Spicy Sockeye Salmon Poke Bowls | #Japanesefood #Sushibowl #Sushiingredients #Pokesaucerecipes #Pokebowlingredients #Pokebowltoppings #Healthyrecipes #Breakfastrecipes #Healtyfood #Healthybaking #Foodanddrink #Ethnicrecipes

Ingredients

  • Sockeye Salmon Poke-
  • 1 pound sockeye salmon, cut into ¾ inch cubes
  • 1/4 cup soy sauce , low sodium, or tamari
  • 1 teaspoon rice wine vinegar, or apple cider vinegar
  • 1 teaspoon sriracha, or chili paste
  • 1 teaspoon sesame oil
    • Pickled Cucumbers-
  • 2 6-inch persian cucumbers, thinly sliced
  • 1/2 cup rice wine vinegar, Kikkoman
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon salt
  • 1/2 teaspoon red chili flakes, dried
    • Sriracha Sauce-
  • 2 tablespoons sriracha
  • 2 tablespoons plain greek yogurt, or light mayonnaise

Instructions

  1. Sockeye Salmon Poke-
  2. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
  3. Pickled Cucumbers-
  4. Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
  5. Once boiling turn off heat, add cucumber slices and stir.
  6. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
  7. Sriracha Sauce-
  8. In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Spicy Sockeye Salmon Poke Bowls

Spicy Sockeye Salmon Poke Bowls | #Japanesefood #Sushibowl #Sushiingredients #Pokesaucerecipes #Pokebowlingredients #Pokebowltoppings #Healt...

Your Kitchen Transformed - Spicy Sockeye Salmon Poke Bowls
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Creamy Chicken Casserole | #Husbandsdelightcasserole #Hamburgermeatrecipeseasy #Chickencasserolerecipes #Easycasserolerecipes #Groundbeefrecipeseasy #Cookingrecipes #Mexicanfoodrecipes #Tacocasserolebake #Chickencasserolerecipes #Groundbeefstroganoff #Beefstroganoffeasy #Tacopiewithcrescentrolls

Ingredients

  • chicken & marinade :
  • 3 chicken breasts (about 2 1/2 pounds)
  • 2 large eggs
  • 1 1/3 cup whole milk
  • 1/2 tsp table salt
    • flour mixture :
  • 3/4 cup all-purpose flour
  • 2 Tbsp ground paprika
  • 1/4 tsp ground pepper
  • 3/4 tsp table salt
    • Cream Mixture :
  • 26 oz cream of chicken soup can, family size
  • 1/4 cup sour cream
  • 1 cup water
  • 1 tsp table salt
  • 1/4 tsp ground paprika
  • 1/4 tsp ground black pepper
    • Toppings :
  • 8 oz bacon, 1/2 pack, cooked
  • 6 oz mushrooms, sliced and sauteed
  • 6 oz shredded cheese, four cheese or mozzarella
  • oil for frying

Instructions

  1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken).
  2. Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
  3. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
  4. Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
  6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.
  7. Once chicken cooks, transfer onto a plate lined with paper towel.
  8. Cover the bottom of a 9"x13" dish with some of the cream.
  9. Add the chicken pieces to the casserole dish.
  10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
  11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese.
  12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Creamy Chicken Casserole

Creamy Chicken Casserole | #Husbandsdelightcasserole #Hamburgermeatrecipeseasy #Chickencasserolerecipes #Easycasserolerecipes #Groundbeefrec...

Your Kitchen Transformed - Creamy Chicken Casserole
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WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD | #WHOLEWHEAT #CINNAMON #CRUNCH #BANANA #BREAD Whole Wheat Cinnamon Crunch Banana Bread #bananabread #bread #breakfast #bunch #cinnamon #Dessertrecipes #Sweetbread #Breakfastbreads #Cookingrecipes #Loafbread #Quickbread #Dessertrecipes #Breakfastbreads #Brunchrecipes #Sweetbread #Healthybreakfast #Healthyrecipes









Ingredients

  • WET INGREDIENTS
  • 2 large eggs
  • 1 cup mashed bananas
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1/2 cup Greek yogurt
  • DRY INGREDIENTS
  • 1 3/4 cups whole wheat flour
  • 1/4 cup cornstarch or more whole wheat flour
  • 2 teaspoons cinnamon
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • FOR THE CRUMB TOPPING
  • 1/2 cup flour plain or whole wheat
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter






Instructions

  1. Heat the oven to 360°F. Grease a 9×5 inch loaf tin.
  2. Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix!
  3. For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form.
  4. Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  5. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.



recipe adapted >>>>>  here



Your Kitchen Transformed - WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD

WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD | #WHOLEWHEAT #CINNAMON #CRUNCH #BANANA #BREAD Whole Wheat Cinnamon Crunch Banana Bread #bananabrea...

Your Kitchen Transformed - WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD
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THE PERFECT GLUTEN FREE BROWNIES | #Sugarcookies #Cupcakecookies #cookies #Cookiesrecipes #Glutenfreeoatmealcookies #Glutenfreedesserts #Glutenfreerecipes #Almondflourdesserts #Lowcarbbrownies #Paleodessertrecipes #Paleodesserts #Almondflourrecipesdesserts

Ingredients

  • 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
  • 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
  • 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup blanched almond flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda (if paleo) or baking powder
  • 1/4 tsp salt
    • To mix in:
  • 2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
  • Optional: coarse sea salt to sprinkle on top

Instructions

  1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
  2. In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
  3. In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
  4. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
  5. Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
  6. Stir in the dry ingredients and fold until just mixed.
  7. Fold in the additional chocolate chips.
  8. Pour batter into your prepared pan and smooth the surface.
  9. Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
  10. Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

recipe adapted  >>>>>  here

Your Kitchen Transformed - THE PERFECT GLUTEN FREE BROWNIES

THE PERFECT GLUTEN FREE BROWNIES | #Sugarcookies #Cupcakecookies #cookies #Cookiesrecipes #Glutenfreeoatmealcookies #Glutenfreedesserts #Glu...

Your Kitchen Transformed - THE PERFECT GLUTEN FREE BROWNIES
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Frozen Hot Chocolate Cheesecake | #Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodideas #Creamcheeseeggrolls #Dessertrecipes #Tastyvideos #Friedcheesecakeeggrolls #Cookingrecipes

Ingredients

  • 22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed
  • 1/4 cup white sugar
  • 6 tablespoons butter melted
  • 1 package (8 ounces) cream cheese softened
  • 1 can (14 ounces) sweetened condensed milk
  • 6 milk chocolate flavored hot cocoa mixes with marshmallows
  • 1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed
  • 1/2 cup marshmallow fluff
  • Optional garnish: Reddi Whip Spray

Instructions

  1. In a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.
  2. Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
  3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
  4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
  5. With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.
  6. Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
  7. Pour the mixture into the pan on top of the Oreo crust.
  8. Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake | #Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodid...

Your Kitchen Transformed - Frozen Hot Chocolate Cheesecake
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SLOW COOKER HONEY GARLIC CHICKEN | #SLOWCOOKER #HONEYGARLIC #CHICKEN #Crockpotdinner #Chickencrockpotrecipes #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Healthycrockpotrecipes #Slowcookerrecipes #Potrecipes #Healthyrecipes

Ingredients

  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 1/2 Tbsp fresh lemon juice*
  • 4 garlic cloves, minced
  • 1/4 (about…if you need more, use more) cup flour
  • 1 Tbsp quick-cooking tapioca
  • 1 1/2 to 2 lbs boneless, skinless chicken thighs OR bone-in chicken with skin removed
  • 1 lb frozen broccoli florets**

Instructions

  1. Wash chicken and pat dry.
  2. Dredge the chicken in flour and place in the slow cooker.
  3. Combine honey, soy sauce, lemon juice, garlic and tapioca in a small bowl. Pour over the top of the chicken.
  4. Cover slow cooker and cook on LOW for 3-5 hours.
  5. Serve chicken and sauce over brown rice.

recipe adapted >>>>>  here

Your Kitchen Transformed - SLOW COOKER HONEY GARLIC CHICKEN

SLOW COOKER HONEY GARLIC CHICKEN | #SLOWCOOKER #HONEYGARLIC #CHICKEN #Crockpotdinner #Chickencrockpotrecipes #Crockpotslowcooker #Cookingrec...

Your Kitchen Transformed - SLOW COOKER HONEY GARLIC CHICKEN
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Lemon Raspberry Bars | #Lemonraspberrybars #Cheeseballrecipes #Layeredcoconutcreamcheesecakebars #Creamcheesedesserts #Summerdesserts #Raspberrylemonadebars #Easy #Recipes #Paleo #CreamCheeses #GlutenFree #Vegan

Ingredients

  • Crust:
  • 1 1/2 cup graham cracker crumbs
  • 6 Tablespoons salted butter, melted
  • 1/4 cup sugar
  • Zest of one lemon
  • Filling:
  • 2 large egg yolks
  • 1 (14 oz) can fat free sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

  1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
  3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
  4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
  5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
  6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Lemon Raspberry Bars

Lemon Raspberry Bars | #Lemonraspberrybars #Cheeseballrecipes #Layeredcoconutcreamcheesecakebars #Creamcheesedesserts #Summerdesserts #Raspb...

Your Kitchen Transformed - Lemon Raspberry Bars
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Keto Coconut Mousse | #Ketochocolatemousse #Ketodessertrecipeseasy #Quickketodessert #Ketosweets #Glutenfreedesserts #Ketofriendlysnacks

Ingredients

  • 1/4 cup Butter softened
  • 8 oz Cream Cheese softened
  • 1/2 cup Erythritol
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Flaked Coconut
  • 1/2 tsp Coconut Extract (or vanilla)
  • Toasted Coconut optional

Instructions

  1. In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended.
  2. On high speed, gradually add heavy whipping cream until stiff peaks form. 
  3. Fold in flaked coconut and coconut extract.
  4. Either refrigerate until serving time or serve immediately. You can garnish with toasted coconut if you choose! 

recipe adapted >>>>>  here

Your Kitchen Transformed - Keto Coconut Mousse

Keto Coconut Mousse | #Ketochocolatemousse #Ketodessertrecipeseasy #Quickketodessert #Ketosweets #Glutenfreedesserts #Ketofriendlysnacks Ing...

Your Kitchen Transformed - Keto Coconut Mousse
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Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencrockpotrecipesslowcooker #Crockpotmealschicken #Chickenphillycheesesteakcrockpot #Chickencheesesteakcrockpot #Crockpotchickenphillycheesesteak #Crockpotchickensandwiches #Crockpotchickenphillycheesesteak #Phillychickensandwichcrockpot

Ingredients

  • 1 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 + ½ - 2 pounds boneless, skinless chicken breasts
  • coarse salt and fresh black pepper
  • 2 large yellow onions, sliced in half moons
  • 2 fire roasted (jarred) red peppers, sliced on the thicker side
  • 2 jalapeno peppers, seeds and stems removed, minced, optional
  • 2 cloves garlic, minced
  • For Serving:
  • hoagie rolls
  • butter, for toasting
  • american, provolone or sharp cheddar cheese
  • refrigerator pickles
  • hot sauce

Instructions

  1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
  2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
  3. Add the onions, peppers, and garlic.
  4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
  5. To Serve:
  6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown.
  7. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

recipe adapted >>>>>  here

Your Kitchen Transformed - Slow-Cooker Chicken Cheesesteaks

Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencro...

Your Kitchen Transformed - Slow-Cooker Chicken Cheesesteaks
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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

Your Kitchen Transformed - CAULIFLOWER BUFFALO BITES

CAULIFLOWER BUFFALO BITES | #Pastarecipeseasy #Cookingrecipes #Healthydinnerrecipes #Pastadinnerrecipes #Pastarecipeshealthy #Easypastadishe...

Your Kitchen Transformed - CAULIFLOWER BUFFALO BITES
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20 Minute Cheesy Chicken Enchilada Soup | #Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy #Chickentortellinialfredosoup #Cheesychickenenchiladasoup #Tuscanysoupolivegarden #Cheesychickentortillasoup #Cheesecaketaquitos #Recipeswithchorizo #Mexicanthemepartyfooddesserts

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 3 cloves garlic, minced
  • ½ cup flour
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 1 10-ounce can red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juice
  • ½ teaspoon ground cumin
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

  1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
  2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
  3. Whisk in the flour and cook for an additional minute.
  4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
  5. Add in the rest of the chicken stock, and stir quickly to combine.
  6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
  7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
  8. Slowly stir in the cheese until combined. Season with salt, to taste.
  9. Serve your soup warm with toppings of choice. Enjoy!

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - 20 Minute Cheesy Chicken Enchilada Soup

20 Minute Cheesy Chicken Enchilada Soup | #Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy...

Your Kitchen Transformed - 20 Minute Cheesy Chicken Enchilada Soup
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HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cookingrecipes #Yummyfood #Chickenrecipes #Dinnerrecipes #Chickendishes #Fooddishes









Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 medium onion, chopped
  • 1 cup hummus, homemade or storebought
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika or sumac






Instructions

  1. Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
  2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
  3. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
  4. **If using two pans, use one for the chicken and one for the vegetables.**
  5. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.



recipe adapted >>>>>  here



Your Kitchen Transformed - HUMMUS-CRUSTED CHICKEN

HUMMUS-CRUSTED CHICKEN | #HUMMUS-CRUSTED #CHICKEN #Cookingrecipes #Yummyfood #Chickendinner #Fooddishes #Yummydinners #Maindishrecipes #Cook...

Your Kitchen Transformed - HUMMUS-CRUSTED CHICKEN
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Cherry Vanilla Cheesecake Bars | #Cookingrecipes #Dessertrecipes #Fooddishes #Dessertbars #Veggierecipes #Cheesecakebars #Cookiebarsrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Blueberrycheesecakecrumbcake #Dessertrecipes #Dessertsforparties






Ingredients

  • FOR THE BASE & CRUMB TOPPING
  • 1½ cups flour
  • ⅓ cup firmly packed brown sugar
  • ½ cup cold butter
    • FOR THE CHEESECAKE FILLING
  • 1 cup (8 ounces) cream cheese
  • ½ cup sugar
  • 3 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 large egg
  • ⅔ cup glace cherries , cut in quarters (well drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)






Instructions

  1. In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
  2. Save a ½ cup of this crumble mixture to sprinkle over the top later.
  3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
  4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
  5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
  6. Beat in the egg.
  7. Fold in the chopped cherries.
  8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
  9. Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the centre.
  10. Let cool completely in the pan before cutting and serving.
  11. Refrigerate in airtight containers. Freezes well too.



RECIPE ADAPTED  >>>>>  here



Your Kitchen Transformed - Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars | #Cookingrecipes #Dessertrecipes #Fooddishes #Dessertbars #Veggierecipes #Cheesecakebars #Cookiebarsrecipes ...

Your Kitchen Transformed - Cherry Vanilla Cheesecake Bars
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Salsa Fresca Chicken | #Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodanddrink #Healthyfamilymeals #Gfdfrecipesdinner #Healthychickenrecipeseasy #Dinnerrecipeshealthyfamily

Ingredients

  • 2 lbs chicken breast boneless skinless
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese shredded
  • Garnish
  • Fresh cilantro chopped

Instructions

  1. Preheat the oven to 375˚F.
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
  3. Cover chicken with the pico then top with cheese.
  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
  5. Garnish with chopped cilantro, and serve hot with your favorite side dish.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Salsa Fresca Chicken

Salsa Fresca Chicken | #Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodan...

Your Kitchen Transformed - Salsa Fresca Chicken
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