Friday, September 27, 2019

Keto Chicken Parmesan

Keto Chicken Parmesan | #Ketodinnerrecipes #Eggplantparmesan #Longhornparmesancrustedchicken #Ketobrownieseasy #Lowcarbdessertseasy #Ketoparmesancrustedchicken #Ketocheeseburgercasserole #Lowcarbdinner #Easyketomeals #Healthycasserolerecipes #Easydinnerrecipeshealthy #Ketochickenparmesancasserole

Ingredients

  • 3 Chicken Breast, cut in half lengthwise
  • 2 Eggs, beaten
  • 1/2 teaspoon Italian seasoning
  • 1 Cup Parmesan Cheese, Pre-shredded
  • 3/4 Cup Marinara sauce
  • 12 Ounces Fresh Mozzarella, sliced into 12 slices

Instructions

  1. Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
  2. Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
  3. Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
  4. Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
  5. Bake in the pre-heated oven for 10 minutes or until the cheese melts. Serve

recipe adapted  >>>>>  here

Thursday, September 19, 2019

Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

Ingredients

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz. pkg. sea salt caramel chips
  • 12 oz. pkg. semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
  4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  5. Bake for 13-15 minutes or until edges are light brown.

recipe adapted >>>>>  here

Wednesday, September 18, 2019

Keto Cream Cheese Chocolate Cookies


Keto Cream Cheese Chocolate Cookies | #Ketojellofluff #Ketocookierecipes #Ketocream #Ketosnacks #Ketochocolatechipcookies #Lowcarbdesserts #Ketodessertrecipes #Monkfruitrecipes #Ketocreamcheesechocolatecookies #Ketocakerecipes #Bestketodesserts #Ketosnacks 

Ingredients

  • 1 cup of coconut flour
  • 1/4 cup of cocoa powder
  • 2 ounces of baking chocolate
  • 1 tsp of vanilla extract
  • 2 teaspoons of baking powder
  • 1/4 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 8 ounces of full fat cream cheese softened
  • 1 cup sugar substitute (I use Swerve)
  • 1 tsp instant espresso coffee
  • 4 eggs
  •  
    Chocolate Icing
  • ¼ cup of unsalted butter
  • 1 tsp of MCT oil or coconut oil
  • 1/2 cup sugar substitute ( I use Swerve confectioners)
  • 2 ounce baking chocolate
  • ½ tsp instant espresso coffee
  • Pinch of sea salt

 Instructions

  1. Keto Cream Cheese Chocolate Cookie Dough
  2. Pre-heat oven to 350 degrees
  3. Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
  4. Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
  5. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
  6. To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
  7. Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.
  8. Keto Chocolate Icing
  9. Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
  10. Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
  11. Add the MCT oil or coconut oil
  12. Stir in the pinch of sea salt and instant espresso coffee.
  13. Baking Instructions
  14. Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
  15. Flatten the cookies slightly.
  16. Bake cookies for 15-20 minutes (Do not over-bake)
  17. Allow cookies to fully cool
  18. Spread about a teaspoon of icing onto each cookie.
  19. Allow the icing to set about 5 minutes.

recipe adapted  >>>>>  here


Rated 4.9/5 based on 714 customer reviews

Sunday, September 15, 2019

Mozzarella Bruschetta Chicken

Mozzarella Bruschetta Chicken | #Brownricerecipes #Whitericerecipes #Cookingrecipes #Lowcarbrecipes #Chickendishes #Healthyrecipes #Easychickenrecipes #Familydinnerideas #Basilrecipes #Simpledinnerrecipes #Healthydinnerrecipes #Pastadinnerrecipes

Ingredients

  • 4oz mozzarella cheese, sliced or shredded
  • 4 chicken breasts or cutlets (see notes)
  • 1 cup balsamic vinegar
  • homemade seasoned salt and pepper
  • For the bruschetta topping:
  • 1/4 cup packed fresh basil, chopped
  • 1 medium-sized garlic clove, pressed or finely minced
  • salt and pepper
  • 3 Tablespoons extra virgin olive oil
  • 2 cups diced tomato (see notes)
  • 3 Tablespoons freshly grated parmesan cheese
  • 1/2 teaspoon sugar
  • 3 Tablespoons balsamic vinegar

Instructions

  1. Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
  2. Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
  3. Place an oven rack directly underneath the broiler then preheat to high.
  4. Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
  5. Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.

Recipe has been adapted from >>>>>  here

Friday, September 13, 2019

Chicken Potato Bake

Chicken Potato Bake | #Chicken #Potato #Bake #ChickenPotatoBake #Cookingrecipes #Dinnerrecipes #Fooddishes #Maindishrecipes #Chickendinner #Chickendishes #Cookingrecipes #Chickendishes #Yummydinners #Easymeals


Ingredients

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

Instructions

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).

recipe adapted >>>>>  here

Wednesday, September 11, 2019

Healthy Vegan Chocolate Chip Muffins

Healthy Vegan Chocolate Chip Muffins | #Veganbananachocolatechipmuffins #Veganbananamuffinseasy #Veganbaking #Vegansweets #Vegancake #Veganfoods #Veganfoods #Veganbaking #Vegansweets #Vegandishes #Vegetarianrecipes #Veganeating

Ingredients

  • DRY INGREDIENTS:
  • 1 ½ cups unbleached all purpose flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup plus 2 tbsp cocoa powder (plain dark chocolate)
  • WET INGREDIENTS:
  • 1 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 3 oz. unsweetened natural apple sauce
  • 1 ½ tsp vanilla
  • ADD INS:
  • ½ cup vegan chocolate chips (I use Enjoy Life brand)

Instructions

  1. Pre heat the oven at 375 F
  2. In a large mixing bowl add all your dry ingredients.
  3. In a small bowl add the almond milk and apple cider vinegar and set aside
  4. In a separate smaller bowl add your coconut oil (melt in microwave for a few seconds if it is not already liquid) add the rest of the wet ingredients except the almond milk mixture.
  5. Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
  6. Spray your muffin tin with non-stick spray (unless it’s a non-stick pan) and spoon the batter evenly into 7 muffins. Top with extra chocolate chips if desired.
  7. Place in the oven and bake for 23 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
  8. Let cool at least 15 minutes before removing from the muffin pan.

RECIPE ADAPTED  >>>>>  here

Tuesday, September 10, 2019

One-Pan Pesto Chicken & Veggies

One-Pan Pesto Chicken & Veggies | #Pestorecipesdinner #Chickenpestorecipes #Summerdinnerideas #Chickendinner #Bakedchickenrecipeseasy #Pestochickenpastahealthy #Summerdinnerideas #Sheetpandinners #Hearthealthyrecipes #Basalmicchicken #Ketorecipes #Healthydinnerrecipes

Ingredients

  • 3 chicken breasts, boneless, skinless
  • 2 large zucchini, sliced
  • 2 cartons red cherry tomatoes
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 jar pesto
  • 1 cup mozzarella cheese, shredded

Instructions

  • 1. Preheat oven to 400˚F/200˚C.
  • 2. Line a baking tray with aluminum foil.
  • 3. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
  • 4. Evenly drizzle the olive oil over the veggies and chicken.
  • 5. Sprinkle garlic, salt, and pepper evenly over everything. Toss veggies to coat.
  • 6. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
  • 7. Bake in a preheated oven for 25-30 minutes.
  • 8. Rest chicken 10 minutes before serving.
  • 9. Enjoy!

  recipe adapted >>>>>  here

Saturday, September 7, 2019

Classic Round Steak & Gravy

Classic Round Steak & Gravy | #Beefchucksteakrecipes #Beefandbroccolistirfryeasy #Carneasadarecipes #Chucktendersteakrecipes #Tasteofhomerecipes #Grilledskirtsteakrecipes #Easydinnerrecipesforfamily #Casserolerecipesfordinner #Dinnerideaseasy #Roundsteakrecipescrockpot #Groundturkeyrecipesfordinner #Simpledinnerrecipes

Ingredients

  • 4 to 6 slices of Round Steak
  • 2 Pouches of Onion Gravy
  • 2 C of Hot Water
  • 1 Medium Yellow Onion, Sliced
  • 3 Cloves of Garlic, Peeled and Smashed
  • 2 T of Butter

Instructions

  1. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
  2. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
  3. Add the slices of meat to the pot.
  4. Add the two pouches of the gravy to 2 C of hot water and dissolve.
  5. Pour over the meat and onions.
  6. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
  7. Release the steam and you are ready to serve.

recipe adapted >>>>>  here

Friday, September 6, 2019

Slow Cooker French Dip Sandwiches

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

Ingredients

  • 2.5 pound chuck roast
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of kosher salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of garlic powder
  • 1 onion sliced
  • 1/2 cup of red wine
  • 1 14 oz can of low-sodium beef broth
  • 1 dried bay leaf
  • 6 soft rolls
  • 3 tablespoons of butter melted
  • 1/4 teaspoon of garlic powder
  • pinch of kosher salt
  • 6 slices of provolone cheese

Instructions

  1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  5. Remove seared roast from Instant Pot and set aside.
  6. Add onions to pot and sauté just until they start to soften.
  7. Add red wine to pot and let simmer until reduced by half.
  8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  9. Once wine has reduced, add low-sodium beef broth and bay leaf.
  10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  11. Hit Meat/Stew function and increase time to 100 minutes.
  12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  13. Remove lid and transfer roast to a serving plate and shred.
  14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  15. Set oven to broil and place sandwich rolls on a baking sheet.
  16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
  17. Brush over rolls and toast 2-3 minutes, just until gold brown.
  18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

Wednesday, September 4, 2019

Easy Tuna Casserole

Easy Tuna Casserole | #Easy #Tuna #Casserole #Hamburgermeatrecipes #Mexicanlasagnarecipe #Impossiblecheeseburgerpie #Mexicancasserole #Enchiladacasserole #Cookingrecipes #Hamburgermeatrecipes #Chickenandricecasserolerecipes #Casserolerecipesfordinner #Tatortotcasserolehamburger  #Tunanoodlecasserolewithpotatochips

Ingredients

  • 3 cups egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • 2/3 cup frozen peas defrosted
  • 1 can tuna 5-6 oz, drained
  • 10.5 oz condensed mushroom soup
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley
  • Crumb Topping
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1/2 cup cheddar
  • 1 tablespoon parsley

Instructions

  1. Preheat oven to 425°F. Combine topping ingredients and set aside.
  2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  3. Cook onion and celery in butter until tender, about 5-7 minutes.
  4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  5. Spread into a 2qt casserole dish and top with crumb topping.
  6. Bake 18-20 minutes or until bubbly.

recipe adapted >>>>> here