Saturday, May 30, 2015

Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlvegetarian #Veganeggrolls #Vegetarianeggrolls #Eggrollrecipesvegetable #Eggrollwrapperrecipes #Howtocookfriedrice #Cabbageeggrolls

Ingredients

  • 1 tsp olive oil
  • 2 cups of savoy cabbage, chopped
  • 2 cups of shredded carrots
  • 2 cups of bean sprouts
  • 1 can of water chestnuts, chopped
  • 2 tbsp green onions, sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
  2. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
  3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
  4. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

recipe adapted >>>>>  here

Wednesday, May 27, 2015

CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE

CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE | #CAJUN #CHICKEN #MEATBALLS #INTASTYCREAMSAUCE #Cookingrecipes #Meatballrecipes #Meatdishes #Fooddishes #Chickendinner #Dinnerrecipes #Cookingrecipes #Chickenrecipes #Fooddishes #Dinnerrecipes #Meatdishes #Chickendishes

Ingredients

  • MEATBALLS:
  • 2 tablespoons + 1 teaspoon low sodium cajun seasoning
  • 4 cloves minced garlic, divided
  • ¾ cup panko
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped parsley (plus more for serving)
  • 1 ¼ pounds ground chicken (or turkey)
  • SAUCE:
  • 3-4 tablespoons olive oil
  • ½ cup chopped onions (yellow or red)
  • ½ cup minced red or yellow peppers (bell or sweet peppers)
  • ½ cup minced mushrooms
  • 2 tablespoons flour
  • 1 ½ cups low sodium chicken broth
  • ½ cup sour cream
  • 2 tablespoons roughly chopped basil, for serving

Instructions

  1. MEATBALLS: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.
  3. SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.
  4. Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

recipe adapted >>>>>  here

Monday, May 25, 2015

KETO TACO BAKE RECIPE LOW CARB HIGH FAT



KETO TACO BAKE RECIPE LOW CARB HIGH FAT | #Bbqchickenwithbaconandcheese #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Lowcarbeating #Ketosidedishes #Bariatricrecipes #Lowcarbsnacks #Healthyrecipes #Ketopizza #Easyketorecipesforbeginners



Ingredients

  • 1 lbs Ground Beef
  • 2 Tbsp Flavor God Taco Tuesday
  • 2 oz Salt and Pepper Pork Rinds
  • 3 Tbsp Butter
  • 3 Tbsp Coconut Flour
  • 1 Cup Organic Valley Heavy Whipping Cream
  • 1 1/2 Cup Sharp Cheddar
  • 1/2 Cup Unsweetened Almond Milk
  • 8oz -Sharp Cheddar or Mozzarella


Instructions

  1. Preheat oven to 350
  2. Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp Flavor God Taco Tuesday
  3. While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour, heavy whipping cream, almond milk and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.
  4. Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
  5. Cover pork rinds with meat.
  6. Top taco meat with cheese soup.
  7. Top with remaining cheese (you can use cheddar or mozzarella).
  8. Bake at 350 for 15 minutes
  9. Serve as you would tacos but watch out for the carb count and fat at this point (sour cream, guac, bacon, salsa).

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Chicken Salad Wrap Recipe

Chicken Salad Wrap Recipe | #Southernchickensaladrecipe #Classicchickensaladrecipe #Chickensaladsandwicheasy #Easychickensaladsimple #Rotisseriechickensalad #Ketochickensalad #Ketobiscuitsandgravy #Ketobreakfastrecipes #Vegetarianketorecipes #Lowcarbchickensalad #Avocadochickensalad #Cleaneatingrecipesforweightloss



Ingredients

  • 1 lb chicken, cooked
  • 1/3 cup walnuts, toasted
  • 12-15 grapes, red or green, halved
  • 1/2 cup mayonnaise
  • 3 Tbsp sour cream
  • 2 small celery stalks, finely diced
  • 3 Tbsp red onion, finely diced
  • 1 Tbsp fresh parsley, finely chopped
  • 1/2 tsp seasoned salt
  • pepper, to taste
  • 4 large flour tortillas
  • green leaf lettuce
  • 2 Roma tomatoes, sliced


Instructions

  1. Dice the cooked chicken into about ½" cubes and place in a large mixing bowl. Add grapes and walnuts and toss to combine and set aside.

  2. In a separate small bowl, combine the mayonnaise, sour cream, diced celery, red onion, parsley, seasoned salt and pepper. Stir until well combined. Pour the dressing over the chicken and mix until everything is coated. Cover the bowl and refrigerate for at least 1 hour.

  3. After the salad has chilled for at least 1 hour, give it a stir and season to taste with salt and pepper. Lay a few lettuce leaves along the center of each tortilla and line up 2-3 slices of tomato on each wrap. Season lightly with salt and pepper then add about ½–¾ cup of chicken salad on top and fold the tortilla burrito-style. Wrap tightly with parchment paper and serve. Enjoy!


recipe adapted >>>>>  here



Rated 4.5/5 based on 855 customer reviews

Friday, May 22, 2015

Blackberry Bacon Grilled Cheese

Blackberry Bacon Grilled Cheese | #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches #Yummyfood #Saladsandwich #Jalapenopoppergrilledcheese #Grilledcapresesandwich #Hotsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich
Ingredients
  • 1 Tbsp. butter
  • 2 pieces sourdough bread
  • 4 slices Swiss cheese
  • 4 pieces bacon cooked
  • 1/2 jalapeno sliced (*for less spice, remove seeds)
  • 3 Tbsp. blackberry jam
Instructions
  1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
  2. Top one piece of bread with cheese, bacon, and jalapeños.
  3. Top the other piece of bread with blackberry jam.
  4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
  5. Grill until both sides are golden brown and cheese is melted.

Recipe Adapted : here

Thursday, May 14, 2015

HOT CHOCOLATE PANCAKES

HOT CHOCOLATE PANCAKES | #Applecinnamonpancakes #Breakfastpancakes #Brunchrecipes #Yummybreakfast #Dessertrecipes #Pancakesandwaffles #Gingerbreadpancakes #Crescentrollrecipesdessert #Browniepancakes #breakfast #Chocolatewaffleseasy #Chocolatecrescentrolls



Ingredients

  • For the fudge topping
  • 3/4 cup (128 grams) semisweet chocolate chips
  • 1/2 cup heavy cream
  • For the pancakes
  • 1 cup (127 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground cinnamon
  • 1 large egg
  • 1 1/4 cups buttermilk or whole milk
  • 2 tablespoons unsalted butter, melted
  • Mini marshmallows, for garnish


Instructions

  1. Make the topping:
  2. In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.
  3. Make the pancakes:
  4. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
  5. In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, it’s okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.
  6. Heat an electric griddle to 350°F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.
  7. Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.

recipe adapted  >>>>>  here



Rated 4.8/5 based on 3434 customer reviews

Vanilla No Bake Cookies

Vanilla No Bake Cookies | #Vanilla #NoBake #Cookies #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla #Fluffy_vanilla_cupcakes #Dessert_recipes #Cookie_desserts #Yummy_sweets #Monster_cookies #Baking_recipes_cookies #Cooking_recipes

Ingredients

  • 3/4 cup unsalted butter
  • 2/3 cup unsweetened vanilla almond milk
  • 2 cups white granulated sugar
  • pinch of salt
  • 2 teaspoons vanilla extract (I used Rodelle Organic Baker's Extract)
  • 1 (3.4 ounce box) vanilla instant pudding and pie filling - just the dry mix
  • 3-1/2 cups quick oats
  • 1/4 cup white chocolate chips

Instructions

  1. Lay a long strip of foil on your counter, to drop your cookies on after they cook. In a medium sized pot, on the stovetop over medium heat, add the butter, milk and sugar. Stir mixture occasionally and bring it to a boil. Once mixture reaches a boil, set timer for 1-minute
  2. After 1-minute, remove the pot from the stove and stir in the vanilla extract, salt, and half of the oats. Slowly stir in the dry pudding mix into the pot. If you add it too quickly, it will start to cook and clump up. Once all of the pudding mix is mixed in, stir in the white chocolate and remaining oats. Stir until all ingredients are completely combined.
  3. Use a cookie scoop to drop desired sized cookies onto the strip of foil. Let cookies set and cool.

recipe adapted >>>>>  here

Sunday, May 10, 2015

Crack Chicken Noodle Soup

Crack Chicken Noodle Soup | #Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisoup #Tortellinisouphealthy #Coldweatherfood #Souprecipeshealthy #Vegetarianrecipes #Healthydinnerrecipes #Fallsouprecipes #Delicioussoup #Soupsandstews

Ingredients

  • 3 cups chopped cooked chicken (I used rotisserie chicken)
  • 1 (10.75-oz) can condensed cheese soup
  • 6 cups chicken broth
  • 1 cup milk
  • 2 stalks celery, chopped
  • 2 carrots, thinly sliced
  • 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
  • 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
  • 1 cup shredded cheddar cheese
  • 8-oz dried fine egg noodles, uncooked

Instructions

  1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
  2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
  3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here

Monday, May 4, 2015

strawberry shortcake greek yogurt pancakes

strawberry shortcake greek yogurt pancakes | #Cookingrecipes #Dessertrecipes #Cakerecipes #Cupcakecakes #Sweetrecipes #Yummyfood #Browniepancakes #Pancakesandwaffles #Yummybreakfast #Dessertrecipes #Breakfastrecipes #Cookingrecipes

Ingredients

  • Pancakes:
  • 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
  • 1 cup wholemeal self raising flour (or whole wheat flour)
  • 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
  • 2 tablespoons raw sugar
  • ¼ teaspoon salt (1/2 teaspoon if using other flours)
  • 2 large eggs
  • 3 tablespoons light butter , melted (or any cooking/coconut oil)
  • 1 tablespoon pure vanilla extract
  • 1 cup plain non-fat Greek yogurt
  • 1 cup unsweetened almond milk (or skim/low fat milk)
  • Strawberry Syrup:
  • 1 1/2 cups fresh (or frozen) diced strawberries
  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • Greek Yogurt Whipped Cream:
  • 1/2 cup light/reduced fat whipped cream
  • 1/2 cup greek yogurt
  • 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
  • Additional:
  • (Extra) finely chopped strawberries to garnish

Instructions

  1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
  2. In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
  3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
  4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
  5. Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
  6. Strawberry Syrup:
  7. Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
  8. Greek Yogurt Whipped Cream:
  9. Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
  10. To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Recipe adapted >>>>>  here

Friday, May 1, 2015

Crispy Sheet Pan Gnocchi and Veggies

Crispy Sheet Pan Gnocchi and Veggies | #Traderjoesrecipeshealthy #Traderjoescauliflowergnocchirecipes #Traderjoesrecipesdinner #Traderjoesshoppinglist #Traderjoesmealprep #Cauliflowergnocchitraderjoesrecipes #Fallveganrecipes #Healthyfallmeals #Healthysnacksforkids #Veganpotatorecipes #Spicypotatokalebowls #Vegankalerecipes

Ingredients

  • 1 pound fresh, shelf-stable, or frozen potato gnocchi
  • 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion, cut into 1-inch chunks
  • 4 cloves garlic, smashed
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves
  • Grated Pecorino Romano or Parmesan cheese, for serving

Instructions

  1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

recipe adapted  >>>>>  here