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