Saturday, November 30, 2013

SLOW COOKER SPINACH ARTICHOKE DIP

SLOW COOKER SPINACH ARTICHOKE DIP | #Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamcheesedip #Crockpotchickenrecipes #Spinachandartichokediprecipecrockpot #Crockpotappetizers #Crockpotspinachartichokedip #Dipsandappetizers #Nachocheesesaucecrockpot #Nachocheeserecipe


Ingredients

  • 1 (10 oz.) bag fresh baby spinach, roughly chopped
  • 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
  • 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
  • 1 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup finely-chopped white or red onion
  • 4 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

Instructions

  1. Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
  2. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
  3. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

recipe adapted  >>>>>  here

ROASTED CAULIFLOWER SOUP WITH GARLIC {GF, VEGAN}

#Vegansouprecipes #Cookingrecipes #Vegansoups #Simplyquinoa #Soupsandstews #Healthysouprecipes #Vegetarianrecipes #Veganeating #Wholefoodrecipes #Veganfoods #Cookingrecipes #Vegandishes
 

Ingredients

  • 1 head cauliflower chopped into florets
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil divided
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 1 small yellow onion diced
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon hot smoked paprika optional
  • 4 cups vegetable broth
  • 1 can coconut milk (optional, use almond flour instead if sensitive to the taste of coconut milk)
  • 2 tablespoons nutritional yeast
  • For garnish:
  • handful chopped parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  4. Bake the cauliflower and garlic for 30 minutes.
  5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
  7. Add vegetable broth, and bring to a boil.
  8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  10. Remove from heat and puree until smooth with an immersion blender.
  11. (** Taste the soup and if you are happy with how creamy it is there is no need to add coconut milk.) Add coconut milk (or other nut milk) and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes.
  12. Serve topped with any leftover roasted cauliflower florets and chopped parsley.

recipe adapted  >>>>>  here

Thursday, November 28, 2013

Crispy Keto ‘Fried’ Chicken



Crispy Keto ‘Fried’ Chicken | #Ketotacoshells #Ketodinnerrolls #Ketobreadrecipes #Ketobiscuits #Lowcarbtortillas #Ketodinnerrecipeslowcarbdiets #Fatheadpizzacrust #Ketochickentenders #Ketochickenparm #Glutenfreefriedchicken #Ketochickenstrips #Easyketomeals




Ingredients

  • 1 lb chicken breasts, pounded to ½-inch thickness
  • 1 egg
  • ¼ cup almond flour
  • ¼ cup nutritional yeast
  • 1 t paprika
  • ½ t sea salt
  • ½ t dried oregano
  • ½ t dried dill
  • ¼ t garlic powder
  • ¼ t onion powder
  • ¼ t ground cayenne pepper


Instructions

  1. Preheat oven to 400°F and place a cooling rack on top of a baking sheet.
  2. In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate.
  3. Blot the chicken breasts dry with a paper towel and coat in egg mixture.
  4. Shake off the excess egg and dredge in seasoning mixture on both sides.
  5. Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Tuesday, November 26, 2013

Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake | #Blueberrycheesecakecrumbcake #Peachcobblercheesecakerecipes #Moistcoffeecake #Blueberrycoffeecrumbcake #Cinnamoncrumbcake #Blueberrycheesecakecrumbcake #Healthydessertrecipes #Blueberrycheesecakecrumbcake #Potluckdesserts #Blueberrydesserts #Blueberrycreamcheesecoffeecake #Easydessertsforacrowd


Ingredients

  • Crumb Cake:
  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Blueberry Cheesecake Filling:
  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries
  • Glaze:
  • ½ cup powdered sugar
  • 2–3 teaspoons milk

Instructions

  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Recipe has been adapted from >>>>>  here

Thursday, November 21, 2013

No Bake Banana Split Dessert

No Bake Banana Split Dessert | #Cupcakecakes #Cookingrecipes #Dessertrecipesvideos #Tastyvideosdesserts #Cakedecoratingtechniques #Diyfood #Applefrieswithcaramelcreamdip #Postresparamesadepostres #Applefriesrecipe #Fallsnacks #Bananasplitdessert #Nobakedesserts

Ingredients

  • 1 stick butter, melted
  • 1 box graham cracker crumbs
  • 1 (8 oz) cream cheese, softened
  • 1/4 cups butter, softened
  • 3 cups powdered sugar
  • 4 bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
  • 1 (4 ounce) jar maraschino cherries, stemmed
  • 1 cup walnuts or pecans, chopped
  • hot fudge sauce, slightly warmed
  • 1 tablespoon rainbow sprinkles

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter.
  2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
  3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
  4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
  5. Spread the cream cheese mixture over the cooled graham cracker crust.
  6. Add a layer of sliced bananas over the cream cheese mixture.
  7. Spread pineapple chunks evenly over the bananas.
  8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
  9. Garnish with the pecans/walnuts and maraschino cherries.
  10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
  11. Chill for at least 4 hours before cutting to allow the layers to set.

recipe adapted >>>>>  here

Thursday, November 14, 2013

HONEY LEMON CHICKEN AND GREEN BEANS

HONEY LEMON CHICKEN AND GREEN BEANS | #Chickenandricecasserolerecipes #Oldschoolchickenandricecasserole #Healthystarbucksdrinks #Chickenandricecasserolerecipescreamofmushroom #Ketostarbucksdrinksicedcoffee #Bellyfatburnerworkout #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Lemonhoneychicken #Honeychickengreenbeans

Ingredients

  • Honey Lemon Chicken and Green Beans
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • Olive oil
  • 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
  • Honey Lemon Sauce see below
  • Honey Lemon Sauce:
  • 3/4 cup low sodium chicken broth
  • Juice and zest from 1 large lemon
  • 1/4 cup honey or more/less to taste
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove minced

Instructions

  1. Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
  2. In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
  4. Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
  5. Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
  6. Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
  7. Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

recipe adapted >>>>>  here

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #HONEYGARLIC #CHICKEN AND #VEGGIES #Cookingrecipes #Onepanmeals #Onepandinner #Easydinnerrecipes #Honeygarlicchicken #Chickendishes #Cookingrecipes #Crockpotrecipes #Healthyrecipes #Chickendishes #Lowcarbrecipes #Ketodietrecipes

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

recipe adapted >>>>>  here

Monday, November 4, 2013

Strawberry Smoothie Surprise

Strawberry Smoothie Surprise| #Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Ingredients

  • 1 cup of orange juice
  • 1 tbsp honey
  • 1 cup of strawberries
  • 1 cup of ice
Strawberry Smoothie Surprise| #Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Instructions

  1. Place all of the ingredients into the blender.
  2. Put the top on the blender and mix the ingredients together for 10 – 15 seconds/until it reaches your desired consistency.
  3. Pour the mixture in a cup and enjoy!
Strawberry Smoothie Surprise| #Strawberryorangesmoothie #Simplesmoothierecipes #Healthydrinks #Smoothiedrinks #Yummydrinks #Healthyrecipes #Healthysmoothies #Healthydrinks #Smoothierecipeshealthy #Smoothiedrinks #Juicesmoothie #Smoothieshakes

Recipe adapted >>>>>  here

Hummus and Avocado Toast

Hummus and Avocado Toast | #vegan #quicklunch #veganlunch #hummus #avocado #easyrecipe #veganrecipes #quickrecipes #easylunch #avocadotoast #avocadorecipes #hummustoast #hummusrecipes

Ingredients

  • Hummus and Avocado Toast
  • 2 Pieces of seeded multi-grain bread, toasted (or bread of choice)
  • 6 Tablespoons Ultimate Hummus, divided
  • 1 ripe avocado
  • tomato slices
  • Season to taste with:
  • Himalayan pink salt
  • Fresh ground black pepper
  • Cayenne pepper, optional

Instructions

  1. Toast your bread to desired brownness. I like my toast slightly darker, so I set the toaster to medium/dark.
  2. Once the toast is done, let it cool a few minutes.
  3. Place about 3 Tablespoons Ultimate Hummus on each piece of toast. I like a little heat, so at this point I'll sprinkle cayenne on the hummus, but it's completely optional.
  4. Top each piece of toast with half an avocado cut into chunky slices.
  5. Finish with tomato slices and season with salt and pepper.
  6. Enjoy!

Recipe adapted >>>>>  here

Friday, November 1, 2013

SIMPLE HEALTHY VEGAN BREAKFAST TOAST THAT ISN’T BORING

#Breakfastfortwo #Veganeating #Breakfastrecipes #Cookingrecipes #Veganfoods #Veganbreakfastrecipes #Dairyfreedinner #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Veganfoods #Vegetarianrecipes

Ingredients

  • 1 piece of toasted whole grain bread
  • 2 tablespoons of peanut butter You can use any nut butter
  • ½ of an apple – thinly sliced with the skin on
  • 1 or 2 teaspoons of ground cinnamon
  • Spicy Mexican Avocado Breakfast Toast
  • 1 piece of toasted whole grain bread
  • 2 to 3 tablespoons of warm vegan refried beans
  • 3 slices of tomato
  • ½ cup of chopped spinach leaves
  • ½ of a thinly sliced avocado
  • A drizzle of sriracha or salsa
  • Banana Chia Chocolate Chip Breakfast Toast
  • 1 piece of toasted whole grain bread
  • ½ of a banana sliced
  • 1 tablespoon of chia seeds
  • 1 tablespoon of mini chocolate chips I use Enjoy Life brand

Instructions

  1. Peanut Butter and Apple Breakfast Toast
  2. Toast the bread, spread the peanut butter on the toast, fan the sliced apples over the top of the peanut butter and press in a bit so they stick, sprinkle the cinnamon over the top. Enjoy!
  3. Spicy Mexican Avocado Breakfast Toast
  4. Toast the bread, spread the warm beans on top of the toast, arrange the tomatoes and press in a bit so they stick, add the spinach, put the avocado on top of the spinach, garnish with a bit of sriracha or salsa if desired.
  5. Banana Chia Chocolate Chip Breakfast Toast
  6. NOTE: If you choose to use a nut butter put that on the toast before the banana.
  7. Toast the bread, slice the banana over the top of the toast and press in a bit, sprinkle the chia seeds and chocolate chips over the banana. Enjoy!

recipe adapted >>>>>  here