Chicken Rice and Black Bean Burritos | #Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenrecipes #Chickenburritorecipe #Healthydinnerrecipesfortwo #Cookingrecipes #Mexicanfoodrecipes #Healthysnacks #Healthyeating #Wrapsandwiches

Ingredients

• For the chicken & taco seasoning:
• 3 boneless skinless chicken breasts
• juice of half a lime
• ¼ cup extra virgin olive oil
• 1 tbsp chili powder
• 2 tsp flour
• 1½ tsp ground cumin
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp granulated sugar
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp paprika
• ¼ pepper
• ¼ cayenne powder
For toppings (all optional):
• ½ cup canned black beans, rinsed and drained
• 1 cup chopped romaine lettuce
• ½ cup diced tomatoes
• ¼ cup diced jalapeños
• ¼ cup light sour cream
• ½ cup shredded cheddar cheese
• Frank’s RedHot Original Hot Sauce

Instructions

1. Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
2. Cook the rice according to this cilantro lime rice recipe.
3. Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside and slice vertically for desired thickness.
4. You can warm the pita bread in the oven at 350 for 3-5 minutes, if desired. Top pitas with chicken, rice, black beans, lettuce, tomatoes, onions, jalapeños, sour cream, and cheddar cheese. Try not to overload with toppings as it will be hard to roll the pita afterwards. Fold the bottom of the pita up, and the left and right sides across. Use a toothpick to hold in place. Serve.
5. You may wrap them in foil and store in the fridge for 3-4 days.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Chicken Rice and Black Bean Burritos

Chicken Rice and Black Bean Burritos | #Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenre...

Your Kitchen Transformed - Chicken Rice and Black Bean Burritos

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CHOCOLATE PEANUT BUTTER LASAGNA | #Chocolatepeanutbutterdesserts #Bestdessertrecipes #Peanutbuttercuppokecake #Chocolatepeanutbutterlasagnarecipe #Peanutbutterlasagnadesserts #Reesesdessert #Brownierecipes #Chocolatepeanutbutterdesserts #Strawberrycrumbbars #Chocolatepeanutbuttercake #Dessertrecipeseasy #Peanutbutterlasagnadesserts

Ingredients

• CRUST
• 36 Oreo Cookies
• 1/3 cup butter melted
PEANUT BUTTER LAYER
• 8 oz cream cheese softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 1/2 cups whipped topping such as Cool Whip
CHOCOLATE LAYER
• 2 boxes of instant chocolate pudding 4 servings size
• 2 3/4 cups milk
TOPPING
• whipped topping
• 1 bag of Reese’s Mini Peanut Butter Cups
• peanut butter chips
• Chocolate Syrup optional

Instructions

1. OREO CRUST :
2. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
3. PEANUT BUTTER LAYER :
4. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
5. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
6. CHOCOLATE LAYER :
7. In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
8. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
9. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

recipe adapted >>>>>  here

Your Kitchen Transformed - CHOCOLATE PEANUT BUTTER LASAGNA

CHOCOLATE PEANUT BUTTER LASAGNA | #Chocolatepeanutbutterdesserts #Bestdessertrecipes #Peanutbuttercuppokecake #Chocolatepeanutbutterlasagnar...

Your Kitchen Transformed - CHOCOLATE PEANUT BUTTER LASAGNA

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These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight #Shrimp_recipes #Quick_and_easy_dinner_recipes #Baked_chicken_recipes #Low_carb_recipes #Healthy_chicken_recipes #Cooking_recipes

Ingredients

• 1 pound lean ground beef
• 1 cup chunky salsa
• 1 (10-ounce) can red enchilada sauce
• 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
• 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Instructions

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

recipe adapted >>>>>  here

Your Kitchen Transformed - 5 Ingredient Beef Enchiladas

These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #rec...

Your Kitchen Transformed - 5 Ingredient Beef Enchiladas

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Instant Pot Cashew Chicken | #Instantpotcashewchickenrecipes #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Cookingrecipes #Slowcookerrecipes #Healthyinstantpotrecipeslowcarb #Whole30instantpotrecipes #Instantpotchickenrecipeshealthy #Lowcarbcrockpotrecipes #Pressurecookerchicken #Pressurecookermeals

 

Ingredients

• 1 1/4 lb chicken thighs or breasts cut into 1 inch pieces
• sea salt and black pepper as needed
• 1-2 tablespoons coconut oil or olive oil
• 3 1/2 cups broccoli florets
• 1 red bell pepper cut into bite-sized chunks
• 1 tablespoon arrowroot starch or cornstarch or 1 teaspoon xanthan gum for low carb
• 2 tablespoons water plus more as needed to thin out sauce
• SaUCE and MaRINaDE
• 6 tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
• 1 tablespoon hoisin sauce leave out for low carb & use fish sauce instead
• 1 teaspoons toasted sesame oil
• 1-2 teaspoons coconut sugar use low carb sweetener like erythritol stevia or monk frui for low carb
• 3/4 tablespoon apple cider vinegar
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 1/3 - 1/2 cup water OR chicken broth
• Optional
• red pepper chili flakes
• toasted sesame seeds
• 1 green onion sliced thinly

Instructions

1. In a medium bowl, combine the tamari, hoisin sauce, sesame oil, sweetener (if using), vinegar, ginger and garlic for the sauce. Set aside.
2. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
4. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
5. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
6. Add the vegetables and cashews and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
7. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Instant Pot Cashew Chicken

Instant Pot Cashew Chicken | #Instantpotcashewchickenrecipes #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Cookingrecipes #Sl...

Your Kitchen Transformed - Instant Pot Cashew Chicken

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#Angelfoodcakedesserts #Lightdessertsrecipes #Lightsummerdesserts #Angelfoodcakerecipes #Angelfoodcaketrifle #Dessertrecipesforsummer #Italiandesserts #Summerdessertseasy #Tiramisutriflerecipe #Mascarponerecipes #Summerdessertideas #Trifledesserts

 

 

 

Ingredients

• 6 oz lady fingers
• 1/2 lb blueberries
• 1 lb blackberries
• 1 lb mascarpone cheese
• 4 egg yolks organic free range
• 5 tbsp granulated sugar
• 3/4 c heavy cream organic
• 4 tbsp honey + more to taste
• 2 lemons juices
• 2 tsp vanilla extract
• 2 tbsp water
• leaves Basil for garnish
• Lilac flowers for garnish optional

Instructions

1. In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
2. Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
3. In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
4. Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
5. Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.
7. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
8. Refrigerate for a couple of hours or until set.
9. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

RECIPE ADAPTED  >>>>>  here

Rated 4.9/5 based on 674 customer reviews

Your Kitchen Transformed - Berry Tiramisu Trifle Recipe

#Angelfoodcakedesserts #Lightdessertsrecipes #Lightsummerdesserts #Angelfoodcakerecipes #Angelfoodcaketrifle #Dessertrecipesforsummer #Itali...

Your Kitchen Transformed - Berry Tiramisu Trifle Recipe

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Loaded Taco Sweet Potato Sliders | #Chickenparmesanrecipehealthy #Bakedchickenrecipeshealthy #Healthybakedchickenparmesan #Groundturkeysweetpotatohash #Healthyquinoarecipes #Bestdinnerrecipes #Bakedchickenrecipes #Foodrecipes #Easychickenrecipes #Dinnerideaseasy #Easydinnerrecipesforfamily #Chickendinnerrecipes

Ingredients

• Sliders:
• 1-2 med/large FAT sweet potatoes scrubbed and sliced into 1/2” thick rounds (you’ll need 10 rounds total)
• avocado or olive oil plus salt for roasting
• 1 1/4-1 1/2 lbs grass fed ground beef 85% lean
• 2 tsp taco seasoning
• 1/8-1/4 tsp chipotle powder more if you like spice!
• 1 fresh jalapeño minced
• 2 cloves garlic minced
• 1/2 tsp fine grain sea salt
Guacamole:
• 2 med/large ripe avocados
• 1/4 cup red onion minced
• 2 clove garlic minced
• 1 fresh jalapeño pepper minced
• 2 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for garnish
• Sea salt to taste
• 3 slices nitrate free bacon sugar free for Whole30, cooked and crumbled
Chipotle Ranch
• 1/2 cup Paleo mayo either homemade or purchased
• 1/2 tsp chipotle powder
• 1 tsp fresh lemon or lime juice
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp dried chives
• Optional salt to taste

Instructions

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
2. Sliders :
3. Brush a small amount of the oil on both sides of each sweet potato round and arrange on baking sheet spread apart. Roast for 15 minutes in the preheated oven, flip each one, then continue to roast another 10-15 mins or until soft and beginning to brown.
4. Meanwhile, combine the ground beef, taco seasoning, chipotle powder, minced jalapeño, garlic, and salt in a mixing bowl. Form mixture into 10 small patties
5. Heat a large skillet over medium high heat and brush with a bit of cooking fat. You can also grill the patties following the same instructions.
6. Once skillet is sizzling hot, add patties and fry about 2-3 minutes on each side until desired doneness is achieved. Remove to a plate and cover with aluminum foil to keep warm.
7. Guacomole and Chipotle Ranch :
8. Either prior to beginning or before serving, combine all guacamole ingredients and mash with a fork to combine well.
9. For chipotle ranch, whisk ingredients together until well combined. Store both covered in the refrigerator until ready to serve.
10. Assemble Sliders :
11. Place each sweet potato round on a serving platter and top with a cooked patty. Top each one with guacamole and crumbled bacon, then drizzle with chipotle ranch as desired. Serve immediately - enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Loaded Taco Sweet Potato Sliders

Loaded Taco Sweet Potato Sliders | #Chickenparmesanrecipehealthy #Bakedchickenrecipeshealthy #Healthybakedchickenparmesan #Groundturkeysweet...

Your Kitchen Transformed - Loaded Taco Sweet Potato Sliders

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