Tuesday, February 23, 2016

Oven Baked Meatball Sandwiches

Oven Baked Meatball Sandwiches | . #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner

Ingredients

  • Sandwich rolls (cut with one side intact)
  • Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
  • Pasta Sauce (homemade or jarred)
  • Shredded Mozzarella Cheese

Instructions

  1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
  2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
  3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
  4. Bake until cheese is melted, hot, and bubbly.

recipe adapted >>>>>  here

Monday, February 22, 2016

Pistachio Pudding Cake

Pistachio Pudding Cake | #Bestvanillacakerecipe #Pistachiocakeeasy #Groundmeatrecipes #Bestbirthdaycakerecipe #Recipeswithhamburgermeat #S’morescookies #Pistachiocakeeasy #Pistachiodessertcake #Pistachiodip #Watergatecakerecipe #Hawaiiandreamcake #Pistachiopuddingcake

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners' sugar
  • 1/2 cup chopped walnuts

Instructions

  1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Recipe has been adapted from >>>>>  here

Sunday, February 21, 2016

Butterfinger Dessert Lasagna

Butterfinger Dessert Lasagna | #Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchickencrockpotrecipes #Peanutbuttertrifle #Slowcookerfrozenchicken #Puddingdesserts #Whitechocolatedesserts #Peanutbutterdelight #Healthydessertsnobake #Dessertsforparties #Butterfingerlasagnadessert



Ingredients

  • 1 (3.4 oz) box instant butterscotch pudding
  • 2 cups + 3 Tablespoons milk, divided
  • 8 ounces cream cheese
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 (8 oz) tub whipped topping, divided
  • 24 Nutter Butter cookies
  • 7 fun-sized Butterfingers bars, chopped*
  • Melted peanut butter*


Instructions

  1. In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
  3. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
  4. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.

recipe adapted  >>>>>  here


Sunday, February 14, 2016

Refreshing, Nourishing Vitamin Water

Refreshing, Nourishing Vitamin Water | #Vitaminwater #Healthydrinks #Healthyrecipes #Detoxdrinks #Flavoredwater #Fruitinfusedwater #Healthydrinks #Fruitinfusedwater #Fruitinfusedwaterrecipes #Detoxdrinks #Smoothiedrinks #Detoxwaterrecipes

Ingredients

  • 2 cups watermelon , sliced into 1" cubes
  • 1 lime , sliced
  • 1 lemon , sliced
  • 1/2 red grapefruit , sliced and quartered
  • 1 medium cucumber , sliced
  • 12 mint leaves
  • 2 quarts water
  • ice
  • sparkling water (optional)

Instructions

  1. Combine the fruit, cucumber, mint leaves and water in a large pitcher.
  2. Place in the fridge and let infuse overnight.
  3. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional).
  4. The vitamin water will stay fresh for a day or three.

Recipe adapted >>>>>  here

Friday, February 12, 2016

Parmesan Crusted Chicken with Bacon Cream Sauce

Parmesan Crusted Chicken with Bacon Cream Sauce | #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyrecipes #Ketohotdogbuns #Ketoorangechicken #Ketobeefandbroccoli #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Frostyrecipe

Ingredients

  • 1 lb chicken breasts (about 3 large breasts)
  • 3 tbsp mayo
  • 4 tbsp shredded parmesan cheese
  • 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
  • 1/2 cup heavy cream
  • 1 tbsp cream cheese
  • 1/2 tsp garlic powder
  • pinch of salt and pepper

Instructions

  1. Preheat oven to 400 degrees
  2. Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
  3. Top each breast with 1T parmesan cheese and place in baking dish.
  4. Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
  5. When the chicken has about 10 minutes left in the oven, begin sauce.
  6. Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
  7. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
  8. Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
  9. Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
  10. Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

Recipe adapted >>>>>  here

Wednesday, February 10, 2016

Quick Creamy Salmon

Quick Creamy Salmon | #Tuscanshrimppasta #Salmonrecipesbaked #Salmonrecipesvideos #Healthydinnerrecipes #Seafoodrecipes #Tilapiarecipeshealthy #Salmonrecipesbaked #Onepandinners #Salmonrecipesvideos #Seafoodrecipes #Seafooddishes #Salmonandspinachrecipes

Ingredients

  • 2 salmon fillets skin on (about 1 lb.)
  • Salt and pepper to season
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 3 cloves garlic finely diced
  • 4 oz. roasted red peppers diced
  • 4 cups fresh baby spinach
  • 1/2 cup Half & Half or heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. red pepper flakes or to taste
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Instructions

  1. Season the salmon fillets with salt and pepper.
  2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
  4. Add the spinach and allow it to wilt.
  5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, salt, and pepper. Stir and bring to a simmer.
  6. Return the salmon to the pan and spoon the sauce over each filet.
  7. Serve over pasta, rice, or steamed vegetables.

Recipe has been adapted from >>>>>  here

Monday, February 8, 2016

Healthy Peanut Butter Blondies

Healthy Peanut Butter Blondies | #Dairyfreecheesecake #Dairyfreedessert #Vegandessertrecipes #Vegandesserteasy #Vegancheesecakerecipe #Vegancheesecakeeasy #Healthypeanutbutterblondies #Vegandesserts #Dessertrecipes #Healthydesserts #Vegansweets #Healthysweets 
Ingredients
  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!
Recipe adapted  : here

Friday, February 5, 2016

Sautéed Carrots And Zucchini Recipe

Sautéed Carrots And Zucchini Recipe | #Sauceforchicken #Redpepperrecipes #Chickenbreast #Bakedchickenrecipes #Cheesypestochickenbake #Cookingrecipes #Healthydinnerrecipes #Plantbasedrecipes #Healthyeating #Roastedveggies #Veggiesidedishes #Roastedzucchini


Ingredients

  • 2 zucchinis, sliced
  • 3 to 4 carrots, thinly sliced
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/4 cup olive oil
  • 2 tbsp. ghee or olive oil
  • Sea salt and ground black pepper

Instructions

  1. In a big bowl add the sliced zucchinis and carrots.
  2. Pour the olive oil over the sliced vegetables, sprinkle with all the herbs and spices.
  3. Season to taste with salt and pepper, then toss until everything is well coated.
  4. Preheat skillet over medium heat, and melt the ghee.
  5. Saute the vegetables while tossing until tender, about 8 to 10 minutes.

recipe adapted >>>>>  here