Friday, June 28, 2013

VEGAN SWEET POTATO TOFU BOWLS RECIPE

VEGAN SWEET POTATO TOFU BOWLS RECIPE | #Vegetarianrecipes #Veganfoods #Veganeating #Cookingrecipes #Vegandinners #Wholefoodrecipes #Veganeggrollinabowl #Eggrollinabowlvegetarian #Veganeggrollinabowl #Buddahbowl #Summerbuddhabowl #Veganpizza


Ingredients

  • For the Baked Tofu
  • 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
  • splash or soy sauce or gluten-free tamari
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • For Each Bowl
  • 1/2 cup (125 gram) sliced sweet potato
  • 1-2 cups chopped broccoli (per bowl)
  • 1-2 cups white or cremini mushrooms (per bowl)
  • 1/2 a sliced red pepper
  • 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

Instructions

  1. Pre-heat the oven to 425 degrees F.
  2. Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
  3. Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
  4. To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
  5. To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
  6. Add all of the ingredients to a bowl.
  7. Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.

recipe adapted  >>>>>  here



Rated 3.5/5 based on 87 customer reviews

Healthy Baked Cheddar Ranch Chicken

Healthy Baked Cheddar Ranch Chicken | #Hearthealthyrecipes #Lowcalorierecipesdinner #Chickenbreastrecipeseasyhealthy #Chickenbreastrecipeseasydinners #Healthybakedcheddarranchchicken #Easyhealthydinnerrecipes #Mashedpotatoesrecipe #Shreddedchickencasserole #Zucchinirecipescasserole #Chickencasserolerecipesfordinner #Zucchinicasserolerecipes #Fiestachickencasserolerecipes

Ingredients

  • 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix
  • ½ cup panko breadcrumbs
  • ½ cup shredded cheddar cheese
  • 1.5 pounds chicken breasts
  • 1 egg white
  • 1 tablespoon extra virgin olive oil
  • cooking spray

Instructions

  1. Preheat oven to 375 degrees
  2. In a medium bowl mix together ranch dressing mix, breadcrumbs, and shredded cheddar cheese.
  3. In a small bowl place the egg white. One at a time, dip the chicken breast into the egg white and then dip into the breadcrumb mixture.
  4. rub olive oil on the sheet pan or spray with cooking spray. Place chicken on the sheet pan.
  5. Place any leftover breadcrumb mixture onto the chicken.
  6. Bake for 15 minutes, carefully flip over, and then bake for another 15 minutes or until the chicken is cooked through.
  7. Serve on a salad or with rice and vegetables.

Recipe has been adapted from >>>>>  here

Tuesday, June 25, 2013

Baked Spaghetti & Meatballs

Baked Spaghetti, Meatballs | #Dinnerideas #Foodanddrink #Cookingrecipes #Pastarecipes #Pastadishes #Yummyfood #Groundbeefrecipes #Italianmeatballrecipes #Homemademeatballsforspaghetti #Dinnerideaseasy #Bakedmeatballsoven #Creamycheesychickenspaghetti


Ingredients

  • Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
  • 24 oz jar marinara sauce (I used San Marzano Sauce)
  • ½ yellow onion (diced)
  • 3 cloves garlic (crushed)
  • 1 tsp Italian seasoning
  • 2 TBSP olive oil
  • ¾ # spaghetti noodles
  • 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
  • ½ cup grated parmesan

Instructions

  1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
  2. Add cooked meatballs.
  3. Add marinara sauce and tsp Italian seasoning.
  4. Heat over med/low heat for about 20-30 minutes.
  5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
  6. With large slotted spoon, scoop meatballs from sauce and set aside.
  7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
  8. Add cooked meatballs to top of spaghetti.
  9. Top with grated cheese & parmesan cheese.
  10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

recipe adapted >>>>>  here

Friday, June 21, 2013

Traditional Chicken Salad

Traditional Chicken Salad | #Chickensaladrecipewithgrapes #Chickfila #Chickensaladrecipewithgrapesmayonnaise #Traditionalchickensaladrecipe #Macandcheesecrowd #Macandcheesefor50people #Chickensaladrecipeeasysimple #Whole30chickensalad #Southernchickensaladrecipe #Shreddedchickensalad #Rotisseriechickensaladrecipes #Paleochickensalad

Ingredients

  • 1/4 teaspoon pepper
  • Pinch garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup slivered almonds
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 2 tablespoons minced sweet onion
  • 1/4 cup halved red grapes
  • 12 ounces cooked chicken chopped
  • 1 rib of celery minced
  • 2 teaspoons whole grain mustard

Instructions

  1. In a large bowl, toss together shredded chicken, celery, onion, grapes, and almonds.
  2. Add in mayonnaise, lemon juice, mustard, salt, pepper, and garlic powder.
  3. Stir until well combined.
  4. Serve atop lettuce, tomatoes, or avocados or serve on sandwiches.

recipe adapted >>>>>  here

Honey Mustard Chicken & Potatoes (ONE PAN)

Honey Mustard Chicken, Potatoes (ONE PAN) | #Healthydinnerrecipes #Sweetchickenrecipes #Easydinnerrecipes #Sweetgarlicchicken #Easygarlicchicken #Teriyakichicken #Cannedcornrecipessidedishes #Cannedcornrecipeseasy #Cannedvegetablerecipes #Roteldipwithcreamcheesevelveeta #Velveetaquesodip #Sausagequesodipcrockpot

Ingredients

  • 4-5 chicken thighs bone in, skin on or off
  • Salt and pepper to season
  • 1-1/2 tablespoons garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup honey
  • 3 tablespoons wholegrain mustard
  • 2 tablespoons smooth Dijon mustard
  • 2 tablespoons water
  • 1 pound (500 g) baby red potatoes quartered
  • 8 ounces (250 g) green beans halved (OPTIONAL)
  • 1-2 sprigs rosemary (OPTIONAL)

Instructions

  1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
  2. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
  3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
  4. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
  5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

RECIPE ADAPTED  >>>>>  here

Fried Dough Filled with Feta Cheese

Fried Dough Filled with Feta Cheese | #Fetacheeserecipes #Zacuscarecipe #Turkishrecipes #Cookingrecipes #Romanianfood #Europeanfood #Turkishrecipes #Cookingrecipes #Arabicfood #Middleeasternrecipes #Mediterraneanrecipes #Ethnicrecipes

Ingredients

  • Dough
  • 1 tsp sugar
  • 2 1/4 tsp active dry yeast 1 pkg
  • 1 1/4 cup water lukewarm
  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • Filling
  • 2 cups feta cheese crumbled
  • Other
  • vegetable oil for frying

Instructions

  1. In a small bowl mix the sugar, yeast and water. Let it sit for about 15 minutes until the yeast gets bubbly.
  2. In the bowl of a mixer, add the flour, salt and mix. Add the yeast mixture and using the dough hook mix it for about 5 minutes. The dough will be quite sticky and elastic.
  3. Place the dough in an oiled bowl and cover with plastic wrap. Keep in a warm spot and allow the dough to double in size, anywhere from 1 to 2 hours.
  4. Heat about 1 cup of vegetable oil in a large frying pan.
  5. While the oil is heating up, cut the dough into 8 equal pieces. You might need to oil your hands, so the dough doesn't stick to them. Roll out each piece into a circle that's about 4 inches in diameter. Add 1/4 cup of feta cheese in the middle and bring up the sides of the dough and form into a ball, covering up the cheese. Roll out the ball with cheese so that it's about 6 inches in diameter. The cheese may stick out a bit, but that's OK.
  6. Fry one piece of dough at a time, on both sides until golden, about 3 min per side checking often to make sure it doesn't burn. You'll notice as it fries the dough will bubble up.
  7. Repeat with remaining dough pieces.
  8. Serve warm and enjoy!

Recipe adapted >>>>>  here

Thursday, June 13, 2013

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE | #Groundturkeyrecipesfordinnerhealthy #Groundturkeyskillet #Fudgeswirledoreobottomcheesecake #Bananapuddinglasagna #Turkeygroundmeatrecipes #Turkeymeatrecipeshealthy #Slowcookermacandcheese #Macaroniandcheesecrockpot #Cookingrecipes #Easydinnerrecipes #Crockpotmacandcheeserecipeeasy #Creamymacandcheeserecipe


Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (2% is good too)
  • 1 pound dry mini penne pasta
  • 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
  • 1/3 cup fresh grated Parmesan cheese
  • 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)

Instructions

  1. Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
  2. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
  3. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
  4. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Saturday, June 8, 2013

Strawberry Rose Sangria

Strawberry Rose Sangria | #Summersangriarecipes #Sangriarecipeseasywhite #Whitewinesangriarecipe #Strawberryrosesangria #Drinksalcoholrecipeseasy #Rosesangriarecipeseasy #Sangriarecipeseasywhite #Whitewinesangriarecipe #Whitesangriarecipeeasy #Easywhitewinesangria #Rosesangriarecipeseasy #Strawberryrosesangria

Ingredients

  • 2 (750 ml) bottles rose wine
  • 2 cups strawberry vodka
  • 5 cups lemon-lime soda
  • 1/2 cup stevia or sugar
  • 20 strawberries fresh, hulled and sliced

Instructions

  1. In a large pitcher, combine wine, vodka, and 1/2 of the strawberries. Taste for sweetness and add sweetener if necessary, and stir.
  2. Refrigerate for at least 2 hours or up to 6.
  3. Just before serving, add Sprite, the rest of strawberries and gently stir.
  4. Serve over ice with strawberry garnish.

Recipe adapted >>>>>  here