#Strawberrymangosmoothierecipe #Fruitproteinsmoothie #Smoothiedrinks #Smoothierecipeshealthy #Healthydrinks #Juicesmoothie #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Yummydrinks #Smoothieshakes

Ingredients

  • Mango smoothie layer:
  • 2 mangoes, diced
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired
    • Strawberry smoothie layer:
  • 1 1/2 cups chopped strawberries
  • 1 banana
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired

Instructions

  1. Place the mango, yogurt, ginger and coconut water in a blender.
  2. Puree the mixture until smooth and thick.
  3. Add ice if desired (this will make the consistency of your smoothie even thicker.)
  4. Transfer the mixture to a pitcher and store in the refrigerator while you make the strawberry smoothie.
  5. Place the strawberries, banana, yogurt, ginger and coconut water in the blender.
  6. Puree the mixture until smooth and thick.
  7. Add ice if desired.

recipe adapted >>>>>  here

Your Kitchen Transformed - The Perfect Mango Strawberry Smoothie Recipe

#Strawberrymangosmoothierecipe #Fruitproteinsmoothie #Smoothiedrinks #Smoothierecipeshealthy #Healthydrinks #Juicesmoothie #Smoothiedrinks #...

Your Kitchen Transformed - The Perfect Mango Strawberry Smoothie Recipe
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DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT |  #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals

Ingredients

  • Crust:
  • 2 1/2 cups graham crumbs (2 sleeves)
  • 1/2 cup unsalted butter
    • Layers:
  • 2 cups powdered sugar, sifted
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 8 oz container Cool Whip
  • 20 oz can crushed pineapple, drained well

Instructions

  1. Preheat oven to 300 F.
  2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
  3. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
  4. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
  5. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

recipe adapted >>>>>  here

Your Kitchen Transformed - DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT

DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT |  #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals Ingredients Crust: 2 1/2 cups graham ...

Your Kitchen Transformed - DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT
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Smashed Brussels Sprouts | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Brunchfoods #Healthysnacks #Beetsaladrecipes #Dinnerrecipes #Stirfryrecipes #Healthypastasalad #Veganrecipes

Ingredients

  • 2 lb. Brussels sprouts
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. chopped thyme
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
  2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
  3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
  4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
  5. Garnish with parsley and serve warm.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Smashed Brussels Sprouts

Smashed Brussels Sprouts | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Bru...

Your Kitchen Transformed - Smashed Brussels Sprouts
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Chocolate Pecan Pie Bars | #Bundtcakerecipes #Cookiebars #Panerakitchensinkcookies #Pecanpierecipe #Maplepecanbars #Mapledesserts #Chocolatepecanpiebars #Pecanpiebrowniesrecipe #Browniepecanpiebars #Dessertrecipes #Cookierecipes #Dessertbars

Ingredients

  • Crust
  • 1 1/4 cups almond flour
  • 1/4 cup granular Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter chilled, cut into small pieces
    • Pecan Pie Filling
  • 1/2 cup butter
  • 2/3 cup powdered Swerve Sweetener
  • 2 tsp Yacon syrup optional, helps with color and flavor
  • 1 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 1/4 tsp salt
  • 1 cup pecans lightly toasted
  • 2 ounces Lily's Dark Chocolate chopped

Instructions

  1. Crust:
  2. Preheat the oven to 325F.
  3. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
  4. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
  5. Pecan Pie Filling:
  6. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
  7. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
  8. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
  9. Remove and let cool at least 30 minutes before cutting into bars.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars | #Bundtcakerecipes #Cookiebars #Panerakitchensinkcookies #Pecanpierecipe #Maplepecanbars #Mapledesserts #Chocolate...

Your Kitchen Transformed - Chocolate Pecan Pie Bars
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Bailey’s Irish Cream Truffles | #Howtodipcakeballs #Germanchocolatetruffles #Dippingchocolatetips #Dessertrecipes #Candytruffles #Homemadecandies #Foodporn #Germanchocolatetruffles #Dessertrecipes #baking #food #Candyrecipes






Ingredients

  • 8 oz cream cheese, room temperature
  • 4 tbsp butter, room temperature
  • 2 tbsp Bailey’s Irish Cream
  • 1/2 cup crushed graham cracker crumbs
  • 4 cups powdered sugar
  • 1 pkg chocolate chips
  • 1 pkg white chocolate chips






Instructions

  1. Cream the butter, Bailey's and cream cheese together until light and fluffy
  2. Mix in the graham cracker crumbs
  3. Add the powdered sugar, 1 cup at a time, until completely mixed in.
  4. Cover and chill in the fridge for at least 2 hours (overnight is better)
  5. Scoop batter into balls
  6. Place on parchment paper.
  7. Place balls into freezer for 10-15 minutes
  8. While the batter is freezing, melt the chocolate in the microwave in 30 second increments until completely melted.
  9. Dip balls into chocolate, covering completely.
  10. Place back on parchment paper and let cool until chocolate has hardened.
  11. Use a spoon to drizzle remaining melted chocolate over the truffles
  12. Store covered in fridge for up to 5 days.



recipe adapted >>>>>  here



Your Kitchen Transformed - Bailey’s Irish Cream Truffles

Bailey’s Irish Cream Truffles | #Howtodipcakeballs #Germanchocolatetruffles #Dippingchocolatetips #Dessertrecipes #Candytruffles #Homemadeca...

Your Kitchen Transformed - Bailey’s Irish Cream Truffles
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Hot Italian Sandwiches | #Subsandwichideas #Frenchdipsandwich #Cookingrecipes #Yummyfood #Burgerssandwiches #Comfortfood #Italianhoagiesandwiches #Clubsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches

Ingredients

  • 6 Hoagie Rolls
  • 4 ounces Sliced Salami
  • 4 ounces Large, Thinly Sliced Pepperoni
  • 9 ounces Sliced Ham
  • Thin Sliced Mozzarella, 24 slices
  • Giardiniera Mix, optional
  • 4 Tablespoons Unsalted Butter - softened
  • 1 teaspoon Dry Italian Seasoning

Instructions

  1. Preheat oven to 350°
  2. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
  3. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
  4. Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
  5. Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)

recipe adapted >>>>>  here

Your Kitchen Transformed - Hot Italian Sandwiches

Hot Italian Sandwiches | #Subsandwichideas #Frenchdipsandwich #Cookingrecipes #Yummyfood #Burgerssandwiches #Comfortfood #Italianhoagiesandw...

Your Kitchen Transformed - Hot Italian Sandwiches
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Slow Cooker White Chicken Chili | #Whitebeanchickenchili #Whitechickenchilieasy #Whitechickenchilli #Whitechickenchilicrockpotrecipes #Whitechickenchilislowcookereasy #Bestwhitechickenchili #Whitechickenchilislowcooker #Healthycrockpotrecipes #Whole30whitechickenchili #Paleowhitechickenchili #Dairyfreewhitechickenchili #Whole30slowcookerrecipes



Ingredients

  • 1 ½ lb. Boneless, skinless chicken breasts or thighs
  • 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
  • 1 medium onion, diced
  • 1 medium bell pepper, any color; diced
  • 1 small jalapeno, seeds and membranes removed and finely diced
  • 6 cloves garlic. minced
  • 2 ½ tsp. ground cumin (add more to taste)
  • 1 tsp. dried oregano
  • 2 tsp. chili powder (add more to taste)
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 2 cups organic chicken broth (or homemade bone broth)
  • 1 14-ounce can full-fat coconut milk
  • Juice of ½ lime
  • ½ cup fresh cilantro, chopped
  • Fresh cilantro and lime wedges for garnish, optional

Instructions

  1. Slow Cooker Directions :
  2. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
  3. Add broth and place lid on slow cooker.
  4. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
  5. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
  6. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
  7. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
  8. Stovetop Directions :
  9. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  10. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
  11. Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
  12. Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
  13. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
  14. Instant Pot Directions :
  15. Select ‘Saute’ function on Instant Pot
  16. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
  17. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  18. Add garlic and spices and cook an additional 30 seconds or until fragrant.
  19. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
  20. Lock lid into place. Turn the vent valve to ‘Sealing’ position.
  21. Select ‘Manual’ setting and set cook time to 20 minutes.
  22. When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
  23. Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili | #Whitebeanchickenchili #Whitechickenchilieasy #Whitechickenchilli #Whitechickenchilicrockpotrecipes #White...

Your Kitchen Transformed - Slow Cooker White Chicken Chili
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#Summerdesserts #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummysweets #Sweetrecipes #Pancakesyruprecipeeasy #Homemadesyruprecipesimple #Brunchrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes



 Ingredients

  • For the Strawberry Filling:
  • 1 1/2 cups fresh strawberries, chopped into tiny pieces
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
    • For the Dough:
  • 2 3/4 cups all-purpose flour, divided, plus extra for dusting
  • 3 tablespoons granulated sugar
    • 1/2 teaspoon table salt
  • 2 1/4 teaspoons instant dry yeast (1 standard package)
  • 1/2 cup water
  • 1/4 cup milk (I used almond milk here but any milk should work fine)
  • 3 tablespoons unsalted butter
  • 1 large egg, at room temperature
    • For the Vanilla Glaze:
  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

    Instructions

    1. To make the Strawberry Filling:
    2. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up dramatically during this time. Remove pan from heat and transfer the filling into a small bowl. Chill filling completely before use.
    3. To make the Dough:
    4. In a large bowl combine 2 1/4 cups of the flour, the granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
    5. In a small saucepan over medium heat, warm the water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3 of additional flour. You may need to add up to 1/2 cup of additional flour. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
    6. Scoop the dough out and transfer it to a lightly floured work surface; gently knead the dough by hand for 3 minutes. Lightly spray a clean bowl with non-stick spray, then set the ball of dough inside. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
    7. After the 20 minutes have passed, roll the dough out into a 14x8" rectangle. Spread the cooled strawberry filling on top, leaving a 1" boarder around the edges. Roll the dough up tightly along the edge (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exactly 11), then arrange them in a lightly greased 9" round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 1/2 hours.
    8. Once the rolls have doubled in size, preheat the oven to 375 degrees (F). When the oven comes to temperature, bake the rolls for 25-30 minutes, or until slightly browned. After 15 minutes, you'll want to rotate the pan in the oven and cover the rolls with aluminum foil, to avoid heavy browning.
    9. To make the Vanilla Glaze:
    10. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the rolls right before serving.
    11. Unglazed rolls can be frozen for up to 2 months.

    recipe adapted  >>>>>  here

    Your Kitchen Transformed - Strawberry Rolls with Vanilla Glaze

    #Summerdesserts #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummysweets #Sweetrecipes #Pancakesyruprecipeeasy #Homemadesyruprecipesi...

    Your Kitchen Transformed - Strawberry Rolls with Vanilla Glaze
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    Low Carb Pecan Pie Recipes | #Ketopecanpie #Nocarbdiets #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketodietrecipes #Ketocoffeecakemuffins #Ketodietrecipes #Ketosnacks #Lowcarbketo #Lowcarbsweets #Nocarbdiets  

      Ingredients

    • CRUST
    • 3/4 Cup Coconut flour
    • 1.5 Large eggs
    • 3 Tbsp erythritol
    • 6 Tbsp Butter
    • 3/4 Tbsp coconut oil
    • 3/4 Tsp vanilla extract
    • 1/2 Tsp Pink Salt
      • FILLING
    • 2 Large eggs
    • 10 Tbsp erythritol
    • 2 Tbsp Butter
    • 10 Tbsp sugar free maple syrup
    • 1 Tsp vanilla extract
    • 1 1/2 Cups Raw Pecans roughly chopped

       Instructions

    1. Crust
    2. Combine dry ingredients in a bowl and set aside.
    3. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
    4. All the ingredients should form a soft dough.
    5. Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
    6. After bottom and sides are covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
    7. Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)
    8. Filling
    9. Add all the ingredients, except the pecans, into a mixing bowl and combine well.
    10. Layer the bottom of the cooled crust with the 1 1/2 cups of roughly chopped pecans.
    11. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
    12. Place pie into a 350 degree oven for 50 minutes.
    13. Once you pull the pie out of the oven let it set for a couple hours before slicing into it!
    14. Serve room temperature or reheat after it is fully set and enjoy!

    RECIPE ADAPTED  >>>>>  here

    Your Kitchen Transformed - Low Carb Pecan Pie Recipes

    Low Carb Pecan Pie Recipes | #Ketopecanpie #Nocarbdiets #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketodietrecipes #Ketocoffeecake...

    Your Kitchen Transformed - Low Carb Pecan Pie Recipes
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    Easy Teriyaki Salmon Recipe | #easyteriyakisalmonrecipe #Salmonfilletrecipes #Teriyakisalmoneasy #Salmonsauce #Salmonincastironpan #Salmonrecipesteriyaki #Honeysalmonrecipes #Salmonrecipeshealthy #Easysalmonrecipesbaked #Grilledsalmonrecipes #Honeyglazedsalmon #Salmonrecipesteriyaki #Salmonrecipesbakedteriyaki

    Ingredients

    • *NOTE: Prep time does not include marinating time*
    • 1 tablespoon oil
    • 4 salmon filets, skinless
    • 1 clove garlic, minced
    • ½ teaspoon ginger, minced
    • ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
    • ⅛ cup water
    • 2-3 tablespoons brown sugar (depending on how sweet you like it)
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon cornstarch
    • 1 tablespoon water
    • green onions for garnish, if desired
    • sesame seeds for garnish, if desired

    Instructions

    1. Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
    2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
    3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
    4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
    5. Cook 3-4 minutes on each side until desired doneness.
    6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
    7. Add cornstarch and water to a small bowl and whisk to combine.
    8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
    9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

    recipe adapted  >>>>>  here

    Your Kitchen Transformed - Easy Teriyaki Salmon Recipe

    Easy Teriyaki Salmon Recipe | #easyteriyakisalmonrecipe #Salmonfilletrecipes #Teriyakisalmoneasy #Salmonsauce #Salmonincastironpan #Salmonre...

    Your Kitchen Transformed - Easy Teriyaki Salmon Recipe
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    Sheet Pan Steak and Veggies | #Healthydinnerrecipes #Easydinnerrecipes #Quickdinnerideas #Supperideaseasyquick #Teriyakichicken #Cookingrecipes #Sheetpansteakandveggies #Ricepilafrecipeeasy #Onepansteakandveggies #Cookingrecipes #Sheetpanrecipes #Sheetpandinners

    Ingredients

    • 2 pounds baby red potatoes
    • 16 ounces broccoli florets*
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • Kosher salt and freshly ground black pepper, to taste
    • 2 pounds (1-inch-thick) top sirloin steak, patted dry

    Instructions

    1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
    2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
    3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
    4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
    5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
    6. Serve immediately with garlic butter, if desired.

    recipe adapated >>>>>  here

    Your Kitchen Transformed - Sheet Pan Steak and Veggies

    Sheet Pan Steak and Veggies | #Healthydinnerrecipes #Easydinnerrecipes #Quickdinnerideas #Supperideaseasyquick #Teriyakichicken #Cookingreci...

    Your Kitchen Transformed - Sheet Pan Steak and Veggies
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