Saturday, January 28, 2017

Broccoli-Rice Casserole

Broccoli-Rice Casserole | #Chickenandricecasserolerecipes #Cookingrecipes #Dinnerideas #Easydinnerrecipes #Cheesychickenandricecasserole #Foodvideos #Quickandeasydinnerrecipes #Shrimprecipes #Easydinnerrecipesforfamily #Bakedchickenrecipes #Ketochickenrecipes #Chickenandricecasserolerecipes


Ingredients

  • 3 c. cooked rice (about 1 c. uncooked)
  • 1 (16 oz.) package frozen broccoli florets
  • 1 small onion, finely chopped
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/2 c. milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 2 c. shredded mild or medium cheddar cheese, divided

Instructions

  1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
  2. In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.
  3. Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
  4. Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.

recipe adapted >>>>>  here

Friday, January 27, 2017

Crock Pot Tuscan Chicken

Crock Pot Tuscan Chicken | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy



Ingredients

  • 1 Tablespoon butter
  • 4 boneless,skinless chicken breasts
  • 1/2 cup sun dried tomato strips, cut into thin strips
  • 1/4 cup Parmesan Cheese, grated
  • 1 Teaspoon Italian Seasoning
  • 1 cup fresh spinach, chopped
  • Homemade Alfredo Sauce
  • 1 stick butter
  • 2 cups Parmesan Cheese, grated
  • 1 cup heavy cream


Instructions

    • Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt. Add the chicken breasts. Cook each side about 3 - 5 minutes until browned, turning only once during cooking time. Place the breasts in a 4 quart crock pot. 
      In a medium bowl mix the Alfredo Sauce, sun dried tomatoes Parmesan Cheese and Italian seasoning until thoroughly combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle. Stir in the fresh spinach and cook another five more minutes.  Remove from the crock pot and serve with pasta.

    For the Homemade Alfredo Sauce:

    • Melt the butter in a medium size saucepan. Add the cream and simmer about 5 minutes until it begins to thicken.  Add the Parmesan Cheese , stir until it's melted, remove from the heat. 

recipe adapted >>>>>  here


Sunday, January 22, 2017

Raspberry Chia Pudding

Raspberry Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

  • 1/2 teaspoon vanilla
  • 2 Tablespoons granola, crushed + more for topping
  • 1/2 cup milk (I like almond or coconut, but any milk will work)
  • 1 teaspoon lemon juice
  • 1–2 teaspoons maple syrup
  • 1/4 cup plain Greek yogurt
  • 1/2 cup of fresh raspberries + more for topping
  • 3 Tablespoons chia seeds

Instructions

  1. Stir together almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
  2. While chia pudding is setting, mash raspberries in a small bowl using a fork and crush granola. To crush the granola, place it in a plastic bag and use the bottom of a jar to press/lightly pound on the granola and crush it until it resembled graham cracker crumbs.
  3. Once chia pudding has set, grab a jar and glass and add your crushed granola. Top granola with half of your chia pudding, then add the mashed raspberries. Finish with the remaining chia pudding. Top with a few raspberries and additional granola if desired and enjoy!
  4. Chia pudding should last 3-4 days in the fridge (depending on the freshness of the berries you used).

recipe adapted >>>>>  here

Tuesday, January 17, 2017

KETO PEANUT BUTTER COOKIES

KETO PEANUT BUTTER COOKIES | Ketodessertrecipes Ketosnacks Ketocookieseasy Easyketocheesecake Ketostrawberrycheesecake Lowcarbdessertseasy Ketopeanutbuttercookies Lowcarbchickenrecipes Stuffedchickenrecipes Easychickenrecipes Ketodinnerrecipes Ketobuffalochicken

Ingredients

  • 1 Cup Natural Peanut Butter
  • ½ Cup of granulated sweetener
  • 1 Egg

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a bowl, mix all ingredients together until well combined.
  3. Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
  4. Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
  5. Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
  6. Let cool for 5 mins before serving. Store in air tight container.

recipe adapted  >>>>>  here

Thursday, January 12, 2017

3 Ingredient Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies | #Healthydinnerrecipes #Breakfastideashealthy #Healthylunchideas #Healthydesserts #Bananaoatmealmuffins #Energybites #3ingredientrecipes #Bakedoatmealrecipes #Oatmealbreakfastbars #Lowcaloriebreakfast #Veganbreakfastcookies #Oatmealrecipesbreakfast




Ingredients

  • 2 large ripe bananas
  • 1 cup pure oatmeal or old fashioned
  • 1/3 cup dark chocolate chips*


Instructions

  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Give the oatmeal a quick spin in a food processor or mixer, for about 1-2 seconds. Do NOT turn the oatmeal into a fine flour if you want your cookies to have a nice, crumbly texture. This process is important for your cookies to hold together.
  4. Pour all of your ingredients in a large bowl and mix thoroughly.
  5. Spoon preparation onto the lined baking sheet and mold the cookies with your fingers. I made 6 cookies, but you could make them smaller!
  6. Transfer to oven and bake for 12 to 15 minutes or until golden brown.

recipe adapted >>>>>  here


Monday, January 9, 2017

Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake | #Italiandesserts #Summerdessertseasy #Creamcheesedip #Mascarponerecipes #Creamcheeseappetizer #Summerdessertideas #Vegetarianrecipeshealthy #Nutritiousmeals #Bakedoatmealcups #Deliciousveganrecipes #Stuffedmushrooms #Portobellomushroom

Ingredients

  • 2 cups unsweetened coconut flakes
  • 3/4 cups chopped walnuts
  • 1/4 cup chia seeds
  • 1 tsp cinnamon
  • 1 tsp baking powder omit for Paleo/Whole30
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup unsweetened nut milk I use flax milk
  • 1 ripe banana mashed
  • 1/4 cup coconut oil melted
  • 2 cups diced strawberries

Instructions

  1. Preheat your oven to 350 degrees. Grease an 8 inch square pan and set aside.
  2. In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking powder, and salt.
  3. In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well.
  4. Now fold in strawberries.
  5. Bake for 40-45 minutes, or until top is firm and golden.
  6. Serve hot!

Recipe adapted  >>>>>  here

Sunday, January 8, 2017

Easy Keto Lasagna Stuffed Portobellos

Easy Keto Lasagna Stuffed Portobellos | #EasyKetoLasagnaStuffedPortobellos #Veganmealprep #Plantbasedrecipes #Tofulettucewraps #Veganrecipeseasy #Highproteinveganrecipes #HighproteinvegetarianrecipesCaesarchicken #Meatloafrecipespioneerwoman #Cookiebarsrecipes #Honeymustardchickensalad #Bonelessbakedchickenrecipes #Easychickenrecipesbaked

Ingredients

  • 4 large portobello mushrooms
  • 4 links of Italian sausage (or about 12 oz other ground meat)
  • 1 cup whole milk ricotta cheese
  • 1 cup sugar free marinara sauce
  • 1 cup whole milk mozzarella cheese, shredded
  • chopped parsley to garnish if desired

Instructions

  1. Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
  2. Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
  3. Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
  4. Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
  5. Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
  6. Bake in a preheated 375 degree (F) oven for 40 minutes.
  7. Garnish with parsley and serve hot.

Recipe has been adapted from >>>>>  here

Friday, January 6, 2017

SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE

SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE #Cookingrecipes #Dinnerrecipes #Fooddishes #Yummydinners #Chickenrecipes #Beefdishes #Cookingrecipes #Cleaneatingmealplan #Cleaneatingrecipes #Casserolerecipes #Healthyeating #Chickenquinoa

Ingredients

  • 2 Tbsp. olive oil divided
  • 1 ½ lbs. chicken cut into ½-inch pieces
  • 12 oz. andouille link sausage cut into ½-inch slices
  • 1 ½ tsp. salt divided
  • ¾ tsp. pepper divided
  • 2 cups sweet onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup green bell pepper finely chopped
  • 2 cloves garlic crushed
  • 1 tsp. thyme dried
  • 1 tsp. basil dried
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. Worcestershire sauce gluten free
  • 6 oz. can tomato paste
  • 15 oz. can diced tomatoes with juice
  • 2 ½ cups long grain white rice rinsed and drained
  • 4 ½ - 5 cups chicken broth
  • Fresh parsley finely chopped

Instructions

  1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
  2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
  3. Remove sausage and chicken from the pot and set aside.
  4. Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
  5. Place chicken and sausage back into the pot.
  6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
  7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
  8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
  9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
  10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

recipe adapted >>>>>  here

Thursday, January 5, 2017

SWEET AND STICKY CHICKEN WITH VEGETABLES

SWEET AND STICKY CHICKEN WITH VEGETABLES | #Glutenfreedairyfreerecipes #Gfchickenanddumplings #Dairyfreemeals #Sweetandstickychicken #Dairyfreedinnerrecipes #Cookingrecipes #Chickenartichokerecipes #Healthycreamytuscanchicken #Paleochickenrecipes #Cookingrecipes #Dinnerrecipes #Ethnicrecipes

Ingredients

  • 2 carrots, cut into 1" pieces
  • 2 medium potatoes, cut into 1" pieces
  • 1 onion, cut into 1" pieces
  • 1 bell pepper, cut into 1" pieces
  • 4 pieces chicken
  • 2 Tbsp molasses
  • 2 Tbsp ketchup
  • 2 Tbsp honey
  • 2 Tbsp maple syrup
  • ½ Tbsp Italian seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 Tbsp butter, cut into small pieces
  • 1 Tbsp cornstarch + 3 Tbsp water (optional)

Instructions

  1. Preheat the oven to 350 degrees. In an 8x8 oven-proof dish, layer the vegetables.
  2. Combine molasses, ketchup, honey, maple syrup and all seasoning in a medium bowl. Place chicken in a separate bowl.
  3. Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of vegetables. Place butter on top of chicken.
  4. Bake for 25 minutes. Meanwhile, heat remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.
  5. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.
  6. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn't overcook, yet continue to bake the vegetables until they're done.
  7. Enjoy the sweet and sticky chicken!

recipe adapted  >>>>>  here

Tuesday, January 3, 2017

French Country Apple Cake

French Country Apple Cake | #Strawberryrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Frenchapplecake #Strawberrycake #Applecoffeecakerecipes #Strawberryskilletcake #Cookingrecipes #Cupcakecakes #Deliciousdesserts #Skilletdesserts #Cakedesserts

Ingredients

  • 1 stick (8 tbs) unsalted butter softened
  • 1 1/4 cups granulated sugar divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup full fat sour cream
  • 2 large apples peeled and sliced
  • 1/2 cup walnuts finely chopped
  • salted caramel sauce for serving

Instructions

  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 2 to 3 minutes.
  3. Add the eggs and vanilla and beat until smooth.
  4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture, beating just until combined after each addition.
  5. Fold in the apples. Spread the batter in the prepared cake pan
  6. Sprinkle the walnuts evenly on top of the cake batter.
  7. Sprinkle the remaining 1/4 cup of sugar evenly over the walnuts.
  8. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
  9. Let the cake cool in the pan and slice and serve the cake from the pan. This cake is even better if it is still warm when served!
  10. Drizzle each slice of cake with salted caramel sauce to serve.

recipe adapted  >>>>>  here

Dorito Chicken Casserole

Dorito Chicken Casserole | #Dinnerideaseasy #Ritzchickencasserole #Crockpotrecipes #Hamburgermeatrecipes #Familydinnerideas #Chickendinnerrecipes #Ritzchickencasserole #Supperideaseasy #Ritzcrackerchicken #Easycasserolerecipesfordinner #Mexicanchickenrecipescasserole #Mexicanchickencasserolewithdoritos

Ingredients

  • 2 cups chicken, cooked and shredded
  • 2 cups Mexican cheese blend, divided
  • 1 10-ounce can cream of chicken soup
  • 1 cup sour cream
  • 1/2 packet taco seasoning
  • 1 can Rotel tomatoes, drained
  • 1 large bag Doritos, medium crushed

Instructions

  1. Spray a 9x13 casserole dish with cooking spray and set the oven to 350.
  2. Combine the shredded chicken with the cream of chicken soup and sour cream in a large bowl.
  3. Fold in the can of drained Rotel tomatoes and the taco seasoning.
  4. Crush the Doritos to medium bite sized pieces and spread 1/3 of the crushed Doritos evenly on the bottom of the prepared baking dish.
  5. Spread 1/2 of the chicken mixture over the Dorito chips.
  6. Spread 1/2 the shredded cheese blend over the first creamy chicken layer.
  7. Repeat with a second layer of crushed chips, chicken blend and finish with the remaining cheese. Dorito Chicken Casserole with a bag of Doritos off to the side
  8. Bake for 25 minutes or until bubbly.
  9. Top with any remaining shredded cheese or crushed Doritos when serving.

recipe adapted  >>>>>  here