Thursday, January 31, 2013

Garlic Parmesan Pasta with Crispy Chicken Recipe

Garlic Parmesan Pasta with Crispy Chicken Recipe #chickenrecipes #chickenrecipe #chickenrecipesfortwo #chickenrecipeideas #amazingchickenrecipes #dinnerrecipes #easydinnerrecipes #dinnerideas #quickdinnerideas #quickdinnerrecipes #weekenddinnerrecipes #easydinnerrecipesforfamily #foodrecipes


Ingredients

  • 4-5 Tyson Panko Crusted Chicken Tenders, cooked
  • 3/4 Lb (12 oz.) - 1 Lb. (16 oz.) penne pasta,
  • depending on how saucy you want the pasta to be
  • 2 Tbl. unsalted butter
  • 2 garlic cloves, minced
  • 3 Tbl. all-purpose flour
  • 1 c. low-sodium chicken broth
  • 1 c. milk
  • 1/4 tsp. white pepper, opt.
  • freshly ground black pepper
  • 1/2 c. grated Parmesan cheese
  • chopped green onions, for garnish, opt.

Instructions

  1. Cook chicken tenders according to package directions.
  2. Cook the pasta according to package directions.
  3. Meanwhile, melt butter in a large skillet over medium heat.
  4. Add the minced garlic and saute for 30 seconds or until fragrant.
  5. Stir in the flour, one Tablespoon at a time, until a thick paste forms.
  6. Cook for a few minutes, stirring frequently.
  7. Slowly add the chicken broth and milk, whisking constantly to prevent lumps.
  8. Add the white pepper and black pepper.
  9. Continue to cook until thickened, whisking occasionally.
  10. Last, whisk in the Parmesan cheese. Stir in the cooked pasta.
  11. Serve with cooked, sliced, chicken and garnish with green onions

recipe adapted >>>>>  here

Sunday, January 27, 2013

Easy Vegan Chilli Sin Carne


Easy Vegan Chilli Sin Carne | #Veggierecipes #Vegancooking #Veganvegetarian #Healthyrecipes #Cookingrecipes #Workoutfood #Veganchilli #Veganeating #Veggierecipes #Vegandishes #Veganfoods #Vegetarianveganrecipes

Ingredients

  • 2 tbsp olive oil
  • 3 cloves of garlic minced
  • 1 large red onion thinly sliced
  • 2 celery stalks finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 red peppers roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 800 g tinned chopped tomatoes
  • 400 g tin of red kidney beans drained and rinsed
  • 100 g dried red lentils
  • 400 g frozen soy mince
  • 250 ml vegetable stock
  • OPTIONAL ADD-INS:
  • 1 tsp miso paste
  • 2 tbsp balsamic vinegar
  • A large handful of fresh coriander roughly chopped
  • TO SERVE :
  • Cooked basmati rice
  • Extra chopped coriander
  • A squeeze of lime juice
  • Metric - US

   Instructions

  1. Heat the olive oil in a large saucepan.
  2. Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
  3. Add the cumin, chilli powder, salt and pepper and stir.
  4. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
  5. Simmer for 25 minutes.
  6. Serve with some steamed basmati rice, some fresh torn coriander and a squeeze of lime juice. Enjoy!
  7. Freezes well. Keeps for up to 4 days refrigerated.

recipe adapted  >>>>>  here

Saturday, January 26, 2013

Bailey’s Irish Cream Truffles

Bailey’s Irish Cream Truffles | #Howtodipcakeballs #Germanchocolatetruffles #Dippingchocolatetips #Dessertrecipes #Candytruffles #Homemadecandies #Foodporn #Germanchocolatetruffles #Dessertrecipes #baking #food #Candyrecipes




Ingredients

  • 8 oz cream cheese, room temperature
  • 4 tbsp butter, room temperature
  • 2 tbsp Bailey’s Irish Cream
  • 1/2 cup crushed graham cracker crumbs
  • 4 cups powdered sugar
  • 1 pkg chocolate chips
  • 1 pkg white chocolate chips


Instructions

  1. Cream the butter, Bailey's and cream cheese together until light and fluffy
  2. Mix in the graham cracker crumbs
  3. Add the powdered sugar, 1 cup at a time, until completely mixed in.
  4. Cover and chill in the fridge for at least 2 hours (overnight is better)
  5. Scoop batter into balls
  6. Place on parchment paper.
  7. Place balls into freezer for 10-15 minutes
  8. While the batter is freezing, melt the chocolate in the microwave in 30 second increments until completely melted.
  9. Dip balls into chocolate, covering completely.
  10. Place back on parchment paper and let cool until chocolate has hardened.
  11. Use a spoon to drizzle remaining melted chocolate over the truffles
  12. Store covered in fridge for up to 5 days.

recipe adapted >>>>>  here


Perfect Fish Tacos

Perfect Fish Tacos | #Friedfishtacos #Fishtacostilapia #Fishtacosaucerecipe #Crispyfishtacos #Grilledfishtacos #Fishsticktacos #Cajunfishtacos #Fishtacomarinade #Fishtacoswithcabbageslaw #Mexicanfoodrecipes #Cookingrecipes #Seafoodrecipes

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)
  • 1/2 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 corn tortillas
  • 1 avocado, diced
  • Lime wedges, for serving
  • Sour cream, for serving
  • FOR THE CORN SLAW:
  • 1/4 c. mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. honey
  • 2 c. shredded purple cabbage
  • 1 c. corn kernels
  • 1 jalapeño, minced

Instructions

  1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
  2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
  3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
  4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
  5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Recipe has been adapted from >>>>>  here

Wednesday, January 23, 2013

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken | #Slowcookerteriyakichicken #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdinner #Spiralizerrecipes #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Cupcakecakes #

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1/2 cup chopped white onion
  • 1/2 cup honey
  • 1/2 cup soy sauce (use low-sodium if desired)
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. chopped fresh ginger
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup cold water
  • 3 Tbsp. cornstarch
  • (optional toppings: sliced scallions and toasted sesame seeds)

Instructions

  1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
  2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
  3. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
  4. Serve topped with scallions (green onions) and toasted sesame seeds if desired.

recipe adapated >>>>>  here

Tuesday, January 22, 2013

HUMMUS-CRUSTED CHICKEN

HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cookingrecipes #Yummyfood #Chickenrecipes #Dinnerrecipes #Chickendishes #Fooddishes



Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 medium onion, chopped
  • 1 cup hummus, homemade or storebought
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika or sumac


Instructions

  1. Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
  2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
  3. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
  4. **If using two pans, use one for the chicken and one for the vegetables.**
  5. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

recipe adapted >>>>>  here


Sunday, January 20, 2013

Fresh Strawberry Lemonade

Fresh Strawberry Lemonade | #Homemadestrawberrylemonaderecipe #Strawberrylemonadepunch #Easystrawberrylemonaderecipe #Frozenlemonade #Freshstrawberrylemonade #Easypunchrecipes #Strawberrylemonaderecipe #Yummydrinks #Freshstrawberrylemonade #Cocktaildrinks #Fundrinks #Summerdrinkrecipes

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish

Instructions

  1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.
  2. Place strawberries into a food processor or blender and process/blend until smooth.
  3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.
  4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

recipe adapted >>>>>  here

Friday, January 18, 2013

Greek Meatballs

Greek Meatballs | #Mousakarecipe #Mousakarecipegreek #Greekrecipesauthentic #Musakarecipe #Middleeasternrecipes #Greekmeatballsrecipe #Califlowermashedpotatoes #Lowcarbstuffedpeppers #Hamburgerandcabbagerecipes #Hamburgermeatrecipes #Cauliflowerrecipesmashed #Greekmeatballs



 

 

 

 

 

 

Ingredients

    MEATBALLS:
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
  • 1 cup / 60g panko breadcrumbs (or use normal)
  • 1 egg
  • 1 red onion, grated
  • 500g / 1 lb beef mince (ground beef) (or lamb!)
  • 200g / 6.5oz pork mince (ground pork), or more beef
  • 1/2 tsp dried oregano
  • COOKING / SERVING:
  • Finely chopped parsley optional, for garnish
  • Tzatziki (Note 5) or Greek yoghurt
  • 1/2 cup flour any white
  • 3 tbsp olive oil


Instructions

  1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
  3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
  4. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
  5. Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
  6. BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
  7. Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!

recipe adapted >>>>>  here



Rated 4.5/5 based on 858 customer reviews

Sunday, January 13, 2013

Whipped Shortbread

Whipped Shortbread | #Fudgeswirledoreobottomcheesecake #Ketoairfryerrecipes #Buntcakerecipes #Twinkiebundtcake #Ketoairfryerporkchops #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Sweetstreats #Yummysweets #Cookingrecipes

Ingredients

  • 3 cups butter, softened
  • 1-1/2 cups confectioners' sugar, sifted
  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups cornstarch
  • Nonpareils and/or halved candied cherries

Instructions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
  2. With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
  3. Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

recipe adapted >>>>>  here

Vegan Fudgy Sunflower Brownies

Vegan Fudgy Sunflower Brownies | #Vegansweets #Veganglutenfree #Veganfoods #Veganbaking #Veganeating #Glutenfreerecipes #Vegandesserts #Vegansweets #Veganbaking #Veganeating #Veganfoods #Vegantreats

Ingredients

  • 1 cup 140g raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder 36 g
  • 1 teaspoon baking powder
  • 1/4 teaspoon 2g fine sea salt
  • 1/2 cup 160g pure maple syrup
  • 2 teaspoons 10g vanilla extract
  • 1/4 cup + 2 tablespoons 90g water
  • 3 tablespoons 30g brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
  • 2 tablespoons 16g oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
  • 1/4 heaping cup 60g + extra on top dairy-free chocolate chips
  • NOTE: This makes a small amount in a loaf pan, so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

Instructions

  1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
  2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
  3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
  4. Add the brown rice flour and oat flour (or all-purpose flour) and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.
  5. Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top. You know you want to.
  6. Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn't be soaking wet batter, but more of a sticky batter on the toothpick. You are looking for the edges to be firm and have slightly pulled away from the pan, that is when they are ready. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.
  7. Remove them and you must let them cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. I let mine cool an hour and then carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath. Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. YUM. Store them at room temperature wrapped tightly in foil.

recipe adapted  >>>>>  here

Thursday, January 10, 2013

My Favorite Sausage Bread Stuffing

My Favorite Sausage Bread Stuffing | #Thanksgivingrecipestraditional #Stuffingrecipesforthanksgiving #Thanksgivingdinner #Holidayrecipes #Holidaycooking #Thanksgivingfeast #Fallrecipesdinner #Sausagestuffingrecipe #Thanksgivingfood #Thanksgivingstuffingrecipesbest #Thanksgivingrecipestraditional #Sausagestuffingthanksgiving

Ingredients

  • 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups)
  • 1 1/2 tsp poultry seasoning
  • 2 medium yellow onions, finely diced
  • 2 stalks celery, finely diced
  • kosher salt
  • 1 lb sweet Italian sausage
  • 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
  • 2 large eggs, beaten
  • 1/4 cup fresh sage, chopped
  • 2 cups chicken stock, low sodium or unsalted

Instructions

  1. Preheat oven to 200F. Grease a large casserole dish.
  2. Spread out the bread onto two baking sheets. Dry them in the oven for 20-30 minutes, depending on how dry you like your bread cubes. Put the bread in a large bowl and toss with the poultry seasoning.
  3. Increase the oven heat to 400F.
  4. Saute the sausage in a large skillet over medium heat until lightly browned and cooked through, about 10 minutes.
  5. Reduce the heat to medium-low; add the onions and the celery to the skillet and sprinkle them with a bit of kosher salt. Saute until they are soft and translucent, about 10 minutes more.
  6. Add 6 tablespoons of the butter to the skillet, reserving 2 tbsp for topping. Once the butter is melted, pour the mixture over the bread and give it a stir.
  7. Add the eggs and sage to the bread mixture and mix well.
  8. Begin adding the chicken stock, starting with 1 cup and mixing that in. Then add another 1/2 cup and mix that in. At this point add the stock by the tablespoon until you reach a consistency where the stuffing holds together while most the bread still maintains its cubed structure. Basically, you want some of the bread to dissolve and mix in with the sausage while the rest is a bit softened but still in cubes.
  9. Pour the stuffing into the prepared casserole dish, dot with reserved butter, and cover tightly. Bake for 40 minutes with the cover on. Remove the cover and bake for an additional 10 minutes.
  10. Remove the bread stuffing from the oven and let it sit for at least 15 minutes before serving.

RECIPE ADAPTED  >>>>>  here

Saturday, January 5, 2013

SWEET AND SOUR CHICKEN

SWEET AND SOUR CHICKEN | #Sweetandsourchickeneasy #Sweetandsourchickencrockpot #Chinesesweetandsourchicken #Quickchickenrecipes #Chinesefoodrecipes #Sweetandsoursauceeasy #Quickchickenrecipes #Sweetandsourchickeneasy #Crockpotrecipes

Ingredients

  • FOR THE CHICKEN:
  • 1 1/4 pound chicken (cut into bite size pieces)
  • 3/4 cup corn starch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 1/2 cup canola oil
  • 2 large eggs (whisked)
  • FOR THE SWEET AND SOUR SAUCE:
  • 3/4 cup sugar
  • 1/2 cup rice vinegar (distilled vinegar will work too)
  • 1/3 cup ketchup
  • 1 Tablespoon soy sauce
  • 1 teaspoon garlic salt

Instructions

  1. Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
  2. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
  3. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
  4. In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
  5. Serve with steamed rice and vegetables. Enjoy!

Recipe has been adapted from >>>>>  here

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce #zoodlerecipes #chickenrecipes #dietrecipes #glutenfree #paleo #pasta #thaifood #Dillpicklepastasalad #Macaronisaladrecipe #Coldpastasaladrecipes #Sidedishesforbbq #Capresesaladrecipe #Tomatobasilmozzarellasalad 









Ingredients

  • 2 tablespoons of grape seed oil
  • 1 lb. of chicken tenders, diced
  • 2 tablespoons of grape seed oil
  • 2 zucchini, inspiralized
  • 1 large carrot, inspiralized
  • 1 red pepper, julienned
  • 1/3 cup of bean sprouts
  • 1/4 cup of fresh cilantro, diced
  • 1/4 cup of green onions, diced
  • sesame seeds (for garnish)
  • Spicy Peanut Sauce:
  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • juice of 1 lime
  • 3 tablespoons of coconut aminos (or tamari sauce)
  • 2 tablespoons of fresh cilantro, diced
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of red pepper flakes

Instructions

  1. In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
  2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
  4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
  5. Serve and garnish with sesame seeds.

recipe adapted >>>>>  here



Rated 4.8/5 based on 5938 customer reviews

Friday, January 4, 2013

Baked Mozzarella Chicken Rolls

Baked Mozzarella Chicken Rolls | #ChickenDinner. #Easy to make, low #Calorie, and #Delicious. This will be a regular dish on our dinner menu!! Can’t wait to eat the leftovers. 🤤👍🏻 #HealthyDinner #ChickenRecipe #Food #Yum

Ingredients

  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping

Instructions

  1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
  2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
  3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
  4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Recipe has been adapted from >>>>>  here