Saturday, June 24, 2017

Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil | #Vegetarianmeals #Vegetarianrecipesdinner #Veggieshepardspie #Vegetariandinners #Vegetarianrecipeshealthy #Vegetarianshepherdspie #Vegetarianrecipesdinner #Easyveganmeals #Summervegetarianrecipes #Summersidedishes #Vegetablesoup #Veganthairecipes

Ingredients

  • For the Pad Thai
  • 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
  • 1 zucchini
  • 1 red pepper
  • half a yellow onion
  • 2 carrots
  • 2 tablespoons oil
  • 1 egg, beaten
  • 1/2 cup peanuts, chopped
  • 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
  • For the Sauce:
  • 3 tablespoons fish sauce or vegan fish sauce substitute
  • 3 tablespoons brown sugar (or sub another sweetener)
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili paste (sambal oelek)

Instructions

  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

RECIPE ADAPTED >>>>>  here

Thursday, June 22, 2017

Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie | #Goodhumorstrawberryshortcaketrifle #Ketoairfryerrecipes #Bananapuddinglasagna #Strawberryshortcakeoreotrifle #Dessertrecipes #Ketoairfryerporkchop #Fluffybiscuitrecipe #Bakingpowderbiscuits #Angelbiscuitrecipe #Butterybiscuitrecipe #Lightandfluffybiscuits #Biscuitseasy

Ingredients

  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste
  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your preference
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots, peas, corn and green beans

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
  3. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
  4. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
  5. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
  6. Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!

Recipe has been adapted from >>>>>  here

Wednesday, June 21, 2017

cajun butter steak bites

Delicious Cajun Butter Seak Bites #delicious #food #recipes #steak #Food_recipes_for_dinner #Garlic_overload_burgers #Honey_siracha_chicken #Quick_easy_dinner #Chicken_recipes_videos #Chicken_recipes_easy



Ingredients

  • For Cajun Seasoning:
  • 1 tablespoon mild paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder, add more if you like heat
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon brown sugar KETO: use brown sugar substitute
  • 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
  • 1/4 teaspoon cracked black pepper to taste
  • For Steak:
  • 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
  • 1-2 tablespoons canola oil, divided
  • 1/4 cup butter
  • 4 cloves garlic finely chopped


Instructions

  1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
  2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
  3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
  4. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
  5. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
  6. Serve warm.

recipe adapted >>>>>  here


Tuesday, June 20, 2017

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI


Skillet Creamy Garlic Chicken With Broccoli | #slowcooker #maincourse #american #foodrecipes #Healthyquinoarecipes #Skilletcreamygarlicchicken #Garlicchickenwithbroccoli #Skilletcreamygarlicchickenwithbroccoli #Cookingrecipes #Yummyfood #Lowcarbrecipes #Bakedchickenrecipes #Lowcarbmeals #Healthychickenrecipes #Ketodinnerrecipes #Ketochickenrecipes


Ingredients

  • 2 pounds boneless chicken breasts
  • kosher salt or sea salt , to taste
  • fresh cracked black pepper , to taste
  • 1/2 teaspoon paprika
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic , minced
  • 10.5 ounces (1 can) Condensed Cream of Chicken Soup
  • 3/4 cup water
  • 2 to 3 cups chopped broccoli
  • 1 teaspoon chopped fresh parsley
  • lemon wedges , optional

Instructions

  1. Season chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
  3. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
  4. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
  5. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

recipe adapted >>>>>  here

Sunday, June 18, 2017

Beef and Broccoli Ramen

Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyfood #Foodanddrink #Easybeefandbroccoliramen #Beeframennoodlerecipes #Healthydinnerrecipes #Beeframennoodlerecipeseasy #Easydinnerrecipes

Ingredients

  • 2 tablespoons oil divided
  • 1 pound flank steak or skirt steak thinly sliced against the grain
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cups broccoli
  • 4 cloves garlic minced
  • 3 packets ramen noodles seasoning packet discarded (3 ounces each)
  • Sauce
  • 1/4 cup water
  • 3/4 cup low sodium beef broth
  • 1 tablespoon ginger minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/2-1 teaspoon Sriracha depending on how spicy you would like it
  • sesame seeds for garnish if desired

Instructions

  1. NOTE: Prep time does not include marinating time.
  2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
  3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  4. Cook the ramen noodles according to the package instructions. Set aside.
  5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
  6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
  7. Toss in garlic and saute for 1 minute.
  8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
  9. Toss in the noodles and stir to coat.
  10. Serve immediately with sesame seeds if desired.

recipe adapted >>>>>  here

Friday, June 16, 2017

Keto Noodles - Low Carb Egg Noodles

Keto Noodles - Low Carb Egg Noodles | #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Easyketolunch #Ketonoodleswithalmondflour #Almondflourpastarecipe #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Ketobread #Easyketolunch #Ketonoodleswithalmondflour

Ingredients

  • 3 egg yolks
  • 4 ounces cream cheese softened
  • 1/8 teaspoon garlic powder
  • 33 grams Parmesan cheese freshly grated (about 1/3 cup plus 2 tablespoons)
  • 37 grams mozzarella cheese freshly grated (about 1/3 cup plus 2 tablespoons)
  • 1/8 Teaspoon dried basil
  • 1/8 Teaspoon dried marjoram
  • 1/8 Teaspoon dried tarragon
  • 1/8 Teaspoon ground oregano
  • 1/8 Teaspoon ground black pepper

Instructions

  1. In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
  2. In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
  3. Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
  4. Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter.

Recipe has been adapted from >>>>>  here

Wednesday, June 14, 2017

Dump-and-Bake Healthy Chicken Parmesan

Dump-and-Bake Healthy Chicken Parmesan | #Dump-and-Bake #Healthy #Chicken #Parmesan #Cookingrecipes #Fooddishes #Bakeddishes #Easydinnerrecipes #Chickendinner #Casserolerecipes #Cookingrecipes #Fooddishes #Chickendishes #Yummydinners #Easymeals #Pastarecipes

Ingredients

  • 6 small boneless, skinless chicken breasts (about 24 ounces total)
  • 1 (16 ounce) jar marinara sauce (I like to use a brand with no added sugar)
  • 6 ounces fresh mozzarella, sliced
  • ¼ cup grated Parmesan cheese
  • Italian seasoning
  • Salt and pepper to taste
  • Basil or additional fresh herbs for garnish
  • Optional: cooked pasta for serving

Instructions

  1. Preheat oven to 425 degrees F.
  2. Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.
  3. Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.
  4. Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.

recipe adapted >>>>>  here

Monday, June 12, 2017

Chicken With Creamy Garlic Sauce

Chicken With Creamy Garlic Sauce | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 - 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • Sauce:
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

Instructions

  1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
  2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
  3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
  4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
  5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
  6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
  7. Wipe out the skillet, if desired.
  8. Melt the butter over medium heat and add the garlic.
  9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
  10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
  11. Slowly add the chicken stock stirring constantly until there are no lumps.
  12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
  13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
  14. Pour sauce over chicken and serve immediately.
  15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Saturday, June 10, 2017

Busy Day Soup

I made this but I added a half can, (small) of tomato paste, and beef broth instead of water. It looked more like the picture and it was amazing! #15beansoupcrockpot #Crockpotsouprecipes #Hamandbeanscrockpotrecipes #Creamyhamburgersoup #Hamdinnerideas #Easysouprecipesquick

Ingredients

  • 1 lb ground beef
  • 1 package onion soup mix
  • 1 3/4 cup mixed frozen vegetables
  • 5 cups water
  • 1 28oz can diced tomatoes
  • 1 cup macaroni, uncooked

Instructions

  1. In a large soup pot, brown ground beef. Drain fat.
  2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
  3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.

recipe adapted >>>>>  here

Tuesday, June 6, 2017

French Chicken Casserole a la Normande

French Chicken Casserole a la Normande | #Frenchfood #Frenchfoodrecipes #Frenchcooking #Tarragonchicken #Honeymustardchickenthighs #Recipeswithhoney #Saffronrecipes #Persianrecipes #Persianchickenrecipe #Persianchickenandrice #Persiansaffronchicken #Ethnicrecipes

Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • salt
  • 4 shallots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves garlic minced
  • 125g/4 oz bacon lardons or 6 strips of bacon, chopped
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hard dry apple cider such as Strongbow
  • 2 apples peeled, cored and cut into wedges
  • 125ml/1/2cup double cream/heavy cream

Instructions

  1. Turn the oven on to 180C/350F.
  2. Pat dry chicken legs and thighs with a paper towel and salt all over.
  3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.
  4. Discard the chicken fat or reserve it for another use if desired.
  5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
  6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
  7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
  8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
  9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
  10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
  11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
  12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered.
  13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

recipe adapted  >>>>>  here

Monday, June 5, 2017

EASY NO BAKE KETO CHEESECAKE BITES

EASY NO BAKE KETO CHEESECAKE BITES #Dessert #Keto #Cheesecake #Ketoomgbars #Fundesserts #Deliciousdesserts #Cakedesserts #Ketocookies #Cakelover

Ingredients

  • 8oz Cream Cheese, softened
  • 1/2 Cup Plain Unsweetened Greek Yogurt
  • 1 Cup Now Foods Almond Flour
  • 2 Tbsp Kerrygold -Grass-fed Butter, melted
  • 5 Tbsp Lakanto MonkFruit Sweetener - classic
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
  • 32 Blueberries (about a 1/2 cup)

Instructions

  1. Mix together butter, almond flour, and 2 Tbsp Lakanto Monkfruit sweetener
  2. Press 2 teaspoons of mixture into the bottom of each section of the ice cube tray. 
  3. In a medium bowl beat cream cheese then add plain unsweetened greek yogurt, vanilla extract, lemon juice and 3 tablespoons of Lakanto Monkfruit Sweetener
  4. Evenly distribute cream cheese mixture on top of crust and smooth tops with a spoon.
  5. Top each cheesecake with 2 blueberries and insert a popsicle stick in the centers about 3/4 of the way into each cheesecake (optional)
  6. Freeze for at least 2 hours, once frozen loosen the sides of the cheesecakes with a butter knife and pop each cube out
  7. Keep Cheesecake bites stored in the freezer

recipe adapted >>>>>  here

Saturday, June 3, 2017

Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin | #Cheesy #Root #Vegetable #Gratin #Vegetariandishes #Wholefoodrecipes #Veganeating #Vegandinners #Healthyrecipes #Vegandishes #Healthyrecipes #Veggierecipes #Vegetarianrecipes #Vegetariandishes #Veggiedishes #Cookingrecipes

Ingredients

  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 medium beets, peeled
  • 2 1/2 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • 2 ounces shredded gruyere
  • salt and pepper to taste

Instructions

1. Preheat oven to 400˚F.
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.
5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
6. Follow the sweet potato with a row of parsnips, followed by a row of beets.
7. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
8. Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
10. Remove from oven, uncover gratin and top with shredded gruyere.
11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
12. Finish with a sprinkle of fresh thyme leaves. Serve.

recipe adapted >>>>>  here