Sunday, December 31, 2017

BAKED CAESAR CHICKEN RECIPE

BAKED CAESAR CHICKEN RECIPE | #Lowcarbcasserolerecipes #Cesarchickenbaked #Bakedchickenrecipes #Slowcookerrecipes #Ceaserchickenbaked #Ketomealideas #Healthymealprepfortheweek #Lunchmealprepfortheweek #Healthylunchideasforwork #Sheetpanchickenfajitas  #Chickenfajitasoven #Mealsforone


Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 cup Caesar salad dressing (click for homemade recipe)
  • ½ cup sour cream (optional)
  • 1-1½ cup Parmesan cheese grated

Instructions

  1. Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
  2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
  3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
  4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
  5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
  6. If desired, garnish with chopped parsley.

recipe adapted >>>>>  here

Wednesday, December 27, 2017

Chicken Bacon Ranch Pull Apart Rolls

#Lowcarbrecipes #Bakedchickenrecipes #Easydinnerrecipesforfamily #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Dinnerideas #Cubansandwich #Chickenparmesansliders #Cookingrecipes #Chickenbaconranchsliders #Sandwichrecipes


Ingredients

  • 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
  6. Drizzle with Ranch dressing. Top with the final layer of cheese.
  7. Brush liberally with butter mixture. Place the tops on the cheese.
  8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
  10. Cut apart and serve immediately with additional Ranch dressing, if desired.

recipe adapted >>>>>  here

Saturday, December 23, 2017

Keto Chocolate Peanut Butter Fat Bombs (Quick & Easy!)



Keto Chocolate Peanut Butter Fat Bombs (Quick & Easy!) | #Ketopeanutbuttercups #Quickeasyketodessert #Ketodessertrecipes #Ketolemondesserts #Lowcarbsnacks #Ketoballs #Ketodessert #Chocolatepeanutbutterfatbombs #Ketosnacks #Ketochocolatefatbombs #Ketopeanutbuttercups #Easyfatbombs



Ingredients

  • 5-8 packets of stevia sweetener
  • 4 TBSP cream cheese
  • 4 TBSP coconut oil
  • 4 TBSP cocoa powder
  • 4 TBSP butter
  • 2 tsp vanilla extract
  • 1/2 cup natural peanut butter (I prefer chunky)


Instructions

  1. Combine all of the ingredients together in a medium-sized bowl. Cover with a paper towel, and microwave for 45 seconds. Remove from the microwave, stir and continue microwaving for approximately 30 seconds or until everything is melted enough to mix easily.
  2. Once melted, use a whisk or fork to blend everything together well.
  3. Use a spoon or spatula to evenly distribute the mixture into an ice cube tray, silicone mold or muffin liners.
  4. Cover and freeze for at least 2 hours. Once frozen, remove them from your tray or mold and place them in a plastic freezer bag or container (because they are so high in fat they should easily fall out of the tray).

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Bacon Ranch Grilled Potatoes

Bacon Ranch Grilled Potatoes | #Bacon #Ranch #Grilled #Potatoes #Bbqrecipes #Meatrecipes #Summergrilling #Fooddishes #Steakrecipes #Cookingrecipes #Delicioussalads #Soupandsalad #Sidedishrecipes #Bakedpotatosalad



Ingredients

  • 1 1/2 lbs of potatoes I used Yukon gold
  • 1/3 cup Litehouse Ranch Dressing
  • 4 slices of bacon cooked and crumbled
  • 1/4 cup shredded cheddar or Colby Jack cheese
  • 2 tablespoons fresh parsley chopped finely
  • 1/2 teaspoon salt
  • pepper to taste
  • non-stick cooking spray for greasing


Instructions

  1. Preheat grill to 350 degrees.
  2. Scrub and slice potatoes. (I use a mandoline for an even slice.)
  3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
  4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
  5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

recipe adapted >>>>>  here


Friday, December 15, 2017

Strawberry Basil Margarita Cocktail

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL | #Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail



Ingredients

  • 1/2 pint fresh strawberries
  • 1/2 c. blanco tequila
  • 1.5 oz. Cointreau
  • 1 lime juiced (about an ounce)
  • 1 tbsp honey raw if you have it
  • 2-3 basil sprigs
  • ice
  • kosher salt


Instructions

  1. On the Rocks :
  2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
  3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
  4. Frozen :
  5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
  6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here



Rated 4.7/5 based on 831 customer reviews

Loaded Baked Potato Casserole

#Mashedpotatocasserole #Brocollichickenricecasserole #Comfortfoods #Baconmashedpotatoes #Riceandbroccolicasserole #Cookingrecipes #Twicebakedpotatocasserolerecipe #Potatosidedishes #Cheesepotatocasserole #Cheesypotatocasserole #Dicedpotatorecipes #Dicedpotatocasserole

 

 

 

 

 

Ingredients

  • 4 lbs Red Potatoes, cut into quarters
  • 1/4 cup Butter (Softened)
  • 1/4 cup Milk
  • 1/2 cup Sour Cream
  • 1 tsp Better Than Buillon Chicken Base
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Garlic Powder
  • 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
  • 15 slices Bacon, cooked and crumbled (Divided)
  • 3 Green Onions, chopped

 

 

 

 

Instructions

  1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
  2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
  3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
  4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
  5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
  6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
  7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

recipe adapted  >>>>>  here


Rated 4/5 based on 314 customer reviews

Tuesday, December 12, 2017

Slow Cooker Pot Roast

Slow Cooker Pot Roast | #Chickencrockpotrecipes #Crockpotpotroast #Crockpotrecipeseasy #Roastbeefcrockpotrecipes #Easydinnerrecipes #Crockpotmeals #Crockpotmeals #Roastbeefcrockpotrecipes #Beefroastcrockpotrecipes #Crockpotrecipeseasy #Easydinnerrecipes #Chuckroastcrockpotrecipes !


Ingredients

  • 3 lbs chuck roast
  • 6 large potatoes (cut into 1-1/2" pieces)
  • 1 cup baby carrots
  • 1 celery stalk (diced)
  • 1/4 onion (diced)
  • 1 Tbsp. minced garlic
  • 1 - 1oz pkg onion dip
  • 1 - 14.5oz. can chicken broth
  • 2-1/2 cans water (use the chicken broth can)

Instructions

  1. Peel the potatoes, cut them into 1-1/2" pieces, and add to the slow cooker.
  2. Dice the onion and celery and add it to the slow cooker, as well as the carrots and garlic.
  3. Add the chuck roast on top and sprinkle the onion dip over the top of the roast.
  4. Add a pinch of salt and pepper.
  5. Add the can of chicken broth and 2-1/2 cans of water to the slow cooker. (You might need a little bit more or less water, depending on the size of your slow cooker).
  6. Set on low and cook for 8 hours or until the roast is tender.

  recipe adapted >>>>>  here

Thursday, December 7, 2017

CAULIFLOWER BUFFALO BITES

CAULIFLOWER BUFFALO BITES | #Pastarecipeseasy #Cookingrecipes #Healthydinnerrecipes #Pastadinnerrecipes #Pastarecipeshealthy #Easypastadishes #Buffalocauliflowerpanko #Muffintincalzones #Buffalocauliflowerhealthy #Cauliflowerbitesbaked #Buffalocauliflowerbakedeasy #Minicalzones

Ingredients
  • 1 large head cauliflower, cut into bite-size florets
  • Olive oil to drizzle
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon melted butter. Use coconut oil for vegan option
  • 1/2 to *3/4 cup Frank's Buffalo Wing Style hot sauce or other hot wing sauce of choice
  • Other: 1 gallon or larger size plastic bag
  • *I probably use about 2/3 cup of hot sauce and they have just enough heat.
Instructions
  1. Preheat oven to 450F degrees.
  2. Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.
  3. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
  4. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don't want them to be soggy!
  5. Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce. Start with about half the sauce and add more to your taste.
  6. Return to oven and cook for additional 5 minutes.
  7. Serve with any dip you like, ranch dressing or Blue Cheese dip.
Recipe Adapted : here

chorizo potato and queso burritos

chorizo potato and queso burritos | #Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

  • 12 ounces fresh Mexican Chorizo, casings removed
  • Queso (Homemade recipe here)
  • 6 Burrito size tortillas
  • 1 green poblano pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh cilantro, diced
  • 6-8 small red potatoes
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
  2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
  3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
  4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
  5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here

Monday, December 4, 2017

VEGAN GUMBO RECIPE

VEGAN GUMBO RECIPE | #Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vegetarianrecipesdinner #Quickveganmeals #Vegetarianrecipeseasy #Vegancurryrecipes #Veganonepotmeals

Ingredients

  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 cups (200 grams) okra, sliced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 2 ½ - 3 ½ cups vegetable stock
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
  • 1 tablespoon dark miso paste
  • ½ teaspoon salt (or to taste)
  • Freshly ground pepper
  • Brown rice, to serve
  • A small handful of fresh parsley, for garnish (optional)

Instructions

  1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
  2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Saut̩, stirring frequently for 10 Р15 minutes until the vegetables are soft and the okra slime has disappeared.
  3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
  4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
  5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

  recipe adapted >>>>>  here