Tuesday, April 23, 2019

5-ingredient white queso

5-ingredient white queso | #Cookingrecipes #Mexicandishes #Ethnicrecipes #Mexicanfoodrecipesauthentic #Dinnerrecipes #Chickendishes #Mexicanfoodrecipes #Quesoblancodip #Mexicanwhitecheesedip #Cheesediprecipes #Mexicanrestaurantcheesedip #Whitequesodipeasy

Ingredients

  • 1 lb pepperjack cheese
  • 8 oz full-fat cream cheese
  • ½ cup full-fat sour cream
  • 1 10oz can original Rotel tomatoes & green chilies, drained
  • ¾ cup whole milk (if needed)
  • *optional*
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder

Instructions

  1. In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
  2. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
  3. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

recipe adapted >>>>>  here

Monday, April 22, 2019

French Onion Chicken

One Pan French Onion Chicken | #easydinnerrecipe #easychickenrecipe #familyfriendlymeal #onepanmeal #Chicken_dinner_recipes #One_pan_dinners_chicken #Chicken_breast #One_pan_meals #Creamy_tuscan_chicken #Chicken_dinner_ideas

Ingredients

  • 2 large Sweet Onions (sliced)
  • 4 Tablespoons Butter
  • (1) 14-ounce can Beef Broth
  • 4 Chicken Breasts (pound to uniform size)
  • 2 Tablespoons Olive Oil
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 1/2 Tablespoon Cornstarch (or Flour)
  • 4 Slices Provolone Cheese
  • 4 Slices Swiss or Mozzarella Cheese
  • Parsley or Fresh Herbs to garnish
  • 1/2 cup Shredded Parmesan Cheese (optional)

Instructions

  1. Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. 
  2. Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  
  3. Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. 
  4. Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. 
  5. Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs. 

recipe adapted >>>>>  here

Sunday, April 21, 2019

Skinny Taco Pizza

Skinny Taco Pizza | #Weightwatcherschilicornbreadbake #Wwchilicornbreadbake #Skinnytacopizza #Weightwatcherssmartpoints #Weightwatcherdinners #Skinnyrecipes #Wwfreestylerecipes #Weightwatchersveggiepizza #Freestyleweightwatchersrecipes #Weightwatcherssnacks #Wwveggiepizza #Weightwatcherssmartpoints

Ingredients

  • 1 Flatout Flatbread Pizza Crust Rustic white artisan thin
  • 6 ounces uncooked 99% fat free ground turkey
  • 2 to 3 teaspoons dried taco seasoning
  • 3 tablespoons water
  • 2 tablespoons canned chopped mild green chiles
  • 1/2 cup fat free refried beans
  • 1/3 cup reduced-fat Mexican blend shredded cheese
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup light sour cream

Instructions

  1. Preheat the oven to 375 degrees F- rack should be in the middle.
  2. Spray a medium skillet with nonstick spray. Saute turkey until cooked. Add water, taco seasoning and chiles. Stir to combine. Turn off heat and set aside.
  3. Place the Flatout pizza crust on a baking sheet. Spray with nonstick spray. Bake 3 minutes. Spray the other side and bake 3 more minutes.
  4. Remove from the oven and spread refried beans on top. Sprinkle seasoned taco meat on top of the beans. Then sprinkle cheese evenly on top of it all. Bake for 4 to 5 minutes, until heated through and cheese in melted.
  5. Remove the pizza from the oven and slide onto a cutting board. Top with lettuce and tomato, and drizzle sour cream on top. Use a pizza cutter to cut into slices. Use any extra sour cream on individual slices.

recipe adapted  >>>>>  here

Steak Bites With Garlic Butter

Steak Bites With Garlic Butter | #Steakbiteswithgarlicbutter #Steakcrockpotrecipes #Beefsirloinsteakrecipes #Minutesteakrecipes #Lowcarbsteakrecipes #Steakcubesrecipe #Shrimprecipes #Quickandeasydinnerrecipes #Quickdinnerideas #Casserolerecipes #Dinnerideaseasy #Healthychickendinner

Ingredients

  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Instructions

  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Sunday, April 14, 2019

NO-BAKE STRAWBERRY CHEESECAKES

NO-BAKE STRAWBERRY CHEESECAKES | #Nothingbundtcakesrecipecopycat #Caramelapplesheetcake #Redvelvetcakewithchocolatechips #Redvelvetbundtcakewithcreamcheese #Nobakestrawberrycheesecake #Redvelvetnothingbundtcakerecipe #Peachcobblercheesecake #Healthydessertrecipes #Dessertideas #Easycheesecakerecipes #Easydeserts #Strawberrydessertrecipes



 

 

Ingredients

  • 1 cup strawberry puree, strained
  • 12 oz. cream cheese
  • 1 1/2 cups cool whip (or real whipped cream)
  • 1/2 cup powdered sugar, sifted
  • 1 cup crushed graham cracker crumbs
  • 12 strawberries
  • Whipped cream, optional garnish


Instructions

  1. Puree strawberries and push through a fine mesh strainer to remove seeds
  2. In a large bowl combine cream cheese and strawberry puree.
  3. Slowly add powdered sugar and mix until light and fluffy.
  4. Fold cool whip into strawberry mixture until completely combined.
  5. Evenly distribute graham cracker crumbs in the bottom of 6 small jars.
  6. Distribute evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
  7. Top with strawberries & canned whipped cream.

recipe adapted  >>>>>  here



Rated 4.9/5 based on 173 customer reviews

Friday, April 12, 2019

VEGAN CREAMY CAULIFLOWER WILD RICE SOUP

VEGAN CREAMY CAULIFLOWER WILD RICE SOUP | #Fudgeswirledoreobottomcheesecake #Peanutbuttercuppokecake #Smotheredgreenbeans #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Broccolisouphealthy #Healthysouprecipes #Broccolicauliflowersoup #Creamofbroccolisouprecipe #Broccolirecipeshealthy #Creamybroccolisoup

Ingredients

  • 1 cup uncooked wild rice blend
  • 4 cups fresh or frozen cauliflower florets
  • 2 tablespoons olive oil
  • 1 large white or yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, trimmed and diced
  • 1/2 teaspoon dried thyme or more to taste
  • 1/2 teaspoon dried rosemary or more to taste
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 1/2 cups filtered water
  • 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sea salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the rice according to package instructions. Drain and set aside.
  2. Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
  3. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
  4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  5. Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
  6. Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
  7. Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
  8. Serve warm.
  9. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
  10. If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.

recipe adapted  >>>>>  here