Wednesday, July 31, 2019

Broccoli Apple Salad

Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



Ingredients

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
  • Dressing
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

Instructions

  1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
  2. For the salad:
  3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
  4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

recipe adapted >>>>>  here

Monday, July 29, 2019

One-Skillet Chicken Parmesan Recipe For Dinner

One-Skillet Chicken Parmesan Recipe For Dinner | #Dinnerideaseasy #Foodrecipeseasy #Cookingrecipesfordinner #Easyhealthydinnerfortwo #Fancydinnerrecipes #Easydinnerrecipesfortwohealthy #Castironrecipeshealthy #Castironpizzaeasy #Castironskilletrecipes #Skilletpizza #Skilletmeals #Castironskilletcooki

Ingredients

  • 2 large chicken breasts, halved lengthwise (to make 4 slices)
  • 1 1/2 cups breadcrumbs
  • 1 cup, plus 4 tablespoons grated parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 large eggs
  • 1 teaspoon water
  • 1/2 cup all-purpose flour
  • 1/3 cup olive oil
  • 1 1/2 cups tomato sauce
  • 8 ounce fresh mozzarella ball, sliced (or shredded)

Instructions

  1. Preheat the oven to 350° F.
  2. Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
  3. Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
  4. Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated. Set aside.
  5. Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at time and sauté until golden and crispy, 2-3 minutes per side. Remove all 4 slices and set on a plate.
  6. Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible.
  7. Cover with remaining sauce, remaining Parmesan cheese, and top each piece of chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve Immediately with a side of pasta if desired.

RECIPE ADAPTED  >>>>>  here

Thursday, July 25, 2019

Chocolate Chip Brownie Swirl Cookies

Chocolate Chip Brownie Swirl Cookies | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

  Ingredients

  • *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
  • For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips

    Instructions

    1. For the Chocolate Chip Cookie:
    2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
    3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
    4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
    6. For the Brownie Cookie:
    7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
    8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
    9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    10. Assembly and Baking:
    11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
    12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
    13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
    14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
    15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

    recipe adapted  >>>>>  here

    Monday, July 22, 2019

    SLOW COOKER CHICKEN POT PIE

    SLOW COOKER CHICKEN POT PIE | #Slowcookerchickenpotpie #Crockpotmeals #Crockpotchickenandrice #Chickenpotpiesoup #Soupsinacrockpot #Healthycrockpotrecipes #Crockpotchickenpotpie #Crockpotrecipeschicken #Crockpotchickenandstuffing #Quickandeasydinnerrecipes #Easycrockpotmeals #Instantpotrecipeshealthyfamily


    Ingredients

    • 4 chicken breasts
    • 1 yellow onion, chopped
    • 1 1/2 cups chopped carrots
    • 1 1/2 cups sliced celery
    • 1/4 cup flat-leaf parsley, chopped
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon each of salt and pepper
    • 8 oz. chicken-flavored cooking stock
    • Two 10.5-oz. cans cream of chicken soup
    • 1 1/2 cup frozen peas
    • 1 1/2 cup frozen corn
    • 16.3-oz. can big refrigerated biscuits (8 count)

    Instructions

    1. Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on Low or 4 hours on High heat.
    2. Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crock pot. Add peas and corn, mix well, and let cook for the remaining 30 minutes.
    3. Bake biscuits in oven according to package directions and serve one on top of each serving!

    recipe adapted >>>>>  here

    Wednesday, July 17, 2019

    Low Carb Pecan Pie Recipes

    Low Carb Pecan Pie Recipes | #Ketopecanpie #Nocarbdiets #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketodietrecipes #Ketocoffeecakemuffins #Ketodietrecipes #Ketosnacks #Lowcarbketo #Lowcarbsweets #Nocarbdiets  

      Ingredients

    • CRUST
    • 3/4 Cup Coconut flour
    • 1.5 Large eggs
    • 3 Tbsp erythritol
    • 6 Tbsp Butter
    • 3/4 Tbsp coconut oil
    • 3/4 Tsp vanilla extract
    • 1/2 Tsp Pink Salt
    • FILLING
    • 2 Large eggs
    • 10 Tbsp erythritol
    • 2 Tbsp Butter
    • 10 Tbsp sugar free maple syrup
    • 1 Tsp vanilla extract
    • 1 1/2 Cups Raw Pecans roughly chopped

       Instructions

    1. Crust
    2. Combine dry ingredients in a bowl and set aside.
    3. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
    4. All the ingredients should form a soft dough.
    5. Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
    6. After bottom and sides are covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
    7. Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)
    8. Filling
    9. Add all the ingredients, except the pecans, into a mixing bowl and combine well.
    10. Layer the bottom of the cooled crust with the 1 1/2 cups of roughly chopped pecans.
    11. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
    12. Place pie into a 350 degree oven for 50 minutes.
    13. Once you pull the pie out of the oven let it set for a couple hours before slicing into it!
    14. Serve room temperature or reheat after it is fully set and enjoy!

    RECIPE ADAPTED  >>>>>  here

    Tuesday, July 9, 2019

    Best Vanilla Cake Recipe

    Best Vanilla Cake Recipe | #Cakedecoratingvideos #Homemadevanillacake #Vanillacakerecipehomemade #Bestvanillacakerecipe #Birthdaycake #Cakerecipesvideos #Bestbuttercreamfrosting #Cheesecakerecipeseasy #Cheesecakerecipesclassic #Moistvanillacakerecipe #Whitevelvetcakerecipe #Yellowcakerecipe

    Ingredients

    • 2 large Eggs
    • 3 large Egg Whites
    • 1 cup Buttermilk
    • 2 Tablespoons Oil
    • 2 teaspoons Vanilla
    • 1 1/2 cups Sugar
    • 2 1/4 cups Cake Flour
    • 1 Tablespoon Baking Powder
    • 3/4 teaspoon Salt
    • 1 cup Unsalted Butter (softened and cut into cubes)
    • Vanilla Buttercream Frosting:
    • 1 cup Butter (softened)
    • 4 ounces Cream Cheese (softened)
    • 4 cups Powdered Sugar
    • 2 teaspoons Vanilla or Vanilla Bean Paste
    • 1 Tablespoon Cream or Milk (optional)

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a small bowl, whisk together eggs, buttermilk, oil, and vanilla.
    3. In a stand mixer, stir together flour, sugar, baking powder, and salt.
    4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
    5. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined.
    6. Lightly spray two 8-inch or 9-inch cake pans with non-stick cooking spray. Pour batter evenly between the cake pans. Bake for 20-24 minutes, depending on the depth of cake pans. Remove cakes from oven when toothpick or cake tester comes out clean. Let cool before removing from pans.
    7. Vanilla Buttercream Frosting:
    8. In mixing bowl, cream together butter and cream cheese for 4 minutes.
    9. Add powdered sugar and beat for 2 more minutes. Add vanilla and milk (if needed).
    10. Once the cake layers have cooled, frost with vanilla buttercream frosting.

    Recipe has been adapted from >>>>>  here

    Monday, July 8, 2019

    15-MINUTE TOMATO AND TORTELLINI SOUP

    15-MINUTE TOMATO AND TORTELLINI SOUP | #15minutemeals #Cookingrecipes #Dinnerrecipes #Favoriterecipes #Yummyfood #Healthyrecipes #Vegetarianmeals #Creamytuscangarlictortellinisoup #Vegetarianrecipesdinner #Veggieshepardspie #Tortellinirecipessoup #Vegetarianrecipeshealthy




    Ingredients

    • 1 carton (32 ounce) low-sodium chicken broth
    • 1 package (9-ounce) refrigerated cheese-filled tortellini
    • 1 heaping cup cherry tomatoes , sliced in half
    • 1/3 cup good quality sun-dried tomato pesto
    • 1/4 cup heavy cream
    • salt and pepper
    • red pepper flakes , optional
    • chopped fresh parsley


    Instructions

    1. In a medium pot, bring the chicken broth to a boil.
    2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
    3. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
    4. Stir in the pesto and cream.
    5. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
    6. Ladle into bowls and sprinkle with some fresh parsley.

    recipe adapted  >>>>>  here


    Friday, July 5, 2019

    Turkey Sausage Stuffed Mushrooms

    Turkey Sausage Stuffed Mushrooms | #Turkey #Sausage #Stuffed #Mushrooms #Weightwatchersmeals #Cookingrecipes #Weightwatcherssmartpoints #Weightwatcherdinners #Wwrecipes #Appetizerrecipes #Cookingrecipes #Ketodietrecipes #Ketorecipeseasy #Stuffedportabellamushrooms #Nocarbdiets #Lowcarbrecipes



    Ingredients

    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 tablespoon paprika
    • 2/3 teaspoon garlic powder
    • 1/3 teaspoon fennel seed
    • ¼ teaspoon crushed red pepper flakes
    • 1 lb uncooked 99% fat free ground turkey breast
    • 2 teaspoons olive oil
    • ¼ cup finely chopped onion
    • 1 clove garlic, minced
    • 8 oz 1/3 less fat cream cheese, softened
    • ¼ cup grated parmesan cheese
    • 1/3 cup seasoned bread crumbs
    • 1 tablespoon dried basil
    • 1 ½ teaspoons dried parsley
    • 30 pieces (about 1 ½ – 2 lbs)fresh white mushrooms, stems removed
    • 3 tablespoons light butter, melted (I used Land O’Lakes)


    Instructions

    1. In a small dish, stir together the salt, pepper, paprika, garlic powder, fennel seed and red pepper flakes to make a sausage seasoning. Place the ground turkey in a mixing bowl and pour the seasoning mix over the top. Use a spoon or your hands to thoroughly mix the seasoning into the ground turkey. If possible, refrigerate for a couple hours before using to really maximize the flavor.
    2. Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil and lightly mist with cooking spray. Set aside.
    3. Bring the olive oil over medium heat in a large skillet. Add the seasoned ground turkey, onions and garlic and cook, breaking the meat up into bite-sized pieces, until the onions are softened and the meat is cooked through. Add the cream cheese and parmesan cheese and stir together. Continue cooking over medium heat until the cheeses are melted. Stir in the bread crumbs, basil and parsley.
    4. Place the melted butter in a small dish. Arrange the mushroom caps (missing) stem side up on the prepared baking sheet. Using a pastry brush, brush the mushrooms caps with butter. Spoon the turkey sausage mixture evenly into the mushroom caps. Place in the oven and bake for 12-15 minutes.

    recipe adapted >>>>>  here