Wednesday, May 29, 2019

Mashed Cauliflower with Roasted Garlic

Mashed Cauliflower with Roasted Garlic | #Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo


Ingredients

  • 1 large head cauliflower
  • 2 bulbs roasted garlic
  • 1 tbsp olive oil
  • 1/3 cup **Silk unsweetened almond milk or regular milk
  • 3/4 tsp salt
  • 1/8 tsp pepper

Instructions

  1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
  2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
  3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
  4. Drain Cauliflower.
  5. Pat cauliflower dry with paper towel.
  6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
  7. Add roasted garlic.
  8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

recipe adapated >>>>>  here



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Monday, May 27, 2019

Skinny Buffalo Chicken Stuffed Sweet Potatoes

Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Healthychickencrockpotrecipes #Cleaneatingcrockpotrecipes #Stuffedbellpeppers #Easydinnerrecipes #Slowcookerrecipes #Healthydinnerrecipes #Crockpotrecipes #Souprecipes

Ingredients

  • 7 medium sweet potatoes the ones with the orange flesh, skin on
  • 30 oz chicken breast 800 g, skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
  • cilantro or parsley optional - to serve
  • Buffalo sauce :
  • 2/3 cup Frank's Red Hot Original Sauce
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter
  • 1 tsp cornstarch + 1 tbsp water

Instructions

  1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
  2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
  3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
  4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
  5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.
  6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

recipe adapted >>>>>  here

Monday, May 20, 2019

Crispy Lemon Cauliflower Recipe

Crispy Lemon Cauliflower Recipe | #Vegetablesidedishes #Rawveganrecipes #Veganpestosauce #Sidedishesforbbq #Mexicansidedishes #Ketocauliflowerrecipes #Asparagusrecipes #Veganstirfrynoodles #Breadedasparagusbaked #Ricenoodlerecipesvegan #Sesamegarlicnoodles #Vegannoodlesasian

Ingredients
  • 1/2 large head cauliflower
  • 1/4 cup milk of choice
  • 1/4 cup fine cornmeal or flour
  • 1-2 tsp oil
  • 1/2 cup panko breadcrumbs, regular or gf
  • 1/4 cup vegetable broth
  • 1 1/2 tbsp lemon juice
  • 2 1/2 tbsp pure maple syrup, honey, or agave
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp minced garlic
  • 1/8 tsp salt
  • 1/8 tsp powdered ginger
  • 2 tsp cornstarch or arrowroot
  • lemon zest, optional for garnish
Instructions
  1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. 
  2. Preheat oven to 425 F. 
  3. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. 
  4. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. 
  5. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. 
  6. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. 
  7. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)
Recipe Adapted : here

VEGAN MINI CHOCOLATE HAZELNUT PIES

VEGAN MINI CHOCOLATE HAZELNUT PIES | #Vegandesserts #Vegandessertrecipes #Veganfoods #Veganeating #Vegansweets #Vegantreats #Zumbodesserts #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Justdesserts #Cakedesserts

Ingredients
CRUSTS:
  • 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.)
FILLING:
  • 6½ tbs Canned Unsweetened Coconut Cream, warmed**
  • 2oz Semi-Sweet Chocolate Chips, melted
  • ⅓ cup Rigoni di Asiago® Nocciolata Dairy Free
  • ½ tsp Vanilla Extract
DIRECTIONS:
FOR THE CRUST:
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).
  3. Unroll the pie crust onto a clean surface. Use a 4″ circle cookie cutter to punch circles out of the crust.
  4. Firmly press the pie crust circles into ungreased muffin tin cups. Bake for ~12 minutes, or until golden brown.  Let cool completely.
FOR THE FILLING:
  1. In a large bowl, whisk together the coconut cream and melted chocolate. Whisk until completely smooth.
  2. Whisk in the Nocciolata, then whisk in the vanilla extract.  Scoop the “batter” into the baked pie crust cups and transfer the pan to the fridge.  Refrigerate overnight.
  3. Serve with coconut whipped cream, a healthy dose of melted chocolate drizzled on top, and a generous sprinkle of chopped hazelnuts.  Enjoy!
NOTES:
**Or, refrigerate an unshaken can of full fat coconut milk and scoop out a heaping ½ cup of the cream.

Recipe Adapted : here

Wednesday, May 15, 2019

Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe | #Creamychickennoodlesoup #Healthysouprecipes #Chickentortillasoup #Tacosoup #Veggiesouprecipes #Vegetablesouprecipes #Creamychickennoodlesoup #Falldinners #Tuscanysoupolivegarden #Crockpotchickennoodlesoup #Highestratedrecipes #Cookingrecipes

Ingredients

  • 6 cups chicken broth w used low sodium
  • 5 cups water
  • Salt to taste
  • 3-4 chicken thighs skinless (bone-in or boneless)
  • 2 Tbsp olive oil
  • 1 medium onion finely chopped
  • 3 medium carrots 2 carrots grated, 1 carrot sliced into thin rings or half circles
  • 2 medium celery stalks finely chopped or thinly sliced if you prefer
  • 2 cups pasta such as rotini egg noodles, or your favorite kind
  • 1 cup corn from 15 oz can, or preferably 1 cooked cob
  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup heavy cream
  • 3 Tbsp fresh or frozen dill
  • 1 tsp Mrs. Dash or your favorite salt-free seasoning

Instructions

  1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
  2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
  3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
  4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
  5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
  6. Season soup with 1/2 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Recipe has been adapted from >>>>>  here

Tuesday, May 14, 2019

Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie | #Goodhumorstrawberryshortcaketrifle #Ketoairfryerrecipes #Bananapuddinglasagna #Strawberryshortcakeoreotrifle #Dessertrecipes #Ketoairfryerporkchop #Fluffybiscuitrecipe #Bakingpowderbiscuits #Angelbiscuitrecipe #Butterybiscuitrecipe #Lightandfluffybiscuits #Biscuitseasy

Ingredients

  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste
  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your preference
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots, peas, corn and green beans

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
  3. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
  4. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
  5. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
  6. Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!

Recipe has been adapted from >>>>>  here

Saturday, May 4, 2019

Chicken With Creamy Garlic Sauce

Chicken With Creamy Garlic Sauce | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 - 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • Sauce:
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

Instructions

  1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
  2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
  3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
  4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
  5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
  6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
  7. Wipe out the skillet, if desired.
  8. Melt the butter over medium heat and add the garlic.
  9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
  10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
  11. Slowly add the chicken stock stirring constantly until there are no lumps.
  12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
  13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
  14. Pour sauce over chicken and serve immediately.
  15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Wednesday, May 1, 2019

Keto Bagels

Keto Bagels | #Ketosnacks #Lowcarbmeals #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Ketobagelrecipe #Lowcarbketorecipes #Lowcarbbaking #Lowcarbvegetarianrecipes #Lowcarbbread #Ketohamburgerbuns


Ingredients

  • 6 ounces (1 1/2 cups) shredded mozzarella cheese
  • 4 ounces (1 cup) blanched almond flour
  • 1 ounce (2 tablespoons) cream cheese
  • 1 large egg
  • 1/2 tablespoon olive oil
  • 1 1/2 teaspoons baking powder
  • Seasoning Mix (Or Use Seasoning Of Choice):
  • 1 tablespoon dried dry minced onion
  • 2 teaspoons poppy seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 375 F. Prepare a baking sheet lined with parchment paper or a nonstick silicone baking mat.
  2. In a small bowl, add all seasoning mix ingredients and stir until well-mixed.
  3. In a large heatproof bowl, add almond flour, about two-thirds of the seasoning mix, and baking powder. Whisk until well-mixed.
  4. Add mozzarella cheese and cream cheese to the same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until the cheese is melted. Stir until the mixture forms a smooth dough.
  5. Add the egg to the same bowl, working it in until absorbed and well-mixed. If easier, use your hands to knead once the dough is cool enough to handle.
  6. Divide the dough into 4 equal pieces. Shape each piece into a log about 6 inches long, and attach the ends to form a bagel shape. Place the bagels at least 1 inch apart on the prepared lined baking sheet.
  7. Brush olive oil across the tops. Take the remaining seasoning mix and sprinkle on top, using as much or as little as desired.
  8. Bake at 375 F until golden brown on top, about 20 minutes. Since ovens vary, start monitoring at 15 minutes.

Recipe has been adapted from >>>>>  here