Saturday, January 30, 2016

Meatball Zucchini Boats

Meatball Zucchini Boats | Was yummy and different. Best zucchini ever. Will definetly make again 😉👍 #Lowcarbmeals #Ketodinnerrecipes #Cleaneatingrecipes #Healthydinnerrecipes #Meatballzucchiniboats #Glutenfreerecipes #Buffalochickenthighs #Ketochickenthighrecipes #Ketosnacksonthego #Lowcarbsnacks #Ketodietforbeginners #Ketosouprecipes

Ingredients

  • 3 -4 medium zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground beef
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. vegetable oil
  • 2 c. marinara sauce (use sugar-free if you're keto!)
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan

Instructions

  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
  2. Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
  3. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
  4. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
  5. Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Recipe has been adapted from >>>>>  here

Wednesday, January 27, 2016

Grilled Chicken Margherita

Grilled Chicken Margherita | #Whole30recipes #Chickenrecipeshealthy #Healthyeating #Grilledpineapplechicken #Bruchettachicken #Easyhealthydinner #Summerdinnerideas #Grilledchickenrecipes #Easyhealthydinner #Quickmeals #Grilledchickenmargherita #Easydinnerrecipes Easy, healthy grilled chicken margherita topped with melted mozzarella cheese, pesto, and tomato basil garnish.




Ingredients

  • 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed basil leaves, very thinly sliced
  • cracked black pepper

Instructions

  1. In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
  2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
  3. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

RECIPE ADAPTED >>>>>  here

Monday, January 18, 2016

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting | #Homemadecupcakerecipes #Homemadechocolatecupcakes #Chocolateicingrecipe #Chocolatecreamcheeseicing #Chocolatefrostingrecipe #Ketocreamcheesefrosting #Chocolatebuttercreamfrosting #Buttercreamfrostingrecipe #Bestchocolatefrosting #Homemadechocolateicing #Pipablecreamcheesefrosting #Cupcakefrosting

Ingredients

  • 3 cups powdered sugar
  • 1-2 tablespoons whipping cream as needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 8 oz cream cheese softened
  • 1/2 cup cocoa powder

Instructions

  1. In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
  2. Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
  3. In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
  4. With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
  5. Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
  6. If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about 1/4 cup at a time.
  7. Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.

recipe adapted >>>>>  here

CHOCOLATE RASPBERRY PANCAKES

CHOCOLATE RASPBERRY PANCAKES | #Ihoppancakerecipecopycat #Copycatihoppancakerecipe #Cookingrecipes #Brunchrecipes #Breakfastdishes #Breakfastcasserole #Browniepancakes #Chocolatepancakeswithcocoapowder #Pancakesandwaffles #Dessertrecipes #Yummybreakfast #Cookingrecipes

Ingredients

  • 100g raspberries
  • 50g porridge oats
  • 50g plain flour
  • ½ tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp clear honey
  • 2 ripe bananas, peeled and broken into chunks
  • 1 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
  • 2 medium eggs

Instructions

  1. Blitz the bananas, eggs, honey and vanilla in a food processor until combined.
  2. Add the oats, flour, cocoa powder and bicarbonate of soda and blitz again.
  3. Gently mix in 100g raspberries with a spoon.
  4. Heat the oil in a large nonstick frying pan. Make a few pancakes at a time by adding two large spoonfuls of the mixture to the pan per pancake. Cook over a low heat for 2-3 mins on both sides, then transfer to a plate. Repeat with the remaining mixture.

recipe adapted >>>>>  here