Tuesday, March 25, 2014

Easy Chicken Stir Fry Recipe

Easy Chicken Stir Fry Recipe | #Chickenandgreenbeanstirfry #Chickendinnerrecipeshealthy #Greenbeanrecipes #Stirfryrecipes #Chinesefoodrecipes #Cookingrecipes #Easychickenrecipes #Easychickenstirfry #Stirfryrecipeschicken #Easychickenstirfryrecipes #Stirfrysauce #Healthydinnerrecipeschicken


  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • 1/2 yellow bell pepper cut into 1 inch pieces
  • 1/2 red bell pepper cut into 1 inch pieces
  • 1/2 cup baby carrots sliced
  • 2 tsp minced ginger
  • 2 garlic cloves minced
  • Stir Fry Sauce
  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes


  1. Stir Fry Sauce
  2. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
  3. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
  4. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  5. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
  6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
  7. Add chicken back into the skillet and stir to combine.
  8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  9. Bring to a boil, stirring occasionally, and let boil for one minute.
  10. Serve with rice and/or chow mein if desired.

recipe adapted  >>>>>  here

Rated 4.3/5 based on 280 customer reviews

Thursday, March 20, 2014

Chicken Parmesan Slider Bake

Chicken Parmesan Slider Bake |  #Fudgeswirledoreobottomcheesecake #Grilledcheesesloppyjoesandwich #Minidesserts #Butterswimbiscuits #Bakedzitiwithricottanomeat #partyideas #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Dinnerideaseasy #Garlictoastpizza #Foodrecipesfordinner #Sugarcookierecipeeasy


  • 24 ounces frozen breaded chicken tenders
  • 1 package (12 ounces) Hawaiian sweet rolls
  • 1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend
  • 1 jar (24 ounces) marinara sauce
  • 1/2 cup butter, cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil


  1. Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes.
  2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls.
  3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.

recipe adapted  >>>>>  here

Rated 4.7/5 based on 123 customer reviews

Wednesday, March 19, 2014

Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe

Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe | #Ketosnacks #Ketorecipeseasy #Ketogenicdiet #Ketodietrecipes #Lowcarbdesserts #Lowcarbketo #Ketofatbombs #Ketosnacks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketocheesecake



  • 6 ounces (3/4 of a cup) full fat cream cheese or homemade yogurt cheese
  • 2.5 ounces (5 tablespoons) butter
  • ½ cup blueberries
  • ¼ teaspoon vanilla extract
  • 1-1/2 ounce (3 tablespoons) melted coconut oil
  • 3 packets Stevia (optional)
  • ⅛ teaspoons sea salt



  1. In a food processor combine all ingredients and puree until smooth.
  2. Use a rubber spatula to spread blueberry mixture into candy mold.
  3. If not using candy mold, spread evenly into a parchment-lined loaf pan.
  4. Freeze for 1 hour, and then cut into 12 pieces if using a loaf pan. Continue freezing until solid, another 1-2 hours.
  5. Pop out of candy mold or loaf pan and store in a covered container in the freezer.
  6. For best taste, allow to thaw 15 minutes before eating.

Recipe Adapted : here

    Wednesday, March 12, 2014

    Easy No-Bake Peanut Butter Balls

    Easy No-Bake Peanut Butter Balls | #Energybites #Proteinballshealthy #Dairyfreerecipes #Peanutbutterballshealthy #Peanutbutterproteinballsnobake #Peanutbutteroatballs #Crackcrackers #Peanutbuttercuppokecake #Holidaycookies #Easytrufflesnobake #Saltinecrack #Holidaytreats


    • 2 cups creamy peanut butter
    • 3/4 cup butter (room temperature)
    • 3-4 cups powdered sugar
    • 2 (1 pound) packages chocolate candy coating (I like CandiQuik)


    1. You can also replace some of the powdered sugar with crushed Rice Krispies cereal or crushed graham crackers to make them less rich.
    2. Turn these little guys into what they call "Buckeyes" by simply leaving the top portion of the peanut butter exposed.
    3. Feel free to make them pretty by topping them with sea salt, sprinkles or an extra drizzle of chocolate.
    4. Use any leftover chocolate to dip pretzels, fruit, nuts or anything else you have laying around.
    5. If you've ever done any chocolate dipping, then you know that the chocolate slowly hardens and has to be reheated, but the texture slowly changes in the re-heating process. To remedy that, place your chocolate bowl in a shallow bowl of hot water after it's melted to keep it warm during the dipping process.
    6. Watch the video below to see how to make the dipping process smooth and painless. We wouldn't want any ugly balls!

    recipe adapted >>>>>  here

    Tuesday, March 11, 2014

    Keto Teriyaki Chicken

    Keto Teriyaki Chicken | #Ketosnacks #Ketochickenrecipes #Ketodessertrecipes #Ketodinnerrecipeschicken #Ketocheesesticks #Ketocasserolerecipes #Lowcarbmeals #Lowcarbsnacks #Ketogenicrecipes #Lowcarbrecipesfordinner #Tacocasseroleketo #Quickketodinner Keto Teriyaki Chicken


    • 2 Tablespoons Avocado oil
    • 2 1/2 Pounds Chicken thighs cut into 1 inch pieces
    • 1/4 Cup Soy sauce
    • 3 Tablespoons Brown sugar substitute (such as Lakanto)
    • 1 Clove garlic, minced
    • 1 teaspoon Grated ginger
    • 1/2 Cup water
    • 1/4 teaspoon Xanthan gum
    • Sesame seeds and sliced green onions for a garnish


    1. Heat the avocado oil in a large skillet over medium-hi heat. Add the chicken and sauté' until cooked through...about 8 minutes.
    2. In a medium bowl, combine the soy sauce, sugar substitute, garlic, ginger, water, and xanthan gum. Whisk to combine. Pour the sauce into the skillet with the chicken and reduce the heat to medium. Continue cooking for a few more minutes until the sauce thickens and coats the chicken.
    3. Serve topped with sesame seeds and sliced green onions for garnish.

    recipe adapted >>>>>  here

    Monday, March 10, 2014

    Easiest Ever Two-Ingredient Chocolate Fudge Recipe

    Mouth-watering quick and easy fudge recipe that can be customized in a snap. #Homemadecandies #Dessertrecipes #Yummysweets #Christmasbaking #Candymaking #Sweetstreats #Fudgerecipeseasy #Easyfudgerecipe #5minutefudge #Fiveminutefudge #Candyrecipes #Chocolatefudgerecipes

    • 3 cups Chocolate Chips
    • 1 10- oz. can Sweetened Condensed Milk
    Mouth-watering quick and easy fudge recipe that can be customized in a snap. #Homemadecandies #Dessertrecipes #Yummysweets #Christmasbaking #Candymaking #Sweetstreats #Fudgerecipeseasy #Easyfudgerecipe #5minutefudge #Fiveminutefudge #Candyrecipes #Chocolatefudgerecipes
      1. Combine chocolate chips and sweetened condensed milk in bowl. Microwave at 50% power for approximately three minutes, stirring after each minute until smooth. Alternatively, combine chips and milk in saucepan and stir constantly over medium-low heat until smooth.
      2. Pour into greased foil-lined eight-inch square pan and chill until set. Lift fudge out of pan using the edges of the foil as handles and cut into one-inch squares.

        Mouth-watering quick and easy fudge recipe that can be customized in a snap. #Homemadecandies #Dessertrecipes #Yummysweets #Christmasbaking #Candymaking #Sweetstreats #Fudgerecipeseasy #Easyfudgerecipe #5minutefudge #Fiveminutefudge #Candyrecipes #Chocolatefudgerecipes
        Recipe Adapted : here

        Sunday, March 9, 2014

        Spinach Lasagna Roll-Up

        Spinach Lasagna Roll-Up | #Groundbeefrecipes #Spinachlasagnarollupsrecipe #Stuffedpastashells #Healthylasagnarecipes #Healthylasagnarollups #Healthystuffedshells #Spinachlasagnarollupsrecipe #Spinachlasagnarollups #Healthyquinoarecipes #Quinoachicken #Mediterraneanfood #Veggielasagnarollups


        • Tomato Sauce:
        • 1 tablespoon olive oil
        • 1 medium onion, diced
        • 28 ounce can of crushed tomatoes
        • 3 garlic cloves, minced
        • 3 teaspoons dried basil
        • 2 teaspoons dried oregano
        • 2 teaspoons dried parsley
        • salt and pepper, to taste
        • Filling:
        • 10 ounce package of frozen spinach, thawed
        • 15 ounces ricotta cheese
        • 2 and ½ cups mozzarella cheese, shredded
        • ⅔ cup parmesan cheese, shredded
        • 1 large egg
        • Noodles:
        • 12 lasagna noodles


        1. Tomato Sauce:
        2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
        3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
        4. Filling:
        5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
        6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photos below.
        7. Assemble:
        8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

        recipe adapted >>>>>  here

        Friday, March 7, 2014


        SICILIAN CHICKEN SOUP RECIPE | #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Peachcobblerwithcakemix #Cannedpeachcobblerrecipe #Chickensouprecipes #Carrabbaschickensoup #Poblanopepperrecipes #Sicilianchickensoupcarrabbas #Tuscanysoupolivegarden #Mamamandola'ssicilianchickensoup


        • 2 1/2 lbs. split chicken breast with ribs, skin removed
        • 1 medium yellow onion, chopped
        • 3 celery ribs, diced
        • 3 medium carrots, peeled + diced
        • 1 large green bell pepper, cored + diced
        • 2 medium russet potatoes, peeled + diced
        • 1 (14.5 oz) can diced tomatoes (I used no salt added)
        • 2 dry bay leaves
        • 2 large (or 4 small) garlic cloves, chopped
        • 1/2 cup chopped fresh parsley
        • 1/2 cup dry ditalini pasta
        • salt and pepper


        1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
        2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
        3. Add pasta to the soup pot and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
        4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
        5. Discard the bay leaves. Stir in parsley and serve

        RECIPE ADAPTED >>>>>  here

        Wednesday, March 5, 2014


        EASY HONEY GARLIC PORK CHOPS RECIPE | #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Foodrecipesfordinner #Creamybeefandshells #Dinnerideaseasy #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Bbqporkchopsongrill #Porksteakrecipes #Dinnerrecipes


        • 4 pork chops bone in or out
        • Salt and pepper, to season
        • 1 teaspoon garlic powder
        • 2 tablespoons olive oil
        • 1 tablespoon unsalted butter
        • 6 cloves garlic, minced
        • 1/4 cup honey
        • 1/4 cup water (or chicken broth)
        • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)


        1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
        2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
        3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
        4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
        5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

        recipe adapted >>>>>  here

        Monday, March 3, 2014

        High Protein Double Chocolate Muffins

        #Highproteinbreakfast #Chocolatebananaproteinmuffins #Bananachocolateproteinmuffins #Chocolateproteinpowdermuffins #Chocolateproteinpowderrecipes #Lowcarbmuffinshighprotein #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketobreakfast #Ketochocolatezucchinimuffins #Lowcarbzucchinibread #Lowcarbzucchinimuffins


        • 4 scoops chocolate protein powder* (1-1/3 cups)
        • ½ cup erythritol
        • ¼ cup coconut flour
        • ¼ cup unsweetened cocoa powder
        • 4 teaspoons baking powder
        • 1 teaspoon salt
        • 1-1/4 cup unsweetened almond milk, divided
        • 10 squares sugar free dark chocolate, chopped and divided
        • 4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
        • 4 teaspoons vanilla extract


        1. Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
        2. In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
        3. Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15 second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
        4. Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups). Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
        5. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate of course). Let cool and devour.

        RECIPE ADAPTED  >>>>>  here

        Rated 4.5/5 based on 545 customer reviews