Low Carb Chicken Parmesan Meatballs | #LowCarb #Chicken #Parmesan #Meatballs #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketorecipeseasy #Ketogenicdiet #Lowcarbketorecipes #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketorecipes #Lowcarbeating #Ketogenicdiet

Ingredients

  • 1 pound ground chicken
  • 1/2 cup Three Cheese Garlic Marinara Sauce
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 350°F. Lightly grease a large baking dish.
  2. In a large mixing bowl, combine ground chicken, 2 tablespoons of the Three Cheese Garlic Marinara Sauce,Parmesan cheese, parsley, garlic, Italian seasoning, onion powder, salt, and pepper
  3. Form the mixture into 12 equal meatballs. Place the meatballs in the prepared baking dish, leaving space between each meatball. Bake for 25 minutes on the middle rack.
  4. Remove the baking dish from the oven, and spoon the remaining sauce over the top of each meatball. Then top each meatball with mozzarella cheese.
  5. Increase the oven heat to broil and transfer the meatballs back to the oven until cheese is melted and golden brown – About 2-3 minutes.

recipe adapted >>>>>  here

Your Kitchen Transformed - Low Carb Chicken Parmesan Meatballs

Low Carb Chicken Parmesan Meatballs | #LowCarb #Chicken #Parmesan #Meatballs #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketorecipeseasy #Ke...

Your Kitchen Transformed - Low Carb Chicken Parmesan Meatballs
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CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood



Ingredients

  • 16 oz linguini cooked
  • 1/2 cup butter softened
  • 4 chicken breasts cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions

  1. Cook noodles according to box instructions. Set aside.
  2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
  3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 



CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood

    recipe adapted >>>>>  here

    Your Kitchen Transformed - CHICKEN TETRAZZINI RECIPE

    CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasse...

    Your Kitchen Transformed - CHICKEN TETRAZZINI RECIPE
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    Better than Sex PUMPKIN Cake! | #Pumpkinrecipes #Thanksgivingrecipes #Pumpkinbreadrecipe #Fallfoodrecipes #Fallfoodsforparty #Holidaydesserts #Pumkincarmelcreamcheesepokecake #Pumpkinrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Deliciousdesserts

    Ingredients

    • 4 eggs
    • 1 2/3 Cup white sugar
    • 1 Cup vegetable oil
    • 1-15 oz can pumpkin puree
    • 2 Cups all purpose flour
    • 2 teaspoons cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 can of sweetened condensed milk
    • Cream cheese frosting-
    • 6oz softened cream cheese
    • 6oz softened butter
    • 3 cups powdered sugar
    • 1/2 teaspoon vanilla extract

    Instructions

    1. Preheat your oven to 350F
    2. Grease a 9x13" baking pan with a non stick cooking spray
    3. In a large bowl, mix together your eggs, vegetable oil, sugar, and pumpkin purée
    4. Now mix in your flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt
    5. Pour into your greased baking pan and bake for 35 minutes
    6. Pour the half of the can of sweetened condensed milk evenly over the top of the still HOT cake
    7. Allow to sit about 30 minutes then prepare your frosting
    8. Scoop your frosting onto your cake and spread evenly with a spatula
    9. Frosting -
    10. Using a hand or stand mixer, beat your cream cream until you have a whipped texture
    11. Now add in your butter and do the same
    12. Add in your vanilla extract and one cup of powdered sugar at a time until you have a creamy frosting
    13. ENJOY!

    recipe adapted  >>>>>  here

    Your Kitchen Transformed - Better than Sex PUMPKIN Cake!

    Better than Sex PUMPKIN Cake! | #Pumpkinrecipes #Thanksgivingrecipes #Pumpkinbreadrecipe #Fallfoodrecipes #Fallfoodsforparty #Holidaydessert...

    Your Kitchen Transformed - Better than Sex PUMPKIN Cake!
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    #Healthydinnerrecipes #Sweetchickenrecipes #Easydinnerrecipes #Sweetgarlicchicken #Easygarlicchicken #Teriyakichicken #Cannedcornrecipessidedishes #Cannedcornrecipeseasy #Cannedvegetablerecipes #Roteldipwithcreamcheesevelveeta #Velveetaquesodip #Sausagequesodipcrockpot




    Ingredients

    • 4-5 chicken thighs bone in, skin on or off
    • Salt and pepper to season
    • 1-1/2 tablespoons garlic powder
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1/4 cup honey
    • 3 tablespoons wholegrain mustard
    • 2 tablespoons smooth Dijon mustard
    • 2 tablespoons water
    • 1 pound (500 g) baby red potatoes quartered
    • 8 ounces (250 g) green beans halved (OPTIONAL)
    • 1-2 sprigs rosemary (OPTIONAL)

    Instructions

    1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
    2. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
    3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
    4. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
    5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

    RECIPE ADAPTED  >>>>>  here

    Your Kitchen Transformed - Honey Mustard Chicken & Potatoes (ONE PAN)

    #Healthydinnerrecipes #Sweetchickenrecipes #Easydinnerrecipes #Sweetgarlicchicken #Easygarlicchicken #Teriyakichicken #Cannedcornrecipesside...

    Your Kitchen Transformed - Honey Mustard Chicken & Potatoes (ONE PAN)
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    Snickers Cheesecake | #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Snickerscheesecakerecipe #Fallcheesecakerecipes #Samoacheesecakerecipe #Samoacake #Dessertrecipes #Snickerscheesecakerecipe #Snickerscheesecakenobake #Easycheesecakerecipes #Snickersdessert #Snickerscake

    Ingredients

    • 24 Oreos regular "stuff", not Double Stuff
    • 5 tablespoons Butter melted
    • 32 ounces Cream Cheese softened
    • 1 1/4 cup White Sugar
    • 1/2 cup Sour Cream
    • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
    • 3 Eggs
    • 1 cup packed Brown Sugar
    • 1/2 cup Half and Half
    • 4 Tablespoons Butter
    • extra Mini Snickers for decorating Optional
    • 1/4 cup Salted Peanuts for decorating Optional

    Instructions

    1. Preheat oven to 350 degrees Fahrenheit.
    2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
    3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
    4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
    5. Bake for 8 minutes.
    6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
    7. Mix in the three eggs until just combined.
    8. Fold in the chopped up Mini Snickers.
    9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
    10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

    RECIPE ADAPTED  >>>>>  here

    Your Kitchen Transformed - Snickers Cheesecake

    Snickers Cheesecake | #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Snickerscheesecakerecipe #Fallcheesecakerecipes #Samoacheesecakere...

    Your Kitchen Transformed - Snickers Cheesecake
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    OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Dessertsforparties #Dessertrecipes #Yummysweets #Sweetrecipes #Eatdessert #Deliciousdesserts #Cookiedesserts


    INGREDIENTS
    • 1/2 cup unsalted butter, room temperature
    • 3 ounces cream cheese, room temperature
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 1 cup flour
    • 1/2 cup mini chocolate chips
    • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
    INSTRUCTIONS
    1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
    2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
    3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
    4. Add the sugar and vanilla extract and beat until well incorporated.
    5. Gently mix in the flour and stir in the chocolate chips with a spatula.
    6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
    7. Place on cookie sheet and repeat until all the dough has been used up.
    8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
    9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
    10. Store in an airtight container for up to 5 days.
    Recipe adapted  : here

    Your Kitchen Transformed - OREO CHEESECAKE COOKIES RECIPE

    OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Desse...

    Your Kitchen Transformed - OREO CHEESECAKE COOKIES RECIPE
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    HOT CHOCOLATE PANCAKES | #Applecinnamonpancakes #Breakfastpancakes #Brunchrecipes #Yummybreakfast #Dessertrecipes #Pancakesandwaffles #Gingerbreadpancakes #Crescentrollrecipesdessert #Browniepancakes #breakfast #Chocolatewaffleseasy #Chocolatecrescentrolls







    Ingredients

    • For the fudge topping
    • 3/4 cup (128 grams) semisweet chocolate chips
    • 1/2 cup heavy cream
      • For the pancakes
    • 1 cup (127 grams) all-purpose flour
    • 1/4 cup (25 grams) unsweetened cocoa powder
    • 1/3 cup (66 grams) granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon fine salt
    • 1/8 teaspoon ground cinnamon
    • 1 large egg
    • 1 1/4 cups buttermilk or whole milk
    • 2 tablespoons unsalted butter, melted
    • Mini marshmallows, for garnish






    Instructions

    1. Make the topping:
    2. In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.
    3. Make the pancakes:
    4. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
    5. In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, it’s okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.
    6. Heat an electric griddle to 350°F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.
    7. Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.



    recipe adapted  >>>>>  here




    Rated 4.8/5 based on 3434 customer reviews




    Your Kitchen Transformed - HOT CHOCOLATE PANCAKES

    HOT CHOCOLATE PANCAKES | #Applecinnamonpancakes #Breakfastpancakes #Brunchrecipes #Yummybreakfast #Dessertrecipes #Pancakesandwaffles #Ginge...

    Your Kitchen Transformed - HOT CHOCOLATE PANCAKES
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    SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.




    Ingredients

      CAKE
      • 1 1/4 cups (150 grams) all-purpose flour
      • 1/2 cup (56 grams) fine blanched almond flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon fine sea salt
      • 3/4 cup (1 1/4 sticks) salted butter, at room temperature
      • 1 1/4 (250 grams) cups granulated sugar
      • 3 large eggs, at room temperature
      • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
      • 1 cup buttermilk
      LEMON GLAZE
      • 1 cup confectioner's sugar
      • 2 teaspoons fresh lemon juice
      • 2 teaspoons limoncello liqueur or lemon vodka
      • Freshly grated lemon zest, for garnish

      Instructions

      1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
      2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
      3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
      4. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
      5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
      6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
      7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
      8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

      RECIPE ADAPTED  >>>>>  here

      Your Kitchen Transformed - SORRENTO DOUBLE LEMON CAKE

      SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookies...

      Your Kitchen Transformed - SORRENTO DOUBLE LEMON CAKE
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      #Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo
















      Ingredients

      • 1 large head cauliflower
      • 2 bulbs roasted garlic
      • 1 tbsp olive oil
      • 1/3 cup **Silk unsweetened almond milk or regular milk
      • 3/4 tsp salt
      • 1/8 tsp pepper






      Instructions

      1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
      2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
      3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
      4. Drain Cauliflower.
      5. Pat cauliflower dry with paper towel.
      6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
      7. Add roasted garlic.
      8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.



      recipe adapated >>>>>  here




      Rated 4.8/5 based on 765 customer reviews




      Your Kitchen Transformed - Mashed Cauliflower with Roasted Garlic

      #Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflower...

      Your Kitchen Transformed - Mashed Cauliflower with Roasted Garlic
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