CREAMY TORTELLINI WITH SPINACH & TOMATOES #CREAMY #TORTELLINI #SPINACH #TOMATOES #delicious #food #recipes #steak #Quick_and_easy_dinner_recipes #Tortellini_recipes #Pasta_dishes #Creamy_beef_and_shells #Food_recipes_for_dinner #Ground_turkey_recipes

Ingredients

  • 1 lb cheese tortellini
  • 1 tbsp minced garlic
  • 1 cup chopped fresh spinach
  • 1 14.5 ounce can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
  2. While the tortellini is boiling, roughly chop the spinach.
  3. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
  4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  5. Cook and stir over medium high heat until the mixture begins to bubble.
  6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
  7. Add the creamy mixture into the the skillet along with the Parmesan cheese.
  8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  9. Add the drained tortellini and mix together gently.
  10. Serve and enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Creamy Tortellini with Spinach & Tomatoes

CREAMY TORTELLINI WITH SPINACH & TOMATOES #CREAMY #TORTELLINI #SPINACH #TOMATOES #delicious #food #recipes #steak #Quick_and_easy_dinner...

Your Kitchen Transformed - Creamy Tortellini with Spinach & Tomatoes
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Best Ever Strawberry Shortcake Trifle | #Strawberryshortcaketrifle #Burgerbarideas #Triflerecipes #Triffledesserts #Strawberrytriflewithpudding #Strawberrytriffle #Fingerfoods #Cookingrecipes #Easypartyfoodforacrowd #Partyappetizersforacrowd #Appetizersnacks #Foodplatters









Ingredients

  • 1 large carton of strawberries
  • 1-2 TB of sugar
  • 1 Box of Angel Food Cake Mix
  • 1 Box of Cheesecake Instant Pudding
  • 1 1/4 Cup of Milk
  • Lg Tub of Whipped Cream






Instructions

  1. Cook the Angel Food Cake per the packaged directions
  2. While the cake cooks, slice strawberries and put them in a bowl
  3. Sprinkle sugar on the strawberries and mix it up a bit
  4. Make the cheesecake pudding according to the recipe on the box
  5. Once the angel food cake has cooled, cut it into small squares.
  6. Layer all of the ingredients into the trifle bowl. In mine I did: cake, pudding, whipped cream, strawberries, cake, pudding, strawberries and top off with a little whipped cream in the middle.



recipe adapted  >>>>>  here









Your Kitchen Transformed - Best Ever Strawberry Shortcake Trifle

Best Ever Strawberry Shortcake Trifle | #Strawberryshortcaketrifle #Burgerbarideas #Triflerecipes #Triffledesserts #Strawberrytriflewithpudd...

Your Kitchen Transformed - Best Ever Strawberry Shortcake Trifle
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This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. #Hamburgersoup #Fallsouprecipes #Dinnerrecipesforfamily #Vegansouprecipes #Sweetpotatosoup #Cozyautumnwildricesoup #Creamychickenrecipes #Creamygarlicsauce #Simplechickenrecipes #Creamygarlicchickenrecipes #Creamygarlicbutterchicken #Easycreamychickenrecipes




Ingredients

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice*
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Instructions

    INSTANT POT (PRESSURE COOKER) METHOD:
  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
  2. Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest there for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid and discard the bay leaf.
    3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high
  3. heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
    6. CROCK-POT (SLOW COOKER) METHOD:
  6. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine.
  7. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  8. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  9. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  10. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
    11. STOVETOP METHOD: Heat (an extra)
  11. 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  12. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  13. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  14. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  15. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  16. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.


Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. #Hamburgersoup #Fallsouprecipes #Dinnerrecipesforfamily #Vegansoupreci...

Your Kitchen Transformed - Cozy Autumn Wild Rice Soup
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HONEY MUSTARD SALMON IN FOIL | #Ketosalmonrecipes #Fishrecipes #Bakedsalmoninfoil #Sourcreamsalmon #Bbqsalmonrecipes #Salmonrecipesbakedinfoil #Honeyteriyakisalmon #Grilledsalmonrecipes #Ketosalmonrecipes #Salmonrecipeshealthy #Honeyglazedsalmon #Salmonrecipespanseared


Ingredients

  • HONEY MUSTARD SALMON IN FOIL:
  • 1 batch honey mustard sauce (see below)
  • 2 pound side of salmon, boneless and skinless
  • 1 tablespoon finely-chopped fresh parsley leaves
  • HONEY MUSTARD SAUCE INGREDIENTS:
  • 1/3 cup whole grain mustard
  • 1/4 cup honey
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper

Instructions

  1. To Make The Honey Mustard Salmon In Foil:
  2. Heat oven to 375°F. Or heat a grill to medium heat.
  3. Prepare your honey mustard sauce as directed below.
  4. Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  5. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  6. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)
  7. To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes. (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)
  8. To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, until the fish is cooked through.
  9. Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.
  10. To Make The Honey Mustard Sauce:
  11. Whisk all ingredients together in a small bowl until combined.

recipe adapted >>>>>  here

Your Kitchen Transformed - HONEY MUSTARD SALMON IN FOIL

HONEY MUSTARD SALMON IN FOIL | #Ketosalmonrecipes #Fishrecipes #Bakedsalmoninfoil #Sourcreamsalmon #Bbqsalmonrecipes #Salmonrecipesbakedinfo...

Your Kitchen Transformed - HONEY MUSTARD SALMON IN FOIL
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Low-Carb Breakfast Burritos | #Lowcarbbreakfastrecipes #Highproteinlowcarbsnacks #Ketovegetarianrecipes #Breakfastpizza #Lowcarbvegetarianrecipes #Lowcarbfoodlist #Ketobreakfastrecipes #Slowcookercheesysalsachicken #Ketobreakfastburrito #Lowcarbbreakfastburrito #Turkeyrollupsnobread #Nocarbdiets



Ingredients

  • 2 large eggs
  • 1 tbsp. skim milk
  • 1 tbsp. freshly chopped chives
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. butter
  • 4 slices cooked bacon
  • 1/2 c. black beans
  • 1 avocado, thinly sliced
  • 1/2 c. shredded Cheddar
  • Salsa, for serving

Instructions

  1. In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.
  2. In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.
  3. Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Low-Carb Breakfast Burritos

Low-Carb Breakfast Burritos | #Lowcarbbreakfastrecipes #Highproteinlowcarbsnacks #Ketovegetarianrecipes #Breakfastpizza #Lowcarbvegetarianre...

Your Kitchen Transformed - Low-Carb Breakfast Burritos
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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

Your Kitchen Transformed - Dump-and-Bake Healthy Chicken Parmesan

Dump-and-Bake Healthy Chicken Parmesan | #Dump-and-Bake #Healthy #Chicken #Parmesan #Cookingrecipes #Fooddishes #Bakeddishes #Easydinnerreci...

Your Kitchen Transformed - Dump-and-Bake Healthy Chicken Parmesan
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MOLTEN CHOCOLATE LAVA CAKE | #MOLTENCHOCOLATE #LAVACAKE #Dessertrecipes #Cupcakecakes #Cakedesserts #Moltenchocolatelavacake #Lavacakerecipes #Deliciousdesserts #Dessertrecipes #Chocolatedesserts #Deliciousdesserts #Sweetrecipes #Sweetstreats #Deathbychocolate









Ingredients

  • ½ cup butter
  • 220g semi-sweet chocolate
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons flour
  • 1 teaspoon powdered sugar, extra for dusting
  • 1 teaspoon cocoa powder, for dusting






Instructions

  1. Preheat oven to 200C.
  2. Brush 4 small souffle cups with melted butter very well.
  3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
  4. Stir in powdered sugar.
  5. Add eggs and egg yolks and keep stirring.
  6. Stir in flour until well blended.
  7. Share between cups and bak efor 13-14 minutes until the sides are set.
  8. Let them rest for a minute and transfer them on serving plates.
  9. Dust powdered sugar and cocoa powder on each right before serving.



recipe adapted >>>>>  here



Your Kitchen Transformed - MOLTEN CHOCOLATE LAVA CAKE

MOLTEN CHOCOLATE LAVA CAKE | #MOLTENCHOCOLATE #LAVACAKE #Dessertrecipes #Cupcakecakes #Cakedesserts #Moltenchocolatelavacake #Lavacakerecipe...

Your Kitchen Transformed - MOLTEN CHOCOLATE LAVA CAKE
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EASY CHEESY CROCKPOT CHICKEN | #Cookingrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Crockpotdishes #Dinnerrecipes #Easycrockpotrecipescheap #Crockpotmealschicken #Slowcookercheesychickenpenne #Easycheapcrockpotmeals #Cookingrecipes #Crockpotdinner

Ingredients

  • 1 1/2lb chicken breasts
  • 1 can cream of chicken soup
  • 1/2lb baby carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • salt (to taste)
  • 1 cup milk
  • 3 cups cooked rice
  • 2 cups shredded cheddar cheese

Instructions

  1. Step 1
  2. Place everything except milk, cheese, and rice in the crock pot. Cover and cook on low 8 hours or on high 4 hours.
  3. Step 2
  4. Shred the chicken and stir in milk, cheese, and rice and serve.

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - EASY CHEESY CROCKPOT CHICKEN

EASY CHEESY CROCKPOT CHICKEN | #Cookingrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Crockpotdishes #Dinnerrecipes #Easycroc...

Your Kitchen Transformed - EASY CHEESY CROCKPOT CHICKEN
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Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Ingredients

  • 1 bag (25 Oz. Bag) Frozen Ravioli
  • 1 jar (26 Oz. Jar) Marinara Sauce
  • 2 cups Shredded Mozzarella Cheese
  • Parmesan Cheese, For Sprinkling
Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Instructions

  1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
  2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

recipe adapted >>>>>  here

Your Kitchen Transformed - Baked Ravioli

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bake...

Your Kitchen Transformed - Baked Ravioli
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Meatball Zucchini Boats | Was yummy and different. Best zucchini ever. Will definetly make again 😉👍 #Lowcarbmeals #Ketodinnerrecipes #Cleaneatingrecipes #Healthydinnerrecipes #Meatballzucchiniboats #Glutenfreerecipes #Buffalochickenthighs #Ketochickenthighrecipes #Ketosnacksonthego #Lowcarbsnacks #Ketodietforbeginners #Ketosouprecipes

Ingredients

  • 3 -4 medium zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground beef
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. vegetable oil
  • 2 c. marinara sauce (use sugar-free if you're keto!)
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan

Instructions

  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
  2. Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
  3. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
  4. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
  5. Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Meatball Zucchini Boats

Meatball Zucchini Boats | Was yummy and different. Best zucchini ever. Will definetly make again 😉👍 #Lowcarbmeals #Ketodinnerrecipes #Clea...

Your Kitchen Transformed - Meatball Zucchini Boats
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