Wednesday, March 28, 2012

Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo) | #Whole30InstantPotChickenTortilla-LessSoup(Paleo) #Lowcarbinstantpotrecipes #Instapotchickensoup #Instantpotchickensouprecipes #Roastbeefcrockpotrecipes #Instapotchickensoup #Instantpotmexicanrecipes #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Instantpotpaleo #Cookingrecipes #Whole30diet

Ingredients

    Soup:
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 1 1/2 teaspoon salt
  • 2 10-ounce cans cans tomatoes with green chiles
  • 1 14.5-ounce can Whole30-compliant chicken broth
  • 1 medium onion chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. If not on Whole30, see note
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 2 zucchinis chopped or cut into 1/2" half moons
  • 1 14-ounce can can full-fat coconut milk or coconut cream whisked until smooth
  • Garnishes:
  • fresh avocado slices
  • red onions , sliced thin
  • fresh cilantro , chopped
  • coconut cream
  • lime juice
  • shredded cheese , if not paleo or on Whole30
  • tortilla strips , if not paleo or on Whole30
  • Equipment Needed
  • Instant Pot

Instructions

  1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
  2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return it to the soup. Serve hot, topped with garnishes of choice.

recipe adapted >>>>>  here

Tuesday, March 27, 2012

Raspberry Chia Pudding

Raspberry Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

  • 1/2 teaspoon vanilla
  • 2 Tablespoons granola, crushed + more for topping
  • 1/2 cup milk (I like almond or coconut, but any milk will work)
  • 1 teaspoon lemon juice
  • 1–2 teaspoons maple syrup
  • 1/4 cup plain Greek yogurt
  • 1/2 cup of fresh raspberries + more for topping
  • 3 Tablespoons chia seeds

Instructions

  1. Stir together almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
  2. While chia pudding is setting, mash raspberries in a small bowl using a fork and crush granola. To crush the granola, place it in a plastic bag and use the bottom of a jar to press/lightly pound on the granola and crush it until it resembled graham cracker crumbs.
  3. Once chia pudding has set, grab a jar and glass and add your crushed granola. Top granola with half of your chia pudding, then add the mashed raspberries. Finish with the remaining chia pudding. Top with a few raspberries and additional granola if desired and enjoy!
  4. Chia pudding should last 3-4 days in the fridge (depending on the freshness of the berries you used).

recipe adapted >>>>>  here

Sunday, March 25, 2012

Apple Oat Greek Yogurt Muffins

Apple Oat Greek Yogurt Muffins | #Bisquickrecipes #Blueberryproteinmuffins #Powermuffins #Morningglorymuffins #Appleoatgreekyogurtmuffins #Applecinnamonmuffins #Greekyogurtmuffins #Healthyraspberryrecipes #Raspberryyogurtmuffins #Healthyraspberrymuffins #Healthybaking #Breakfastrecipes

Ingredients

  • 1 cup (120 g) whole wheat pastry flour*
  • 1 cup (80 g) old fashioned rolled oats**
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1 large egg
  • 1 cup (225 g) plain Greek yogurt
  • 1/2 cup (120 ml) unsweetened applesauce
  • 1/4 cup (50 g) brown sugar
  • 1 tsp vanilla extract
  • 1 medium-sized apple (120 g), peeled, cored, and grated
  • 1/2 cup (80 g) raisins

Instructions

  1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
  2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
  5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
  6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

recipe adapted >>>>>  here

Saturday, March 24, 2012

Healthy Slow Cooker Chicken Potato Soup

Healthy Slow Cooker Chicken Potato Soup | #Cookingrecipes #Chickenpotatosoup #Potatosoupcrockpot #Slowcookerchickenpotatoes #Slowcookerchickenhealthy #Chickencrockpotrecipes #Souprecipesslowcooker #Sausagepotatosoup #Sausagesouprecipes #Cookingrecipes #Crockpotdinner #Crockpotslowcooker

Ingredients

  • 4 slices bacon chopped (could be low fat turkey bacon)
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 cups sliced carrots
  • 2 cup sliced celery
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/3 cup fresh chopped parsley
  • Salt and pepper

Instructions

  1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
  2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
  3. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
  4. Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
  5. Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!

recipe adapted  >>>>>  here

Saturday, March 17, 2012


Loaded Baked Potato Casserole | #Mashedpotatocasserole #Brocollichickenricecasserole #Comfortfoods #Baconmashedpotatoes #Riceandbroccolicasserole #Cookingrecipes #Twicebakedpotatocasserolerecipe #Potatosidedishes #Cheesepotatocasserole #Cheesypotatocasserole #Dicedpotatorecipes #Dicedpotatocasserole

 Ingredients

  • 4 lbs Red Potatoes, cut into quarters
  • 1/4 cup Butter (Softened)
  • 1/4 cup Milk
  • 1/2 cup Sour Cream
  • 1 tsp Better Than Buillon Chicken Base
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Garlic Powder
  • 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
  • 15 slices Bacon, cooked and crumbled (Divided)
  • 3 Green Onions, chopped

Instructions

  1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
  2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
  3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
  4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
  5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
  6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
  7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

recipe adapted  >>>>>  here


Rated 4/5 based on 314 customer reviews

Friday, March 9, 2012

Shrimp Louis Pasta Salad Recipe

Shrimp Louis Pasta Salad Recipe | #Seafoodsaladrecipe #Barefootcontessashrimpsalad #Marylandshrimpsalad #Crabandshrimpsalad #Seafoodpastasaladcold #Pastasaladrecipes #Macaronishrimpsaladrecipes #Shrimpandpastasaladrecipes #Crabmacaronisalad #Seafoodmacaronisalad #Cookingrecipes #Seafoodrecipes this shrimp Louis pasta salad makes a great luncheon or light supper meal

Ingredients

  • 3 cups spiral shaped pasta, uncooked
  • 1 cup mayonnaise
  • 1⁄2 cup ranch dressing
  • 1⁄3 cup seafood cocktail sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • salt and pepper
  • 1 lb medium cooked shrimp, peeled & deveined
  • 1⁄2 cup chopped fresh tomato
  • 1⁄2 cup sliced green onion
  • 1⁄4 cup chopped sweet red pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cook pasta according to package directions; drain.
  2. Rinse with cold water to cool quickly; drain well.
  3. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
  4. Stir in cooled pasta and remaining ingredients.
  5. Serve immediately or cover and refrigerate.

RECIPE ADAPTED  >>>>>  here


Rated 4.3/5 based on 679 customer reviews

Saturday, March 3, 2012

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL | #Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail


Ingredients

  • 1/2 pint fresh strawberries
  • 1/2 c. blanco tequila
  • 1.5 oz. Cointreau
  • 1 lime juiced (about an ounce)
  • 1 tbsp honey raw if you have it
  • 2-3 basil sprigs
  • ice
  • kosher salt

Instructions

  1. On the Rocks :
  2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
  3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
  4. Frozen :
  5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
  6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here

Thursday, March 1, 2012

Melt-In-Your-Mouth Baked Chicken

Melt-In-Your-Mouth Baked Chicken | #Bubbleuprecipes #Baconcheeseburgerbubbleupcasserole #Meltinyourmouthbakedchicken #Chickenrecipeshealthy #Ovenbakedchicken #Chickenrecipeseasy #Meltinyourmouthchicken #Bakedfriedchickenrecipe #Boneinchickenbreastrecipes #Moistchickenbreastrecipes #Overfriedchicken #Ovenbakedfriedchicken

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 container (5 ounce) plain Greek Yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375° F. Spray baking dish with non-stick cooking spray.
  2. Combine yogurt, Parmesan cheese, and seasonings.
  3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

Recipe has been adapted from >>>>>  here