No Bake Summer Berry Icebox Cake | #4thofjulyfood #Summerdessertseasy #Iceboxcakerecipes #Fourthofjulyfood #Dessertrecipesforsummer #Fruitpizzasugarcookie #Foodrecipes #Dinnerideas #Foodanddrink #Postresparamesadepostres #Healthysummerdesserts #Cookingrecipes





Ingredients

  • 19 oz graham crackers
  • 8 oz cream cheese, softened
  • 2 (3.4 oz) packages Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 12 oz Cool whip (or homemade whipped cream)
  • 3 cups fresh strawberries, sliced
  • 1-1/2 cups fresh blueberries
  • 2 oz white chocolate chips


Instructions

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
  4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

recipe click >>>>>  here

Your Kitchen Transformed - No Bake Summer Berry Icebox Cake

No Bake Summer Berry Icebox Cake | #4thofjulyfood #Summerdessertseasy #Iceboxcakerecipes #Fourthofjulyfood #Dessertrecipesforsummer #Fruitpi...

Your Kitchen Transformed - No Bake Summer Berry Icebox Cake
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Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic | #Freshgreenbeanrecipes #Healthysidedishesfordinner #Ketogreenbeans #Greenbeanrecipeshealthy #Easygreenbeans #Garlicgreenbeanssauteed #Tofulettucewraps #Meatlessmeals #Easyvegetarianrecipes #Vegetarianmealseasy #Quickvegetarianmeals #Ketolettucewraps

 

  Ingredients

  • 8 cups broccoli florets (see note)
  • 1/4 cup (4 tablespoons) extra virgin olive oil, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 8 cups cauliflower florets (see note)
  • 12 ounces whole wheat penne pasta
  • 1 cup reserved pasta cooking water
  • 1 cup shredded parmesan cheese (see note)
  • 3 tablespoons lemon juice
  • 1 tablespoon minced garlic

  Instructions

  1. Preheat oven to 475º F, and bring a large pot of water to a boil on the stove.
  2. On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (If you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
  3. Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting. Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots. Remove from oven and set briefly aside, keeping warm.
  4. Meanwhile, as vegetables roast, cook pasta according to package directions. Before draining the pasta, carefully reserve about 1 cup of pasta cooking water.
  5. In a large serving bowl, toss the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water (we usually use about 1/2 - 3/4 cup). Taste and adjust the pasta water, lemon juice and salt as needed. Serve immediately.
  6. Recipe Notes
  7. Broccoli and cauliflower florets: To get this recipe on the table in 30 easy minutes, we suggest purchasing the pre-cut florets that you can now find in most grocery stores. (You may need to trim a few bigger florets to make sure they're all roughly the same size, which promotes even roasting.) However, if you prefer to buy whole heads of broccoli and cauliflower at the store or farm market, you'll need about 6 average stalks of broccoli and about 1 medium-large head of cauliflower to yield the 8 cups of each type of vegetable that you need for this recipe. Just add a few extra minutes onto the prep time (or see make-ahead tips below).
  8. Parmesan Cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.
  9. Make-ahead steps: Even if you don't purchase pre-cut veggies, and prefer to purchase whole heads of cauliflower and broccoli, you can still take advantage of another make-ahead option: cut the broccoli and cauliflower into florets in advance when you have a little extra time. Store them in the refrigerator in a tightly sealed container or plastic bag, and they should keep nicely for a few days. In addition, you can juice the lemon and mince the garlic a few hours ahead or the night before, and store them, tightly wrapped, in the refrigerator.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic | #Freshgreenbeanrecipes #Healthysidedishesfordinner #Ketogreenbeans ...

Your Kitchen Transformed - Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic
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Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparagussweetpotatochickenskillet #Healthydinnerrecipes #Dinnerideas #Pestochicken #Easyhealthydinner #Pecancrustedchicken #Easyweeknightdinners

Ingredients

  • 1 pound free-range organic boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • Salt and ground fresh black pepper
  • 3 garlic cloves — minced
  • 1 medium sweet potato — peeled and diced
  • ½ cup chicken broth or water
  • ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper

Instructions

  1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
  2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
  3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
  4. In the same skillet, add the sweet potatoes and chicken broth.
  5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
  6. Add the asparagus, and cook for about 4-5 minutes until tender.
  7. Return the chicken to the pan, and stir to combine thoroughly.
  8. Season with salt, pepper, and crushed red pepper.

recipe adapted >>>>>  here

Your Kitchen Transformed - Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparag...

Your Kitchen Transformed - Asparagus Sweet Potato Chicken Skillet
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Sweet Potato, Chickpea and Spinach Coconut Curry | #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes








Ingredients

  • 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
  • 1 tablespoon (15ml) cumin seeds
  • 1 medium onion, finely chopped (about 2 cups/500 ml)
  • 3 large cloves garlic, minced
  • 4 teaspoons (20ml) grated fresh ginger
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
  • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
  • 1 (14-ounce/398ml) can diced tomatoes, with juices
  • 1 (14-ounce/400ml) can light coconut milk
  • 1 (5-ounce/142g) package baby spinach
  • freshly ground black pepper
    • FOR SERVING
  • cooked basmati rice, quinoa, millet, or sorghum
  • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)






Instructions

  1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
  3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.



RECIPE ADAPTED  >>>>>  here




Rated 4.8/5 based on 832 customer reviews




Your Kitchen Transformed - Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry | #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianve...

Your Kitchen Transformed - Sweet Potato, Chickpea and Spinach Coconut Curry
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#Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy






Ingredients

  • 2 Chicken Breasts sliced in half, or 4 thin chicken breasts
  • 8 Tablespoons butter divided
  • ½ cup Italian Bread Crumbs
  • ½ cup plus 1 Tablespoon grated parmesan divided
  • ¼ cup flour
  • 2 medium zucchini sliced
  • 2 garlic cloves minced

Instructions

  1. In a [url:1]large skillet[/url] over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

recipe adapated >>>>>  here

Your Kitchen Transformed - Crispy Parmesan Garlic Chicken With Zucchini

#Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes #Healthycrockpotmea...

Your Kitchen Transformed - Crispy Parmesan Garlic Chicken With Zucchini
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Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Ingredients

  • 3 large cucumbers peeled and chopped (about 4 cups)
  • 5-6 Roma tomatoes chopped (about 4 cups)
  • 1 large red onion chopped
  • 8 oz. feta cheese cut into squares
  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 1/2 Tbsp. dried oregano
  • 1/2 Tbsp. minced garlic 3 cloves
  • 1/2 tsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
  2. Prepare dressing by combining all ingredients and shaking well.
  3. Pour dressing over salad and stir to combine.
Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Recipe adapted >>>>>  here

Your Kitchen Transformed - Tomato Cucumber Feta Salad

Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Ve...

Your Kitchen Transformed - Tomato Cucumber Feta Salad
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Keto Dakota Chicken | #Ketodinnerrecipeseasy #Lowcarbdinner #Ketodakotachicken #Ketodinnerrecipeschicken #Ketomealseasy #Ketodinnerrecipesforfamily #Ketochickenrecipes #Lowcarbrecipesfordinner #Ketocasserolerecipes #Ketomexicancasserole #Easylowcarbrecipes #Ketodakotachicken

Ingredients

  • 1 boneless skinless Chicken Breast
  • 2 tbs Dijon Mustard
  • 4 slices Bacon
  • 3 Mushrooms
  • 1/4 cup Cheddar Cheese
  • 1/4 cup Monterey Jack Cheese

Instructions

    Prep
  1. In a bowl coat chicken in Dijon Mustard set aside or put in fridge over night
    2. Cooking
  2. Add bacon to a cold cast iron pan or skillet turn stove to medium heat cook until crispy
  3. Remove bacon and set aside to cool
  4. In same skillet with the bacon grease add the chopped mushrooms and saute until browned and tender
  5. Remove mushrooms and set aside
  6. Place marinated chicken in hot skillet for 5 minutes flip and cook 3 more mins
  7. Top chicken in skillet with a little bit of cheese then crumble some bacon and top with mushrooms then add remaining cheese on top and cover until melted.
  8. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Keto Dakota Chicken

Keto Dakota Chicken | #Ketodinnerrecipeseasy #Lowcarbdinner #Ketodakotachicken #Ketodinnerrecipeschicken #Ketomealseasy #Ketodinnerrecipesfo...

Your Kitchen Transformed - Keto Dakota Chicken
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Salted Caramel Pecan Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

Ingredients

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz. pkg. sea salt caramel chips
  • 12 oz. pkg. semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
  4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  5. Bake for 13-15 minutes or until edges are light brown.

recipe adapted >>>>>  here

Your Kitchen Transformed - Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycat...

Your Kitchen Transformed - Salted Caramel Pecan Chocolate Chip Cookies
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Steak Bites With Garlic Butter | #Steakbiteswithgarlicbutter #Steakcrockpotrecipes #Beefsirloinsteakrecipes #Minutesteakrecipes #Lowcarbsteakrecipes #Steakcubesrecipe #Shrimprecipes #Quickandeasydinnerrecipes #Quickdinnerideas #Casserolerecipes #Dinnerideaseasy #Healthychickendinner

Ingredients

  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Instructions

  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Steak Bites With Garlic Butter

Steak Bites With Garlic Butter | #Steakbiteswithgarlicbutter #Steakcrockpotrecipes #Beefsirloinsteakrecipes #Minutesteakrecipes #Lowcarbstea...

Your Kitchen Transformed - Steak Bites With Garlic Butter
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