#Butternutsquashrecipes #Vegetarianrecipeseasy #Veggierecipes #Meatlessmeals #Vegetariandishes #Cookingrecipes #Butternutsquashfritters #Butternutsquashlasagnarecipe #Veggierecipes #Cookingrecipes #Vegetariandishes #Meatlessmeals

Ingredients

• 2 teaspoons olive oil
• 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• salt and pepper, to season
• 1 medium yellow onion, diced
• 3 cloves of garlic minced
• 1/2 jalapeno, seeded and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 - 15 ounce can black beans, rinsed and drained
• 8 yellow corn tortillas, cut into thick strips
• 1-15 ounce can red enchilada sauce
• 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
• cilantro and low-fat sour cream, for serving

Instructions

1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

RECIPE ADAPTED >>>>>  here

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemonberrycake #Creamcake #Lemonblueberrylayercake #Layercakerecipes #Blueberryrecipesdessert #Lemonblueberrycupcakes #Bakingrecipescake #Cookingrecipes

Ingredients:
Cake

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature1
• 1 Tablespoon vanilla extract
• 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk3
• zest + juice of 3 medium lemons4
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream6
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake: 

1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
2. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
3. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting: 

1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost: 

1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make ahead tip: 

1. Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Recipe Notes:

• This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
• Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
• Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
• Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
• 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
• Use brick-style cream cheese. Not cream cheese spread.
• Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Recipe Source : here

Your Kitchen Transformed - Lemon Blueberry Layer Cake Recipe

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemon...

Your Kitchen Transformed - Lemon Blueberry Layer Cake Recipe

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The Best Chicken Salad Recipe | #Bestchickensaladrecipe #Chickensaladrecipehealthy #Chickensaladsandwichwithgrapes #Simplechickensaladrecipe #Easychickensaladwithgrapes #Chickensaladwithgreekyogurt #Easylunchideas #Bestchickensaladrecipe #Southwestchickensalad #Chickensaladwithcranberries #Chickensaladrecipewithapples #Chickensaladcroissant

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons dried cranberries
• 3 tablespoons chopped pecans
• 1/4 cup diced Granny Smith apple
• 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces
• baby spinach leaves , optional
• 4 croissants or soft dinner rolls , optional

Instructions

1. In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.
2. Eat as is or place on sliced croissants with some baby spinach or lettuce.

recipe adapted  >>>>>  here

Your Kitchen Transformed - The Best Chicken Salad Recipe

The Best Chicken Salad Recipe | #Bestchickensaladrecipe #Chickensaladrecipehealthy #Chickensaladsandwichwithgrapes #Simplechickensaladrecipe...

Your Kitchen Transformed - The Best Chicken Salad Recipe

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Keto Chicken Enchiladas | #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochickenrecipes #Ketotacoshells #Lowcarbdinner #Ketochickenenchiladas #Ketocheeseburgercasserole #Easyketorecipes #Lowcarbdinner #Easyketomeals #Ketodinnerrecipeseasy #Healthycasserolerecipes

Ingredients

• 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
• 10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
• 1 small onion, diced
• 2 cups Chicken Bone Broth
• 2 T Arrowroot Powder (or your thickener of choice)
• 1 cup Sour Cream
• 4 oz Green Chiles
• 2 cups Shredded Monterey Jack Cheese
• 1 small jar Verde Salsa

Instructions

1. Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
2. In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
3. Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
4. For 10 enchiladas, I used a 9x9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes.
5. Top with verde salsa, if desired, and serve.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Keto Chicken Enchiladas

Keto Chicken Enchiladas | #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochickenrecipes #Ketotacoshells #Lowcarbdinner #Ketochickenen...

Your Kitchen Transformed - Keto Chicken Enchiladas

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Steak and Ale Soup with Mushrooms | #Steaksouprecipes #Steakandalesoupwithmushrooms #Meatballsouprecipes #Beefbarleysouprecipes #Chickencornchowdercrockpot #Steaksoupcrockpot #Cowboysoup #Crockpotchickenbroth #Slowcookerchickenbroth #Steakandalesoupwithmushrooms #Steakandalesoupcrockpot #Steaksouprecipes

Ingredients

• • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
• • Salt
• • Black pepper
• • 4 tablespoons flour, divided use
• • 2 tablespoons butter
• • 2 tablespoons avocado (or olive) oil
• • 2 small white onions, quartered and sliced
• • 16 ounces (1 pound) sliced mushrooms
• • 4 cloves garlic, pressed through garlic press
• • 1 teaspoon Italian seasoning
• • 1 cup ale
• • 6 cups beef stock, hot
• • 1 tablespoon chopped flat-leaf parsley
• • 1 teaspoon fresh thyme leaves

Instructions

1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
2. -Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
3. -Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
4. -Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
5. -Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
6. -Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
7. -Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms | #Steaksouprecipes #Steakandalesoupwithmushrooms #Meatballsouprecipes #Beefbarleysouprecipes #Chickencorn...

Your Kitchen Transformed - Steak and Ale Soup with Mushrooms

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BAKED OATMEAL | #Oatmealrecipeshealthy #Bakedoatmealcupshealthy #Oatsrecipeshealthy #Easybakedoatmealcups #Easybreakfastmuffins3ingredients #Bakedoatmealrecipeseasy #Healthydinnerrecipes #Bakedoatmealrecipes #Easybreakfastideas #Breakfastideashealthy #Healthylunchideas #Dairyfreerecipes

Ingredients

• Dry ingredients:
• 3 cups old fashioned rolled oats
• ¾ cup brown sugar
• 1 ½ tsp baking powder
• ¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
• ½ tsp salt
• Wet ingredients:
• 2 eggs, lightly beaten
• 2 ½ cups milk, plus additional milk for serving
• 1 tsp pure vanilla extract
• 4 tbsp unsalted butter or coconut oil, melted
• 2 cups fresh berries (larger berries chopped)

Instructions

1. Preheat oven to 350°F.
2. Butter a 2 ½ quart baking dish.
3. Combine all dry ingredients.
4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
5. Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.
6. Top the oats with the remaining berries.
7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
8. Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - BAKED OATMEAL

BAKED OATMEAL | #Oatmealrecipeshealthy #Bakedoatmealcupshealthy #Oatsrecipeshealthy #Easybakedoatmealcups #Easybreakfastmuffins3ingredients ...

Your Kitchen Transformed - BAKED OATMEAL

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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

Your Kitchen Transformed - Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil | #Vegetarianmeals #Vegetarianrecipesdinner #Veggieshepardspie #Vegetariandinners #Vegeta...

Your Kitchen Transformed - Rainbow Vegetarian Pad Thai with Peanuts and Basil

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Weight Watchers Funfetti Donuts | #Healthydesserts #Weightwatchersdesserts #Weightwatchersfreestylerecipes #Wwfreestylerecipeszeropoints #Weightwatchersmealswithpoints #Weightwatcherssnacks #Wwfreestylerecipes #Weightwatcherdinners #2ingredientdoughweightwatchers #Wwbagelrecipe #Weightwatchersmealprep #Kodiakcakesrecipeweightwatchers

Ingredients

• 1 box Rainbow Chip cake mix
• 1 single serve container vanilla Greek yogurt
• 1 cup water

Instructions

1. Preheat the oven to 350 degrees.
2. Mix all ingredients together in a medium mixing bowl until well combined
3. Pour into a donut silicone mold/pan
4. Bake 12 to 15 minutes.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Weight Watchers Funfetti Donuts

Weight Watchers Funfetti Donuts | #Healthydesserts #Weightwatchersdesserts #Weightwatchersfreestylerecipes #Wwfreestylerecipeszeropoints #We...

Your Kitchen Transformed - Weight Watchers Funfetti Donuts

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Slow Cooker Baked Potato Soup | #Souprecipesslowcooker #Bakedpotatosoupcrockpot #Crockpotbakedpotatosoup #Slowcookerbakedpotatosoup #Potatosouprecipecrockpot #Cookingrecipes #Crockpotmeals #Slowcookerbakedpotatosoup #Crockpotbakedpotatosoup #Crockpotsouprecipes #Potatosoupeasycrockpot #Easydinnerrecipescrockpot

Ingredients

• 10 slices cooked bacon diced
• 5 cups chicken broth low sodium
• 2 pounds Yukon gold potatoes peeled and diced
• 1 medium sweet onion diced
• 6 garlic cloves minced, use more if you want
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried parsley
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese
• Roux Mixture:
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 12 oz evaporated milk half and half or heavy cream
• Or make a Cornstarch Mixture:
• 3 tablespoons cornstarch
• 12 oz evaporated milk
• Toppings:
• Chives
• Shredded cheddar cheese
• Cooked bacon
• Chopped green onions

Instructions

1. Cook Potatoes:
2. Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.
3. Stir and cook for 6-8 hours on low or on high for 3-4 hours.
4. Roux Mixture:
5. Once the soup has cooked, add butter to a medium sauce pan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using.
6. Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
7. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
8. Or make the Cornstarch Mixture:
9. If you don't want to make the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
10. Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
11. After the Thickening Mixture was added:
12. Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.
13. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
14. If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.
15. Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.
16. Serve:
17. Serve warm, garnished with bacon, cheese, green onions and sour cream.
18. The soup can be refrigerated for up to 3 days.
19. The soup will thicken more once it cools. When heating it up, add more water, broth or milk to dilute it. Taste and adjust for salt and pepper and if you added the extra liquid, bring it to a light simmer for a few minutes.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup | #Souprecipesslowcooker #Bakedpotatosoupcrockpot #Crockpotbakedpotatosoup #Slowcookerbakedpotatosoup #Potatos...

Your Kitchen Transformed - Slow Cooker Baked Potato Soup

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VEGAN MINI CHOCOLATE HAZELNUT PIES | #Vegandesserts #Vegandessertrecipes #Veganfoods #Veganeating #Vegansweets #Vegantreats #Zumbodesserts #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Justdesserts #Cakedesserts

INGREDIENTS:
CRUSTS:

• 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.)

FILLING:

• 6½ tbs Canned Unsweetened Coconut Cream, warmed**
• 2oz Semi-Sweet Chocolate Chips, melted
• ⅓ cup Rigoni di Asiago® Nocciolata Dairy Free
• ½ tsp Vanilla Extract

DIRECTIONS:
FOR THE CRUST:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).
3. Unroll the pie crust onto a clean surface. Use a 4″ circle cookie cutter to punch circles out of the crust.
4. Firmly press the pie crust circles into ungreased muffin tin cups. Bake for ~12 minutes, or until golden brown.  Let cool completely.

FOR THE FILLING:

1. In a large bowl, whisk together the coconut cream and melted chocolate. Whisk until completely smooth.
2. Whisk in the Nocciolata, then whisk in the vanilla extract.  Scoop the “batter” into the baked pie crust cups and transfer the pan to the fridge.  Refrigerate overnight.
3. Serve with coconut whipped cream, a healthy dose of melted chocolate drizzled on top, and a generous sprinkle of chopped hazelnuts.  Enjoy!

NOTES:
**Or, refrigerate an unshaken can of full fat coconut milk and scoop out a heaping ½ cup of the cream.

Recipe Adapted : here

Your Kitchen Transformed - VEGAN MINI CHOCOLATE HAZELNUT PIES

VEGAN MINI CHOCOLATE HAZELNUT PIES | #Vegandesserts #Vegandessertrecipes #Veganfoods #Veganeating #Vegansweets #Vegantreats #Zumbodesserts #...

Your Kitchen Transformed - VEGAN MINI CHOCOLATE HAZELNUT PIES

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