Thursday, March 30, 2017

KETO ZOODLES WITH CREAMY MASCARPONE SAUCE

KETO ZOODLES WITH CREAMY MASCARPONE SAUCE | #2ingredientfudgecondensedmilk #Fudgerecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Cakerecipes #Cilantrolimeshrimpsalad #Shrimpsaladhealthy #Mexicanshrimpsalad #Healthysummermeals #Cookingrecipes #Dessertrecipes


 

 

 

 

Ingredients

  • FOR THE ZOODLES:
  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste
  • FOR THE MARINARA-MASCARPONE SAUCE:
  • 1/4-1/2 cup marinara sauce
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste
  • TO GARNISH:
  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground

 

 

 

 

 

Instructions

  1. Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.
  2. Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat.
  3. Serve right away with freshly grated Parmesan, pecans, basil and black pepper.

RECIPE ADAPTED  >>>>>  here



Rated 3.5/5 based on 87 customer reviews

Monday, March 27, 2017

Vegan Mushroom Pot Pie

Vegan Mushroom Pot Pie | #Easyveganmeals #Vegetarianrecipesdinner #Veganravioli #Veganbroccolirecipes #Veganlunchideas #Vegetarianveganrecipes #Mushroompotpie #Veganfoods #Vegancooking #Vegetarianveganrecipes #Veganeating #Veggierecipes

Ingredients

  • 1 sheet of puff pastry (either store-bought or made at home using this recipe. For the whole wheat puff pastry crust just substitute all of the all purpose flour with whole wheat flour and proceed as directed)
  • 8 oz cremini mushrooms, quartered
  • 1 oz dry shiitake mushrooms, slice the mushrooms and before slicing, reconstitute the mushrooms by placing them in a bowl and covering with 1 cup of very hot water. I place a glass or other weight on top because the mushrooms have a tendency to float. Leave alone for 30 minutes, then drain the mushrooms and reserve the soaking liquid.
  • 1/4 cup all purpose flour
  • 2 medium carrots cut into a 1/2-inch dice
  • 1 large red onion cut into a 1/2-inch dice
  • 5 cloves of garlic, minced
  • 2 ribs of celery cut into a 1/2-inch dice
  • 1 cup frozen green peas
  • 2 tbsp raw cashews, soaked in 1/2 cup of water for 30 minutes, then blended to a smooth paste
  • 2 tbsp of chopped fresh, savory herbs, like rosemary, thyme, and/or sage. If using dried herbs, use a total of 2 tsp.
  • 1 tbsp + 1 tsp extra virgin olive oil
  • Ground black pepper and salt to taste
  • 2 tbsp finely chopped parsley

Instructions

  1. Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
  2. Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
  3. In the same pot, add the remaining 1 tsp of olive oil.
  4. Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
  5. When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
  6. Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
  7. Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
  8. Add salt and ground black pepper to taste. Stir in the parsley.
  9. Turn off the heat.
  10. Assemble the pot pies:
  11. Preheat the oven to 425 degrees
  12. Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use. I cut circles just large enough to fit over the ramekins I used, but because the pastry shrinks when it cooks, the stew bubbled up through the sides of the ramekins. I don't mind it because it looks rather rustic, but if you want a more polished effect, make sure the puff pastry covers the top of the ramekin completely.
  13. Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
  14. At this point, for a prettier crust, I like to brush on a mixture of 1 tsp olive oil + 1 tsp nondairy milk on top of the crusts-- this makes them really golden, but it's completely optional.
  15. Cut a small slit in the top of the puff pastry in each ramekin.
  16. Place the ramekins on a baking sheet and place in the oven. Bake 15 minutes, then turn down the heat to 350 degrees and continue baking for another 10 minutes or until the tops are all golden and puffy.
  17. Remove from the oven, let stand 15 minutes before serving.

RECIPE ADAPTED  >>>>>  here

Wednesday, March 22, 2017

Low-Carb Easy Cheesy Zucchini Bake

Low-Carb Easy Cheesy Zucchini Bake | #Zucchinirecipesbaked #Easyzucchinirecipes #Lowcarbzucchinirecipes #Zucchiniboats #Zucchinirecipesdinner #Lowcarbveggierecipes #Ketozucchinirecipes #Jalapenorecipes #Zucchinicasserolerecipes #Ketochickensaladlowcarb #Lowcarbmeals #Lowcarbzucchinirecipes

Ingredients

  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2 – 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 cup + 1/2 cup grated mozzarella or other mild white cheese such as Monterey Jack (Use low-fat or full-fat cheese, whichever you prefer. Use a little more cheese if you like it extra cheesy!)
  • 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
  • (I would use less Parmesan if you only have the very finely grated Parmesan from a can.)
  • salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 350F/180C. Spray an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray. (I originally used the small size, but now I prefer a slightly bigger dish.) Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner to dry the basil and Herb Scissors to cut into thin slices.) Slice green onions.
  2. Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it’s mostly tender.)
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
  4. This kept well in the fridge overnight, but mine was gone the next day so I don’t know if it would last longer than that!

Recipe adapted >>>>>  here

Sunday, March 19, 2017

CARAMEL APPLE CHEESECAKE BARS

CARAMEL APPLE CHEESECAKE BARS | #Applemuffins #Freezeapples #Caramelapplecheesecakebars #Applepiefillingrecipes #Appledessertrecipes #Yummydesserts #Caramelapplecheesecakebars #Chocolatecoveredstrawberries #1hourcinnamonrolls #Easyhomemadecinnamonrolls #Easycinnamonrollsquick #Dutchapplepiecheesecakebars

Ingredients

  • Crust:
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup butter softened
  • Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese softened
  • 3/4 cup sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • Apples:
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup butter softened
  • Drizzle:
  • 1/2 cup caramel topping for drizzling after baked

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
  5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
  6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

recipe adapted >>>>>  here

Friday, March 17, 2017

homemade blueberry muffin Recipe

homemade blueberry muffin Recipe | #Bestblueberrymuffins #Blueberrymuffinswithgreekyogurt #Blueberrymuffinssourcream #Jumboblueberrymuffins #Easyblueberrydesserts #Moistblueberrymuffins #Homemadeblueberrymuffins #Miniblueberrymuffins #Easybakingrecipes #Frozenblueberryrecipes #Bananaminimuffins #Simplebananamuffins




Ingredients

  • 1 1/2 cups (all-purpose flour
  • 3/4 cup granulated sugar plus 1 tablespoon for muffin tops
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries


Instructions

  1. Preheat oven to 400º F
  2. In a large bowl whisk flour, sugar, baking powder and salt,
  3. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
  4. Add vanilla and whisk until combined.
  5. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
  6. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  7. Divide the batter between the muffin cups filling about ½ full.
  8. Sprinkle a little sugar on top of each muffin.
  9. Bake for 15-20 minutes

recipe adapted  >>>>>  here



Rated 4.9/5 based on 253 customer reviews

Sunday, March 12, 2017

Zucchini Wrapped Chicken Enchiladas

Zucchini Wrapped Chicken Enchiladas | I love this recipe! I make it once a week. #Diabeticrecipes #Diabeticmeals #Healthydinnerrecipes #Dietfordiabetics #Garlicbutterchickenwithasparagus #Foodsthatlowerbloodsugar #Dinnerideashealthy #Healthyfoodrecipes #Lowcarbchickenenchiladas #Chickenzucchinienchiladas #Healthyenchiladas #Healthypartyfood



Ingredients

  • Enchilada Sauce
  • 5 cloves garlic
  • 1/2 tbsp olive oil
  • 1 large onion
  • 2 jalapeños (+/- depending on desired spiciness)
  • 2 15oz cans chopped tomatoes
  • 1 1/4 cups chicken broth
  • 1 tbsp cumin
  • 1/2 tsp chilli powder
  • 1/4 tsp salt
  • Enchiladas
  • 3 cups shredded chicken
  • 3 large zucchini
  • 1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)
  • Toppings
  • salsa
  • 1 small avocado
  • 1 tbsp cilantro
  • Sour Cream
  • 1/2 cup cashews soaked overnight
  • 1/3 cup water
  • juice from 1/2 lemon
  • pinch of salt
  • 1/2 tsp apple cider vinegar


 

Instructions

  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  2. Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
  3. Once the sauce has thickened, taste and adjust the seasoning by adding more chilli, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated.
  4. Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife (just make sure that each slice is very thin).
  5. On a cutting board lay out three slices of zucchini, I put the middle one down first, and then the two others on either side making sure they slightly overlap on either side.
  6. Place 2 large spoonfuls of the chicken mixture at the bottom of the zucchini slices. At this point you can also sprinkle in some grated cheddar if desired. Pressing firmly, roll the zucchini up over the chicken and place in a large baking dish. Put the rolls in the dish with the loose end facing down so that they don't unravel when baking.
  7. Repeat with the remaining zucchini strips until the dish is filled with enchilada rolls which are all packed in tightly.
  8. Spoon more of the enchilada sauce over the top of the rolls and then bake in the oven for 20 minutes until the zucchini is tender. If you would like a bit more cheese you can add it to the top of the enchiladas about 5 minutes before they are done and cook until it is melted.
  9. While the enchiladas are cooking, make the sour cream by combining the soaked cashews, water, lemon juice, salt and vinegar in a food processor and blending until it has a thick and creamy consistency.
  10. Once the enchiladas are cooked remove from the oven. If there is a lot of excess liquid at the bottom of the dish from the zucchini, use a baster to remove it from the dish. Before serving sprinkle the enchiladas with chopped cilantro and serve with salsa, chopped avocado and sour cream. Enjoy!

recipe adapted  >>>>>  here



Rated 4.6/5 based on 601 customer reviews

Frozen Strawberry Lemonade Recipe! (The Frugal Girls)

Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

Ingredients

  • 1 cup Frozen Strawberries
  • 1 Tbsp Frozen Lemonade Concentrate
  • 3/4 cup Sprite
  • 1 Tbsp Sugar
Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

Instructions

  1. Add ingredients to your Blender and blend thoroughly.
  2. Serve in a Mason Jar and get ready to be refreshed… Yum!
Frozen Strawberry Lemonade Recipe! (The Frugal Girls) | #Babyshowerpunchforgirl #Babyshowerideasforgirls #Genderrevealideasforparty #Partypunch #Genderrevealfoodideas #Unicornbirthdaypartyideas #Orangejuliusrecipe #Yummydrinks #Fundrinks #Smoothiedrinks #Refreshingdrinks #Yummyfood

Recipe adapted >>>>>  here