Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyfood #Foodanddrink #Easybeefandbroccoliramen #Beeframennoodlerecipes #Healthydinnerrecipes #Beeframennoodlerecipeseasy #Easydinnerrecipes

Ingredients

• 2 tablespoons oil divided
• 1 pound flank steak or skirt steak thinly sliced against the grain
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 3 cups broccoli
• 4 cloves garlic minced
• 3 packets ramen noodles seasoning packet discarded (3 ounces each)
• Sauce
• 1/4 cup water
• 3/4 cup low sodium beef broth
• 1 tablespoon ginger minced
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 6 tablespoons oyster sauce
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1/2-1 teaspoon Sriracha depending on how spicy you would like it
• sesame seeds for garnish if desired

Instructions

1. NOTE: Prep time does not include marinating time.
2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
4. Cook the ramen noodles according to the package instructions. Set aside.
5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
7. Toss in garlic and saute for 1 minute.
8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
9. Toss in the noodles and stir to coat.
10. Serve immediately with sesame seeds if desired.

recipe adapted >>>>>  here

Your Kitchen Transformed - Beef and Broccoli Ramen

Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyf...

Your Kitchen Transformed - Beef and Broccoli Ramen

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Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Healthychickencrockpotrecipes #Cleaneatingcrockpotrecipes #Stuffedbellpeppers #Easydinnerrecipes #Slowcookerrecipes #Healthydinnerrecipes #Crockpotrecipes #Souprecipes

Ingredients

• 7 medium sweet potatoes the ones with the orange flesh, skin on
• 30 oz chicken breast 800 g, skinless boneless
• 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
• cilantro or parsley optional - to serve
• Buffalo sauce :
• 2/3 cup Frank's Red Hot Original Sauce
• 1 1/2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 4 tbsp unsalted butter
• 1 tsp cornstarch + 1 tbsp water

Instructions

1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.
6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - Skinny Buffalo Chicken Stuffed Sweet Potatoes

Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Heal...

Your Kitchen Transformed - Skinny Buffalo Chicken Stuffed Sweet Potatoes

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DUMP AND BAKE CHICKEN CAPRESE PASTA | #Healthysummerdinnerrecipes #Dumpandbakechickenparmesan #Bakedpastarecipes #Chickencapreserecipe #Dumpandbakerecipes #Summermealsdinner #Rotisseriechickenrecipes #Creamcheesechickenenchiladas #Chickenenchiladaswithwhitesauce #Chickendinnerrecipes #Chickenmeals #Crackedoutchicken

Ingredients

• 2 cups diced, cooked chicken
• 1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
• 12 ounces (about 3 cups) uncooked uncooked penne pasta
• 3 ½ cups low-sodium chicken broth*
• 8 ounces (about 2 cups) shredded mozzarella cheese, divided
• ½ cup chopped or torn fresh basil leaves divided
• 2 teaspoons minced garlic
• ½ teaspoon salt

Instructions

1. Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
2. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
3. Cover the dish tightly with foil and bake for 40 minutes.
4. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
5. Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
6. Garnish with remaining basil leaves just before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - DUMP AND BAKE CHICKEN CAPRESE PASTA

DUMP AND BAKE CHICKEN CAPRESE PASTA | #Healthysummerdinnerrecipes #Dumpandbakechickenparmesan #Bakedpastarecipes #Chickencapreserecipe #Dump...

Your Kitchen Transformed - DUMP AND BAKE CHICKEN CAPRESE PASTA

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The Best Cauliflower Mash Ever | #Paleorecipes #Bestcauliflowermashedpotatoes #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbrecipes #Mushroomcauliflowerrisotto #Ketodietrecipes #Nocarbdiets #Ketogenicrecipes #Ketosidedishes #Ketorecipeseasy

Ingredients

• 2 large heads cauliflower, cut into small florets (about 1.5kg | 3lb total)
• 1/4 cup paleo mayo
• 1/4 cup ghee, or make your own
• 1/2 tsp Himalayan salt
• 1/4 tsp ground white pepper
• generous grating nutmeg

Instructions

1. Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
2. Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
3. Add mayo, ghee, salt, pepper and nutmeg and process until smooth and creamy. Stop to scrape the sides as needed.
4. Serve piping hot with a little dollop of ghee and chopped herbs.

Recipe adapted >>>>>  here

Your Kitchen Transformed - The Best Cauliflower Mash Ever

The Best Cauliflower Mash Ever | #Paleorecipes #Bestcauliflowermashedpotatoes #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbrecipes...

Your Kitchen Transformed - The Best Cauliflower Mash Ever

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Raspberry Yogurt Muffins | #Breakfastrecipes #Dessertrecipes #Cookingrecipes #Healthybaking #Muffinbread #Breakfastmuffins #Healthybreakfastrecipes #Healthybreakfastmuffins #Glutenfreebreakfast #Glutenfreebananapancakes #Blueberryrecipeshealthy #Healthyblueberrymuffinseasy

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (6 ounce) carton raspberry yogurt
• 1/3 cup canola oil
• 1 egg
• 1 cup raspberries

Instructions

1. Preheat oven to 400 degrees F.
2. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
3. In a medium mixing bowl, stir together dry ingredients.
4. In a small bowl, beat together yogurt, oil and egg.
5. Stir yogurt mixture and raspberries into dry mixture until almost blended.
6. Add raspberries and stir until batter is just blended. Do not over mix.
7. Spoon into prepared muffin cups.
8. Bake until nicely browned, about 20 minutes.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 177 customer reviews

Your Kitchen Transformed - Raspberry Yogurt Muffins

Raspberry Yogurt Muffins | #Breakfastrecipes #Dessertrecipes #Cookingrecipes #Healthybaking #Muffinbread #Breakfastmuffins #Healthybreakfast...

Your Kitchen Transformed - Raspberry Yogurt Muffins

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Vegan Lentil Salisbury Steak | #Veganlentilrecipes #Veganmushroombacon #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veggierecipes #Chickpearecipes #Chickpearice #Vegansalisburysteak #Veganlentilrecipes #Lentilsalisburysteak #Vegansteakrecipe

Ingredients

• Lentil Salisbury Steak
• 2 C. Cooked Lentils
• 1 C. Vital wheat gluten
• 1 C. Bread crumbs, vegan
• 1/2 C. Vegetable broth
• 1/4 C. Soy sauce
• 1 Tbsp. Liquid smoke
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
• 1 Tsp. Olive oil
• Mushroom Gravy
• 2 tsp. Olive oil
• 8 oz. Mushrooms, sliced
• 3 Cloves Garlic, chopped
• 3 Tbsp. Vegan butter
• 3 Tbsp. All purpose flour
• 2 C. Vegetable broth
• 1/2 tsp. Sage, dried
• 1/2 tsp. Thyme
• Salt and Pepper to taste

Instructions

1. Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
2. Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully combined. Then knead together the mixture, knead for a few minutes until it forms a nice dough ball that isn't sticky any more. (The longer you knead them, the firmer they will be)
3. Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into "steaks".
4. Heat the olive in a cast iron skillet or non stick pan on medium high. Now add the steak to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each side for 2-3 minutes until brown and cooked through.
5. Remove the steaks from the pan, and set aside while you make the gravy.
6. Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
7. Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste like.
8. Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Now add the mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
9. Now either add the steaks back to the pan and cook with the gravy for a minute, then serve. Or put the steaks on a serving dish, and cover with gravy! Serve with veggies and carbs!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan Lentil Salisbury Steak

Vegan Lentil Salisbury Steak | #Veganlentilrecipes #Veganmushroombacon #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veggierecipes #Chi...

Your Kitchen Transformed - Vegan Lentil Salisbury Steak

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Crispy Lemon Cauliflower Recipe | #Vegetablesidedishes #Rawveganrecipes #Veganpestosauce #Sidedishesforbbq #Mexicansidedishes #Ketocauliflowerrecipes #Asparagusrecipes #Veganstirfrynoodles #Breadedasparagusbaked #Ricenoodlerecipesvegan #Sesamegarlicnoodles #Vegannoodlesasian

Ingredients

• 1/2 large head cauliflower
• 1/4 cup milk of choice
• 1/4 cup fine cornmeal or flour
• 1-2 tsp oil
• 1/2 cup panko breadcrumbs, regular or gf
• 1/4 cup vegetable broth
• 1 1/2 tbsp lemon juice
• 2 1/2 tbsp pure maple syrup, honey, or agave
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp minced garlic
• 1/8 tsp salt
• 1/8 tsp powdered ginger
• 2 tsp cornstarch or arrowroot
• lemon zest, optional for garnish

Instructions

1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. 
2. Preheat oven to 425 F. 
3. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. 
4. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. 
5. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. 
6. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. 
7. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

Recipe Adapted : here

Your Kitchen Transformed - Crispy Lemon Cauliflower Recipe

Crispy Lemon Cauliflower Recipe | #Vegetablesidedishes #Rawveganrecipes #Veganpestosauce #Sidedishesforbbq #Mexicansidedishes #Ketocauliflow...

Your Kitchen Transformed - Crispy Lemon Cauliflower Recipe

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