Sunday, January 31, 2010

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

Saturday, January 30, 2010

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE

SUPER SIMPLE MAC & CHEESE ITALIAN STYLE | #Groundturkeyrecipesfordinnerhealthy #Groundturkeyskillet #Fudgeswirledoreobottomcheesecake #Bananapuddinglasagna #Turkeygroundmeatrecipes #Turkeymeatrecipeshealthy #Slowcookermacandcheese #Macaroniandcheesecrockpot #Cookingrecipes #Easydinnerrecipes #Crockpotmacandcheeserecipeeasy #Creamymacandcheeserecipe


Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (2% is good too)
  • 1 pound dry mini penne pasta
  • 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
  • 1/3 cup fresh grated Parmesan cheese
  • 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)

Instructions

  1. Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
  2. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
  3. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
  4. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake

This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!  #Healthymugcake #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketorecipeseasy #Ketobread #Healthymugcake #Ketochocolatemugcake #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketocinnamonmugcake #Ketodessertmug

Ingredients

  • 1 scoop vanilla protein powder (32-34 grams)
  • 1/2 tsp baking powder
  • 1 T coconut flour
  • 1/2 tsp cinnamon
  • 1 T granulated sweetener of choice*
  • 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  • 1/4 cup milk of choice (I used unsweetened almond)
  • 1/4 tsp vanilla extract
  • 1 tsp granulated sweetener of choice
  • 1/2 tsp cinnamon

Instructions

  1. For the microwave option
  2. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
  3. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
  4. For the oven option
  5. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

recipe adapted : here

Friday, January 29, 2010

Peach Crunch Cake

Peach Crunch Cake| #Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

  • 24.5 oz jar of sliced peaches in light syrup
  • 1 package yellow cake mix
  • 1 stick butter (1/2 cup), cut into 16 pieces
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F.
  2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
  3. Bake for about 40 minutes.
  4. Serve warm or cold… with or without ice cream.
  5. Enjoy!

Recipe adapted >>>>>  here

Thursday, January 28, 2010

Caprese Pasta Salad


Caprese Pasta Salad | #Bltpastasalad #Tortellinipastasalad #Healthydinnerrecipes #Saladsforparties #Coldpastasaladrecipes #Easysummerdinners #Veganmeals #Quinoasaladrecipes #Basilrecipes #Veganlunchideas #Vegandinnerrecipes  #Vegetarianrecipesdinnerhealthy


Ingredients

  • 16 ounce box of pasta (I like to use bowties)
  • 1 pint cherry tomatoes (cut into 1/4 inch slices)
  • 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
  • 1/4 cup store-bought pesto
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp salt (plus more for salting the pasta water)
  • 1 tsp black pepper
  • 1 tbsp fresh chopped basil for garnish (optional)

Instructions

  1. Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions
  2. While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
  3. Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty.
  4. Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder. 
  5. Toss together and either serve at room temperature or refrigerated. 

recipe adapted >>>>>  here

Sunday, January 24, 2010

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 jalapeƱos (+/- 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 jalapeƱo 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

Saturday, January 23, 2010

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole | #Teriyakichickencasserole #Sweetandsourchicken #Chickenandvegetablerecipes #Healthychickencasserole #Chickenandbroccolirecipes #Cookingrecipes #Chickenandricecasserolerecipes #Easycasserolerecipes #Easycasserolerecipesfordinner #Teriyakichickencasserole #Chickenandbroccolicasserolerecipes #Easydinnerrecipesfortwo

Ingredients

  • ¾ cup low-sodium soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice

Instructions

  1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
  5. *Meanwhile, steam or cook the vegetables according to package directions.
  6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Recipe adapted >>>>>  here

COUNTRY FARM CHICKEN CASSEROLE

COUNTRY FARM CHICKEN CASSEROLE |  .#Husbandsdelightcasserole #Hamburgermeatrecipes #Casserolerecipesfordinner #Cookingrecipes #Easydinnerrecipes #Dinnerideaseasy #Mexicanfoodrecipes #Easycasserolerecipes #Chickentamalecasserole #Easycasserolerecipesfordinner #Easychickencasserolerecipes #Crackchickencasserole


Ingredients

  • 2 large chicken breasts
  • 1 medium Vidalia onion (Sweet)
  • 5 slices bacon
  • 2 large potatoes
  • 1/2 cup canned mushroom (1 Cup Fresh)
  • 1 (10 3/4 ounce) cream of chicken soup
  • 3/4 cup chicken broth
  • 1 tablespoon melted butter
  • salt
  • pepper
  • garlic powder

Instructions

  1. Preheat oven to 425 degrees.
  2. Cook the bacon; crumble and set aside; reserve bacon grease.
  3. Peel and cube the potatoes; fry potatoes in bacon grease.
  4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
  5. Fry the mushrooms in the bacon grease.
  6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
  7. After the chicken is cooked, cut into cubes.
  8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
  9. In an 8×8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
  10. Bake for 30 minutes covered with foil.
  11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.

Recipe has been adapted from >>>>>  here

Tuesday, January 19, 2010

HUMMUS-CRUSTED CHICKEN

HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cookingrecipes #Yummyfood #Chickenrecipes #Dinnerrecipes #Chickendishes #Fooddishes



Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 medium onion, chopped
  • 1 cup hummus, homemade or storebought
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika or sumac


Instructions

  1. Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
  2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
  3. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
  4. **If using two pans, use one for the chicken and one for the vegetables.**
  5. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

recipe adapted >>>>>  here


Monday, January 18, 2010

NO-BAKE NUTELLA CHEESECAKE

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts

 

Ingredients

    FOR THE CRUST
    • 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
    • 6 tablespoons unsalted butter, melted
    FOR THE FILLING
    • 24 ounces (680 g) cream cheese, softened
    • 2 cups (600 g) Nutella
    • 1 1/2 cups (180 g) confectioners’ sugar
    FOR THE TOPPING
    • 1/2 cup (120 ml) heavy cream
    • 4 ounces (113 g) semisweet chocolate, finely chopped
    • 2 cups (120 g) roasted hazelnuts, roughly chopped

    Instructions

    1. MAKE THE CRUST

      1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
      2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
      3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

      MAKE THE FILLING

      1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
      2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
      3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
      4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

      MAKE THE TOPPING

      1. In a small saucepan, bring cream to a simmer over medium-low heat.
      2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
      3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
      4. Refrigerate the cheesecake overnight, about 6-8 hours.
      5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

      MAKE AHEAD TIP

      1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
      2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

    recipe adapted >>>>>  here

    Sunday, January 17, 2010

    Chocolate Chip Cookie Cups

    Chocolate Chip Cookie Cups | #S’morescookies #S’morescups #Sweetrecipes #Cookingrecipes #Cookiedesserts #Sweetstreats #Chocolatechipcookiecups #Minicookiecups #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Cookingrecipes

    Ingredients

    • Chocolate Chip Cookie Cups:
    • 2 1/4 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1 tsp sea salt
    • 1 cup unsalted butter room temperature
    • 1/2 cup granulated sugar
    • 1 cup light brown sugar packed
    • 2 large eggs room temperature
    • 2 tsp vanilla extract
    • 1 1/2 cups mini chocolate chips semi-sweet
    • Cheesecake Mousse Filling:
    • 1 cup heavy whipping cream cold
    • 8 oz cream cheese softened
    • 1/2 cup granulated sugar
    • 1 tsp vanilla
    • chocolate sauce optional

    Instructions

    1. Chocolate Chip Cookie Cups:
    2. Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
    3. Whisk together flour, baking soda, and salt, set aside.
    4. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
    5. Add flour mixture and mix until just combined. Fold in chocolate chips.
    6. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
    7. Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
    8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
    9. Cheesecake Mousse Filling:
    10. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
    11. In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
    12. Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
    13. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

    recipe adapted  >>>>>  here

    Monday, January 11, 2010

    Sweet and Spicy Sriracha Baked Chicken Wings

    Sweet and Spicy Sriracha Baked Chicken Wings | #Slowcookerrecipes #Easydinnerrecipes #Healthydinnerrecipes #Crockpotmeals #Bbqideas #Hotwingsrecipe #Asianchickenwings #Friedchickenwings #Saltandvinegarchickenwings #Asianwingsrecipe #Stickywings #Bakedchickenwingsbuffalo

    Ingredients

    • 3 pounds chicken wings
    • 3 tablespoons unsalted butter, melted
    • 2 tablespoon sesame oil
    • 2 1/2 teaspoons garlic powder
    • 1 teaspoon kosher salt
    • 3/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne pepper
    • For the sauce:
    • 4 tablespoons unsalted butter
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon fresh ginger, finely grated
    • 1/3 cup honey
    • 1/3 cup Sriracha sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon fresh lime juice
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon cornstarch
    • 2 teaspoons sesame seeds, for garnish
    • 1/4 cup fresh cilantro, chopped

    Instructions

    1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
    2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
    3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
    4. In the meantime, make the sauce.
    5. For the sauce :
    6. Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
    7. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

    recipe adapted  >>>>>  here

    Saturday, January 9, 2010

    Pineapple Mango Lemonade

    Pineapple Mango Lemonade | #Smoothiedrinks #Yummydrinks #Cocktaildrinks #Summerdrinks #Fundrinks #Healthydrinks #Refreshingdrinks #Yummydrinks #Healthydrinks #Cocktaildrinks #Smoothiedrinks #Colddrinks



    Ingredients

    • 1 1/4 cups freshly squeezed and strained lemon juice, chilled
    • 3 1/2 cups cold water
    • 3/4 cup +2 Tbsp granulated sugar
    • 1 (46 oz) can Dole Pineapple juice, chilled
    • 1 (32 oz) bottle Mango nectar (100% juice), chilled
    • Frozen pineapple chunks or mango chunks (optional)
    • Ice


    Instructions

    1. In 1 gallon pitcher or larger whisk together lemon juice, water and sugar until sugar has dissolved.
    2. Stir in pineapple juice and mango nectar. Add pineapple and mango chunks and ice. Serve cold.

      recipe adapted >>>>>  here



    Rated 4/5 based on 327 customer reviews

    Sunday, January 3, 2010

    Parmesan Crusted Chicken

    Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

    Ingredients

    • 1 pound chicken breasts 2-3 chicken breasts
    • 1 teaspoon Italian seasoning or seasoning of choice
    • 1/2 teaspoon garlic powder
    • Pinch of salt and pepper
    • 1 cup grated or zested parmesan cheese
    • 1/2 cup almond flour or panko breadcrumbs*
    • 2 eggs
    • 3 tablespoons olive oil or butter or oil of choice

    Instructions

    1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
    2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
    3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
    4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

    recipe adapted >>>>>  here