    DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES | #cookies #Doublechocolatechipcookierecipe #Cookiedesserts #Smoresstuffedcookies #Yummydesserts #Dessertideas #Chocolatechocolatechipcookieschewy #Chocolatemintcookies #Andesmintcookies #Dessertrecipes #Deliciousdesserts #Bakingrecipes

    Ingredients

    • 1 cup Cold Butter cut into small cubes
    • 1 cup Brown Sugar
    • 1/2 cup Sugar
    • 2 Eggs
    • 1/2 cup Dark Baking Cocoa
    • 1 cup Cake Flour
    • 1 1/2 cup All-Purpose Flour
    • 1 teaspoon Cornstarch
    • 3/4 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1 1/3 cup Semisweet Chocolate Chips

    Instructions

    1. Preheat oven to 410 degrees.
    2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
    3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
    4. Chill dough for 15 minutes.
    5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
    6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

    Recipe adapted >>>>>  here

    Friday, September 9, 2011

    The Best Keto Cheesecake



    The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts

    Ingredients

    • For the crust
    • 1 1/2 Cups Almond flour
    • 1/4 Cup Confectioners Swerve
    • 1 teaspoon Cinnamon
    • 6 Tablespoons Butter, melted
    • For the filling
    • 6 Packages 8 ounces full fat cream cheese, room temperature
    • 2 Cups Confectioners Swerve
    • 5 Large Eggs room temperature
    • 8 Ounces Sour Cream room temperature
    • 1 Tablespoon Vanilla extract

    Instructions

    1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
    2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
    3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
    4. Add in the room temperature eggs one at a time and beat until well incorporated.
    5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
    6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
    7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
    8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
    9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

    recipe adapted >>>>>  here


    Sunday, September 4, 2011

    CINNABON CINNAMON ROLL CAKE

    CINNABON CINNAMON ROLL CAKE | #CINNABON #CINNAMON #ROLLCAKE #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Deliciousdesserts #Dessertrecipes #Cupcakecakes #Cakedesserts #Cakecookies #Cakefrosting #Sweetrecipes


    Ingredients

    • 3 cups flour
    • ¼ tsp salt
    • 1 cup sugar
    • 4 tsp baking powder
    • 1½ cup milk
    • 2 eggs
    • 2 tsp vanilla
    • 4 T butter melted
    • 2 sticks 1 cup butter, softened
    • 1 cup brown sugar
    • 1 T cinnamon
    • ⅔ cups nuts optional
    • Glaze:
    • 2 cups powdered sugar
    • 4-5 T milk
    • 1 tsp vanilla

    Instructions

    1. Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
    2. In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
    3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
    4. Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.

    recipe adapted >>>>>  here

    Saturday, September 3, 2011

    Pineapple Chicken and Rice

    Pineapple Chicken and Rice | #Pineapplechickenandrice #Chickenwingrecipes #Cornandblackbeansaladrecipe #Sheetpanmeals #Cornblackbeansaladrecipe #Mexicansaladrecipes #Quickdinnerrecipes #Ricerecipesfordinner #Pineapplechickenwithrice #Teriyakichickeneasyrecipes #Chickenoverricerecipes #Summerdinnerrecipes




    Ingredients

    • 1 and half pounds boneless chicken breasts
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon vegetable oil
    • 1 can 20 oz. sliced pineapple save the juice for the sauce
    • 1 tablespoon cornstarch
    • 1/4 cup Dijon mustard
    • 1/4 cup honey
    • 2 garlic cloves minced
    • 4 servings of cooked rice.

    Instructions

    1. Season chicken with thyme, salt and pepper.
    2. Over medium heat brown the chicken in the vegetable oil.
    3. Drain pineapple slices and reserve the juice.
    4. Combine cornstarch and 2 oz. of the pineapple juice and set aside.
    5. In a separate bowl combine remaining juice with mustard, honey, and garlic.
    6. Add dijon mixture to the pan, reduce heat and cover.
    7. Allow to simmer for 15 minutes.
    8. Remove chicken from the pan.
    9. Stir the cornstarch mixture and add to the pan and bring to a boil.
    10. Stir for 2 minutes.
    11. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
    12. Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
    13. Serve over rice..

    recipe adapted >>>>>  here

    Friday, August 26, 2011

    Banana Bread Brownies

    Banana Bread Brownies | #Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesrecipe #Bananabreadbrownieswithbrownbutter #Weightwatcherscheesecakegreekyogurt #Weightwatchersstrawberrycheesecake #Wwcheesecakegreekyogurt #Bananabreadbrownies #Weightwatchersbananabread #Weightwatchersbreakfast

    Ingredients

    • Brownies:
    • 2 eggs
    • 3 bananas, mashed
    • 1 1/2 cups sugar
    • 1 cup sour cream
    • 1/2 cup butter, softened
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 cup walnuts,chopped
    • Frosting:
    • 1/2 cup butter
    • 3 cups powdered sugar
    • 1 1/2 teaspoons vanilla extract
    • 3 tablespoons milk

    Instructions

    1. Heat oven to 375°F. Grease a 13 x 9 inch pan.
    2. For the brownie,
    3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
    4. Blend in bananas and vanilla extract.
    5. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
    6. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
    7. Cool slighty (warm but not hot) and frost with frosting.
    8. For frosting,
    9. Heat butter in a large saucepan over medium heat.
    10. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.
    11. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula.
    12. Cool completely before cutting.

    recipe adapated >>>>>  here

    Thursday, August 25, 2011

    Turtle Chocolate Layer Cake

    Turtle Chocolate Layer Cake | #Applebutterrecipe #Easyapplebutter #Lemoncurdfilledcupcakes #Minibuntcakerecipes #Cupcakerecipes #Dessertrecipes #Saltedcaramelchocolatecake #Dingdongcakerecipe #Dingdongcakefilling #Cakerecipeschocolate #Hostesscake #Browniediprecipe

    Ingredients

    • CHOCOLATE CAKE
    • 2 cups (260g) flour
    • 2 cups (414g) sugar
    • 3/4 cup (70g) Hershey’s Special Dark Cocoa powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 large eggs
    • 1 cup (240ml) buttermilk
    • 1 cup (240ml) vegetable oil
    • 1 tsp vanilla
    • 1 cup (240ml) boiling water
    • CARAMEL SAUCE AND ICING
    • 1 1/2 cups (310g) sugar
    • 9 tbsp (126g) salted butter, cubed, room temperature
    • 3/4 cup (180ml) heavy whipping cream, room temperature
    • 4 cups (460g) powdered sugar
    • 2–3 tbsp (30-45ml) milk
    • CHOCOLATE GANACHE
    • 9 oz semi-sweet chocolate chips
    • 3/4 cup (180ml) heavy whipping cream
    • ADDITIONAL
    • 3/4 cup chopped pecans

    Instructions

    1. TO MAKE THE CHOCOLATE CAKE LAYERS:
    2. 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
    3. 2. Add all dry ingredients to a large bowl and combine.
    4. 3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
    5. 4. Slowly add water. Mix well.
    6. 5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
    7. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
    8. WHILE CAKES COOL, MAKE THE CARAMEL SAUCE AND ICING:
    9. 7. Pour sugar into an even layer in a large saucepan.
    10. 8. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
    11. 9. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
    12. 10. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
    13. 11. Slowly pour the heavy cream into the caramel and whisk until incorporated.
    14. 12. Cool for about 10-15 minutes before using.
    15. 13. Set aside about 1/3 cup of caramel sauce, then transfer remaining caramel sauce to a mixing bowl.
    16. 14. Slowly add powdered sugar and milk and mix until smooth. You can add more or less milk to get the right consistency for the icing. For help with getting the right consistency, check out this post.
    17. TO PUT CAKE TOGETHER:
    18. 15. Make the ganache by adding the chocolate chips to a metal or glass bowl (see my tips on making chocolate ganache).
    19. 16. Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover bowl with clear wrap for about 5 minutes.
    20. 17. Whisk chocolate until smooth. Microwave in 5-10 second increments as needed, if chocolate isn’t fully smooth and melted.
    21. 18. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat. See my tips on how to level a cake and how to stack a cake.
    22. 16. Place the first layer of cake on cake stand. Top with 1 cup of the caramel icing and spread into an even layer. Top icing with about 1/4 cup of chopped pecans, then drizzle with some chocolate ganache and caramel sauce.
    23. 17. Add second layer of cake and icing and add another 1/4 cup of chopped pecans, caramel sauce and chocolate ganache.
    24. 18. Top cake with remaining cake layer.
    25. 19. Pour remaining ganache over the cake and allow it to drizzle down the sides of the cake. Refrigerate until the ganache is firm.
    26. 20. There should have been a little caramel icing left. Use that to pipe caramel icing around the top edges of the cake, then sprinkle with remaining chopped pecans and drizzle with caramel sauce.

    RECIPE ADAPTED  >>>>>  here

    Hawaiian Cheesecake Salad

    Hawaiian Cheesecake Salad | #Ambrosiafruitsalad #Fruitdesserts #Puddingfruitsaladrecipe #Jellosaladrecipes #Waldorfsaladwithyogurt #Hawaiianfruitsaladrecipes #healthydessertrecipes #Dessertideas #Easydeserts #Strawberrydessertrecipes #Freshstrawberryrecipes #7upbiscuits

    Ingredients

    • 1 (8-ounce) package cream cheese
    • 1 (3.4-ounce) package instant cheesecake pudding, unprepared
    • 1 cup International Delight French Vanilla Creamer (liquid)
    • 1 pound strawberries, hulled and sliced
    • 4 mandarin oranges, peeled and sectioned
    • 1 (20-ounce) can pineapple tidbits, drained
    • 3 kiwi, peeled and cut into half moons
    • 2 mangoes, cut into bite size chunks
    • 1 banana, cut into coins
    • juice of 1/2 lemon

    Instructions

    1. In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
    2. Add the dry pudding mix. Beat until well combined.
    3. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
    4. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
    5. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
    6. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
    7. Chill until ready to serve or serve immediately.

    Recipe adapted >>>>>  here

    Tuesday, August 23, 2011

    PALEO PUMPKIN BARS



    PALEO PUMPKIN BARS | #Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreedesserts #Glutenfreebaking #Glutenfreecooking #Glutenfreesweets #Glutenfreeeating #Glutenfreetreats



    Ingredients

    • Paleo Pumpkin Bars:
    • ¼ cup almond butter
    • ¼ cup coconut sugar
    • ¼ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup pumpkin puree
    • 2 cups almond flour
    • 2 tablespoons almond milk
    • 2 tablespoons coconut oil
    • 2 tablespoons maple syrup
    • 2 teaspoons pumpkin pie spice
    • 2 teaspoons vanilla extract
    • Maple Frosting:
    • 1 1/4 tablespoons coconut flour
    • 1 tablespoon coconut sugar
    • 1/2 cup grass-fed butter ghee, or coconut oil, softened
    • 1/3 cup maple syrup
    • 1/4 teaspoon cinnamon
    • 2 1/2 tablespoons coconut milk


    Instructions

    1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
    2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
    3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
    4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
    5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
    6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.

    Recipe adapted >>>>>  here



    Rated 4.9/5 based on 837 customer reviews

    Sunday, August 21, 2011

    GROUND HAWAIIAN BEEF

    Ground Hawaiian Beef made with lean ground beef, bell peppers, onion, and pineapple in a sweet and savory sauce, made in under 30 minutes! #beef #lean #lowfat #healthy #hawaiian #recipe #easy #stirfry #cookingmadehealthy #Ground_beef_recipes_easy #Ground_turkey_recipes_easy #Easy_hamburger_recipes #Summer_dinner_recipes #Easy_summer_dinner_recipes #Quick_and_easy_dinner_recipes

    Ingredients

    • 1 pound beef 90/10
    • 1 yellow onion chopped
    • 1/2 green bell pepper chopped finely
    • 2 garlic cloves minced
    • 2 tablespoons ketchup
    • 2 tablespoons brown sugar
    • 2 tablespoons rice vinegar
    • 2 tablespoons low sodium soy sauce
    • 1/2 cup pineapple juice
    • 1 cup pineapple cut into 1" chunks
    • 1/2 red bell pepper cut into 1" chunks
    • 1/2 green bell pepper cut into 1" chunks

    Instructions

    1. Add the beef, yellow onions, green bell pepper (the rest of this bell pepper will be chopped bigger) and garlic to a dutch oven and cook until the beef is cooked through and the onions are softened.
    2. Add the ketchup, brown sugar, rice vinegar, soy sauce and pineapple juice and cook for 3-4 minutes then add in the pineapple chunks and bell peppers mix well and cook for an additional 3-4 minutes to soften the bell peppers.

    recipe adapted >>>>>  here

    Saturday, August 20, 2011

    Oven Fried Korean Popcorn Chicken.

    Oven Fried Korean Popcorn Chicken | #Easymeals #Cookingrecipes #Cakerecipes #Goodfood #Beefrecipes #Yummyfood #Collegesurvival #Collegehackssavingmoney #Collegelifehacks #Dessertrecipes #Smoresbrownies #Collegestudenthacks

    Ingredients

    • 2 pounds boneless chicken breasts, cut into 2 inch cubes
    • 1 cup buttermilk
    • 3 cups finely crushed corn flakes
    • 3 tablespoons whole wheat or all-purpose flour
    • black pepper
    • extra virgin olive oil, for brushing
    • Korean BBQ Sauce
    • 1/2 cup low sodium soy sauce
    • 3 tablespoons honey
    • 1-2 tablespoons Gochujang (Korean chili paste)
    • 2 tablespoons rice vinegar
    • 1 inch fresh ginger, grated
    • 2 cloves garlic, grated
    • 2 tablespoon toasted sesame oil
    • 3 tablespoons toasted sesame seeds
    • green onions, chopped, for serving

    Instructions

    1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
    2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
    3. Add the corn flake crumbs, flour, and a pinch of pepper to a medium sized bowl. Stir to combine.
    4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
    5. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.
    6. Brush or drizzle the chicken generously with Korean BBQ Sauce. Sprinkle with sesame seeds and green onions. Serve warm Enjoy!

    recipe adapted  >>>>>  here

    Friday, August 19, 2011

    NO BAKE ENERGY BITES

    NO BAKE ENERGY BITES | #Energybites #Healthymeals #Healthybreakfastrecipes #Nobakeenergyballs #Healthydessertrecipes #Breakfastideashealthy #bites #Peanutbutteroatballs #3ingredientrecipes #Dairyfreesnacks #Energyballshealthy #Peanutbutterenergyballs


    Ingredients

    • 1 cup (dry) oatmeal (I used old-fashioned oats)
    • 2/3 cup toasted coconut flakes
    • 1/2 cup peanut butter
    • 1/2 cup ground flax seeds
    • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
    • 1/3 cup honey or agave nectar
    • 1 tablespoon chia seeds (optional)
    • 1 teaspoon vanilla extract

    Instructions

    1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
    2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
    3. Makes about 20-25 balls.

    Recipe has been adapted from >>>>>  here

    Thursday, August 18, 2011

    Rustic French Apple Tart

    Rustic French Apple Tart | #Easydesserts #Dessertsalads #Fluffsaladrecipes #Pretzeljellodessert #Pineapplepretzelfluffrecipe #Pineapplepretzelsaladrecipe #Rusticpeachtart #Peachtartrecipes #Rusticfrenchappletart #Dessertrecipes #Cookingrecipes #Appledesserts



    Ingredients

      FOR THE CRUST
      • 1-1/2 cups all-purpose flour, spooned and leveled
      • 1/2 teaspoon salt
      • 2 tablespoons granulated sugar
      • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
      • 1/4 cup very cold water
      FOR THE FILLING
      • 1-3/4 lbs baking apples (3 large)
      • 1/3 cup sugar
      • 1 teaspoon vanilla extract
      • 1 teaspoon cinnamon
      • 2 tablespoons unsalted butter, melted
      • 1/8 teaspoon salt
      FOR ASSEMBLING & BAKING
      • 1 tablespoon all purpose flour
      • 1 egg, beaten
      • 2 tablespoons turbinado sugar
      • 1 tablespoon apricot jelly or jam, optional for glaze

      Instructions

      1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
      2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
      3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
      4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
      5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
      6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
      7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
      8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
      9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
      10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
      11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

      recipe adapted  >>>>>  here

      Monday, August 15, 2011

      HOW TO MAKE STROMBOLI

      HOW TO MAKE STROMBOLI | #Thanksgivingappetizersideas #Pepperonistromboli #Strombolirecipeeasy #Cranberrymeatballs #Cookingrecipes #Dinnerrecipes #Dinnerrecipes #Cookingrecipes #Yummyfood #Appetizerrecipes #Easymeals #Foodanddrink

      Ingredients

      • 1/2 lb. pizza dough {I used my fail-proof recipe}
      • 1/2 cup pizza sauce
      • 1 1/2 cups grated mozzarella cheese
      • 9 slices salami
      • 7 slices deli honey ham
      • 1 egg beaten
      • dried parsley & parmesan cheese {optional}
      • extra pizza sauce for dipping {optional}

      Instructions

      1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.
      2. Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.
      3. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
      4. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake in the lower third of the oven for 8-10 minutes or until bubbly and golden.
      5. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

      recipe adapted  >>>>>  here

      Saturday, August 13, 2011

      Buffalo Chicken Taquitos For The Win!

      Buffalo Chicken Taquitos For The Win So tasty!! Shredded chicken breast and used Frank's hot sauce. #chickenrecipe #chickenrecipehealthy #buffalochicken #Dinner_ideas #Food_ideas #Food_recipies #Yummy_food #Cooking_recipes #Mexican_food_recipes




      Ingredients

      • 1 pkg cream cheese, softened (8 ounce)
      • 1/2 cup ranch dressing
      • 1/2 cup buffalo sauce
      • 1 rotisserie chicken, shredded
      • 1 cup shredded cheddar cheese
      • 24 flour tortillas, fajita size
      • non-stick spray


      Instructions

      1. Preheat oven to 450 degrees.
      2. Spray a baking sheet with non-stick cooking spray and set aside.
      3. Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
      4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
      5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
      6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
      7. Continue assembling each taquito one at a time until you’re done.
      8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
      9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

      recipe adapted >>>>>  here


      Sunday, August 7, 2011

      Buffalo Chicken Stuffed Spaghetti Squash

      Buffalo Chicken Stuffed Spaghetti Squash | #Howdoistarttheketodiet #Howtodotheketodiet #Crooknecksquashrecipes #Howdoyoustartketo #Howtogetstartedonketodiet #Stuffedsquashyellow #Healthydinnerrecipes #Chickenandpineapplerecipes #Bakedchickenrecipeseasy #Summerdinnerrecipes #Dinnerideas #Easysummerdinnerrecipes



      Ingredients

      • 1 ¼ lbs chicken breast, cooked and shredded
      • 1 medium spaghetti squash, halved (about 3 lbs.)
      • 2 ribs celery, thinly sliced
      • 2 green onions, white and green parts thinly sliced
      • ½ cup diced red bell pepper
      • ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
      • Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
      • Optional: 1/4 cup crumbled blue cheese (omit for Whole30)


      Instructions

      1. To roast the squash:
      2. Preheat oven to 350°F.
      3. Line a baking sheet with parchment paper and set aside.
      4. Slice both ends from squash and discard.
      5. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
      6. Scoop seeds and stringy insides out using a large spoon.
      7. Place squash cut-side down on the baking sheet.
      8. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
      9. While squash is roasting, cook the chicken.
      10. To cook the chicken:
      11. Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
      12. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
      13. To assemble the stuffed squash:
      14. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
      15. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.

      RECIPE ADAPTED  >>>>>  here



      Rated 4.6/5 based on 444 customer reviews

      Ground Turkey Skillet with Green Beans

      Ground Turkey Skillet with Green Beans | #Groundturkeyandveggiesrecipes #Groundturkeyskillet #Snapperfishrecipesbaked #Redsnapperrecipesbaked #Groundturkeyrecipesfordinner #Groundturkeymealprep #Groundturkeycasserole #Turkeyburgerrecipes #Lowcarbgroundturkeyrecipes #Groundturkeyrecipesfordinnereasy #Ketogroundturkeyrecipes #Groundturkeyandve

      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 a skillet, heat the olive oil over medium-high heat.
      2. Add the ground turkey, and break it up until it's in small pieces.
      3. Once the turkey is almost cooked through, add the onion and garlic. Stir occasionally, and cook until the onions are golden brown.
      4. Add yellow peppers, green beans, and homemade tomato sauce.
      5. Cover the skillet, and cook until the vegetables are tender.
      6. Add salt, pepper, and crushed red pepper to taste.
      7. Serve warm and enjoy!

      recipe adapted  >>>>>  here

      Friday, August 5, 2011

      5 Ingredient Beef Enchiladas

      These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight #Shrimp_recipes #Quick_and_easy_dinner_recipes #Baked_chicken_recipes #Low_carb_recipes #Healthy_chicken_recipes #Cooking_recipes

      Ingredients

      • 1 pound lean ground beef
      • 1 cup chunky salsa
      • 1 (10-ounce) can red enchilada sauce
      • 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
      • 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

      Instructions

      1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
      2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
      3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
      4. Bake until cheese is melted, hot, and bubbly.

      recipe adapted >>>>>  here

      Saturday, July 30, 2011

      Wrapped Salmon with Spinach & Feta

      Wrapped Salmon with Spinach & Feta | #Salmonrecipesbaked #Ketosalmonrecipes #Sourcreamsalmon #Seafoodrecipes #Cookingrecipes #Seafooddishes #Cookingrecipes #Yummyfood #Foodanddrink #Dinnerrecipes #Healthyrecipes #Easymeals

      Ingredients

      • 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
      • 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
      • 1/2 cup KRAFT Greek Vinaigrette Dressing
      • 12 sheets frozen phyllo dough, thawed
      • 4 skinless salmon fillets (1 lb.)
      • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
      • 1/4 cup chopped English cucumbers
      • 1 Tbsp. chopped fresh dill

      Instructions

      1. Heat oven to 425ºF.
      2. Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
      3. Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
      4. Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
      5. Serve fish with sour cream mixture.

      recipe adapted >>>>>  here