Tuesday, August 31, 2010

Chocolate Butterfinger Lava Cake

Chocolate Butterfinger Lava Cake | #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas #Dessertrecipes #Cookingrecipes #Butterfingerdessert #Easybutterfingercake #Cinnamonrollcakewithcreamcheese #Dessertrecipes #Cupcakecakes #Cakedesserts

Ingredients

  • 1 4 oz semi-sweet chocolate baking bar
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbs flour
  • 3 Tbs creamy peanut butter
  • 3 Tbs Butterfinger baking bits or crushed butterfingers (more for topping)

Instructions

  1. Preheat oven to 425.
  2. Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
  3. In medium bowl add your baking bar and butter and melt in microwave.
  4. Whisk in your powdered sugar until combined.
  5. Add in your eggs and egg yolks until blended.
  6. Lastly add in your flour until mixed.
  7. In small bowl stir together peanut butter and Butterfinger baking bits.
  8. Fill each ramekin half way with batter.
  9. Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
  10. Top with remaining batter to cover.
  11. Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
  12. Remove from oven and let sit a few minutes before turning out onto a plate.
  13. Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

RECIPE ADAPTED  >>>>>  here

Wednesday, August 25, 2010

Tomato Basil Turkey Meatloaf

Tomato Basil Turkey Meatloaf | #Smokedsalt #Cookingrecipes #Healthydietrecipes #Wholefoodrecipes #Dinnerrecipes #Meatrecipes #Whole30turkeymeatloaf #Tomatobasilmeatloaf #Cleaneatingrecipesfordinner #Whole30groundturkeyrecipes #Turkeymeatloafpaleo #Tomatobasilturkeymeatloaf

Ingredients

  • 1 pound ground turkey
  • ¼ cup ALMOND FLOUR
  • 2 tablespoons TOMATO PASTE
  • 3 tablespoons chopped fresh basil
  • 1 egg
  • 1 teaspoon GARLIC POWDER
  • 1 teaspoon salt
  • Topping:
  • 2 tablespoons tomato paste
  • ¼ cup CHOPPED TOMATOES
  • 1 tablespoon APPLE CIDER VINEGAR
  • 1 tablespoon chopped basil
  • Pinch of salt

Instructions

  1. Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
  2. In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

recipe adapted  >>>>>  here

Sunday, August 22, 2010

NO BAKE ENERGY BITES

NO BAKE ENERGY BITES | #Energybites #Healthymeals #Healthybreakfastrecipes #Nobakeenergyballs #Healthydessertrecipes #Breakfastideashealthy #bites #Peanutbutteroatballs #3ingredientrecipes #Dairyfreesnacks #Energyballshealthy #Peanutbutterenergyballs


Ingredients

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seeds
  • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
  2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.

Recipe has been adapted from >>>>>  here

Friday, August 20, 2010

The Best Keto Cheesecake



The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts

Ingredients

  • For the crust
  • 1 1/2 Cups Almond flour
  • 1/4 Cup Confectioners Swerve
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter, melted
  • For the filling
  • 6 Packages 8 ounces full fat cream cheese, room temperature
  • 2 Cups Confectioners Swerve
  • 5 Large Eggs room temperature
  • 8 Ounces Sour Cream room temperature
  • 1 Tablespoon Vanilla extract

Instructions

  1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
  2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
  3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
  4. Add in the room temperature eggs one at a time and beat until well incorporated.
  5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
  7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
  8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
  9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

recipe adapted >>>>>  here


Thursday, August 19, 2010

Dairy-free Spaghetti Squash Chicken Alfredo

Dairy-free Spaghetti Squash Chicken Alfredo | #Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners


Ingredients

  • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 cup raw cashews
  • 3 cups boiling water
  • 2 Tbsp. nutritional yeast
  • 1–2 cloves garlic, peeled
  • 1 Tbsp. lemon juice
  • ½ tsp. salt + more to taste
  • ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
  • ½ cup fresh basil, thinly sliced; plus more for garnish

Instructions

  1. Preheat oven to 400℉.
  2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
  3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
  4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
  5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
  6. To prepare the alfredo sauce :
  7. Drain cashews and place in the canister of the Vitamix.
  8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
  9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
  10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
  11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
  12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

recipe adapted  >>>>>  here

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


Thursday, August 12, 2010

PEANUT BUTTER BANANA NICE CREAM

PEANUT BUTTER BANANA NICE CREAM | #Bananaicecreamrecipe #Peanutbutterbananaicecream #Bananaicecreamhealthy #Homemadeicecreamrecipes #Dairyfreeicecreammakerrecipes #Nicecreamvegan #Frozenbananarecipes #Veganicecream #Healthyicecreamrecipes #Vanillaicecreamhomemade #Ripebananarecipeshealthy #Vanillaicecreamrecipes

Ingredients

  • 4 bananas, peeled, sliced, and frozen
  • 1/4 cup almond, soy, or coconut milk
  • 1/2 cup peanut butter (creamy or crunchy, unsweetened)
  • pinch of sea salt
  • 1 tablespoon maple syrup, or coconut sugar to taste (optional)
  • 1/4 cup mini dairy-free chocolate chips

Instructions

  1. Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don't over-blend.
  2. Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.
  3. Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating.

recipe adapted  >>>>>  here

Vegan Garlic Pasta with Roasted Cajun Cauliflower

Vegan Garlic Pasta with Roasted Cajun Cauliflower | #Veganpastarecipes #Vegantamales #Vegancreamytomatopasta #Creamytomatobasilpasta #Veganrecipeseasyquick #Vegancreamytomatosauce #Veganrecipeseasy #Easyveganmeals #Veganbroccolirecipes #Veganlunchideas #Vegandishes #Vegandinnerideas

Ingredients

  • Cajun cauliflower:
  • 1 small head of cauliflower cut into florets 3 heaping cups
  • 2 teaspoons oil
  • Cajun Blend:
  • 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
  • 1/4 tsp (0.25 tsp) or more cayenne
  • 1/2 tsp (0.5 tsp) freshly ground black pepper
  • 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
  • 1/2 tsp (0.5 tsp) dried thyme
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/4 tsp (0.25 tsp) onion powder
  • 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)
  • Garlic Sauce Pasta:
  • 8 oz penne glutenfree if needed
  • 2 tsp olive oil divided
  • 3 cloves garlic minced
  • 2 cups (473.18 ml) unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
  • 1 tbsp flour or use rice flour to make gluten-free
  • 1 tbsp arrowroot starch or cornstarch
  • 10 cloves of roasted garlic
  • 1/2 tsp (0.5 tsp) to 1 tsp smoked paprika
  • 1/4 tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
  • 2 tbsp nutritional yeast
  • 1/2 to 3/4 tsp (0.5 tsp) or more salt
  • chopped basil or parsley for garnish
  • black pepper or cayenne and lemon juice for garnish

Instructions

  1. Cajun Cauliflower:
  2. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
  3. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
  4. Bake for 25 to 30 mins.
  5. Garlic Pasta:
  6. Make the pasta according to instructions on the package, drain and set aside.
  7. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
  8. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
  9. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
  10. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

RECIPE ADAPTED  >>>>>  here

Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry | #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes



Ingredients

  • 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
  • 1 tablespoon (15ml) cumin seeds
  • 1 medium onion, finely chopped (about 2 cups/500 ml)
  • 3 large cloves garlic, minced
  • 4 teaspoons (20ml) grated fresh ginger
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
  • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
  • 1 (14-ounce/398ml) can diced tomatoes, with juices
  • 1 (14-ounce/400ml) can light coconut milk
  • 1 (5-ounce/142g) package baby spinach
  • freshly ground black pepper
  • FOR SERVING
  • cooked basmati rice, quinoa, millet, or sorghum
  • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)


Instructions

  1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
  3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

RECIPE ADAPTED  >>>>>  here



Rated 4.8/5 based on 832 customer reviews

Saturday, August 7, 2010

Glazed Lemon Pound Cake Loaf

Glazed Lemon Pound Cake Loaf | #Mainsqueezebridalshowerlemon #Lemonpoundcakewithglaze #Lemondesserts #Lemonloaf #Bundtcakerecipes #Lemonsourcreampoundcake #Lemonpoundcakewithglaze #Lemonloafcake #Weightwatcherslemonpoundcake #Lemondesserts #Lemonquickbread #Sugarfreepoundcake


Ingredients

  • Loaf:
  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream removed from fridge 15 minutes before using
  • Glaze:
  • 1/2 cup icing/confectioners' sugar
  • 1 Tbsp lemon juice plus more, as needed

Instructions

  1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
  4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

Recipe has been adapted from >>>>>  here

Tuesday, August 3, 2010

Avocado Tuna Melt Bagels

Avocado Tuna Melt Bagels | #Tunapattiesrecipes #Easyweeknightdinners #Grilledcheeserecipes #Friedtunapatties #Grilledcheesesandwich #Lightdinnerrecipes #Ketosnacks #Avocadomuffins #Spicyavocadohummus #Avocadocrabboats #Avocadorecipeshealthy #Stuffedavocadohealthy

Ingredients

  • 2 Bagels
  • 2 cans Tuna, drained (approx 185g each)
  • 2 Tomatoes, sliced
  • 1 Avocado,sliced
  • 2 hefty tbsp Mayo
  • 1 tsp Dijon Mustard
  • 1 Green Onion, finely diced
  • 1 tbsp Fresh Parsley, finely diced
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper
  • 4 pinches Cheddar Cheese, grated
  • Lemon Juice, to taste
  • Salt & Black Pepper, to taste

Instructions

  1. In a bowl, combine your Tuna, Mayo, Mustard, Onion, Parsley, Garlic, Seasoning, Cayenne Pepper and Lemon Juice. Place to one side.
  2. Half, destone and slice your Avocado into evenly sized strips (8 strips per half). Half your Tomatoes and slice to similar thickness. You should end up with 16 slices of Avocado and 16 slices of Tomato.
  3. Evenly slice your bagels in half and toast either under the grill or in toaster.
  4. Assemble by placing a a slice of Avocado on the bagel, then a Tomato slice and repeat in a circular pattern. 4 slices of each should cover the surface.
  5. Sprinkle a little Salt and Pepper and drizzle a bit of Olive Oil. Top with Tuna then finish with Cheese.
  6. Grill unto golden and bubbly on top. Serve with an extra squeeze of Lemon Juice and a sprinkle of Parsley.

recipe adapted  >>>>>  here

Shrimp Quesadillas Recipe

Shrimp Quesadillas Recipe | #Shrimptacoswithcabbageslaw #Cookingshrimponstove #Seafoodlasagnarecipe #Howtocookshrimponthestove #Blackenedshrimptacos #Shrimpstovetop #Quesadillarecipeschicken #Shrimpquesadillarecipes #Chickenfajitarecipe #Tacotuesdayrecipes #Phillycheesesteakquesadilla #Chickenquesadillarecipes

Ingredients

  • 1 pound uncooked medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
  • 1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
  • 6-8 Medium flour tortillas

Instructions

  1. Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
  2. Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
  3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
  4. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
  5. Serve with Sour cream, salsa, or guacamole.

Recipe adapted >>>>>  here